Controversial statement incoming.
I’m one of those people who consider hot dogs to be sandwiches.
That sound you just heard was my friend, JP, reading the last sentence and closing down her internet browser in disgust.
Sorry JP! All the rest of you, please keep reading:
One of my favorite regional hot dog styles is the one from North Carolina where I grew up. The Carolina dog is made up of chili, coleslaw, chopped onions and sometimes mustard (it’s better with mustard). This regional hot dog style is basically considered standard “all the way” in parts of North and South Carolina. If you’ve never had one of these, the chili and the slaw might be different from versions you’ve seen or experienced. We’ll discuss those in full with my recipes below.
The origin of the Carolina Dog is pretty much up in the air. Wikipedia claims that a place in Wilmington NC, called Merritt’s Burger House, has been serving this style since 1958, but there’s nothing else online to back that up. Even the linked article doesn’t really say they’ve been serving this style of burger or hot dog since that time. Melvin’s in Elizabethtown NC, claims that they have been making a burger with chili and slaw for 80 years, but I’ve found nothing really saying when or where the Carolina style hot dog started. We’re going to have to hire some food detectives to figure this out. I’m not the guy to do it.
If you’ve never cooked a hot dog before, Nathan’s Famous has a pretty good guide for cooking hot dogs. I cook my hot dogs on a grill outside or inside on a grill pan or skillet. Nathan’s Famous does tell you that it’s ok to microwave a dog, but not ok to boil one. As a kid I remember a lot of microwaving of hot dogs for quick lunches that didn’t require turning on the stove or oven. I just remember putting a hot dog in a bun and wrapping it in a paper towel. Forty five seconds later I was enjoying a hot lunch (with just ketchup probably).
Here are the ingredients I like to prepare for my favorite hot dogs.
Hot dog potato rolls
Consistent readers already know I’ve talked about the King Arthur’s Potato Bun recipe a few times recently. I whipped up the same recipe again this week, but I shaped them into torpedoes or hot dog shapes.
Here’s a video I made of how I shape dough into that shape. The video is for a longer roll than a hot dog roll, but it’s the same technique. The recipe in the video is for rolls that are similar to my sub sandwich rolls.
I like to make my buns fit my hot dogs. I don’t want any extra bites of just bun if I can help it, so I usually weigh my dough into 80 gram (or even 75 gram) portions. Then I shape that portion into a ball and let it rest for a few minutes (while I shape the rest). Then I flip the ball over, exposing the bottom tucked side to the top and leaving the smooth top on the surface of the counter. This means the smooth part will end up on top when you’re done.
Flatten the dough into a rough rectangle about the length of your hot dog. I make my dough rectangle about a quarter inch thick. Then I roll from the side closest to me away from me to make a log.
Then the most important part is getting the seam sealed tightly by pinching your fingers. Once the seam is very tightly pinched, I flip the dough log so that the seam is on the bottom touching the counter and I roll the log back and forth on top of the seam to flatten out the places where I pinched the dough. Then you place the dough log seam side down on your pan and press it down a little to keep if from being a perfectly round cylinder.
You want to get your dough logs about an inch or an inch and a half apart on your sheet pan. They don’t have to touch, but if you are looking for New England style split top rolls, put them a little bit closer together (like an inch). They will rise to about double after shaping and then rise again in the oven.
Hot dog chili
This is not typical chili. There are no beans, but it’s also not chunky with hunks of meat like Texas chili. Hot dog chili is made from ground beef that’s mashed or chopped and not full of beans or onions. In some recipes hot dog chili is sent through a food processor, but you can do the same thing with a potato masher.
Hot dog slaw
This is sweeter than the slaw I usually make, but it’s similar to what you’ll find in a lot of Eastern North Carolina barbecue joints or hot dog stands. I enjoy it on occasion and it works really well with the chili, but feel free to omit the sugar entirely if you’re averse to a sweet slaw.
The Carolina dog
Let’s put all the pieces together.
Carolina dogs are typically bright red hot dogs with hot dog chili, a sweet slaw and chopped onions. They also often will have mustard added as a fourth item. The wikipedia page for “Hot dog variations” claims that people have been making Carolina style hot dogs since at least 1958.
When you study other hot dog variations on that page, you’ll learn that West Virginia is very very similar to a Carolina dog. Georgia also often has a dog with chili and mustard or sometimes only slaw. There are other regional hot dogs with chili like the Pink’s Chili Dog from Los Angeles and then you have a Coney dog from Michigan but Coney chili traditionally is made from ground up beef heart instead of regular ground beef.
I like to build my Carolina dogs with chili on the bottom, then slaw and then plain yellow mustard on top. About half of the time I leave out the raw chopped onions. I don’t think raw chopped onions add that much, but feel free to add them to yours.
Here are some of my finished Carolina dogs.
I ate a few hot dogs this week. Here are a few of them.
The Glenn and the messiness problems
A friend named Glenn has commented on my hot dog photo tweets before and always recommends to put the mustard underneath the slaw and chili and that will help the hot dog not be so messy to eat. I tried it and named this version: The Glenn.
I do think he’s right, but the hot dog is way prettier with mustard on top. If you want to avoid messiness, build your dog like Glenn does.
Now let’s talk about the next logical step with these ingredients.
Wendy’s Carolina Classic Burger
The Wendy’s Carolina Classic Burger was first introduced at a Wendy’s in Rockingham, North Carolina. Wendy’s did not invent this style of cheeseburger, but they did a lot to add recognition outside of the small North/South Carolina burger joints and hot dog stands. Here’s a video of ol’ Dave Thomas being introduced to the Wendy’s Carolina Classic Burger from back in 1995.
Growing up in Eastern North Carolina, I learned early on that “all the way” for a burger meant chili, slaw, chopped onion and mustard. On family trips to White Lake, NC we’d visit a place called Melvins’ in Elizabethtown. Melvin’s is amazing. The line could be fifty people long and it just flies in minutes. Because they’re so busy and they’re cooking burgers constantly they claim that it takes just 10 seconds to get a burger made to order. They open up at 7:30 am and start selling burgers. No breakfast, just burgers. And the line starts that early too, proving that burgers are a breakfast food.
Since I had the slaw and chili and a leftover bun from Breaded Pork Tenderloin week, I decided to recreate the “all the way” burger I grew up with. I even went so far as to make my burger patty square in honor of Dave Thomas.
Everything’s better with some pimento cheese
Couldn’t let this opportunity of hot dog buns and chili go to waste without using a little pimento cheese. Make some chili and slaw (and even pimento cheese) to have available for hot dog and cheeseburger toppings at your next backyard cookout! Fourth of July is coming up and so is the rest of your life! Put these easy recipes on your list of backyard necessities for burgers and hot dogs of all seasons.