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Slaw Dogs Recipe - This hot dog recipe with coleslaw gets Paula walking down memory lane back to her high school days!
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0:00
- Hey, y'all.
0:02
You know, it just wouldn't be the 4th of July
0:04
without a hot dog, would it?
0:07
Everybody has their own way that they like their hot dog
0:11
and Lord have mercy, there's so many ways to do it.
0:15
I remember when I was in high school, we had three hangouts.
0:22
We had the Arctic Bear, Gary's Super Sub,
0:27
but the most popular was the Brazier,
0:30
which is known as a Dairy Queen now.
0:34
They made the best slaw dogs.
0:38
Us high schoolers, we didn't eat much, but if we ate,
0:44
there's a good chance it was gonna be a Brazier slaw dog.
0:52
So that's what I'm gonna make for me and Eddie today
0:56
in celebration of the 4th of July.
1:00
Now, a lot of people like their hot dogs on the grill.
1:06
They like the char marks, they like the charcoal taste.
1:11
And of course, I do too,
1:13
but I'm not gonna start a fire for four hot dogs.
1:18
So I'm gonna do them just like
1:20
my mother and my grandmother did them.
1:22
I'm gonna boil them in boiling water
1:26
until they're hot through and through.
1:30
And the coleslaw I'm gonna make is not tricky at all.
1:35
It's just, I'm gonna make a standard,
1:39
kind of my standard coleslaw.
1:44
And there's a convenience food out there, y'all,
1:50
slaw that has already been shredded.
1:55
And it's very, very convenient.
1:59
You can get it angel hair style,
2:03
or you can get it a coarse kind of grate
2:10
that we do by hand.
2:14
But I'll tell you this, fresh made coleslaw
2:19
is so much better than the packaged.
2:22
I know it's so easy and so convenient.
2:26
And this is not necessarily so easy.
2:30
It does take a little elbow grease.
2:35
Okay, y'all, just give it a little texture,
2:43
I like to take my cabbage
2:48
and then kind of shred it thin
2:51
just to give it some texture and interest
2:56
along with the grated.
2:57
Do you see what I mean?
2:59
I kind of liked the way that looks.
3:04
So we just gonna slice the rest we didn't grate.
3:12
We gonna slice it up and throw it in with our grated.
3:18
All right, now to our cabbage.
3:23
And this is, you know, strictly up to you.
3:28
If you like onion in your coleslaw, put it in there.
3:33
If you don't like onion in it,
3:36
then chop your onion and put it in a dish
3:40
and let folks put onion on their own hot dog.
3:46
But I think everybody here likes onions,
3:51
so I'm gonna just chop a little onion.
4:10
To me, you just can't get too much onion on a hot dog.
4:16
So let's talk maybe a little bit about the hot dog.
4:19
I don't know how much you know about hot dog,
4:25
but it's been around a long, long, long time.
4:32
In fact, I read something that it was went far back as B.C.
4:39
So they've been around a long time.
4:43
But they started out as a sausage dog.
4:47
All right, so I'm gonna share with y'all
4:49
how the term hot dog got its name.
4:53
And supposedly, some say the word was coined in 1991
4:58
at the New York polo grounds on a cold April day,
5:02
and vendors were hawking their hot sausages.
5:06
And they had them on a cart in hot water,
5:11
and they would go through the crowds
5:13
and they would shout,
5:14
"They're red hot, get your Dachshund sausages
5:17
while they're red hot."
5:20
And a New York journalist sports cartoonist,
5:25
Ted Dorgan, observed the scene,
5:29
and he hastily drew a cartoon
5:31
of a bunch of barking Dachshund sausages
5:35
nestled warmly in rolls.
5:38
And he didn't know how to spell the word Dachshund,
5:43
so he simply wrote hot dog.
5:48
And the cartoon is said to have been a sensation,
5:51
thus coining the term hot dog.
5:56
However, historians have not been able to find this cartoon.
6:01
And despite Dorgan's enormous body of work
6:04
and his popularity, it has not been found yet.
6:08
So that's it about the hot dog, y'all.
6:11
And I don't care what they call it,
6:18
just make sure they call it when I come to the table.
6:21
So now I'm gonna make our sauce to go on it.
6:25
And I like kind of a sweet coleslaw.
6:33
And that may look like a lot of cabbage,
6:36
but you don't want to drowned it,
6:40
you know, in mayonnaise.
