This post is for my fellow Utah Valley J Dawgs addicts… no actually, it is definitely for the rest of you who haven’t been to Utah of late and therefore have no idea what you are missing in your hot dog eating life. J Dawgs are all the rage around here. Started by a BYU student in 2004 (sadly after my BYU days), these dawgs hit the ground running. The secret is in the sauce, of course. It is sweet and tangy. And quite frankly, I can’t get enough of it. I’ve never thought of myself as a hot dog person, but these are just amazing. I also think their signature criss cross cutting of the hot dogs to maximize surface area for the sauce is brilliant. I have not actually taste tested the homemade variety at the same time as the real stuff at the restaurant, but I think the homemade J Dawg sauce is a pretty darn good imitation of the real deal. We had these as a family on the 4th of July, and I made them for girls’ camp this year, too. A huge hit both times and super easy. They are awesome with beef or polish dogs, too. I like mine topped with pickles, onions, banana peppers, and sauerkraut. Hope you like them, too!
Homemade J Dawgs Sauce
Submitted by Mindy ~ The Sisters Cafe
3/4 cup ketchup
3/4 cup brown sugar
1/4 cup honey
1 teaspoon cider vinegar
1 teaspoon soy sauce
1/2 teaspoon onion powder
Combine all ingredients in a sauce pan and heat until almost boiling. Remove from heat, cool, and serve on grilled hot dogs. Make sure to buy good quality buns – none of this wonder bread stuff. And absolutely don’t forget to make criss cross X’s all down the dog before grilling to make sure you have plenty of surface area for the sauce!
Serve with toppings:
Pickles, onions, jalapeños, banana peppers, sauerkraut, yellow mustard. (The restaurant also offers ketchup, celery salt, mayo, relish, and spicy brown mustard at special request)