I brought you two ways to top a dog. One is the traditional Carolina style which includes; chili, slaw, diced onion, and yellow mustard. The other is topped with pimento cheese and relish. And while pimento cheese may originate from up north, southerners have perfected it and it’s no secret that pimento cheese has become a South Carolina staple.
I highly recommend Palmetto Cheese brand from Pawleys Island, South Carolina – or – Penny’s Pimento Cheese from Charlotte, North Carolina. Both have Jalapeno Pimento Cheese options as well, and they’re fantastic!
For this recipe I used Ruth’s 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.
For the hot dogs I chose Hebrew National Jumbo Beef Franks, hot dog buns are classic Ball Park brand.
As for myself, I’m a born and raised Carolinian and I do have my own recipes for Carolina style chili and slaw. I’ve included recipe videos to both below as a bonus!
The Carolina Dog:
- 1 Jumbo Beef Hot Dog.
- 1 Hot Dog Bun.
- 2 Ounces Chili.
- 2 Ounces Slaw.
- 1 Ounce Diced Red Onion.
- 1 Ounce Yellow Mustard.
The Palmetto Dog:
- 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.
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