Hot Dog Burnt Ends (No Smoker!)

Hot dog burnt ends in a aluminum baking dish.

5 from 2 votes

My hot dog burnt ends are sweet, smoky, and caramelized on the edges in 40 minutes on a regular grill. They use just 6 ingredients, making them the perfect appetizer for every BBQ and summer cookout!

Prep Time5

Cook Time35

Total Time40

Course: Appetizers, Dinner Recipes, summer

Cuisine: American

Servings: servings

Calories: 196kcal

Author: Samantha Erb

Equipment

gas or charcoal grill

Ingredients

16 hot dogs
2 tablespoons yellow mustard
1 tablespoon smoked paprika
¼ cup butter unsalted
¼ cup brown sugar packed
¼ cup barbecue sauce plus more for dipping

Instructions

Place the hot dogs, mustard, and smoked paprika in a large Ziploc bag. Seal the bag and massage until the hot dogs are evenly coated.
Set the grill to medium-low heat (about 300F).
Place the hot dogs on the grill and cook with the lid open for about 20 minutes, turning them frequently.
Increase the heat to medium (about 325F) and continue cooking, rotating the hot dogs to ensure even browning.
Once the hot dogs are dark brown, transfer them to a disposable aluminum baking tray and cut them diagonally into thirds.
Place the tray on the grill. Add the butter, brown sugar, and BBQ sauce. Allow the butter to melt, then stir until the hot dogs are evenly coated.
Close the lid and bring the grill to 350F. Cook for 3-5 minutes, stirring halfway through.
Remove the hot dog ends from the grill once the sauce is thickened and caramelized. Serve hot with extra BBQ sauce!

Notes

My top tip: Use smoked paprika, not regular paprika. The smoked flavor is what will make these taste like they spent forever in a smoker, but they didn't. Regular paprika is really mainly just for color.

Leftovers: Store leftovers in the fridge in airtight container for up to 5 days.

Reheating: Reheat leftovers in the microwave or at 350F in the air fryer until warmed.

Nutrition