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smoked hot dogs in a basket

Hot Dog Burnt Ends W/ A Carolina Gold BBQ Sauce

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Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Servings: 12
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 packs of jumbo beef franks about 20 hot dogs
  • 3-4 tablespoons mustard as a binder
  • Frank Spank seasoning
Carolina Gold BBQ Sauce
  • 1 cup yellow mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1/4 cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper use 2 if you like the heat
  • 2 teaspoons frank spank seasoning

Method
 

  1. First thing, prepare all of the hot dogs by cutting them into thirds or quarters. Now place them in a sheet pan and squeeze three tablespoons of mustard, mix them around and then season with Frank Spank Hot Dog rub.
  2. Fire up the smoker at 250 degrees F. Add some hickory wood chunks or apple wood for a nice flavor boost. Now place the hot dog burnt ends on a wire rack and into the smoker they go.
  3. Smoke them for 1 hour, at the 45 minute mark get a saucepan and make the Carolina Gold BBQ Sauce. Add mustard, white wine vinegar, Worcestershire sauce, hot sauce, brown sugar, garlic powder, onion powder, black pepper, kosher salt, cayenne pepper and some frank spank seasoning. Whisk to form a consistent blend, add water if too thick or place over medium heat for 6-8 minutes if it is runny.
  4. Remove the hot dog burnt ends and place them in an aluminum foil pan. Add a cup of the bbq sauce and hand toss them, make sure they are coated well. Place them back on the smoker for 30 minutes.
  5. Remove and serve on a party tray or serving platters. I like to drizzle more Carolina Gold BBQ Sauce and top with chopped parsley.
  6. Serve with toothpicks and enjoy!