Loaded Kansas City Hot Dogs
These Kansas City Hot Dogs are loaded with barbecue goodness! Beef hot dogs topped with brisket burnt ends, coleslaw, thick-cut pickles, and sweet KC barbecue sauce.
These Kansas City Hot Dogs are loaded with barbecue goodness! Beef hot dogs topped with brisket burnt ends, coleslaw, thick-cut pickles, and sweet KC barbecue sauce. They may not be the official hot dog of Kansas City, but they should be.
Why are they called Kansas City hot dogs?
Because all-beef hot dogs + brisket burnt ends + thick, sweet barbecue sauce, screams Kansas City barbecue. And shouldn’t the official hot dog of KC be all about the barbecue? We think so!
How to make Kansas City hot dogs
- Prepare the toppings. Reheat the brisket burnt ends. I recommend using the ‘redneck sous vide’ method of submerging the meat in its vacuum-sealed package in a pot of water over a low simmer for 30-60 minutes, until hot and tender. Toss together the coleslaw. Warm the buns.
- Prepare the hot dogs, using your preferred cooking method. I recommend grilling them on the BBQ or cooking them in an air fryer.
- Assemble the dogs. Arrange the hot dogs in their buns. Top with burnt ends, coleslaw, pickles, and barbecue sauce.
How to cook hot dogs in an air fryer? Preheat the air fryer to 400°F. Cook the hot dogs for 4-5 minutes (or until they reach an internal temperature of 165°F), turning halfway through cooking. Done!
What to serve with hot dogs
Since these dogs are all about the barbecue, why not serve them up with some traditional BBQ sides, like baked beans, potato salad, or creamy baked mac & cheese. Or, go all out with an epic french fry board with onion rings, waffle fries, tater tots and an assortment of delicious dipping sauces.
Looking for more loaded hot dog recipes? These Cincinnati Chili Dogs are another game day favourite! Hot dogs served in soft buns, topped with mustard, copycat Skyline Cincinnati chili, diced onions, and shredded cheddar cheese.
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Loaded Kansas City Hot Dogs
Ingredients
- 8 all-beef hot dogs
- 8 hot dog buns
- 2 cups brisket burnt ends
- Kansas City barbecue sauce
- thick-cut pickle slices
For the coleslaw
- 2 cups shredded cabbage
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar
- 1 pinch salt
Instructions
- Reheat the brisket burnt ends. I recommend using the ‘redneck sous vide’ method of submerging the meat in its vacuum-sealed package in a pot of water over a low simmer for 30-60 minutes, until warm and tender.
- Toss together the coleslaw. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, and salt. Add the shredded cabbage and toss to coat.
- Prepare the hot dogs, using your preferred cooking method. To cook hot dogs in the air fryer, preheat to 400°F. Cook for 4-5 minutes (or until they reach an internal temperature of 165°F), turning halfway through cooking. Warm the buns.
- Assemble the dogs. Arrange the hot dogs in their buns. Top with burnt ends, coleslaw, pickles, and barbecue sauce.
