Make White (Alabama) BBQ Sauce according to recipe instructions.
Make Red (Memphis) BBQ Sauce according to recipe instructions.
Make Blue BBQ Sauce: Prepare Kansas City-Style BBQ Sauce, but add the two additional ingredients (blueberries and balsamic vinegar) during step #2. Continue the recipe as instructed.
Warm ½ T butter or olive oil in a large skillet over medium heat. Cut each hot dog in half, if using full length hot dogs. Add to the pan and cook until heated through, about 5 minutes. Reheat the pulled chicken and pulled pork, if necessary.
Slice vertically through each potato roll, about halfway through so it resembles a top-sliced roll. To 4 of the rolls, add a mini hot dog. To another 4 rolls, add 1-2 tablespoons each of the prepared pulled chicken. To the last 4 rolls, add 1-2 tablespoons each of the prepared pulled pork.
Drizzle each roll with 1-2 teaspoons of one of the various BBQ sauces; white for the hot dogs, red for the pulled chicken, and blue for the pulled pork.