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Chili Slaw Dogs Final Step (Kevin Gillespie)
8
Steps
- 1. Heat a 10-inch cast-iron skillet over high heat and wipe the pan with a paper towel dipped in the canola oil. You only want enough oil to shine up the skillet. When the pan is smokin’ hot, pat the dogs dry and add them to the pan. Cut the heat down to medium and cook just until the dogs are lightly charred, about 4 minutes per side. Slice the buns lengthwise through the top (if not already sliced for top loading). Slip in the dogs, spoon a generous amount of chili onto each dog, and squeeze a generous amount of mustard down the length of the chili. Top with about 1/4 cup slaw, then garnish with a thick layer of onions. The order of ingredients matters: You want to enclose the mustard in the chili and slaw so it’s almost a surprise within the bite.
Originally published at Chefkevingillespie.com. Reproduced for personal collection.
