Raise the hot dog to a whole new level with this easy recipe
I credit the man himself, Samuel Carlton Feagin, creator of the original recipe that we call Gullah Gravy Low Country Moppin’ Sauce, for coming up with this recipe for the hot dog. I was about 12 years old when I came bouncing into the house one hot Summer day and noticed my grandfather cooking hot dogs in a pan with his sauce in it. I was use to the boiled or steamed hot dog but cooking them in the sauce? Well, I tried one and wanted to slap the person that came up with the dumb idea of boiling or steaming hot dogs in water! Now-a-days I like to grill the hot dogs and then put them in a pan of steaming sauce sitting on the grill. The char I get from grilling the hot dog along with the tanginess and moisture from the sauce is really good!
- Your favorite pack of hot dogs
- Gullah Gravy Low Country Moppin' Sauce
- Stove Top:
- Place enough sauce in a pot to barley cover hot dogs
- Cook on medium until heated through
- Place sauce in a pan on a medium hot area of your grill
- Cook hot dogs to your preference (my wife and kids love them charred)
- Place hot dogs in the pan with sauce and let cook a bit longer, about 5 minutes or until time to serve them,
- Serve on a toasted bun topped with Nancy's South Georgia Slaw recipe and extra sauce.