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1
Heat the grill to high.
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2
Grill dogs until golden brown on all sides, about 7 minutes.
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3
Remove to a plate.
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4
Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.
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5
For the BBQ sauce:
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6
Heat the oil over medium-high heat in a heavy-bottomed medium saucepan.
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7
Add the onions and cook until soft, 3 to 4 minutes.
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8
Add the garlic and cook for 1 minute.
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9
Add the tomatoes and water, bring to a boil and simmer for 10 minutes.
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10
Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.
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11
Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste.
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12
Pour into a bowl and allow to cool at room temperature.
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13
Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.
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14
For the cole slaw:
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15
Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl.
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16
Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed.
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17
Let sit at least 15 minutes before serving.
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18
Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.
