Hot Dog Burnt Ends

Ingredients

• 1 lb smoked hot dogs
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 cup your favorite BBQ sauce
• ¼ cup honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Worcestershire sauce

Instructions

1. Preheat your grill or smoker to 225°F (107°C). This low and slow cooking is key to achieving tender and flavorful burnt ends.
2. While the grill is heating, slice the smoked hot dogs into bite-sized pieces, approximately 1-inch thick. This ensures they cook evenly and absorb the flavors of the BBQ sauce.
3. In a large mixing bowl, combine the olive oil, brown sugar, garlic powder, onion powder, smoked paprika, and black pepper. Mix until a paste forms.
4. Add the chopped hot dog pieces to the bowl, tossing them until fully coated with the spice mixture.
5. Transfer the coated hot dog pieces to a grill-safe pan or aluminum foil tray, spreading them out in a single layer for even cooking.
6. Place the pan on the grill and close the lid. Allow the hot dogs to smoke for about 1 hour, stirring once halfway through to ensure even exposure to the heat.
7. While the hot dogs are smoking, prepare the sweet and tangy BBQ sauce by mixing together the BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce in a small saucepan over medium heat. Stir the mixture until well combined and bring it to a gentle simmer for about 5 minutes, allowing the flavors to meld together.
8. After 1 hour, remove the hot dogs from the grill. Pour the BBQ sauce generously over the smoked hot dog pieces and stir to coat thoroughly.
9. Return the pan to the grill and cook for another 30 minutes, allowing the burnt ends to caramelize and the sauce to thicken. You’ll know they’re ready when they’re bubbling and have a sticky glaze.
10. Once done, remove the pan from the grill and let the burnt ends cool for a few minutes before serving.