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From @HowToBBQRight

Mexican Hot Dog Burned Ends

55 min · Serves 6

55 mintotal
20 minhands on
13steps
6servings

Watch it

Ingredients

For the hot dogs

  • 8 large hot dogs (such as colossal beef franks)
  • 2 tbsp mayonnaise
  • 3 tbsp Mexican rub (such as Grande Gringo)

For the sauce

  • 3 tbsp unsalted butter, cubed
  • 2 tbsp hot sauce
  • 1 tbsp hot honey
  • 1 tbsp lime juice
  • 2 tbsp Mexican rub (such as Grande Gringo)
  • 1/4 cup diced pickled jalapeños, with
  • 2 tbsp of their brine
  • To finish
  • 1/2 cup crumble cotija cheese
  • 1 cup queso or Mexican cheese dip, warmed
  • Lime wedges, for serving

To finish

    Method

    For the hot dogs

    1. Fire up the grill for medium-high indirect heat, around 375°F (190°C).

    2. Score a crosshatch pattern deeply into the surface of each hot dog.

    3. Coat the scored hot dogs evenly with the mayonnaise.

    4. Season generously on all sides with the Mexican rub.

    5. Place the hot dogs on the grill over direct heat and cook, turning occasionally, until charred and the crosshatch scores open up, 8–10 minutes.

      Then 8 min of waiting

    6. Remove the hot dogs from the grill and slice them into bite-sized pieces.

    For the sauce

    1. Place the sliced hot dog bites into an aluminum foil pan.

    2. Top with the butter, hot sauce, hot honey, lime juice, additional Mexican rub, and the diced jalapeños with brine.

    3. Toss everything together in the pan until the hot dog bites are coated.

    4. Cover the foil pan tightly with aluminum foil.

    5. Return the covered pan to the grill over indirect heat and cook until the sauce thickens and glazes the hot dogs, about 20–25 minutes.

      Then 20 min of waiting

    To finish

    1. Transfer the hot dog bites to a serving plate and sprinkle the crumbled cotija cheese over top.

    2. Serve immediately alongside warm Mexican cheese dip and lime wedges.

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