Honey glazed thick straight hot dogs

Lynnda Cloutier


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

★★★★★ 1 vote


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


1straighten each hot dog and spear carefully onto skewers through the center of the hot dog.
2For honey chili marinade, in a small bowl, mix red wine, honey, chili and mustard powder and set aside.
3Heat 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.
4If 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 Honey glazed thick straight hot dogs

Course/Dish: Beef, Pork