6:42
So little bit is gonna go a long way.
6:47
Now I've got my mayonnaise and I'm using just
6:52
a white distilled vinegar.
6:58
Maybe a tablespoon, right Eddie?
7:00
- [Eddie] Yeah.
7:01
Didn't that look like about a tablespoon?
7:03
And to get it a little sweet,
7:14
I'm gonna add about a tablespoon of sugar.
7:20
And I'll just taste this along until I get it
7:25
just like I like it.
7:27
So I'm gonna put in some our silly salt.
7:32
And you don't want to put much,
7:34
because the salt will be pulling
7:38
the water out of the cabbage and making it watery.
7:45
All right.
7:47
So it's gonna take just a minute
7:51
for the mayonnaise and the vinegar
7:54
to kind of melt the sugar, for lack of a better word.
8:05
All right, let's see.
8:12
Stick your finger in there, Eddie,
8:16
or here, you can do it on this, whatever.
8:20
You think it's sweet enough?
8:21
- [Eddie] Yes, it definitely has a sweet taste.
8:23
- Okay.
8:24
I'm gonna add some celery seed
8:28
just to kick this up a little bit,
8:31
and I'm gonna add some black pepper.
8:44
This is kind of a slow way to get pepper, isn't it?
8:49
Okay.
8:58
All right, want to make sure it's vinegary enough.
9:07
Okay.
9:10
I was out of carrot, so I had to go next door
9:13
and borrow some shredded carrots from Bobby and Cloud.
9:20
So I do, I'm not a big carrot lover,
9:24
but I do like them in my coleslaw
9:28
for a little bit of color.
9:33
Okay, let me check on our hot dogs.
9:37
Our hot dogs are boiling.
9:44
I'm starting to swallow hard, Eddie.
9:47
I'm getting hungry.
9:50
Okay, so my grandmother Paul served her buns,
9:58
her hamburger and hot dog buns
10:00
a little different from what my mother did.
10:03
Grandmother would get a nice pot, you know,
10:09
that had a wide circumference.
10:12
She would put her colander on top of that.
10:17
You don't want a colander touching the water.
10:20
And then she would put a dish rag,
10:23
and she would separate her hot dog buns
10:26
and our hamburger buns and steam it
10:29
over that hot boiling water.
10:33
So if you like a real soft, warm bun,
10:37
that's the way to do it.
10:39
But I'm gonna share with y'all how my mother did it.
10:43
And we loved them that way.
10:47
All right, I'm gonna cut our hot dogs down a little bit.
10:51
And gonna take my soft butter
10:59
and I'm gonna butter the sides of my hot dog bun.
11:06
Now, this is one of those hot dogs
11:08
that's cut down the center.
11:10
And I actually, I kinda like them
11:12
because it keeps everything in your dog,
11:17
in your bun a little bit better
11:18
than I think one slice to the side.
11:21
I don't know.
11:23
That's just up to you.
11:24
Personal preference.
11:27
I don't care as long as I have a bun.
11:31
All right, so we're gonna toast this in our skillet.
11:38
Look, look at that Max, what he's done, Eddie.
11:45
- [Eddie] Max, Max.
11:46
- Oh, he's so bad.
11:53
All right, let's see.
11:58
I may, I think I may grate a little onion for our sauce.
12:08
(grater thudding)
12:09
Oops, excuse me.
12:10
Hope I didn't scare you.
12:16
Okay, so in that goes.
12:25
I have all different kind of cabbage,
12:28
I mean, coleslaw recipes, y'all.
12:31
But for my hot dog, I like just a plain,
12:37
plain old coleslaw.
12:43
And it looks like I didn't mix up enough,
12:51
but this does get wetter as it sits.
12:57
So I'm just gonna take another little scoop of mayonnaise,
13:04
and that's all you have to do if you're a little short.
13:11
Nothing tricky, nothing fancy about this coleslaw.
13:20
Okay, so our coleslaw is ready.
13:24
That was simple.
13:26
Once you get it grated, it's not hard at all.
13:32
So I've just turned our buns on,
13:35
So I'm gonna toast those nicely on both sides.
13:40
Now, Aunt Peggy can't eat a hot dog without sauerkraut.
13:47
Personally, me, I don't care for it.
13:50
You can put mustard, ketchup.
13:54
You know, I'm a mayonnaise freak.
