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BBQ Hot Links with Sweet Mustard Fire Slaw

BBQ Hot Links with Sweet Mustard Fire Slaw


BBQ Hot Links with Sweet Mustard Fire Slaw

Smoked Sausage finished off with a Sweet and Spicy Mustard Slaw to make a tasty BBQ Slaw Dog 

WHAT MALCOLM USED IN THIS RECIPE: 

  • Executioner Hogs The BBQ Sauce 
  • Executioner Hogs Sweet Fire Pickles 
  • Bar-b-que Hot Links with Sweet Mustard Fire Slaw Recipe 
  • HotLink Smoked Sausages (I utilized Circle B Brand) 
  • 1 cup Killer Hogs Bbq Sauce 
  •  2 sacks Finely Shredded Cabbage 
  • 1/2 cup Sweet Fire Pickles (finely diced) - substitute your #1 Sweet and Spicy Pickle 
  • 3 Tablespoons Mustard 
  • 3 Tablespoons Mayo 
  • 2 Tablespoons Sugar 
  • 1 Tablespoon Cider Vinegar 
  • 1 teaspoon Celery Seed 
  • 1 teaspoon salt 
  • 1 teaspoon Black Pepper 

Bearings: 

  1. Get ready barbecue for backhanded smoking at 250 degrees. I utilized a Traeger Ranger yet any barbecue will work. 
  2. Score the outside of each smoked frankfurter into a wine tool design utilizing the tip of a little blade 
  3. Spot the frankfurters on the barbecue and cook for 30-40 minutes then, at that point coat with bar-b-que sauce for an extra 10-15 minutes until the sauce caramelizes. 
  4. For the slaw consolidate the mustard, mayo, sugar, and vinegar. Spot the destroyed cabbage in a 
  5. gallon ziplock sack. Pour in the wet fixings alongside the sweet fire pickles and flavors. 
  6. Combine as one taken care of and store in the fridge until prepared to serve. 
  7. When the hotdogs are done eliminate from barbecue and spot on a frank bun finished off with the Sweet Mustard Fire Slaw

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