12 North Carolina Hot Dog Stands Keeping Secret ’50s Chili Slaw Recipes Alive
Step into North Carolina and you’ll find hot dog stands that feel frozen in time, serving up chili slaw recipes straight from the 1950s.
Locals flock to these spots for the perfect balance of tangy, savory, and slightly sweet toppings piled high on a warm dog.
Behind each counter is a story of tradition, family, and flavor, proving that some culinary secrets are worth keeping. Every bite is a delicious nod to history.
1. J.S. Pulliam Barbeque (Winston-Salem)
Family-run since 1910, this Winston-Salem institution serves hot dogs that locals swear haven’t changed in over 70 years. The chili recipe remains locked in the Pulliam family vault.
Regulars line up for the signature bright-red dogs topped with finely minced chili (no beans!) and creamy slaw on steamed buns. Cash only and worth every penny!
2. Yum Yum Better Ice Cream & Hot Dogs (Greensboro)
College students have flocked to this UNCG-adjacent spot since 1954, when founders Avery and Alma Euliss started serving their distinctive dogs. The tiny building still draws massive lines.
Their secret? A uniquely spiced chili with a hint of sweetness paired with finely chopped slaw. The combo creates a perfect balance that keeps generations coming back for that nostalgic first bite.
3. Kermit’s Hot Dog House (Winston-Salem)
Stepping into Kermit’s feels like time travel to 1966. Red vinyl stools line the counter where locals perch, watching their dogs being assembled with military precision.
The chili contains a rumored 15 spices, creating that distinctive Winston-Salem style tang. Kermit Williams’ grandson now guards the recipe, written on a yellowed index card locked in the safe each night.
4. King’s Hot Dogs (Rural Hall)
Tucked away in tiny Rural Hall, King’s has been slinging the same chili dogs since Eisenhower was president.
The original recipe came from founder Buck King’s mother, who insisted the chili simmer for precisely six hours.
Locals claim you can identify a King’s dog blindfolded – that’s how distinctive their slaw’s tangy-sweet profile remains. The handwritten recipe stays hidden inside a locked filing cabinet.
5. Hap’s Grill (Salisbury)
Barely wider than a hallway, Hap’s tiny storefront has been cranking out legendary dogs since 1952. The grill – original to the place – has never been replaced, adding decades of seasoning to every hot dog.
Their chili recipe reportedly contains coffee grounds and a splash of Cheerwine soda.
The slaw gets chopped so fine it practically melts into the dog, creating that signature Salisbury-style texture locals crave.
6. Hot Dog World (Hendersonville)
Mountain folks have been making the pilgrimage to Hot Dog World since 1986, but the recipes date back to the 1950s.
Owner Steve Katsadouros acquired them from a retiring hot dog vendor who made him swear to maintain tradition.
The chili features a Greek-influenced spice blend you won’t find elsewhere in Carolina. Their slaw balances sweet and tangy notes perfectly, converting even slaw skeptics with one bite.
7. Tony’s Ice Cream (Gastonia)
Fooled by the name? Locals know Tony’s serves some of Gastonia’s finest dogs since 1947. The Italian-American family behind this institution guards their chili recipe with fierce loyalty.
Unlike typical Carolina dogs, Tony’s uses a dash of oregano and garlic in their chili.
The slaw recipe came from great-grandmother Ida Coletta, who insisted on hand-chopping cabbage to achieve the perfect texture that complements their spicy chili.
8. R.O.’s Bar-B-Que (Gastonia)
Since 1946, R.O.’s has maintained their founder’s exact specifications for the perfect chili dog.
The building’s vintage neon sign still flickers, beckoning hungry travelers just as it did during the post-war boom.
Their distinctive orange-hued chili contains a secret blend of paprika and cayenne that gives it a slow-building heat.
The cooling slaw – chopped fresh twice daily – creates that perfect temperature contrast that makes Carolina dogs legendary.
9. Cloos’ Coney Island (Raleigh)
Raleigh’s oldest hot dog joint has been operating since 1949, when founder Eddie Cloos brought his Michigan coney recipe south. The difference?
Their chili lacks beans but packs twice the cumin of typical Carolina versions. Current owner Bob Cloos still mixes the spice blend himself every Monday morning.
The slaw recipe – created by Eddie’s wife Dorothy – uses a touch of pineapple juice for subtle sweetness that’s become their signature.
10. Trolly Stop (Wrightsville Beach)
Beach-goers have been grabbing these famous dogs since 1976, but owner Rick Coombs purchased his secret recipes from a 1950s boardwalk vendor who was hanging up his apron.
The beachside location adds extra charm to these classic Carolina dogs. Their signature “Beach Dog” features a chili recipe containing – rumor has it – a splash of local beer.
The slaw gets a coastal twist with a hint of apple cider vinegar that cuts through the richness.
11. What-A-Burger #10 (Kannapolis)
Not related to the Texas chain, this local treasure has been serving identical chili dogs since 1958. The original walk-up window still operates, with cars lining up just like they did during the sock hop era.
Their chili recipe famously includes a dash of Worcestershire sauce and finely ground beef.
The slaw contains just five ingredients, but the proportions remain so guarded that only three family members know the complete formula.
12. Dick’s Drive-In (Eden)
Founded in 1963, Dick’s maintains the authentic carhop experience, complete with window trays and servers who’ve worked there for decades.
The recipes date back to founder Richard “Dick” Barber’s mother’s kitchen in the early 1950s. Their chili incorporates a touch of brown sugar and ground cloves – unusual for Carolina dogs.
The slaw recipe calls for precisely grated cabbage (never chopped) and a mayo-based dressing that’s whipped, not stirred.