Pink Pig Hot Dogs with Chili, Mustard & Thai Slaw

  • Prep Time
    30 minutes for the slaw
  • Cook Time
    30 minutes for the dogs
  • Serving
  • View

Really good Nathan’s beef weenies cooked to plump delicious juicy perfection on the Traeger grill – what could be better? My Traeger grill is a special custom made Pink Pig.  It’s my go-to grill for foods that do not require a high temperature char or long slow moist cooking.  In my opinion, a Traeger grill is like an outdoor oven.  It works best for foods that need to cook at about 350 to 400 degrees with just a scant amount of smoke.

Now.  What you put on top of a hot dog is an intensely personal choice.  I have learned from experience that there is a big difference between “chili,” and “hot dog chili.”  The best hot dog chili comes from a can!  And it’s delicious with yellow mustard and Thai slaw.  The result is tangy and spicy, taking this simple meal over the top.  Chopsley’s Thai Slaw recipe is on this site – it’s a salty, sweet and sour condiment that adds a piquant crunch to the dog.  The soft bun, the juicy dog, the tang of the mustard… don’t feel guilty about eating a hot dog… just make it the best hot dog ever eaten!




    Step 1

    Get the grill ready. I fired up the Traeger to 400 degrees to start with.

    Step 2

    Place the weenies on the grill and close it. Lower the temp to 350 degress and cook for about 20 minutes or longer, turning every five minutes or so. Watch the dogs and cook until they are plump and have some nice dark blisters. Do not burn and do not overcook. They should be just slightly shriveled when you take them off the heat.

    Step 3

    Meanwhile, heat the Hormel chili over low heat.

    Step 4

    Have the Thai slaw ready.

    Step 5

    Open a warm soft bun, spread some mustard on one side, then place the dog in the bun and top with chili and slaw.

    Step 6

    Serve with chips and plenty of napkins! Don't forget to turn off the Traeger grill.

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