For the hot dog:
6 Boar's Head hot dogs (98% beef, 2% pork)
6 Pepperidge Farm oversized hot dog buns
1/4 cup Jack's Sweet Potato Mustard
Blue cheese slaw

Blue cheese slaw:
1 small head green cabbage, finely sliced
1/4 small head red cabbage, finely sliced
1 carrot, peeled and finely sliced
1 cup sour cream
1 cup mayo
1 1/2 t. garlic powder
1/2 t. dried oregano
1/2 t. onion powder
1/2 cup crumbled high-quality blue cheese (around here that's Clemson Blue Cheese)
Salt and freshly ground black pepper to taste

Up to 2 hours before serving, combine all of the slaw ingredients in a large bowl, stirring well to combine. Taste and adjust seasoning as needed. Cover and reserve at room temperature.

To assemble the hot dogs: spread a generous T. of Jack's Sweet Potato Mustard on both sides of the inside of each bun. Top the mustard-swathed buns with the warm hot dogs (if I remember right from the show, Jack's boils the dogs and then grills them in butter on a flat top) and about 1/4-cup of the slaw.

To get some of the sweet potato mustard, check out their website: Jack’s Cosmic Dogs