Hot Dogs Utica NY Polish Food Utica

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Instructions. Preheat your smoker to 225 degrees F. Cover Hot Dogs in mustard and your favorite seasoning. used Traeger's Pork and Poultry seasoning for these. Place Hot Dogs on smoker and smoke for 1 hour to 90 minutes. Increase smoker temperature to 350 degrees F. Remove from smoker and cut into 1.5-2 inch lengths.

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Glaze Hot Dog Burnt Ends. After 1 hour, put the smoked hot dogs back into the aluminum pan. Add your favorite barbecue sauce and 2 tablespoons of unsalted butter. 1/3 Cup Sweet Baby Ray's Maple Barbecue Sauce, 1/3 Cup Stubb's Original Barbecue Sauce, 2 tbsp Unsalted Butter. Either increase your smokers temperature to 375F or bring inside to.

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Smoke the hot dogs for 1 hour. Remove hot dogs from the heat and chop them into small pieces, approx. 1.5″ in size. Place hot dog pieces in a foil tray and add sauce ingredients before mixing well. Increase the smoker temperature to 375ºF/190ºC and place the foil tray in the smoker.

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Prep the hot dogs as discussed above and preheat the air fryer to 370°F for 5 minutes. Lightly coat the basket with cooking oil and cook the hot dogs for 5 minutes. Take the hot dogs out and cut them into 4 pieces. Add the ingredients of the burnt end sauce to a glass bowl and the hot dog pieces.

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Cooking Instructions: Set the smoker at 250 degrees and put your hotdogs in, keeping them in the baking sheet. Smoke for 2 hours, open the smoker, and rotate the hotdogs one hour in. While the burnt ends have been smoking for 1 1/2 hours, make the honey sriracha sauce.

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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.

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Crank up the heat on your smoker or place them on a grill at medium high heat (around 350 F to 375 F). The higher heat will help the sauce thicken and caramelize. Let the burnt ends cook for another 15 to 30 minutes, stirring occasionally. Once the sauce is caramelized and sticky, the burnt ends are ready to come off the grill.

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Remove the hot dogs from the smoker and cut each sausage into 1-inch pieces. Put hot dog pieces in an aluminum pan or baking tray. Add the butter, allowing it to melt over the pieces. Mix in the brown sugar and BBQ sauce with a spoon. Place the pan or tray back in the smoker.

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Top with the butter, brown sugar, and BBQ sauce. Finish smoking. Increase the heat on your grill to 375-400 degrees F. Place the pan of hot dog burnt ends on the grill and cook for an additional 15-30 minutes, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs. Enjoy!

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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.

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Preheat your smoker 250 degrees Fahrenheit and then prepare the hot dogs. Cover each hot dog in yellow mustard and then sprinkle them with sweet and smokey spice rub. Place each hot dog directly onto the smoker and close the lid. Smoked them for an hour. Remove the hot dogs and slice them into 1 ½ inch pieces.

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Preheat your smoker for medium-low heat (250F). Top with wood chips or wood chunks for added smoke flavor. Add your hot dogs onto the smoker and cook for 1 hour. After they are beginning to darken in color, pull off, sliced into 1.5 inch segments and place in an aluminum foil.

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Smoke some more time Take the pan of hot dog to your smoker and set the temperature to 376- 395˚F. Leave this piece in the smoker for 20 - 40 mins. Stir the hot dog consistently till the heat dissolves the butter, caramelizing the sugar on the hot dog. Serving time By now, your hot dog should be ready.

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Once the dogs are seasoned place the dogs directly onto the grates on the pellet grill and smoke for 1 hour. Cut into thirds. Once the dogs have developed a crust remove them from the grill and cut them into thirds. Place the hot dog burnt ends back into the same 9x13 pan and top with brown sugar, honey, bbq sauce, and sliced butter. Smoke.

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Season the hot dog portions with the brown sugar and chili powder. Smoke the seasoned hot dog portions at 225F for two hours. Place the smoked hot dog portions into a foil pan, add two cups of bbq sauce and toss to coat. Return the foil pan to the smoker and cook uncovered for one more hour. Remove the hot dog burnt ends from he smoker and serve!

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Cover hot dogs with yellow mustard, then the bbq rub. Smoke for 1 hour. Remove from the smoker. Increase temperature to 400F. Cut each hot dog into three even pieces. Place in a disposable pan and top with the brown sugar, bbq sauce, and pats of butter. Put back in the smoker for 30-45 minutes, stirring often.