You ever have one of those days where you’re standing in front of your fridge, staring into the abyss, and wondering what to do with those extra packs of hot dogs? Yeah, that was me last weekend. I’d planned this whole fancy BBQ thing, invited a couple of buddies over, and ended up with way too many hot dogs. I didn’t want to do the same old thing, so I thought, “Hey, why not treat these bad boys like burnt ends?”
Now, I know what you're thinking – burnt ends? With hot dogs? Stick with me, because it’s not only possible, it’s delicious. My neighbor Tim, the self-proclaimed grill master (who, let’s be honest, burns more burgers than anyone I know), even gave me a nod of approval when he tried them. That’s when I knew I had something good here.
What in the World Are Smoked Hot Dog Burnt Ends?
First off, if you haven’t heard of burnt ends, you’ve probably been missing out on some of the best bites in BBQ. Traditionally, burnt ends come from the point of a smoked brisket – all charred, caramelized, and ridiculously flavorful. But we're gonna cheat a little with hot dogs. Trust me, it works! You get that smoky, slightly charred exterior with juicy, flavorful goodness inside. Plus, they’re super quick to make compared to brisket – like way quicker.
So, if you wanna impress your friends at your next cookout or just whip up something fun for the family (even my picky niece loved these), here’s how to get it done.
How to Make Smoked Hot Dog Burnt Ends (Step-by-Step)
1. Start with the Dogs
Get yourself a pack (or two) of your favorite hot dogs. I like all-beef franks because they have that extra beefy punch, but if you’re feeling adventurous, mix it up with some smoked sausage or bratwurst.
2. Slice 'em Up
Cut each dog into chunks – about 1 to 2 inches thick. You want them big enough to get a good sear, but small enough that they caramelize all the way around.
3. The Rub Down
Now, here’s where the magic starts. Toss those hot dog chunks in a BBQ rub. If you’ve got a favorite one, great. If not, just make a simple mix of brown sugar, paprika, garlic powder, salt, and pepper. I’m not fancy – I use whatever’s in the cupboard. Coat them real good, don’t be shy.
4. Time to Smoke
Preheat your smoker to 250°F. For the wood, I’m all about that hickory for this recipe (more on that below), but mesquite’s got some game too. Spread the hot dog chunks out on a grill pan or wire rack, making sure they’re not crowded, and pop 'em in the smoker.
5. The Wait Game
Smoke for about an hour to an hour and a half, depending on how thick you cut your dogs. You’re looking for a nice, crispy, slightly charred exterior. Keep an eye on ‘em – you want ‘em dark but not burnt to a crisp.
6. Sauce ‘Em Up
Once they’re good and smoky, toss them in your favorite BBQ sauce. Here’s where you can get creative – sweet, spicy, tangy – whatever floats your boat. Throw them back on the smoker for another 15-20 minutes, just to let the sauce set and get sticky.
What Type of Wood to Use for This Recipe?
Alright, here’s the deal. When it comes to smoked hot dog burnt ends, I’m a big fan of hickory. It’s got that bold, smoky flavor that pairs perfectly with the sweetness of the BBQ sauce and the saltiness of the hot dogs. It’s like that guy at the party who knows how to talk to everyone – it just works.
But, if you’re feeling a little wild, try mesquite. It’s a bit stronger and more intense, but it gives the hot dogs a rich, deep flavor that’ll make people think you’ve been smoking meats your whole life. For a milder touch, you could even go with applewood or cherry, which adds a subtle sweetness. It really depends on how much smoke flavor you want to punch through.
Additional Tips
- Don’t Overcrowd the Smoker: Give those little chunks room to breathe. If they’re too close, you won’t get that crispy, caramelized exterior.
- Use a BBQ Sauce You Love: If you’re going for sweet, add a little honey. If you like it spicy, throw in some hot sauce or crushed red pepper. The sauce is where you make it your own.
- Keep ‘em Warm: If you’re making these for a party, keep them warm in the oven at a low temp until you’re ready to serve. But let’s be real, they’ll be gone before you even need to worry about that.
What to Serve
Now, if you’re looking to go all out, these burnt ends deserve some solid sides. I’m talking mac and cheese (the gooey, cheesy kind), baked beans, coleslaw – you know, the classic BBQ spread. You could even whip up some corn on the cob or cornbread to round things out.
And if you’re feeling extra fancy, throw them in a hot dog bun with some pickles and a little extra BBQ sauce for a burnt ends sandwich. Yep, that’s the good stuff right there.
What to Do with Leftovers (If You Have Any)
Honestly, good luck having leftovers. But on the off chance you do, these babies reheat like a dream. Toss them in the microwave, or better yet, throw them back on the grill for a few minutes to bring that crispiness back. You can chop them up and toss them into scrambled eggs for breakfast, mix them into mac and cheese, or even toss them into a salad if you’re into that kind of thing. (I’m not judging, but... come on.)
So there you have it – smoked hot dog burnt ends. It’s the kind of recipe that’s so easy, it feels like cheating, but the flavor will have people thinking you spent hours slaving over the smoker. Plus, it’s a great way to use up those hot dogs you’ve got lurking in the fridge.
Overall, it’s all about getting creative and having fun with your BBQ. And hey, if you mess it up, just throw some extra sauce on and act like it’s exactly what you meant to do. Thanks for hanging with me today – keep it smoky, keep it saucy, and remember, life’s too short for boring BBQ!
OTHER RECIPES YOU'LL LOVE
Smoked Hot Dog Burnt Ends
Ingredients
- 2 packs of all-beef hot dogs or your favorite kind, about 16 hot dogs
For the BBQ Rub:
- ¼ cup brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
For the BBQ Sauce:
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper optional for heat
- Salt and pepper to taste
Instructions
Preparing the Hot Dogs
- Start by cutting your hot dogs into 1 to 2-inch chunks. You want them big enough to hold their shape during smoking but small enough to get a good char and caramelization.
- In a large mixing bowl, combine all the BBQ rub ingredients (brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper). Toss the hot dog chunks in the rub until they’re evenly coated.
Smoking the Hot Dogs
- Preheat your smoker to 250°F. If you're using a grill, set it up for indirect heat with your choice of wood chips (I recommend hickory for a deep smoky flavor, but applewood or cherry works great too).
- Arrange the seasoned hot dog chunks on a grill pan or wire rack, making sure they’re spaced apart so they can cook evenly. Place them in the smoker and smoke for about 1 - 1.5 hours, or until the hot dogs start to develop a nice caramelized, slightly crispy exterior.
BBQ Sauce & Finishing the Burnt Ends
- While the hot dog chunks are smoking, prepare the BBQ sauce. Combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and cayenne (if using) in a medium saucepan. Bring it to a simmer over medium heat and let it cook for about 15 minutes, stirring occasionally. Taste and adjust seasoning as needed with salt and pepper.
- Once the hot dog chunks are nicely smoked and slightly charred, remove them from the smoker. Toss them in a generous amount of your homemade BBQ sauce until they are well-coated.
- Return the sauced hot dog burnt ends to the smoker for another 15-20 minutes. This will help the sauce set and get that sticky, caramelized coating we all love in burnt ends.
Dominick Campalone says
Awesome recipe!!!! Carmelization was spectacular!!!! Thank you!!! Will look for more recipes from you, Sir!!!!!