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