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All-American

DOG

TOTAL TIME: 0:20

PREP TIME: 0:05

LEVEL: EASY

SERVINGS: 8

Ingredients

8 2-ounce 44 Farms Beef Franks

8 Split-top Hot Dog Buns

2 Whole Dill Pickles (cut into 1/4” wedges)

1 pkg Kettle Cooked Potato Chips

1 lb Shredded Cabbage or Slaw Mix

1 c Celery, thin sliced on a bias

1 c Mayo

1/4 c Apple Cider Vinegar

1/2 tsp 44 Farms Salt & Pepper Blend

2 tsp Dijon Mustard

1 Tbs Lemon Juice

1/4 c Tarragon (chopped)

1 Tbs Honey


All-American Dog

  • 1
    Heat a Lodge skillet over medium-high heat and lightly oil the pan.
  • 2
    While pan is heating, score hot dogs with a sharp knife.
  • 3
    Prepare slaw dressing by combining mayo, vinegar, Dijon, lemon juice, Salt & Pepper Blend, tarragon and honey. Whisk until combined.
  • 4
    Toss dressing with cabbage and celery and set aside.
  • 5
    Place hot dogs in hot Lodge pan and sear. Turn hot dogs for even cooking for approximately 5-6 minutes. Add 2 Tbs water to pan and let simmer until all water has evaporated. Remove hot dogs from the pan.
  • 6
    Build hot dogs by placing two pickle slices in each bun. Top with hot dog, coleslaw and potato chips.

CHEF'S TIP: Scoring hot dogs before cooking will ensure they do not burst while cooking.

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