Want to add some excitement to your next backyard barbecue? Look no further than these fun and flavorful Hot Dog Burnt Ends. They put a playful twist on classic burnt ends using everyone’s favorite summertime staple – the hot dog!
With a similar preparation of smoking, saucing, and caramelizing, these burnt end dogs capture the sweet, smoky essence of true burnt ends. The crisp, charred edges meld with the plump, juicy hot dog for an irresistible contrast in textures.
So fire up your smoker and get ready to impress your guests with these outside-the-bun burnt end dogs. They make a budget-friendly option for your next BBQ bash!
Ingredients You’ll Need
- Hot dogs – jumbo size works best
- Yellow mustard – for slathering
- Sweet rub – add flavor before smoking
- Butter – helps caramelize the edges
- Brown sugar – amps up sweetness
- BBQ sauce – Kansas City style works great
Transforming Dogs into Burnt Ends
- Slather dogs with mustard and coat with sweet rub.
- Smoke at 225°F for 1 hour for smoky flavor.
- Slice dogs into chunks and add to baking pan.
- Top with butter, brown sugar, and BBQ sauce.
- Increase smoker heat and cook 15-30 mins more.
- Toss and serve once edges are crispy!
Tips for Burnt End Success
- Choose quality all-beef dogs for the best texture and flavor.
- Slice dogs before saucing to help absorb maximum flavor.
- Stir occasionally as they cook to evenly caramelize.
- Cook just until edges brown – don’t overdo it.
Serving Suggestions
- Slider buns for mini sandwiches
- Toothpicks for easy appetizer bites
- Potato rolls to pile high
- Chopped onion, pickle slices, shredded cheese for topping
These playful burnt end dogs bring the fun to your next backyard barbecue! Perfect for parties or summer cookouts when you want finger food that packs tons of flavor.
Once you try these sweet and smoky morsels, you’ll be hooked. So embrace your inner BBQ pitmaster and turn out some hot dog burnt ends worthy of all your barbecue cravings.
Ingredients
- 16 jumbo all-beef hot dogs about 1 lb
- 2 tablespoons yellow mustard
- 2 tablespoons sweet barbecue rub see notes
- 4 tablespoons unsalted butter cubed
- 1/4 cup packed brown sugar
- 1/2 cup Kansas City-style barbecue sauce see notes
Instructions
- Prepare smoker for indirect cooking at 225°F using cherry and oak wood for flavor.
- Spread yellow mustard evenly over all surfaces of each hot dog. Sprinkle sweet barbecue rub all over the hot dogs until fully coated.
- Place hot dogs directly on smoker grates and smoke for 1 hour, until hot dogs take on a reddish color.
- Remove hot dogs from smoker and slice each diagonally into 1 1/2-inch pieces. Place pieces in a disposable foil pan.
- Top hot dog pieces with cubed butter, brown sugar, and barbecue sauce. Toss gently to coat.
- Increase smoker heat to 375-400°F. Place foil pan on grill grates and cook 15-30 minutes more, stirring occasionally, until butter is melted and sugars are caramelized on edges.
- Transfer burnt ends to a platter. Serve immediately while hot, or let cool slightly before serving.
Notes
- For sweet rub, use your favorite storebought or homemade sweet barbecue seasoning.
- For barbecue sauce, use your favorite variety or make your own Kansas City-style.
Nutrition
