As many of you know, I’ve been searching for the perfect barbecue dish for decades. Several years ago, at a blues festival, I came across a food vendor selling something he called the Red Piggy-Back Dog. It consisted of a Carolina red (lots of red food coloring) pork and beef hot dog, topped with pulled pork BBQ and a good vinegar based slaw. It absolutely satisfied the essential requirements for a meal worth remembering.
During a recent vacation to Holden Beach, NC I picked up several packs of Carolina red dogs and brought them home. Earlier this week I conjured up some tasty pork shoulder meat in a crock pot with honey-mustard marinade sauce, guava nectar, and chipotle adobo chili sauce. We used this shredded concoction for the base of some great grilled quesadillas.
Thinking about lunch today I did an inventory of the fridge and saw a small container of the left over bbq and immediately thought of those red dogs in the freezer. So, I tossed a couple of dogs and some bbq into the microwave, thawed out a couple whole wheat buns and built me two piggy-back dogs. Not having any slaw I opted for some Tony Packo’s Pickle and Pepper Relish and I think, topped what I had at the blues festival.
I’m calling my version Chapman’s North of North Carolina Red Piggy-Back Packo Dog.
Arf, arf, y’all!