Latest news with #appetizer
Yahoo
06-07-2025
- General
- Yahoo
The Rule-Breaking Trick for Making Hot Dogs Taste Ridiculously Good (Everyone Devours Them)
Hot dog 'burnt ends' are the kind of cookout recipe that makes everyone do a double take (in the best way!). If you've had brisket burnt ends or pork belly burnt ends, this recipe takes that smoky, caramelized, saucy idea and makes it faster, easier, and way more affordable. All-beef hot dogs are lightly coated in yellow mustard and barbecue rub, smoked low and slow until they take on a smoky flavor, then finished with butter, brown sugar, and barbecue sauce so they caramelize into sticky, smoky bites. They're sweet, savory, and totally irresistible. After smoking the hot dogs, you crank the heat and make a rich glaze of butter, brown sugar, and barbecue sauce. The sauce gets thick and sticky, kind of like candied barbecue. I love throwing these on the smoker (or grill) while I've already got something else going, like smoked ribs or pulled pork. They're perfect for nibbling while the main event finishes up. Serve them on toothpicks as an appetizer or pile them in Hawaiian rolls with sliced onions and pickles like sliders. The sweet and smoky combo pairs well with all the usual cookout favorites, and they reheat well if you want to make them ahead of time. If you've never smoked hot dogs before, this is the gateway recipe that'll have you doing it all summer long. Prep the hot dogs. Toss 16 all-beef hot dogs in 2 tablespoons of yellow mustard, then sprinkle 2 tablespoons of barbecue rub until they're evenly coated. Smoke the hot dogs. Arrange them directly on the grill grates and smoke for 1 hour at 225°F. Cut the hot dogs and transfer to a foil pan. Cut the hot dogs into 1 1/2-inch pieces and transfer them to a foil pan. Add 4 tablespoons of unsalted butter, 1/4 cup light or dark brown sugar, and 1/2 cup barbecue sauce. Finish cooking. Increase the heat to 375°F and cook for another 20 minutes, stirring once or twice, until the glaze is thick and sticky. Using a gas grill? Make a smoker pouch by wrapping a handful of wood chips in foil and poking a few holes on the top. Set it over a burner to get that smoky flavor. No grill or smoker? Roast the hot dogs on a sheet pan, then finish in a baking dish with the glaze. We Used Our New 'Room Plan' Tool to Give This Living Room 3 Distinct Styles — See How, Then Try It Yourself The Design Changemakers to Know in 2025 Create Your Own 3D Room Plan with Our New Tool
Yahoo
05-07-2025
- General
- Yahoo
The Rule-Breaking Trick for Making Hot Dogs Taste Ridiculously Good (Everyone Devours Them)
Hot dog 'burnt ends' are the kind of cookout recipe that makes everyone do a double take (in the best way!). If you've had brisket burnt ends or pork belly burnt ends, this recipe takes that smoky, caramelized, saucy idea and makes it faster, easier, and way more affordable. All-beef hot dogs are lightly coated in yellow mustard and barbecue rub, smoked low and slow until they take on a smoky flavor, then finished with butter, brown sugar, and barbecue sauce so they caramelize into sticky, smoky bites. They're sweet, savory, and totally irresistible. After smoking the hot dogs, you crank the heat and make a rich glaze of butter, brown sugar, and barbecue sauce. The sauce gets thick and sticky, kind of like candied barbecue. I love throwing these on the smoker (or grill) while I've already got something else going, like smoked ribs or pulled pork. They're perfect for nibbling while the main event finishes up. Serve them on toothpicks as an appetizer or pile them in Hawaiian rolls with sliced onions and pickles like sliders. The sweet and smoky combo pairs well with all the usual cookout favorites, and they reheat well if you want to make them ahead of time. If you've never smoked hot dogs before, this is the gateway recipe that'll have you doing it all summer long. Prep the hot dogs. Toss 16 all-beef hot dogs in 2 tablespoons of yellow mustard, then sprinkle 2 tablespoons of barbecue rub until they're evenly coated. Smoke the hot dogs. Arrange them directly on the grill grates and smoke for 1 hour at 225°F. Cut the hot dogs and transfer to a foil pan. Cut the hot dogs into 1 1/2-inch pieces and transfer them to a foil pan. Add 4 tablespoons of unsalted butter, 1/4 cup light or dark brown sugar, and 1/2 cup barbecue sauce. Finish cooking. Increase the heat to 375°F and cook for another 20 minutes, stirring once or twice, until the glaze is thick and sticky. Using a gas grill? Make a smoker pouch by wrapping a handful of wood chips in foil and poking a few holes on the top. Set it over a burner to get that smoky flavor. No grill or smoker? Roast the hot dogs on a sheet pan, then finish in a baking dish with the glaze. We Used Our New 'Room Plan' Tool to Give This Living Room 3 Distinct Styles — See How, Then Try It Yourself The Design Changemakers to Know in 2025 Create Your Own 3D Room Plan with Our New Tool
Fox News
13-06-2025
- Entertainment
- Fox News
Happy Hour: Cookin' With Chef Andrew Gruel
Did you know that there are many different types of salmon? In today's Happy Hour, chef, restaurateur, and TV personality Andrew Gruel guides Kennedy through various fish dishes. Chef Gruel prepares a delightful prosciutto and apple appetizer that pairs perfectly with a classic Kennedy cocktail. Follow Kennedy on Twitter: @KennedyNation Kennedy Now Available on YouTube: Follow on TikTok: Join Kennedy for Happy Hour on Fridays! Learn more about your ad choices. Visit
