Bbq Hot Dog Burnt Ends Recipes

Steps:

• For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours.
• Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat.
• For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes.
• Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat.
• Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls.

Steps:

• Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F.
• Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour.
• Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy!

Steps:

• Prepare your smoker for 225°F Use any wood you like, these turn out great whether they are smoked over fruit wood or a stronger wood such as mesquite.
• Squeeze the mustard over the dogs then brush around all sides. (Easily done with a silicone basting brush.).
• Sprinkle the rub over all sides of the dogs. Transfer to smoker and smoke for 1 hour.
• Meanwhile, prepare your BBQ grill for medium heat cooking (or pre-heat your oven to 375 F).
• Remove dogs and cut into thirds (about 1 1/2" pieces). Transfer to an aluminum disposable pan.
• Combine the butter, brown sugar and BBQ sauce and pour over the hot dogs. Stir and place on your grill (or in the oven).
• Cook dogs an addition 30-45 minutes, stirring every 10 minutes, until the hot dogs have begun to caramelize. (Watch carefully; could take less time.).
• Remove and let cool slightly before serving.

Steps:

• Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F.
• Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour.
• *Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy!