Memphis Dog
Pork sausage wrapped in bacon, drenched in barbecue sauce, and topped with onions, scallions, and shredded cheddar, a Memphis, Tennessee style.
The Memphis Dog is a BBQ-inspired hot dog that channels the smoky, tangy soul of Tennessee’s most iconic food city. It typically features a grilled beef frank topped with pulled pork, barbecue sauce, and a creamy slaw—essentially blending a pulled pork sandwich with a hot dog. This mashup likely emerged from Memphis barbecue joints looking to repurpose their signature ingredients in new, indulgent ways. The slaw adds a cooling crunch that balances the richness of the meat and sauce, a hallmark of Southern barbecue traditions. While not as widespread as the city’s ribs or dry rubs, the Memphis Dog captures the flavor spirit of Beale Street and beyond. It’s a dog with smoke in its soul and sauce on its shirt.
Authentic Recipe
Ingredients
- 4 All-beef hot dogs
- 4 Bacon strips (Thick-cut preferred)
- 4 Hot dog buns (Brioche or standard)
- 1 cup Ketchup (For BBQ sauce base)
- 1/2 cup Apple cider vinegar
- 1/4 cup Brown sugar
- 2 tablespoons Molasses (Or cane syrup)
- 2 tablespoons Honey
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Yellow mustard
- 1 teaspoon Chili powder
- 1/2 teaspoon Cayenne pepper
- 1/2 teaspoon Celery seed
- 1/2 cup Cheddar cheese (Shredded)
- 1/4 cup Green onions (Sliced)
Instructions
- Make Memphis BBQ sauce: Combine ketchup, vinegar, brown sugar, molasses, honey, Worcestershire, mustard, chili powder, cayenne, and celery seed in saucepan.
- Bring to simmer, reduce heat to medium-low and cook 10-15 minutes, stirring occasionally.
- The sauce should be tangy and pourable, not thick like molasses. Set aside to cool.
- Wrap each hot dog tightly with a bacon strip, securing with toothpicks if needed.
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Place bacon-wrapped hot dogs seam-side down on prepared pan.
- Bake 35-40 minutes until bacon is crispy and cooked through.
- Remove toothpicks carefully after cooking.
- Toast buns during last few minutes of cooking.
- Place hot dog in bun and top with Memphis BBQ sauce.
- Sprinkle with shredded cheddar cheese and sliced green onions.
- Serve immediately. This captures Memphis BBQ soul!
Related Styles (kinda)
4 similar styles
Hot dog topped with seasoned ground beef (carne molida), sauerkraut, stewed onions, potato sticks, and mayo-ketchup, a Boricua street staple.
Hot dog topped with local slaw; typically ketchup-based 'red slaw' (Scottsboro) or mustard-spiked 'hot slaw' (North Alabama). Birmingham adds house slaw with mustard/sauce.
Bacon-wrapped hot dog with grilled onions, peppers, and sometimes beans, salsa, or mayonnaise, popular in Los Angeles.
Thick grilled hot dog topped with chili, salsa, shredded cheese, and jalapeños, a Tex-Mex inspired style from Texas.