Hot Dog Burnt Ends
Directions
- 1Lay out a sheet of foil and get a 16 count of hot dogs.
- 2Score hot dogs to maximize smoke coverage.
- 3Slather on some mustard as a binder and get ready to season.
- 4Season liberally with Kinder's All Purpose Seasoning.
- 5Set smoker to 225°F and place dogs onto a warming rack and allow to smoke for 1 hour.
- 6Cut dogs into thirds.
- 7Launch them into a cast iron skillet.
- 8Throw in butter, brown sugar, and Kinder's Gold sauce.
- 9Put back into the smoker to get that butter melted, everything incorporated, and start that caramelization process.
- 10Mix around once and place back onto the smoker for another 30–45 mins, or until you’re happy with the tacking.
- 11Remove and let sit for about 10 minutes.
Ingredients
- 16 ct hot dogs
- 1 mustard
- 1 Kinder's All Purpose Seasoning
- 1 Kinder's Gold Sauce
- 4 T butter
- 0.25 C dark brown sugar
Equipment
foilknifegrill10” cast iron skilletwooden spatula