Hotdog Pinecones

60 mins
Serves 1
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Directions

  1. 1Score your hotdogs by cross-hatching with a knife to create that pinecone look.
  2. 2Score your hotdogs by cross-hatching with a knife to create that pinecone look.
  3. 3Score your hotdogs by cross-hatching with a knife to create that pinecone look.
  4. 4Use mustard as a binder.
  5. 5Use mustard as a binder.
  6. 6Use mustard as a binder.
  7. 7Add your favorite barbecue rub.
  8. 8Add your favorite barbecue rub.
  9. 9Add your favorite barbecue rub.
  10. 10Place the hotdogs in your smoker.
  11. 11Place the hotdogs in your smoker.
  12. 12Place the hotdogs in your smoker.
  13. 13Set the temperature to 300 degrees and cook for 30 minutes.
  14. 14Set the temperature to 300 degrees and cook for 30 minutes.
  15. 15Set the temperature to 300 degrees and cook for 30 minutes.
  16. 16Cut the hotdogs into thirds and put them in a pan.
  17. 17Cut the hotdogs into thirds and put them in a pan.
  18. 18Cut the hotdogs into thirds and put them in a pan.
  19. 19Add honey to the hotdogs.
  20. 20Add honey to the hotdogs.
  21. 21Add honey to the hotdogs.
  22. 22Add Melinda 's Japanese BBQ Sauce for that umami flavor.
  23. 23Add Melinda 's Japanese BBQ Sauce for that umami flavor.
  24. 24Add Melinda 's Japanese BBQ Sauce for that umami flavor.
  25. 25Brush the hotdogs with the sauce.
  26. 26Brush the hotdogs with the sauce.
  27. 27Brush the hotdogs with the sauce.
  28. 28Place the pan back in the smoker at 350 degrees for another 30 minutes.
  29. 29Place the pan back in the smoker at 350 degrees for another 30 minutes.
  30. 30Place the pan back in the smoker at 350 degrees for another 30 minutes.

Ingredients

  • 16 hotdogs
  • 16 hotdogs
  • 16 hotdogs
  • 3 Tbsp mustard
  • 3 Tbsp mustard
  • 3 Tbsp mustard
  • 4 Tbsp BBQ Rub
  • 4 Tbsp BBQ Rub
  • 4 Tbsp BBQ Rub
  • 4 Tbsp honey
  • 4 Tbsp honey
  • 4 Tbsp honey
  • 5 Tbsp Melinda 's Japanese BBQ Sauce
  • 5 Tbsp Melinda 's Japanese BBQ Sauce
  • 5 Tbsp Melinda 's Japanese BBQ Sauce

Equipment

knifeovensmokerpanbasting brushsheet pan

Tips

  • This recipe is inspired by my good friend at The Backyard Palate. Use mustard as a binder and your favorite barbecue rub. You can do this in an oven, but because it's barbecue month, I'm putting it in my smoker. Make sure to use Melinda 's Japanese BBQ Sauce for that umami flavor.
  • Score your hotdogs (Top Side Only) by cross-hatching with a knife to create that pinecone look