According to Russell van Kraayenburg, the hot dog you’re likely to encounter at Kansas City Royals games—an all-beef dog with melted Swiss and sauerkraut—“has little to do with Kansas City”. Instead, he proposes a “real” KC dog that fully embodies the smoky, meaty essence of KC.
After a long day of grilling, “stack some burnt ends, a sloppy helping of Kansas City barbecue sauce, plus a few pickle slices, and you’ve got one heck of a protein-packed dog.”
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Makes 1 servings
- 1 all-beef hot dog
- 1 bun
- Handful of burnt ends (chopped-up pieces of meat cut from ends of brisket or other barbecued meats)
- 2 Tbsp Kansas City barbecue sauce
- 2 Tbsp bread-and-butter pickle slices
How to make it
Grill hot dog. Place it in bun. Top with burnt ends, barbecue sauce, and pickle slices.