Layered BBQ Salad With Kosher Grilled Hot Dogs

Ingredients

• 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

Instructions

1. Coat cold cooking grate of grill with cooking spray, and place on grill.
2. Preheat grill to 350F to 400F (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.
8. If desired, microwave bean mixture at HIGH 2 minutes or until thoroughly heated, stirring halfway through.
9. Stir together coleslaw, poppy seeds, and pepper.
10. Divide hot dog slices among 8 (10-oz.)
11. glasses.
12. Top hot dogs evenly with bean mixture, coleslaw mixture, chopped tomatoes, green onions, and crumbled bacon.
13. Serve with desired toppings and have a wonderful time!