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.
Smoky Hot Dog Appetizer
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
- 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.