Smoky Hot Dog Appetizer

Let’s face it, as much as you might want a luscious grilled steak, sometimes your wallet says, “nope!” But what about a new twist on hot dogs? This recipe is akin to pork burnt ends, but with hot dogs!
It is a little time-consuming (90 minutes), but the sticky, caramelized, smoky results speak for themselves. The key to success is using hot dogs you like that have a crispy snap when you barbecue them.

Factoid: Caramelization is a slow cooking process that creates a natural combination of sweet and savory. The key component is the sugary elements in your sauce. The edges of the hot dogs turn a rich, brown color, making them pleasing to the eyes as well.

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Smoky Hot Dog Appetizer

Let’s face it, as much as you might want a luscious grilled steak, sometimes your wallet says, “nope!” But what about a new twist on hot dogs? This recipe is akin to pork burnt ends, but with hot dogs!

It is a little time-consuming (90 minutes), but the sticky, caramelized, smoky results speak for themselves. The key to success is using hot dogs you like that have a crispy snap when you barbecue them.

Factoid: Caramelization is a slow cooking process that creates a natural combination of sweet and savory. The key component is the sugary elements in your sauce. The edges of the hot dogs turn a rich, brown color, making them pleasing to the eyes as well.

Ingredients

INGREDIENTS (Hot Dogs)

• 12 Hot dogs
• 2 Tbs olive oil
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp Italian seasonings
• ¼ tsp cayenne pepper ((optional for heat))

INGREDIENTS (Barbecue Sauce)

• ½ cup barbecue sauce ((honey, smoky, bourbon - your choice))
• 1 stick unsalted butter
• ½ tsp minced garlic
• ½ tsp onion powder
• 2 Tbs brown sugar
• 1 Tbs barbecue rub ((try apple, bacon, honey, or garlic butter))
• 1 Tbs molasses
• 1 Tbs sweet soy sauce
• ½ Tbs white vinegar

Instructions 

• Preheat the smoker to 225 F. If you do not have a smoker, use a bit of smoking wood contained in an aluminum boat directly on the heat.
• Mix the hotdogs with olive oil, garlic, onion, and Italian seasonings. Make sure they’re well coated.
• Put the hot dogs in the refrigerator until you’re ready to cook.
• Use a wire rack to smoke the hot dogs for one hour, turning regularly.
• Remove from the heat, and cut the hot dogs into bite-size. pieces (say 1 ½ inch).
• Coat the hot dog bites with the sauce, coating thoroughly.
• Place them back into the smoker again, cooking at 350 degrees F for 25 minutes.
• Check to see if the hot dogs are caramelized. If not, let them go a little longer.

Notes

Offer toothpicks for ease of serving. Alongside, have small bowls of ketchup, hot sauce, stone ground mustard, and/or other condiments for dipping.