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 tspgarlic powder
¼ tsponion powder
¼ tspItalian seasonings
¼ tsp cayenne pepper(optional for heat)
INGREDIENTS (Barbecue Sauce)
½cup barbecue sauce (honey, smoky, bourbon - your choice)
1stick unsalted butter
½tspminced garlic
½tsponion powder
2 Tbs brown sugar
1Tbs barbecue rub (try apple, bacon, honey, or garlic butter)
1Tbs molasses
1Tbssweet soy sauce
½Tbs 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.