Malcom Reed’s BBQ Nacho Dog
2 ¼lb all beef hog dogs
2 hot dog buns
1 jar queso cheese dip
½ lb pulled pork (smoked previously then reheat properly)
¼ cup BBQ Sauce
1 Tablespoon BBQ Rub
Sliced pickled jalapeños
Fresh pico de gallo for garnish
1.Prepare charcoal grill for direct grilling using Royal Oak lump charcoal & two Royal Oak tumbleweeds to get the coals going.
2.Place hot dogs on cooking grate over hot coals. Turn often to avoid burning.
3.After 5-7 minutes brush hotdogs with BBQ Sauce and season with BBQ Rub, continue to grill until sauce caramelizes. Total Cook time approx. 10-12 min.
4.Place hot dogs on buns and ladle cheese sauce over top.
5.Pile on 1/2 of the warmed, pulled pork drizzled with BBQ Sauce.
6.Add sliced jalapeños and pico de gallo for garnish.
7.Serve with tortilla chips, extra queso, and fresh salsa.