Memphis 'Que Dog

Around Memorial Day, our friends at Royal Oak Charcoal held a competition: The Hotdog Challenge. While we didn't win, we've had a bunch of people ask us about our recipe, so here you go!  

Ingredients

• 8 1/4 Pound Hotdogs 
• 8 Oversized Hotdog Buns or Hoagie Rolls
• 1 6-8 lb Boston Butt (cooked & pulled)
• 1 Quart Creamy Coleslaw (store bought or homemade)
• 1 lb Thin Sliced Bacon
• 1 jar Sliced Jalapeños
• French's Fried Onions
• Heath Riles BBQ Sweet Rub
• Heath Riles BBQ Sweet Sauce

Instructions

1. Wrap 1-2 pieces of bacon around each hotdog
2. Season each hotdog with bacon with Heath Riles BBQ Sweet Rub
3. Set up grill with Royal Oak Charcoal, once hot, grill hotdogs until bacon is done and desired doneness is reached
4. Assemble dog with desired amount of pulled pork, coleslaw, french fried onions and jalapeños
5. Drizzle with desired amount of Heath Riles BBQ Sweet Sauce 
6. Enjoy!