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.
This recipe courtesy of our Feedback sponsor, Hebrew National.