Atlanta Dogs Recipes

Steps:

• Heat gas or charcoal grill.
• Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.
• Place chili in medium microwavable bowl; cover loosely. Microwave on high 45 to 60 seconds, stirring every 30 seconds, until hot.
• Spoon about 2 tablespoons chili on bottom half of each bun. Place hot dogs on buns. Top with coleslaw.

Steps:

• Make the chili sauce: In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Stir to break up the beef. Add ½ cup water and stir again. Turn the heat on medium/high, bring to a boil, reduce to a simmer and cook 20- 25 minutes (add remaining water if necessary).
• For the slaw: In a food processor, pulse the cabbage until finely chopped. Remove the blade and sprinkle salt and sugar onto the cabbage. Stir and let rest to draw the liquid out of the cabbage, 20 minutes.
• Assemble the dawg: Drain the liquid from the cabbage and add the mayonnaise. Stir, check for salt and set aside. In a skillet, over low heat, add canola oil and the hot dogs. Cook until warmed through with a crispy, crackly skin. Fill each bun with a hot dog, then a layer of mustard, then a layer of chili, then onion, then slaw. This order is important! Serve immediately.

Steps:

• Preheat griddle to medium heat. Fill a medium saucepan three-quarters full of water; bring to a boil. Add hot dogs, reduce heat to simmer, and cook until hot dogs are plump and heated through, about 6 minutes.
• Using tongs, transfer hot dogs to griddle. Open buns and place interior-side down on griddle. Cook hot dogs and buns until lightly browned.
• Serve hot dogs in buns with mustard, coleslaw, chili, and onions.