I use Little Smokies, wrap in a half bacon slice, toothpick and pile in a crockpot with BbQ sauce. I cook on low three or four hours until til the bacon is well cooked and carmelized to the Smokies. They go quick at a party.
For those of us who don't have a smoker yet, I recommend experimenting with smoked paprika. I found this to be an excellent flavor enhancer for chili. I haven't really tried it in other dishes yet.
Melt some butter, add a spoon of molasses, liquid smoke, & mustard, put them in a bag to marinate. Then cook them up in the air fryer, lot quicker and the molasses/ smoke gives a great flavor.
They can go in a crockpot, too. I wrap them in bacon with a pick. Pour Bbq over them. Set on high for about 3 to 4 hours until sauce is thick and bacon is well cooked.
This looks incredible. I think these would be very affordable. I sure will try this, once we recover from Hurricane Beryl in Houston. Got a lot of fence work, roof damage, and frig & deep freeze to clean, plus have to file for loans to pay for all these repairs.
@@ChilesandSmoke They came out Amazing. My next cook will be burnt ends using smoked chuck roast. Keep posting amazing things yourself and I'll keep watching them.
Does anyone think they would be as good or even better with maple syrup instead of brown sugar, or half brown sugar, half maple syrup? And I would personnaly add hot sauce in the mix!
That's part of it, the other is having small hotdog pieces all over the smoker. You could use a wire rack, but this method feels simpler. Don't worry they are still extremely smoky!
Not a fan of the dogs burnt ends. I did it a couple years ago with Nathan's 6-1 all beef dogs and wished I had my dogs back. Not exactly sure why I didn't love it and I didn't actually hate it but I doubt I'd do it again.
@@ChilesandSmoke Maybe I'll give 'em another shot someday. I think my problem with them might have been the salt level. Maybe a homemade rub without salt would help.
@@ChilesandSmoke yeah they look good. in the "end" though they're still just hot dogs. all that work deserves a better subject than whatever they put in hot dogs
With that logic you could eat them out of the bag, cold. They are smoking slowly and caramelizing the sugars in the bbq sauce. Brisket is also cooked when you make burnt ends. Try it, they taste delicious.
That's a lot of work for some hot dogs... I'll pass, I'd rather just smoke a brisket or something... At the end of the day it's still just a hot dog. Yeah I'm sure the sauce is good and basically is what makes the dish.
This isn’t meant to replace a brisket, it’s just a fun side dish. I typically throw them into the smoker while I’m making other things, such as smoked chicken or mac and cheese. Kids love em at parties which is always a win for our get togethers.
Would you try these "burnt ends"?
What kind of pellets do you use?
@@kirbyparker4942 for these I used the competition blend from Kirkland. I like Bear Mountain brand pellets too.
Hell yeah!
Yes in a heart beat
Yes and I will make them
I use Little Smokies, wrap in a half bacon slice, toothpick and pile in a crockpot with BbQ sauce. I cook on low three or four hours until til the bacon is well cooked and carmelized to the Smokies. They go quick at a party.
Ohhh I grew up with those
I
do that but in the oven with brown sugar on them.. cook until Bacon is crispy
Sounds delicious.
@@dwayne.rbressem3482
This is the way
For those of us who don't have a smoker yet, I recommend experimenting with smoked paprika. I found this to be an excellent flavor enhancer for chili. I haven't really tried it in other dishes yet.
Absolutely yes. Smoked salt and chipotle powder are also great options
Melt some butter, add a spoon of molasses, liquid smoke, & mustard, put them in a bag to marinate. Then cook them up in the air fryer, lot quicker and the molasses/ smoke gives a great flavor.
Just tried your recipe. And wow the burnt ends was Awesome!!!!!! Thanks
That’s awesome!! Rock out 🙌
I've done pretty much the same thing using Vienna sausages. It's a really good slum/comfort appetiser.
Absolutely so good
This might actually get my kids to try BBQ sauce! I'm gonna whip them up Sunday night.
YESSSS my kids love them
You make these look good! I need to try these!
You should!
Looks great! Im going to try this. My go-to hotdog is by Salen's, they are from western NY but you can buy them at Fry's.
Keep me posted!
Nice tip with scoring the hotdogs. Impressed the wife.
Heck yeah!!
Definitely trying this.
Heck yeah
Gonna try this, look easy and something that would travel easy.
Very easy’
Will definitely be doing this soon.
Keep me posted!
What if you don’t have a smoker can they be placed on the grill at a low temp?
Yes they sure can!
They can go in a crockpot, too. I wrap them in bacon with a pick. Pour Bbq over them. Set on high for about 3 to 4 hours until sauce is thick and bacon is well cooked.
This looks incredible. I think these would be very affordable. I sure will try this, once we recover from Hurricane Beryl in Houston. Got a lot of fence work, roof damage, and frig & deep freeze to clean, plus have to file for loans to pay for all these repairs.
