Layered BBQ Salad With Kosher Grilled Hot Dogs |
|
 |
Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 8 |
|
Found this in Southern Living BBQ on Tour, April 2009 edition & tweaked it a bit! Use your favorite deli baked beans and coleslaw for a delicious easy meal that comes together in minutes. Serve with pickled okra, sliced jalapeños, caramelized onions, or freshly cracked pepper on top! Really delicious:) Ingredients:
vegetable oil cooking spray |
16 ounces kosher all-beef frankfurters (1 package hebrew national) |
2 1/2 tablespoons barbecue sauce, divided (sort of sweet) |
6 slices fully-cooked bacon (maple cured) |
2 cups deli baked beans |
1 teaspoon cider vinegar |
2 cups deli coleslaw |
sprinkling black poppy seed (optional, for the cole slaw) |
1/4 teaspoon freshly cracked pepper |
1 fluid ounce hot sauce (optional) |
1 cup chopped plum tomato (about 3 medium tomatoes) |
6 green onions, sliced on a diagonal |
sliced jalapeno pepper |
pickled okra |
freshly cracked pepper |
caramelized onion |
grilled bell pepper |
grilled mushroom |
Directions:
1. Coat cold cooking grate of grill with cooking spray, and place on grill.
2. Preheat grill to 350°F to 400°F (medium-high) heat.
3. Brush hot dogs with 1 tablespoons barbecue sauce.
4. Prepare bacon according to package directions; crumble.
5. Grill hot dogs, covered with grill lid, 6 to 8 minutes or to desired degree of doneness, turning occasionally.
6. Cut hot dogs into bite-size pieces, cut on the diagonal.
7. Stir together baked beans, cider vinegar, and 2-1/2 tablespoons barbecue sauce in a medium bowl. If desired, microwave bean mixture at HIGH 2 minutes or until thoroughly heated, stirring halfway through.
8. Stir together coleslaw, poppy seeds, and pepper.
9. Divide hot dog slices among 8 (10-oz.) glasses.
10. Top hot dogs evenly with bean mixture, coleslaw mixture, chopped tomatoes, green onions, and crumbled bacon.
11. Serve with desired toppings and have a wonderful time!
|
|