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Split BBQ Hot Dogs With Crunchy-Tangy Slaw

April 27, 2021
1 Rating
Photo by Ty Mecham
Author Notes

Every summer since I can remember, I've eaten hot dogs. When I was a kid, I'd have them with nothing but ketchup, but now that I’m older and a bit more sophisticated (if I do say so myself), I love trying all sorts of different flavor combinations and preparation styles. I’ve had dogs deep-fried, straight off the grill, boiled, the list goes on—but in my opinion, the tastiest way has got to be split and seared. Not only do the hot dogs cook faster and more evenly, this method also gives you more surface area for a nice and crispy exterior (without needing to plunge them into a pot of hot oil).

Since these hot dogs are on the rich side, I included a tangy vinegar- and mustard-based coleslaw—instead of using mayo—to brighten things up. For an extra bit of crunch and pizzazz, I topped off the Potato Hot Dog Buns from Arnold®, Brownberry®, or Oroweat® with some cornichon pickles. —Catherine Yoo

Test Kitchen Notes

This recipe is shared in partnership with Arnold®, Brownberry®, and Oroweat®. —The Editors

  • Prep time 45 minutes
  • Cook time 7 minutes
  • makes 8 hot dogs
Ingredients
  • For the hot dogs and barbecue sauce:
  • 1 (6-ounce) can tomato paste
  • 1/4 cup brown sugar
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon liquid smoke
  • 1/4 cup water
  • 1 teaspoon granulated garlic
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 8 hot dogs
  • Olive oil
  • 8 Arnold®, Brownberry®, or Oroweat® Potato Hot Dog Buns, toasted
  • 4 cups coleslaw (see below)
  • Cornichon pickles, for garnish
  • For the coleslaw:
  • 1/3 cup plus 1 tablespoon apple cider vinegar
  • 1 tablespoon olive oil
  • 2 teaspoons dark brown sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon celery seed
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 ounces red or green cabbage, thinly sliced (about 3 cups)
  • 5 ounces orange carrots, sliced into thin matchsticks (about 1 1/2 cups),
  • 2 ounces red onion, thinly sliced
In This Recipe
Directions
  1. Prepare the coleslaw: In a small bowl, mix together the apple cider vinegar, olive oil, sugar, mustard, celery seed, salt, and black pepper. To a large bowl, add the sliced cabbage, carrots, and red onions, and pour the vinegar sauce over the cabbage mixture. Mix until well combined. Let it sit at room temperature for at least 20 minutes so that the flavors can meld together.
  2. In the meantime, make the barbecue sauce: To a small saucepan over low heat, add the tomato paste, brown sugar, Worcestershire sauce, liquid smoke, water, granulated garlic, and salt and pepper, and stir until well combined. Continuously stir for 2 minutes so the sauce does not burn and stick to the pan.
  3. Prepare the hot dogs: Butterfly (split) them by making a thick slice down the middle, without cutting all the way through. Lightly brush each split side of the hot dogs with the barbecue sauce and set aside. Place a large skillet over medium heat and add 1 tablespoon of olive oil once the pan is warm. Place the hot dogs split-side down and sear for about 2 to 3 minutes until browned and parts of the hot dog get a bit charred.
  4. Flip the hot dogs to the other side and sear for another minute, then remove the hotdogs off the heat. Coat the hot dogs with more barbecue sauce once removed.
  5. Time to assemble your hot dogs: Place your seared hot dog on the toasted hot dog bun, and top with the coleslaw and cornichon pickles. Repeat with the remaining buns and serve.

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