Sometimes called “Poor Mans Burnt Ends”, these Hot Dog Burnt Ends are so flavorful and the caramelized sauce gives the perfect sweet flavor to the chunks of seasoned hot dogs.
A FUN HOT DOG MEAL
These Hot Dog Burnt Ends are a great twist to the usual grilled hot dogs. They are a delicious, sweet and savory treat and folks will definitely be asking you to make a double batch! Serve them up with some creamy coleslaw or along side of some macaroni salad for the perfect summer meal! They’re so simple to make and crazy good, you won’t be disappointed!
FREQUENTLY ASKED QUESTIONS:
Classic Burnt Ends are chunks of smoked beef brisket that are cooked in a smoky sauce until they become dark and caramelized. This results in intensely flavored and incredibly tender chunks of meat that can be served as an appetizer or main course. Because beef brisket is pricey, we’re substituting with beef hot dogs which is why these are often referred to as “Poor Mans Burnt Ends”.
Of course! If you wanna ditch the store bought sauce, here’s a recipe to make your own BBQ sauce.
You can use whatever one that you prefer. recently tried the Kinder BBQ Blend and have enjoyed using it but if you want a homemade recipe, try the homemade bbq seasoning I share in my BBQ Chicken recipe.
Traditional burnt ends are made with brisket. But a good cut of brisket is expensive. So we like to use hot dog chunks. We prefer the beef hot dogs but you can use any hot dog you prefer. They’re cheaper, faster, and a little more kid friendly.
Sure can! If you want to make them in the oven, here’s how to do that:
First, preheat the oven to 275 degrees F. Season the hot dogs following steps 2-4 from our smoker recipe. Then place them on a baking sheet lined with foil.
Place in the oven to bake for an hour. Once finished cooking, remove from once they are evenly cooked, slice them into thirds as you increase the temperature of the oven to 350F.
Make the bbq sauce using steps 8-9 from the smoker recipe. Then, coat the hot dog pieces in the sauce and bake for another 35-30 minutes, tossing once or twice throughout the cooking time. I also recommend adding some liquid smoke to the sauce to help give the burnt eds that smoky flavor that you’ll be lacking by not using the smoker.
Remove from oven and let them cool before serving.
Certainly! First, preheat the Air Fryer to 370F for 5 minutes while you prep the hot dogs.
Follow steps 2-4 of the recipe to prep the hot dogs.
Use some nonstick cooking spray to spray the basket and cook the hot dogs for 5 minutes.
Remove the dogs from the basket and cut into thirds.
Prepare BBQ sauce mixture using step 8 of the recipe and toss them in the sauce mixture to coat them.
Place them back in the basket to air fry for another 3-5 minutes and shake the basket halfway through cooking.
If you want them more crispy, fry for 5 minutes, less crispy, opt for 3 minutes.
If you don’t have a smoker, you can just cook this totally on the grill. Cook your seasoned hot dogs until fully heated through. Don’t cook them on high, you don’t want them blackened. When ready, cut the hot dogs in chunks then add to your aluminum pan. Toss them in the BBQ sauce mixture. Make sure your grill is at 350F degrees then cook the hot dogs in the pan uncovered for about 30 minutes until your sauce has thickened and caramelized. Note: since you aren’t smoking the dogs first, try adding a touch of liquid smoke to the BBQ sauce mixture to really get that smoky flavor.
To store leftovers, wait for them to cool and store them in an airtight container for up to 3 days in the fridge. You can warm them up again by tossing them in the Air Fryer at 330F for 3-4 minutes.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- hot dogs – we like beef hot dogs but you could also use sausages (just make sure they are already cooked sausages and not raw or else those will take much longer to cook).
- olive oil – you could also use vegetable oil.
- BBQ seasoning – this can be your favorite seasoning blend. I used Kinders BBQ blend but you could also make it homemade.
- dry mustard – you could also rub your hot dogs with a small amount of yellow mustard (before adding the seasoning) if you don’t have the dry mustard. Or you can skip it all together.
- BBQ sauce – I prefer Sweet Baby Rays BBQ sauce.
- salted butter – it needs to be real butter and not margarine. You can use unsalted butter if you prefer.
- light brown sugar – this is just going help the sauce caramelize even better. If you don’t want the additional sugar, you can leave it out.
HOW TO MAKE HOT DOG BURNT ENDS
Preheat the smoker to 250F degrees. Unpack and place the hot dogs on a plate or tray. Pat them dry with a paper towel. Pour the olive oil over the sausage to coat them.
Sprinkle the BBQ seasoning and dry mustard over the hot dogs. Gently press the seasonings on the sausage.
Once the BBQ is at temperature, place the hot dogs directly on the grill. *NOTE* At this step, because I am cooking with a Big Green Egg and charcoal, I will add my soaked wood chips in the charcoal chamber.
Close and smoke for 1 hour. During this time, make the sauce. In a medium-size bowl, combine the BBQ sauce, melted butter, light brown sugar, and BBQ seasoning.
Mix until all ingredients are combined. After 1 hour, take the hot dogs off the grill and cut them into 1 ½ inch sections. Place them into a disposable 9×13-inch aluminum pan. (or you can use any pan or cast iron that is oven safe.
Pour the BBQ sauce mixture over the hot dog pieces and mix to coat every bite. Increase the BBQ temperature to 350F degrees. Place the aluminum pan on the grill and cook for another 30 minutes or until the sauce is thick and caramelized.
Serve and enjoy!
CRAVING MORE RECIPES?
- Grilled Hot Dog and Potato Packets
- Homemade Hot Dog Chili
- Crock Pot Chili Cheese Dogs
- Corn Dog Casserole
Hot Dog Burnt Ends
For the hot dogs:
- Preheat the smoker to 250F degrees.
- Unpack and place the hot dogs on a plate or tray. Pat them dry with a paper towel.
- Pour the olive oil over the hot dogs to coat them.
- Sprinkle the BBQ seasoning and dry mustard over the hot dogs. Gently press the seasonings onto the hot dogs.
- Once the smoker is at temperature, place the hot dogs directly on the grill. *NOTE* At this step, because I am cooking with a Big Green Egg and charcoal, I will add my soaked wood chips in the charcoal chamber.
- Close and smoke hot dogs for one hour. While the hot dogs smoke, start making the BBQ sauce mixture.
- In a medium-size bowl, combine the BBQ sauce, melted butter, light brown sugar, and BBQ seasoning. Mix together until fully combined.
- After 1 hour, take the hot dogs off the smoker and cut them into 1 ½ inch sections.
- Place them into a disposable 9×13-inch aluminum pan (or you can use any pan or cast iron that is oven safe).
- Pour the BBQ sauce mixture over the hot dog pieces and mix to coat every bite.
- Increase your smoker temperature to 350F degrees.
- Place the aluminum pan on the grill and smoke for another 30 minutes or until the sauce is thick and caramelized. Note: time may vary but you want to look at the sauce – if it has thickened and is bubbling, then it is ready.
- Then serve!
- Note: I used a Big Green Egg which is a combination smoker and grill. You do not need that to make this recipe – you can just use a traditional smoker. Also, you don’t even need a smoker at all. Please see my instructions above in the FAQ section on how to make this on your gas or charcoal grill, oven or even air fryer.
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Storage: Once cooled, place in an airtight container for up to 3 days in the fridge.
- Re-warm: Rewarm them in the Air Fryer at 330 degrees F for 3 to 4 minutes or in the microwave.
- Make it spicy: For the sauce add some chili powder or use a spicy BBQ sauce or throw in a few red pepper flakes.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.