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Camp Dinner: The Southern Dirty Dawg

Camp Dinner: The Southern Dirty Dawg

Hot dogs are a staple camp food that can be taken up a notch, with not a lot of extra effort. After the hard work of trekking to your camp site, unloading gear, setting up tents, going for a hike, enjoying a brewskie, and making a fire, they taste damn near perfection. That being said, we decided to jazz them up anyway by giving them a warm blanket of bacon and some extra layers of a simple coleslaw salad with chipotle peppers!

The result is this recipe, winner of the Alite Iron Chef // Camp Edition at Angel Island last month. What makes this Southern Dirty Dawg so dang dirty, you ask? Well, the fact that it’s grilled with a layer of bacon makes it pretty damn awesome. And the crunchy coleslaw gives it that extra POW! Chipotle Peppers in Adobo Sauce are about to become your new best friend. These babies have just the right amount of smokiness and come in a pop-top can that is perfect for taking on any camp excursion. Time to get dirty.


Southern Dirty Dawg with Slaw

Prep. Time: < 30 minutes

Serving Size: 4 – 6 Happy Campers


For the dogg:
• 8-pack of Nature’s Rancher Uncured Hot Dogs
• 1 package Nature’s Rancher Hickory Smoked Bacon
• 1 sourdough baguette
• 1  7-ounce can of Goya Chipotle Peppers in Adobo Sauce
• optional, cheese such as an Asiago or sharp Cheddar

For the Slaw:
• 1/3 cup mayonnaise
• 2–5 chipotle peppers, chopped, plus the sauce
• 1 tablespoon olive oil, we like Other Brother Olive Oil
• 1 tablespoon coarse-grain brown mustard
• 1 head cabbage, cored and shredded
• dash of salt and pepper
• any extra bacon bits ☺

Steps to Success:

1. Start by making the slaw. Use a fork to whisk the mayonnaise, mustard, oil, and adobo sauce together in a bowl. Add the chopped-up chipotle peppers, and pour the mixture over the shredded cabbage. Toss with salt, pepper, and bacon bits to taste. Mmm.
2. Now, it’s dog grillin’ time. Remember to wash your hands first. Wrap a single hot dog with one slice of bacon. Place on the grill and cook for around 10 minutes, rotating often with your tongs.
3. Cut the baguette in quarters (approx.), slather on the extra mayo sauce, an extra chipotle pepper, and place the dog on top! Garnish with slaw and a few thin slices of cheese if you’re just as crazy as we are.



FYI: It is not wise to cook over an open flame. The heat is not consistent and there’s a pretty good chance that you'll scorch/burn the outside of your food before the inside is cooked. It is better to be patient and use the glowing embers, not the flames.

ALSO: Do you have leftover bacon? Use it for breakfast and make a Kale and Bacon Frittata!