West Virginia Hot Dogs on the Arteflame Grill

Introduction

Smoky, savory, and irresistibly creamy—these West Virginia Hot Dogs are an Appalachian classic reimagined for the Arteflame Grill. With a seared snap from open grilling and the beautifully balanced layers of spicy chili, sharp mustard, and cool creamy coleslaw, every bite celebrates bold flavor and perfect texture. This recipe brings the street food roots of West Virginia right into your backyard.

Ingredients

• 8 all-beef hot dogs
• 8 hot dog buns
• 1 cup prepared beef chili (without beans)
• 1/2 cup yellow mustard
• 1 cup creamy coleslaw
• 1 tablespoon butter (for toasting buns)
• Optional: chopped onions and shredded cheddar for garnish

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour a small amount of vegetable oil over three paper napkins.
2. Place the napkins in the fire bowl of the Arteflame grill.
3. Stack dry firewood on top of the oil-soaked napkins.
4. Light the napkins and allow the grill to heat for about 20 minutes.

Step 2: Grill the Hot Dogs

1. Place the hot dogs directly on the center grill grate at searing temperature (around 1,000°F).
2. Sear the hot dogs for 1–2 minutes per side to create a crisp, caramelized skin.
3. Move the hot dogs to the outer flat top griddle to continue cooking until heated through (about 5–6 minutes).

Step 3: Toast the Buns

1. Spread a small amount of butter on the inside of each bun.
2. Place buns face-down on the flat griddle near the cooler outer edge of the cooktop.
3. Toast for 1–2 minutes until golden-brown and slightly crisp.

Step 4: Assemble the Hot Dogs

1. Place one grilled hot dog in each toasted bun.
2. Top each with a generous spoonful of hot chili.
3. Drizzle yellow mustard over the chili.
4. Finish with a heaping scoop of creamy coleslaw on top.
5. Optional: Add chopped onions or shredded cheddar if desired.

Tips

• Bring the chili and coleslaw to room temperature before grilling so they warm evenly on the flat top.
• Use the heat zones of the Arteflame to keep chili warm on the inner section and coleslaw cool on the outer section.
• Always remove hot dogs when they reach an internal temp of 145°F—carryover heat will cook them to 160°F.
• Use butter instead of oil when toasting buns for richer flavor.
• Sear meats quickly on the center grate to lock in juices, then finish them low and slow on the flat top.

Variations

1. Spicy WV Dog: Swap in a spicy jalapeño coleslaw and spicy brown mustard for a heat-forward twist.
2. Cheddar Bacon WV Dog: Add shredded sharp cheddar and crispy bacon bits on top of the chili before the coleslaw.
3. BBQ WV Dog: Replace chili with pulled pork BBQ and top with tangy vinegar coleslaw.
4. Tex-Mex WV Dog: Add chili with black beans, queso fresco, and a drizzle of chipotle mayo.
5. Veggie WV Dog: Use plant-based hot dogs, vegetarian chili, and vegan coleslaw for a meatless alternative.

Best pairings

• Grilled corn on the cob with chili butter
• Sweet tea or smoked bourbon lemonade
• Crispy Arteflame-grilled potato wedges
• Pickle spears or grilled pickled veggies
• Watermelon and feta salad with mint

Conclusion

With every component grilled to perfection on the Arteflame, these West Virginia Hot Dogs bring together the best of Appalachian tradition and modern grilling technique. They're perfect for backyard parties, family get-togethers, or whenever you're craving something that's flavorful, fun, and loaded with texture.