We love a good twist on a barbecue classic and this one is a delicious one! Burnt End Style Wagyu Hot Dogs is the perfect recipe for your next get-together or gathering with friends.
INGREDIENTS
- 1 package Booth Creek Wagyu Hot Dogs
- 4 oz butter (half a stick)
- 1/3 cup BBQ seasoning (your choice)
- 1/4 cup dijon mustard
- 1/4 cup brown sugar
- 1/3 cup BBQ sauce (your choice)
DIRECTIONS
- Leaving the dogs whole, score the hot dogs on all sides, coat evenly with a thin layer of mustard, then sprinkle with a BBQ seasoning of your choice.
- Place the hot dogs in smoker in an aluminum pan, uncovered, to allow a crust to form. Smoke the dogs at 230°F for 1 hour.
- While dogs are smoking, cut a half stick of butter into small cubes. Remove the dogs and allow to cool to room temp.
- Cut the hot dogs into bite sized pieces.
- In the same aluminum pan, toss the pieces in a BBQ sauce of your choice, sprinkle with brown sugar and top with butter cubes.
- Place the pan in a preheated oven at 375°F and bake for 30 minutes.
- Next, turn your oven down to 250°F and bake for an additional 45 minutes. The extra, lower temperature is what creates that crispy 'crust' texture.
- Let cool and enjoy!