Chili Slaw Dogs Final Step (Kevin Gillespie)

• Hot dogs – 8 of your favorite brand (I like the long, skinny Sabrett-style dogs)

Canola oil – 1 teaspoon

Hot dog buns – 8 top-loading

Hot dog chili (recipe follows) – 4 cups

Yellow mustard

Slaw (recipe follows) – 2 cups

Vidalia onion – 1/2 cup finely diced

1. 1. Heat a 10-inch cast-iron skillet over high heat and wipe the pan with a paper towel dipped in the canola oil. You only want enough oil to shine up the skillet. When the pan is smokin’ hot, pat the dogs dry and add them to the pan. Cut the heat down to medium and cook just until the dogs are lightly charred, about 4 minutes per side. Slice the buns lengthwise through the top (if not already sliced for top loading). Slip in the dogs, spoon a generous amount of chili onto each dog, and squeeze a generous amount of mustard down the length of the chili. Top with about 1/4 cup slaw, then garnish with a thick layer of onions. The order of ingredients matters: You want to enclose the mustard in the chili and slaw so it’s almost a surprise within the bite.