Hot Dog Burnt Ends
We love a good cookout as much as anyone, but can we all agree that the price of meat feels astrological these days!? The one exception to that might be the humble hot dog. Personally, I have always been a big hot dog fan (especially if it’s a Chicago dog!) and if you have anything bad to say about them then you can keep that to yourself. If you’re a fellow hot dog fan and looking to take your hot dog game to the next level, look no further than these irresistible Hot Dog Burnt Ends. These saucy bites are super simple to make and pack a punch of flavor with every bite.
Start this out with three hefty 32 oz packages of hot dogs. Yup, this dish can feed a crowd! Slice the hot dogs into thirds or quarters, depending on their size, and arrange them in a large baking dish. Drizzle the dogs with a layer of BBQ sauce, yellow mustard, and a hint of liquid smoke, then toss to coat all those dogs evenly.
INGREDIENTS
- 3 (32 oz) packages hot dogs
- ⅔ cup BBQ sauce
- ⅓ cup yellow mustard
- 2 teaspoons liquid smoke
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ cup brown sugar, divided
PREPARATION
- Lightly grease a 9×13-inch baking dish and preheat oven to 300 degrees F.
- Slice hot dogs into thirds or quarters (depends on the length of the hot dog brand) and place in the prepared dish.
- Top hot dogs with BBQ sauce, mustard, and liquid smoke, then toss to coat.
- In a small dish, combine remaining dry ingredients, reserving ¼ cup of the brown sugar for later.
- Sprinkle dry seasoning over the dish.
- Bake for 1 hour, tossing halfway through.
- Remove dish from oven and sprinkle remaining ¼ cup brown sugar on top. Increase the oven temperature to 400 degrees and bake for another 10-15 minutes or until starting to brown.
- Serve warm with your favorite deli salads.
