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.

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.
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