13:57
So I eat mayonnaise on my hot dogs.
13:59
No matter what kind of hot dog I'm eating,
14:01
whether it's a chili, a cheese,
14:03
a slaw, or just a plain hot dog.
14:08
You can put a sweet relish on it,
14:10
you can put a dill pickle relish on it.
14:13
In fact, we'd love to hear from y'all
14:15
and hear what all you put on your hot dogs.
14:19
Oh, I do love a chili cheese.
14:21
But for the 4th of July,
14:25
we gonna do a hail to the Brazier in Albany, Georgia.
14:36
A shout out all you kids that went Albany High
14:40
from the year '63 to '65,
14:44
you know exactly what I'm talking about.
14:48
At the break, you know, we didn't have,
14:52
we didn't have access to music
14:55
like all the folks nowadays do.
14:59
So somebody would take their record player.
15:04
And when I say record player, I mean a real record player
15:07
with the vinyl records.
15:11
And we would find some electricity up there behind the,
15:15
in the parking lot of the Brazier,
15:18
and one of the songs, and I remember just
15:21
blasting through the air was
15:23
"Hot nuts, get 'em from your peanut man."
15:26
I remember those boys playing that record.
15:30
But those was some good old, fun, fun days.
15:34
You ready to eat, Eddie?
15:36
- [Eddie] I'm ready.
15:39
- All right.
15:40
I put a sausage dog, I put mayonnaise, mustard and coleslaw.
15:46
I don't put anything else on it because I just like,
15:52
I just like the true coleslaw taste
15:57
that comes with the hot dog.
15:59
All right.
16:01
So, I'm gonna get us out some chips, Eddie.
16:07
Oh, these are crumbs.
16:09
I'm gonna have to use those
16:10
on top of a casserole or something.
16:17
And I think hot dogs scream for potato chips, don't you?
16:24
- [Eddie] Yes.
16:25
- All right, what do you want on your hot dog, Eddie?
16:30
- [Eddie] Just coleslaw.
16:32
- Just coleslaw, no mayonnaise, no mustard,
16:34
no ketchup, no nothing?
16:35
- [Eddie] Yep.
16:37
- Okie-dokie, want to come over here
16:39
and let everybody see how Mama Kari
16:46
got these buns ready for a hot dog?
16:49
Okay, so we're almost there.
16:52
I see some hot dogs waiting on a hot dog, Eddie.
16:57
So the Brazier was certainly the place to get
17:06
a great slaw dog.
17:08
But we had a little hot dog restaurant in Albany
17:13
that was, gosh, it was started before I was born, Eddie.
17:16
And you know what I'm talking about.
17:19
Jimmy's Hot Dogs.
17:21
When my brother Bubba would go home,
17:25
he'd come back with a sack of Jimmy's Hot Dogs
17:27
for me to put in the freezer,
17:29
and Bubba and I've eaten a many leftover Jimmy's Hot Dog
17:36
that we've pulled out of the freezer.
17:39
So this is it.
17:40
Our beautiful bun is nice and toasty warm.
17:48
Okay, Eddie
17:52
Am I keeping you up, Eddie?
17:53
(laughs) He was just yawning, y'all.
17:58
Is this hot dog gonna put you to sleep?
18:02
- [Eddie] It's a rainy afternoon.
18:03
- Oh, it is a beautiful rainy afternoon.
18:05
Perfect.
18:08
All right, so I'm just gonna put your coleslaw in there.
18:17
So there you go.
18:20
There's your slaw dog.
18:21
Can I put more pepper on it?
18:24
- [Eddie] Nope, that's good.
18:27
- Okay, so true to my word,
18:29
this mayonnaise jar is just about empty,
18:38
but I'm gonna smear what's left on it.
18:41
And then I'm gonna come over here and put me some mustard,
18:47
'cause I like the mustard with the coleslaw.
18:54
Remember after you get your coleslaw made, just taste it,
19:01
and if it needs something else,
19:04
you can correct your seasonings at that time.
19:10
By the way, y'all, Jimmy's Hot Dogs
19:12
is still open and thriving in Albany, Georgia.
19:17
So this is a salute to the American hot dog
19:21
that the German immigrants brought over to us.
19:25
And aren't we glad they did.
19:30
Get your hot Dachshund dog right now.
19:33
(laughs) Hot dog's, much better, isn't it?
19:36
Have a happy, happy 4th of July and be safe.
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