Below is Mutt & Jeff's FAMOUS HOT DOG SLAW RECIPE!
(from LeeAvirett@nettally.com 12-26-07 (updated on 5-3-10))
MUTT & JEFF'S SLAW DOG
(FOR SIX SLAW DOGS)
4 Cups of coarse knife-chopped green cabbage (about ½ medium head)
1/3 Cup of Blue Plate Mayonnaise (carried by most IGA or other country stores)
3 Teaspoons of Louisiana brand hot sauce or Crystal brand
1 Tablespoon of dark brown sugar firmly packed
½ Cup of Blue Plate Concentrated BBQ Sauce – shake the gallon plastic jar well to mix and use it uncut (only available from Riley Foods 800-692-7895 or by email firstname.lastname@example.org. The delivered price is $19.70 or $55.00 for a case of four gallons).
Merita or Colonial plain white hot dog buns
Deli wrap sandwich wrapping paper (obtain from restaurant supply or SAMS)
6 Wieners - Oscar Mayer Premium brand made with turkey, chicken, and pork (no nitrates or nitrites)
(Total estimated cost for initial batch is about $28, but well worth every penny)
In a large bowl, mix the mayonnaise thoroughly into the slaw using a spatula. It should appear wet and sticky. In a small sauce pan, combine the BBQ sauce, hot sauce, and the sugar, mixing over medium heat until sugar is incorporated. Add the sauce mixture to the slaw and mix thoroughly with a spatula. Cover bowl tightly and refrigerate. It keeps well for days and just gets better!
Wieners can be boiled or zapped in the microwave for about one minute for one (they don't get so big in the microwave as when boiled in water). Place wiener in bun and spoon plenty of the slaw mixture on top. Then roll/wrap diagonally in the deli paper folding in the ends so it won’t unwrap. They should be messy, sloppy, juicy, and full of slaw!
You will recall that they were served warm. They may be warmed in a standard oven for about ½ hour or so at 200 degrees, or my preference is to heat 3 wrapped slaw dogs at a time in a microwave for 30 seconds and then reposition and heat for them another 30 seconds (1 minute total depending on your oven's power). Then quickly pack the warmed slaw dogs in a newspaper lined six-pack sized cooler, using more newspaper loosely crumpled on top for added insulation. This will hold them at a good eating temperature for 1-2 hours, provided there is no peeking. A more health conscious 21st Century version can be made by substituting Arnold’s whole wheat buns. Also, you can use only half of a wiener cut the long way. This reduces fat by one half and allows for more fiber rich slaw. Same great flavor profile.
I developed this small-batch facsimile of the famous Mutt & Jeff’s Slaw Dog following a walk around Lake Ella with Arthur Pichard about 15 years ago wherein he gave up a few secrets. It's the real deal and is a lasting tribute to the culinary genius of Arthur Pichard and Dewitt Trawick, who invented it over a half century ago. If this fails to take you all the way back to 1965 and the good old days at Mutt & Jeff’s drive-in, then nothing will. Unless perhaps, it would be a faithful reincarnation of their almost equally famous “Water” Burger! Happy eating and pleasant memories.