Loaded Kansas City Hot Dogs
Beef hot dogs topped with brisket burnt ends, coleslaw, thick-cut pickles, and sweet Kansas City barbecue sauce. Loaded with barbecue goodness!
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.
Notes
Storage: Store the hot dogs and toppings in separate airtight containers in the refrigerator for up to 3 days.
No burnt ends? Top these dogs with any BBQ meat you like (brisket, pulled pork, turkey, chicken).