Brillo Cleaning Guide 10/19

Louisiana Cowboy Dogs

Serves: 8
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  • 80g dill pickle juice
  • 15g granulated sugar
  • 280g coleslaw with extra carrots
  • 4 dill pickle spears, thinly sliced
  • 58g red onion, thinly sliced
  • 160g French’s Louisiana Hot & Spicy BBQ Sauce
  • 120g French’s Classic Yellow Mustard
  • 8 Trueman’s American Style Hot Dogs from Meica
  • 8 hot dog buns


  1. Combine the pickle juice and sugar in a medium sized bowl
  2. Add the coleslaw, pickles and red onion. Toss to coat
  3. Combine the sauce and mustard, and set aside
  4. Grill the hot dogs
  5. Toast the buns then spread each with about 2 tablespoon of the sauce mix
  6. Top each with a hot dog and coleslaw and drizzle over the remaining sauce
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