Grilling hot dogs for the fourth of July? I’ve got two classic southern style set ups for you right here! The “Carolina-style” and the “Super Southern” style dogs. Details below, and happy fourth everyone!
Music: http://bensound.com
Don’t forget to check my recipe for homemade southern slaw… Old School NC Southern Slaw
For these two recipes I used Ruth’s Salads from Gastonia, North Carolina. They’ve supplied the Carolina’s with sides and dressings since 1953. With Ruth’s supplying the Original Pimento Spread, Chili, and Coleslaw all that was left to do was fire up the grill and dice some red onion.
If you cannot get Ruth’s products in your area or you’re not a fan of Ruth’s Pimento Spread I highly recommend Palmetto Cheese from Pawleys Island, South Carolina. All products are exceptionally great tasting!
The only cooking here is in truth reheating, seeing as how beef hot dogs and the Ruth’s Chili are pre-cooked. You can grill the hot dogs or cook them in a skillet, whichever. The chili only needs to be brought up to a low simmer.
For the hot dogs I chose Hebrew National Jumbo Beef Franks, hot dog buns are classic Ball Park brand. Ingredients below:
Carolina Dawg:
- 1 Jumbo Beef Hot Dog.
- 1 Hot Dog Bun.
- 2 Ounces Chili.
- 2 Ounces Slaw.
- 1 Ounce Diced Red Onion.
- 1 Ounce Yellow Mustard.
Super Southern Dawg:
- 1 Jumbo Beef Hot Dog.
- 1 Hot Dog Bun.
- 2 Ounces Pimento Cheese.
- 2 Ounces Sweet Relish.
Directions:
- Grill or cook hot dogs in cast iron skillet.
- Heat chili in small pot to a light simmer.
- While chili and hot dogs are cooking, dice red onion.
- Once hot dogs are cooked and chili is brought to temp, add toppings.
