Big Texas Hot Dogs Taste Test
Updated: Jul 10
Happy Foodie Friday! This recipe review and taste test comes courtesy of Penny and Eleazar Martinez.
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Nothing takes me back to childhood summers like a classic hotdog. Out of all the recipes for the July 4th Outdoor Party, these hot dogs were my fiancé's and my favorite! Being used to ketchup, mustard, and relish, the BBQ sauce and coleslaw combined for a refreshing and tangy twist on this Fourth of July classic.
When it comes to cooking the dogs, make sure that your grill is around 400-450F. We found that this left them with a crispy outside without getting burned. Let the dogs sit on one side for a few minutes before turning them over to achieve perfect grill marks. One recommendation for toasting the buns would be set them down on the grill to heat, add a little butter and let it melt. Then set them back on the grill, butter side down, to toast some more. This gave the buns a little extra crispiness and flavor.
As you’re dressing the dog, be generous with both the coleslaw and BBQ sauce, I had never tried this combo before so didn’t add too much at first. After a bite, we were both adding extra toppings. They were so delicious!
We used Stubbs Original BBQ sauce and Whole Foods Coleslaw.
Makes 12 Servings
Preparation: 5 minutes
Cook time: 10 minutes
1 dozen Hebrew National Jumbo Beef Franks
12 large hot dog buns or hoagie buns
Coleslaw (store bought)
BBQ sauce for topping (store bought)
2 Tablespoons of Olive Oil
Mix franks with 2 tablespoons of olive oil and cook over a hot grill or under broiler.
Lightly toast your buns under broiler or on a hot grill. (Add Butter for extra flavor and crispiness)
Take your bun and drizzle some BBQ sauce on it, then place a grilled frank on the bun.
Top your hot dog with prepared coleslaw and drizzle with more BBQ sauce, to taste.
Accompany with speared pickles.
Recipe and Taste Tester - Alina Gersib