Sweet + Smoky BBQ Crunch Dog

Smoky BBQ Sauce:

• 1 cup good-quality ketchup
• 2 large cloves garlic, finely chopped
• 2 tablespoons dark brown sugar
• 2 tablespoons dark amber maple syrup
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons cider vinegar
• 1/2 cup beef stock – we will grab beef stock
• 1 teaspoon smoked sweet paprika
• Coarsely ground pepper

Oil & Vinegar Slaw:

• 1/2 pound coleslaw mix or 1/4 head green cabbage, shredded
• 1/2 small red onion, very thinly sliced – nearly shaved thnly sliced
• 3 tablespoons cider vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon celery salt or celery seed – thinking celery seed may look nice for appearance purposes
• Kosher salt and pepper

• 8 Hot dogs, such as Hebrew National, boiled, griddled or grilled
• 8 good quality hot dog buns
• A handful of crunchy potato chips, such as Cape Cod, crushed in your hands

For the BBQ sauce, combine all the ingredients in a small saucepan. Bring to a simmer and cook at a low bubble for 15 to 20 minutes.

For the slaw, in a small bowl, combine the coleslaw mix and red onion. Add the vinegar, oil, and celery salt; season with salt and pepper, and toss to coat the veggies with dressing.

To assemble, place a hot dog in the bun and spoon over a good dose of BBQ sauce. Top with some slaw and crushed chips.

This recipe courtesy of our Feedback sponsor, Hebrew National.