Difficulty Medium
Cook Time 2.5 hours
Heat Medium 🌶🌶
Dive into the smoky goodness of Smoked and Candied BBQ Hotdog Burnt Ends, where juicy hotdogs or kielbasa are transformed into savory bites. Coated in a sweet and tangy mixture of yellow mustard, honey, and a bold BBQ seasoning with a touch of jalapeño heat, these burnt ends are smoked to perfection. Perfect for game day or any gathering, they are a flavor-packed treat that will leave you craving more!
✨ AI Summary Step-by-Step Cooking Guide Ingredients 2 lbs beef hotdogs or cheddar kielbasa sausages 3 tablespoons yellow mustard 2 tablespoons honey 2 tablespoons BBQ seasoning 1/4 cup brown sugar, divided 1 tablespoon jalapeño seasoning 1 cup devil spit BBQ sauce (or your favorite spicy BBQ sauce) 1/2 cup Sweet Baby Ray's BBQ sauce 4 tablespoons butter, cut into pats Directions 1 Preheat smoker to 225°F. Cut hotdogs or kielbasa into 1½-inch chunks and place in a large bowl. 2 In a small bowl, mix together yellow mustard and honey. Pour over meat chunks and toss to coat evenly. This is your binder. 3 In another bowl, combine BBQ seasoning, 2 tablespoons brown sugar, and jalapeño seasoning. Sprinkle over the coated meat and toss until evenly covered. 4 Place seasoned meat chunks directly on smoker grates and smoke for 1½ to 2 hours, until edges start getting crispy and caramelized. 5 Transfer smoked chunks to a disposable aluminum pan. Drizzle with devil spit BBQ sauce and sprinkle with remaining 2 tablespoons brown sugar. Toss to coat. 6 Add butter pats and Sweet Baby Ray's BBQ sauce to the pan, then cover tightly with foil. Increase heat to 400°F (or transfer to oven at 400°F). 7 Cook covered for 30 minutes, then remove foil and cook another 15-30 minutes, stirring occasionally, until sauce is thick and sticky and the burnt ends are glazed and caramelized. 8 Let cool for 5 minutes before serving with toothpicks. These are best served warm and sticky.
Reviews Loading reviews...
