Layered BBQ Salad With Kosher Grilled Hot Dogs

• 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

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!

vegetable oil cooking spray, frankfurters, barbecue sauce, bacon, deli, cider vinegar, deli, sprinkling black, freshly cracked pepper, fluid, tomato, green onions, jalapeno pepper, okra, freshly cracked pepper, caramelized onion, bell pepper, mushroom

Taken from www.food.com/recipe/layered-bbq-salad-with-kosher-grilled-hot-dogs-405005 (may not work)