Bbq Slaw Dogs Food

BBQ SLAW DOGS

Steps:

• In a medium bowl, whisk together mayo, sour cream, mustard, vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon pepper
• Add the coleslaw mix and toss to coat
• Chill in the fridge for a few hours or overnight
• To "spiralize" a hot dog, place a skewer through it from end to end
• Place the dog onto a cutting board and hold your knife at a slight angle at the tip of the dog
• Start to roll the dog away from you as you continue to cut down the dog; your knife will naturally move down the dog as it rolls away
• Cut all the way to the other end and remove the skewer
• Repeat with remaining dogs
• Heat a grill to a medium-high heat
• Cook the dogs, brushing them with the BBQ sauce
• Place the buns onto the grill to warm them a bit
• Place the "spiralized" BBQ dogs into the warm buns and top with some of the slaw, a few pickles and some crushed potato chips

CHEESY BARBECUE SLAW DOGS

Steps:

• Peel the cucumber. Slice in half and use a spoon to scoop out the seeds. Discard seeds and peel. Mince the cucumber.
• Wash and grate the zucchini and carrots, peels on. Holding the vegetables vertically, instead of horizontally will allow you to get longer shreds.
• Mince the onion, celery and bell pepper. I used both red and yellow bell pepper, for a great splash of color, but any shade of bell pepper will work beautifully.
• Once all the vegetables are prepped, mix them together in a medium-sized mixing bowl and set aside.
• Use the GOOD SEASONS cruet to mix up the dressing/marinade. Add your favorite flavor of vinegar to the vinegar line in the cruet, (I used Pear Vinegar.), then add water to the water fill line. Add 2 Tablespoons of sugar and the GOOD SEASONS Dressing Packet you selected. Shake to combine. Now, add good quality olive oil to the oil fill line, on the cruet. Shake until the dressing has been thoroughly mixed, emulsifying the oil and vinegar, so they aren't separated. Pour the dressing over the vegetable mixture, cover and refrigerate, while you prep the rest of your meal.
• Grill the OSCAR MAYER Selects Hot dogs.
• While hot dogs are grilling cut the tops from each baguette, scoop out the centers and store the reserved bread in an airtight bag for future use as croutons or bread crumbs.
• Brush the inside of each baguette "boat" with 1 Tablespoon of KRAFT Barbecue Sauce. Place a grilled hot dog inside each baguette.
• Cut the KRAFT Singles slices in half and lay two halves, end-to-end to cover the hot dog. Cradle each prepared roll in foil and return to the grill. Cover the grill and leave the hot dogs just long enough for the cheese to melt.
• Remove from grill, top with Veggie Slaw Relish and enjoy with your favorite summertime side dishes.

LEXINGTON-STYLE BARBECUE SLAW

Steps:

• In a small bowl, mix together the dry ingredients. Add the wet ingredients and mix well. The vinegar mixture should have a reddish appearance. Pour the mixture over the cabbage and stir to combine. Chill the slaw in the refrigerator for at least 1 hour before serving.

GRILLED HOT DOGS TOPPED WITH BBQ COLESLAW

Steps:

• Combine first 3 ingredients until blended. Refrigerate 30 min.
• Heat grill to medium heat. Grill wieners 6 to 8 min. or until heated through (160°F).
• Fill buns with wieners; top each with 1 Tbsp. barbecue sauce and 1/2 cup coleslaw.