Sweet + Smoky BBQ Crunch Dog
This recipe combines delicious homemade sweet + smoky BBQ sauce along with a simple oil & vinegar based slaw. Quite FRANKly, this is a winning combo on burgers, tacos and just about anything else, so make sure to hang on to any leftover sauce.
This recipe combines my delicious homemade sweet + smoky BBQ sauce along with a simple oil & vinegar based slaw. Quite FRANK-ly this is a winning combo on burgers, tacos and just about anything else, so make sure to hang on to any leftover sauce. Thanks for the dogs, Hebrew National! -RR Recipe –> http://bit.ly/sweetandsmokybbqcrunchdog
Posted by Rachael Ray on Thursday, June 28, 2018
Smoky BBQ Sauce:
- 1 cup good-quality ketchup
- 2 large cloves garlic, finely chopped
- 2 tablespoons dark brown sugar
- 2 tablespoons dark amber maple syrup
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons cider vinegar
- 1/2 cup beef stock – we will grab beef stock
- 1 teaspoon smoked sweet paprika
- Coarsely ground pepper
Oil & Vinegar Slaw:
- 1/2 pound coleslaw mix or 1/4 head green cabbage, shredded
- 1/2 small red onion, very thinly sliced – nearly shaved thnly sliced
- 3 tablespoons cider vinegar
- 2 tablespoons vegetable oil
- 1 teaspoon celery salt or celery seed – thinking celery seed may look nice for appearance purposes
- Kosher salt and pepper
- 8 Hot dogs, such as Hebrew National, boiled, griddled or grilled
- 8 good quality hot dog buns
- A handful of crunchy potato chips, such as Cape Cod, crushed in your hands
For the BBQ sauce, combine all the ingredients in a small saucepan. Bring to a simmer and cook at a low bubble for 15 to 20 minutes.
For the slaw, in a small bowl, combine the coleslaw mix and red onion. Add the vinegar, oil, and celery salt; season with salt and pepper, and toss to coat the veggies with dressing.
To assemble, place a hot dog in the bun and spoon over a good dose of BBQ sauce. Top with some slaw and crushed chips.