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That Sunday cherubs descended on our barbeque.

That Sunday cherubs descended on our barbeque.

Marcus, the chef, glazed the burgers and hot dogs with a secret double dipped sauce that he won’t allow me to publish.

Marcus, the chef, glazed the burgers and hot dogs with a secret double dipped sauce that he won’t allow me to publish.

I found a recipe that comes close:

Ingredients:

  • ½ cup hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon fresh ginger, minced, peeled
  • ½ teaspoon fresh garlic, minced
  • 8 hot dogs
  • 8 hot dog buns, split
  • ½ cup green onion, chopped

Directions:

  1. Heat hoisin, honey, ginger and garlic in a small saucepan over medium heat.
  2. Allow sauce to simmer for 2-3 minutes then remove from heat.
  3. Reserve ¼ cup of sauce.
  4. Lightly score diagonal cuts across the hot dogs.
  5. Liberally brush hot dogs with sauce.
  6. Preheat a gas or charcoal grill for the direct grilling method, using medium heat.
  7. Place hot dogs on grill rack, about 4 to 5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes, basting often with the sauce.
  8. During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat.
  9. Brush buns with reserved hoisin sauce.
  10. Place hot dogs into heated buns.
  11. Sprinkle chopped green onions atop hot dogs.

Read more at: http://www.food.com/recipe/hoisin-glazed-hot-dogs-303633?oc=linkback