Directions

1. Preheat your grill for high heat (450ºF) direct grilling.
2. 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.
3. 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.
4. Grill the slabs of red onion until lightly charred and slightly softened.
5. 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.