Grilled Hot Dog Burnt Ends Recipe | Broil King

hot dogs

🥗Healthier: chicken sausages

💰Cheaper: pork hot dogs

Chicken sausages are leaner, while pork hot dogs are often less expensive.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup with spices

Homemade sauce can be lower in sugar, while ketchup is a cost-effective alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is cheaper.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon has less fat, while pork belly is often more affordable.

Preheat your smoker to 225°F using wood chips for flavor.

Slice hot dogs into bite-sized pieces, about 1 inch thick.

In a bowl, combine barbecue sauce, brown sugar, honey, smoked paprika, black pepper, garlic powder, onion powder, salt, mustard, and apple cider vinegar.

Add the hot dog pieces to the bowl and toss until well coated in the sauce mixture.

Place the coated hot dog pieces in a disposable aluminum pan.

Dot the top with small pieces of butter and sprinkle with additional brown sugar if desired.

Smoke the hot dog pieces for 2 hours, stirring occasionally, until they are caramelized and tender.

Increase the smoker temperature to 300°F and smoke for an additional 30 minutes to create a crispy exterior.

Remove from the smoker and let cool slightly before serving.

Serve with additional barbecue sauce on the side.

Cooking Techniques

Spice Level:

Allergens