It’s fun, kind of a spin on little smokies. Great for parties
Definitely going have try this. Wonder if he has cookbook i can buy
I sure do! Right here: amzn.to/4bTjQ7U
Ive made these there sooo good. Im going to try the Beddar Cheddar Johnsonville sausages next time.
Whoa that’s next level
@@ChilesandSmoke I actually made grilled cheese using them instead of hotdogs and it is epic.
Hey man, really nice. i will try it in germany!
Hey awesome!!
Just fyi I am currently cooking these burnt ends using the johnsonvilles. Ill let you know if there good.
Ohhhhh
@@ChilesandSmoke They came out Amazing. My next cook will be burnt ends using smoked chuck roast. Keep posting amazing things yourself and I'll keep watching them.
Nathan dogs (my namesake) are great but my favorite are Hebrew National but with all those ingredients can you taste the difference?
I also love Hebrew National!
Just goes to show you can make anything taste good with a smoker.
Pretty much!
I’ve made similar with cocktail franks, bbq, and JD. We call ‘em DRUNKEN DOGS!
Sounds delicious 😋
Does anyone think they would be as good or even better with maple syrup instead of brown sugar, or half brown sugar, half maple syrup? And I would personnaly add hot sauce in the mix!
I would definitely try that
Man, that Looks perfect 👍👍👍 Greetings Bernd
Thank you!!
Damn I gotta stop watching these while I'm hungry...
Or is it the perfect time?
I'd add a couple splashes of bourbon. It'd be awesome with that brown sugar.
Now you're talking!
What kind of hot dogs do you use
These were Nathan’s but any skinless will work
Looks good. But basically a little smokey?
Very similar yes
Why not cut into thirds before smoking? Lose too much juice and dry out you think?
That's part of it, the other is having small hotdog pieces all over the smoker. You could use a wire rack, but this method feels simpler. Don't worry they are still extremely smoky!
Sodium isn't the enemy. Sugar is.
It’s true!
this is blowing my mind what you can do with a hotdog
They are pretty fun!
/Smoke? What smoke? What did you burn to create smoke? I didn't see any smoke...
I’m glad you didn’t see smoke, I don’t want dirty smoke on my food. Good smoke shouldn’t be billowing out of your smoker.
Exactly @@ChilesandSmoke
Not a fan of the dogs burnt ends. I did it a couple years ago with Nathan's 6-1 all beef dogs and wished I had my dogs back. Not exactly sure why I didn't love it and I didn't actually hate it but I doubt I'd do it again.
My kids sure love em 🤣
@@ChilesandSmoke Maybe I'll give 'em another shot someday. I think my problem with them might have been the salt level. Maybe a homemade rub without salt would help.
@@reppost 100% yes, I recommend using pepper and mustard only to start if you don’t want the full bbq seasoning
I thought hot dogs are already smoked. Or use smoked sausage and skip the smoking and just put them in an oven.
Hot dogs are not smoked typically. I would never skip smoking, that’s what I do 😎 Double smoked sausage burnt ends!
@@ChilesandSmoke yeah they look good. in the "end" though they're still just hot dogs. all that work deserves a better subject than whatever they put in hot dogs
Looks great but you did not state the first stage smoking temp
02:35 the temp is mentioned 225F
Personally, I like Hebrew National best.
They are great
jeez w,hat's next eggs burnt ends? or bread burnt ends oh wait water burnt ends.......lmfao
Right?
It looks really good, but why do you wanna keep them cooking for another 20 minutes? Hotdogs are already cooked.
With that logic you could eat them out of the bag, cold. They are smoking slowly and caramelizing the sugars in the bbq sauce. Brisket is also cooked when you make burnt ends. Try it, they taste delicious.
Dude hot dogs for a hour I can cook dogs in 10 minutes
And they are not the same recipe. 👏
@@ChilesandSmoke... 🎯
Danos
😋
Thats either a dull knife or one tough ass hotdog! Ha ha
I was trying to cut multiple hotdogs at the same time, carefully. Not worth nitpicking.
I disagree that greasy pan is the way to serve them
😂 it’s pretty good
That's a lot of work for some hot dogs... I'll pass, I'd rather just smoke a brisket or something...
At the end of the day it's still just a hot dog. Yeah I'm sure the sauce is good and basically is what makes the dish.
This isn’t meant to replace a brisket, it’s just a fun side dish. I typically throw them into the smoker while I’m making other things, such as smoked chicken or mac and cheese. Kids love em at parties which is always a win for our get togethers.
Only us Americans would try to make a delicacy out of highly processed shit food. 😆
If delicacy means smoked party food to you, then I won’t disagree. 😂
a gas bbq is not a smoker...
This was not a gas grill, it’s a Yoder 640s.
A Nintendo 64 is also not a smoker…
@@RajahHarcharan 😂