Hot Dog Burnt Ends

Hot Dog Burnt Ends

History

Hot dog burnt ends are a playful twist on traditional burnt ends, a barbecue delicacy that originated from Kansas City, Missouri. Traditionally made from the flavorful and crispy edges of a smoked brisket, burnt ends are cherished for their rich, smoky, and caramelized taste. Hot dog burnt ends emerged as a creative and affordable alternative, capturing the essence of this beloved barbecue staple while offering a quicker and easier preparation. This modern rendition has become popular at backyard barbecues and gatherings, celebrated for its delicious simplicity and crowd-pleasing appeal.

Ingredients

• 8 hot dogs (preferably high-quality beef)
• 1/4 cup yellow mustard
• 1/4 cup brown sugar
• 1/4 cup barbecue sauce (your favorite kind)
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
• 2 tablespoons butter

Instructions

1. Preparation:

• Preheat your grill or smoker to 225°F (107°C). If you don’t have a smoker, you can use a gas or charcoal grill with a smoker box or create a makeshift smoker using foil and wood chips.

1. Hot Dog Preparation:

• Cut each hot dog into 1-2 inch pieces. This helps to create more surface area for the seasoning and allows them to caramelize better.

1. Seasoning:

• In a large bowl, mix together the mustard, brown sugar, barbecue sauce, honey, smoked paprika, garlic powder, onion powder, black pepper, and cayenne pepper until well combined.
• Add the hot dog pieces to the bowl and toss until they are evenly coated with the seasoning mixture.

1. Smoking:

• Place the seasoned hot dog pieces directly on the grill grates or on a wire rack if using a smoker. Ensure they are spaced out to allow even cooking.
• Smoke the hot dog pieces for about 1 hour, or until they start to develop a nice smoky flavor and slightly crispy edges.

1. Caramelization:

• Increase the grill or smoker temperature to 375°F (190°C).
• In a small saucepan, melt the butter and mix it with a bit more barbecue sauce and honey if desired.
• Brush the melted butter mixture onto the hot dog pieces.
• Continue to cook for an additional 15-20 minutes, or until the hot dogs are caramelized and have a deep, rich color. Turn them occasionally to prevent burning.

1. Serving:

• Remove the hot dog burnt ends from the grill or smoker and let them rest for a few minutes.
• Serve them hot, garnished with additional barbecue sauce if desired. These make a great appetizer or main dish, perfect for a barbecue feast.

Benefits

• Quick and Easy: Compared to traditional burnt ends, hot dog burnt ends are much quicker to prepare, making them an excellent choice for impromptu gatherings or when you’re short on time.
• Affordable: Hot dogs are a cost-effective alternative to brisket, allowing you to enjoy the flavors of burnt ends without breaking the bank.
• Versatile: These burnt ends can be served as appetizers, in sandwiches, or even as part of a main dish, offering versatility in how you enjoy them.
• Flavorful: The combination of sweet, smoky, and savory flavors creates a delicious and satisfying bite that appeals to a wide range of palates.

Conclusion

Hot dog burnt ends are a delightful and innovative take on a barbecue classic, combining ease of preparation with mouthwatering flavors. Whether you’re a barbecue novice or a seasoned pitmaster, this recipe is sure to impress your guests and become a staple at your cookouts. Enjoy the rich history and delicious benefits of hot dog burnt ends at your next gathering!