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

• Royal Oak® Lump Charcoal
• Royal Oak® Tumbleweeds
• Charcoal Grill

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.