Hot Dog Burnt Ends – Cuso Cuts

Name: Hot Dog Burnt Ends – Cuso Cuts
Ingredients: 12 Hot Dogs; 2 Tbs Extra Virgin Olive Oil; 2 Tbs Cuso’s Hot Honey Barbecue Rub; ½ cup honey barbecue sauce; 1 stick of butter; ½ tsp garlic powder; ½ tsp onion powder; 1 Tbs more of Hot Honey Rub; Other optional ingredients: hot sauce, teriyaki sauce; Bring your smoker up to 225F.; Put the hot dogs into a large mixing bowl.; Toss them with olive oil until they are coated on all sides.; Sprinkle the barbecue rub into the bowl and mix again. Make sure there’s seasoning on all sides.; Place the hot dogs (whole) on a wire rack in the smoker for 1 hour.; Remove the hot dogs from the smoker.; Using a Chef’s Knife , chop the hot dogs into pieces about 1 ½ inches long.; Transfer the hot dog pieces into the sauce mixture. Coat thoroughly.; Place the hot dogs and all the sauce into an aluminum pan (use the disposable ones for easy clean-up).; Increase the smoker’s temperature to 350 F.; Back the hot dog ends go into the smoker.; Leave them be for 25 minutes. Test to make sure your sauce is caramelized and sticky. If not, leave them in a little longer.; Transfer to a serving tray with toothpicks.

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Looking for an inexpensive appetizer for a gathering? Chef Cuso's Hot Dog Burnt Ends recipe is a perfect solution. Sticky, Sweet and Smokey!

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Ingredients

12 Hot Dogs
2 Tbs Extra Virgin Olive Oil
2 Tbs Cuso’s Hot Honey Barbecue Rub
½ cup honey barbecue sauce
1 stick of butter
½ tsp garlic powder
½ tsp onion powder
1 Tbs more of Hot Honey Rub
Other optional ingredients: hot sauce, teriyaki sauce
Bring your smoker up to 225F.
Put the hot dogs into a large mixing bowl.
Toss them with olive oil until they are coated on all sides.
Sprinkle the barbecue rub into the bowl and mix again. Make sure there’s seasoning on all sides.
Place the hot dogs (whole) on a wire rack in the smoker for 1 hour.
Remove the hot dogs from the smoker.
Using a Chef’s Knife , chop the hot dogs into pieces about 1 ½ inches long.
Transfer the hot dog pieces into the sauce mixture. Coat thoroughly.
Place the hot dogs and all the sauce into an aluminum pan (use the disposable ones for easy clean-up).
Increase the smoker’s temperature to 350 F.
Back the hot dog ends go into the smoker.
Leave them be for 25 minutes. Test to make sure your sauce is caramelized and sticky. If not, leave them in a little longer.
Transfer to a serving tray with toothpicks.