Honey glazed thick straight hot dogs

Lynnda Cloutier


These are chili dogs, but with chili powder instead of meat chili

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4 pounds pork or beef hotdogs
20 metal skewers
honey and chili marinade:
4 tablespoons red wine
1/2 cup honey
1/4 teaspoon ground chili
1 teaspoon mustard powder

Directions Step-By-Step

straighten each hot dog and spear carefully onto skewers through the center of the hot dog.
For honey chili marinade, in a small bowl, mix red wine, honey, chili and mustard powder and set aside.
Heat the barbecue to medium-high for indirect heat at medium for direct heat. Cook the hot dogs on a lightly oiled preheated barbecue grill or flat plate, rolling the hot dogs back and forth until there is a color change. This gradually expands the skins and stops the casings from splitting.
If cooking on a flat top gas barbecue or an electric barbecue grill, place a sheet of baking paper under hot dogs, brush with marinade and turn frequently. A kettle or Weber can be used. Cook for 20 to 25 minutes until well blended and cooked through. Remove skewers just before serving. Serves 4 to 8.

About this Recipe

Course/Dish: Beef, Pork