If your dog needs more sweet and spice, let us introduce you to The BBQ Dog.
The hot dog is a staple of the BBQ cookout, but often overlooked for its simplicity. Well, there's more than one way to make a dog, and with the right ingredients you can a turn a boring ol' hot dog into the most popular protein at the party!
WHAT YOU'LL LOVE
- Spreading two different sauces on opposite sides of the bun, rather than one sauce layered on top, means every bite gets a mix of the chipotle ketchup and Carolina BBQ sauce instead of tasting one flavor first
- Grilling the red onion slabs until charred and softened builds a cooked, caramelized topping rather than serving the onion raw and sharp
- Using the same spiral-cut technique as the other dogs in this collection gives the toppings more surface area to grip, letting the two sauces and the onion actually coat the meat instead of sliding off
- Adding Cowboy Candy jalapeño relish as the final topping introduces a sweet-hot contrast against the tangy, smoky sauces already on the bun
The BBQ Dog
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
8
Prep Time
5 minutes
Cook Time
15 minutes
Calories
367
Try the classic BBQ dog. We show you how to turn the humble hot dog into the most popular protein at the party!
Ingredients
- Hot links
- Red onion, sliced into slabs
-
Big Rick’s Chipotle Ketchup
-
Kozlik’s Carolina BBQ Sauce
-
Holmes Made Cowboy Candy Jalapeño Relish
- Hot dog buns
Directions
- Preheat your grill for high heat (450ºF) direct grilling.
- Thread a skewer thought the center of the hot link. Using a paring knife, starting at one end of the hot dog, slice down to the skewer at a 45º angle to the dog. Continue cutting down the hot dog, one long continuous cut, so that the cut spirals down the hot dog until you reach the other end of the dog. Remove the skewer.
- Grill the hot link until browned on all sides. The spiral cut will allow the dog to open up, creating more texture and crevices for the condiments to cling to the dog.
- Grill the slabs of red onion until lightly charred and slightly softened.
- Spread one side of the hot dog bun with the Big Rick’s Chipotle Ketchup and the other side with Kozlik’s Carolina BBQ Sauce. Place the hot link in the bun. Top the hot link with the grilled onion rings and Holmes Made Cowboy Candy Jalapeño Relish.
Recipe Note
Recipe FAQ
Why spread two different sauces on opposite sides of the bun instead of combining them into one?
Keeping the chipotle ketchup and Carolina BBQ sauce separate means each bite picks up a different balance of the two, rather than blending them into one flatter flavor before the hot link even goes in.
Why grill the red onion slabs instead of serving the onion raw?
Charring and softening the onion on the grill builds a caramelized flavor that raw onion wouldn't have, giving the finished dog a cooked topping to match the grilled hot link underneath.
Why use the same spiral-cut technique on the hot link that's used elsewhere in this style of hot dog?
Opening the link into a spiral creates more surface area and texture for the two sauces and the grilled onion to actually cling to, rather than sliding off a plain, uncut surface.
Why add Cowboy Candy jalapeño relish as the final topping?
The sweet-hot pickled jalapeños add a contrast against the already tangy, smoky sauces underneath, giving the dog one more layer of flavor beyond just sauce and onion.
How indoor-friendly is this recipe?
5 out of 5 — a hot cast iron skillet or grill pan on the stovetop can brown the spiraled hot link and char the onion slabs exactly the way an outdoor grill does here.
Recipe Highlights
Dual-sauce bun spread: Delivers two flavors in every bite instead of one layered sauce.
Grilled onion slabs: Builds a caramelized topping instead of serving onion raw.
Spiral-cut hot link: Maximizes surface area for sauces and toppings to grip.
Cowboy Candy finish: Adds sweet-hot contrast to the tangy sauce base.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 5.64 oz
- per serving
- Calories
- 367
- Carbs
- 33 grams
- Protein
- 13 grams
- Fat
- 20 grams
- Sodium
- 1176 milligrams
