Hot Dog Burnt Ends (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons mayo
02 -
2 tablespoons mustard (yellow)
03 -
12 beef hot dogs (¼-pound each)
→ Seasonings & Sauce
04 -
1 cup packed brown sugar
05 -
½ cup barbecue sauce (Jeff's brand)
06 -
½ cup rub (Jeff's original blend)
# Instructions:
01 -
Pop hot dogs in a foil pan. Spread mayo and mustard on top and sprinkle rub all over. Flip them and repeat.
02 -
Warm up your smoker to 225°F (107°C) for indirect heat. Add water to the pan if your smoker has one, and toss in hickory or another wood you like.
03 -
Let the hot dogs smoke for roughly an hour. Watch for a darker color as they cook.
04 -
Take hot dogs out, chop them into inch-long pieces, and put them back in the pan. Mix in the barbecue sauce, rub, and brown sugar. Stir so everything's coated well.
05 -
Crank the smoker up to 375°F (191°C). Put the pan inside and stir every 10-15 minutes until it's caramelized just right.
# Notes:
01 -
Oven or grill works fine if no smoker is handy
02 -
Try to use quarter-pound beef hot dogs for the best results
03 -
Stir often during the final step to get even caramelization