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Layered BBQ Salad With Kosher Grilled Hot Dogs

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“Found this in Southern Living BBQ on Tour, April 2009 edition & tweaked it a bit! Use your favorite deli baked beans and coleslaw for a delicious easy meal that comes together in minutes. Serve with pickled okra, sliced jalapeños, caramelized onions, or freshly cracked pepper on top! Really delicious:)”

Ingredients Nutrition

  • vegetable oil cooking spray
  • 16 ounces kosher all-beef frankfurters (1 package Hebrew National)
  • 2 12 tablespoons barbecue sauce, divided (sort of sweet)
  • 6 slices fully-cooked bacon (maple cured)
  • 2 cups deli baked beans
  • 1 teaspoon cider vinegar
  • 2 cups deli Coleslaw
  • sprinkling black poppy seed (optional, for the cole slaw)
  • 14 teaspoon freshly cracked pepper
  • 1 fluid ounce hot sauce (optional)
  • 1 cup chopped plum tomato (about 3 medium tomatoes)
  • 6 green onions, sliced on a diagonal
  • sliced jalapeno pepper
  • pickled okra
  • freshly cracked pepper
  • caramelized onion
  • grilled bell pepper
  • grilled mushroom


  1. Coat cold cooking grate of grill with cooking spray, and place on grill.
  2. Preheat grill to 350°F to 400°F (medium-high) heat.
  3. Brush hot dogs with 1 tablespoons barbecue sauce.
  4. Prepare bacon according to package directions; crumble.
  5. Grill hot dogs, covered with grill lid, 6 to 8 minutes or to desired degree of doneness, turning occasionally.
  6. Cut hot dogs into bite-size pieces, cut on the diagonal.
  7. Stir together baked beans, cider vinegar, and 2-1/2 tablespoons barbecue sauce in a medium bowl. If desired, microwave bean mixture at HIGH 2 minutes or until thoroughly heated, stirring halfway through.
  8. Stir together coleslaw, poppy seeds, and pepper.
  9. Divide hot dog slices among 8 (10-oz.) glasses.
  10. Top hot dogs evenly with bean mixture, coleslaw mixture, chopped tomatoes, green onions, and crumbled bacon.
  11. Serve with desired toppings and have a wonderful time!

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