Texas Dog

This easy and delicious Texas Dog recipe, inspired by Bobby Flay, is perfect for a quick and satisfying meal. With juicy hot dogs, smoky BBQ sauce, and creamy cole slaw, it’s a great way to enjoy a classic comfort food. You can customize it with your favorite toppings for a fun twist on the traditional hot dog!

Ingredients Needed:

For the hot dogs:

• 8 kosher beef hot dogs
• 8 good quality hot dog buns, split 3/4 through

For the BBQ sauce:

• 2 tablespoons canola oil
• 1 large Spanish onion, coarsely chopped
• 5 cloves garlic, coarsely chopped
• 3 cups canned plum tomatoes and juices, pureed
• 1 cup water
• 1/4 cup ketchup
• 1/4 cup red wine vinegar
• 1/4 cup Worcestershire sauce
• 3 tablespoons Dijon mustard
• 3 tablespoons dark brown sugar
• 2 tablespoon honey
• 1/4 cup molasses
• 3 tablespoons ancho chili powder
• 3 tablespoons pasilla chili powder
• 2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
• Salt
• Freshly ground black pepper

For the cole slaw:

• 3/4 cup mayonnaise
• 1/2 small white onion, grated
• 2 tablespoons sugar
• 1 teaspoon celery salt
• 3 tablespoons apple cider vinegar
• Salt
• Freshly ground black pepper
• 1 head cabbage, cored, finely shredded
• 1 large carrot, finely shredded
• Sour dill pickles (not half sour), for serving

How To Make Texas Dog?

1. Grill the Hot Dogs: Preheat the grill to high. Grill the hot dogs for about 7 minutes, turning until browned. Remove from the grill. Place the buns cut side down on the grill and cook for 20 seconds until golden.
2. Make the BBQ Sauce: Heat the canola oil in a medium saucepan over medium-high heat. Add the chopped onions and cook for 3-4 minutes. Add garlic and cook for 1 more minute. Stir in the pureed tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the ketchup, vinegar, Worcestershire sauce, mustard, brown sugar, honey, molasses, chili powders, and chipotle chiles. Stir well and simmer for 30-40 minutes until thick. Blend the sauce in a food processor until smooth, then season with salt and pepper. Let it cool.
3. Make the Cole Slaw: In a bowl, mix the mayonnaise, grated onion, sugar, celery salt, apple cider vinegar, salt, and pepper. Add the shredded cabbage and carrot, then stir to combine. Let the slaw sit for at least 15 minutes.
4. Assemble the Texas Dogs: Place a grilled hot dog in each bun. Brush with BBQ sauce, top with cole slaw, and add a slice of sour dill pickle.

Recipe Tips:

• Grill the hot dogs until golden brown: Make sure to cook the hot dogs evenly on all sides for the best flavor and texture.
• Simmer the BBQ sauce long enough: Let the sauce cook for 30-40 minutes to thicken and develop full flavor.
• Use fresh, crunchy cabbage: For the best cole slaw, use freshly shredded cabbage to keep it crisp and flavorful.
• Let the cole slaw sit before serving: Letting the slaw sit for at least 15 minutes helps the flavors blend.
• Adjust the spice level: Add more chipotle chiles if you want the BBQ sauce spicier, or use fewer for a milder taste.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the leftover Texas Dogs to cool to room temperature before storing them in an airtight container in the fridge for up to 2 days.
• Reheat: Warm the hot dog in a skillet over medium heat for 3-4 minutes.

Nutrition Facts:

• Calories: 500 kcal
• Total Fat: 32 g
• Saturated Fat: 12 g
• Cholesterol: 70 mg
• Sodium: 1,280 mg
• Potassium: 550 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 1 g
• Sugars: 12 g
• Protein: 21 g

Try More Bobby Flay Recipes:

• Bobby Flay Texas Chili Recipe
• New York Street Cart Dog
• Texas Toast
• Smoked, Spice Rubbed, Texas-style Brisket On Texas Toast