| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 1 hr |
| Inactive: | 15 min |
| Cook: | 10 min |
| Yield: | 8 hot dogs |
| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 1 hr |
| Inactive: | 15 min |
| Cook: | 10 min |
| Yield: | 8 hot dogs |
Ingredients
- 8 kosher beef hot dogs
- 8 good quality hot dog buns, split 3/4 through
- 2 tablespoons canola oil
- 1 large Spanish onion, coarsely chopped
- 5 cloves garlic, coarsely chopped
- 3 cups canned plum tomatoes and juices, pureed
- 1 cup water
- 1/4 cup ketchup
- 1/4 cup red wine vinegar
- 1/4 cup Worcestershire sauce
- 3 tablespoons Dijon mustard
- 3 tablespoons dark brown sugar
- 2 tablespoon honey
- 1/4 cup molasses
- 3 tablespoons ancho chili powder
- 3 tablespoons pasilla chili powder
- 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
- Salt
- Freshly ground black pepper
- 3/4 cup mayonnaise
- 1/2 small white onion, grated
- 2 tablespoons sugar
- 1 teaspoon celery salt
- 3 tablespoons apple-cider vinegar
- Salt
- Freshly ground black pepper
- 1 head cabbage, cored, finely shredded
- 1 large carrot, finely shredded
- Sour dill pickles (not half sour), for serving
Instructions
- For the hot dogs: Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.
- For the BBQ sauce:
- Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
- Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
- For the cole slaw:
- Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.
- Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 313 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 7 g |
| Cholesterol | 24 mg |
| Sodium | 842 mg |
| Serving Size | 1 of 16 servings |
| Calories | 313 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 16 g |
| Protein | 7 g |
| Cholesterol | 24 mg |
| Sodium | 842 mg |
Reviews
Boy was this good..spicy too! Loved the cole slaw recipe!
This was awesome! I can’t tolorate hot sauces very well, but the coleslaw countered the heat of the BBQ sauce perfectly for me. My husband and oldest son loved it too, but our youngest 2 wouldn’t give it a try….thier loss, lol. The BBQ recipe makes a lot, so it could easily be cut in half. I will definately make this again.
My husband and I made these for a cookout with several of our friends. They were a big hit! Love the coolness of the cole slaw to offset the heat of the chipotle sauce. The sauce was great on the potatoes we served too! We’re going to make another batch to bring camping over Labor Day!
We made this for 4th of July. I used Original Masterpiece BBQ sauce as suggested, and it was good. We want to make this again with Bobby Flay’s recipe for the sauce when we have more time, though, as I’m sure that will be even better. I am going to use the cole slaw recipe for whenever I make cole slaw, we really loved this version!
Great flavor and very, very easy to make.Used K.C. Masterpiece Original barbecue sauce. Kosher dill pickle spears, cut into fourth lengthwise.And used 2 pieces of pickle for each dog.Sprinkled celery seed in the slaw.
Wonderful.
Great work Bobby!!
Wonderful.
Great work Bobby!!
These were delicious. The BBQ sauce has a lot of ingredients but it certainly is worth it!
I’m not a huge hot dog fan, nor am I what could be called an adventurous eater. The only way that I could eat hot dog was off the grill (slightly burnt) and plain. My hubby saw this episode of “Throwdown” and had to try it. The next day we had Texas Dogs (with my own coleslaw and storebought but doctored up BBQ sauce) Hubby made me try his dog and Yummm. Now if we have hot dogs we also have to make coleslaw! Thanks Bobby Flay!
Hot dogs have never been one of my favorite foods. My husband and daughter like them…but I could just as easily do without. Until I saw this episode of “Throwdown.”
We tried the Texas Dogs the next evening using Bobby’s recipe for the cole slaw (awesome, by the way) and KC Masterpiece BBQ Sauce (no time to make Bobby’s recipe). They were fabulous. In fact, they were so good, we had them for our Memorial Day picnic. Everyone raved about them.
Fabulous dogs!
I must have had tunnel vision when it came to bbq’ing/grilling hot dogs. I would have NEVER thought to put cole slaw and a pickle on a dog! You’ve inspired me to make a Cuban Hot Dog!! Thanks again Bobby!