Best Bbq Dogs Recipes

BBQ HOT DOGS IN A CROCK POT

Steps:

• Mix the BBQ Sauce and Jam well and toss into your crock pot.
• Slice the Hot Dogs into little rounds and mix into the crock as well.
• Cook on low for 8-10 hours and Enjoy!

HOT DOGS MEMPHIS BBQ STYLE

Steps:

• Heat grill to medium heat.
• Wrap bacon tightly around hot dogs.
• Grill 10 - 12 minutes or until bacon is crisp and hot dogs are heated through, turning frequently.
• Add buns to the grill the last 2 or 3 minutes of cooking to toast.
• Drain hot dogs on a paper towel. Place in buns and top with BBQ sauce, onions and cheese.

BBQ SAUCE HOT DOGS

Steps:

• Heat grill to medium heat.
• Grill cheese dogs 7 to 9 min. or until heated through, turning occasionally.
• Fill buns with cheese dogs and pickles.
• Top with barbecue sauce.

BBQ CHICKEN CORN DOGS RECIPE BY TASTY

Steps:

• In a bowl, mix the shredded chicken with the barbecue sauce.
• On a baking sheet, portion the BBQ chicken into 3 logs and place a skewer through the chicken.
• Freeze for 1 hour, or until solid.
• In a bowl, whisk the flour, cornmeal, sugar, baking soda, salt, and pepper.
• Add the egg and milk, and mix until combined. Set aside for 20 minutes.
• Pour mixture into a cup.
• In a large pot or Dutch oven, heat oil to 350°F (180°C).
• Remove the chicken from the freezer and gently loosen the chicken from the sheet with a fork.
• Dip the chicken skewer into the cornmeal batter until completely coated.
• Place corndog into the oil and fry for 3-5 minutes, or until golden brown.
• Place on a paper towel to drain.
• Serve with BBQ sauce.
• Nutrition Calories: 2050 Fat: 172 grams Carbs: 117 grams Fiber: 4 grams Sugars: 47 grams Protein: 13 grams
• Enjoy!

BBQ DOGS

Steps:

• Grill hot dogs, brushing with barbecue sauce. Serve on toasted buns with coleslaw and more sauce.

ZESTY BBQ HOT DOGS RECIPE

Steps:

• Cook franks as directed on package.
• Meanwhile, cook salsa and barbecue sauce in saucepan on medium heat 2 to 3 min. or until heated through, stirring occasionally.
• Place franks in buns; top with salsa mixture, onions and cheese.

BIG DAN'S SPICY BBQ HOT DOGS

Steps:

• Heat franks as directed on package.
• Meanwhile, cook barbecue sauce, chiles, pepper sauce in saucepan on medium heat 3 to 4 min. or until heated through, stirring occasionally.
• Fill buns with franks; top with barbecue sauce mixture, onions and cheese.

CAJUN BBQ HOT DOGS

Steps:

• Heat grill to medium heat.
• Grill franks 7 to 9 min. or until heated through (160ºF), turning occasionally.
• Meanwhile, combine all remaining ingredients except buns.
• Fill buns with franks; top with vegetable mixture.

BBQ BEAN CHILI DOGS

Steps:

• Heat greased grill to medium heat.
• Bring beans, barbecue sauce and seasonings to boil in saucepan, stirring frequently; simmer on medium-low heat 10 min., stirring occasionally.
• Meanwhile, grill franks 10 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last 2 min.
• Fill buns with Singles pieces and franks; top with chili.

SMOKY BBQ BACON-WRAPPED DOGS

Steps:

• Heat grill. Combine barbecue sauce, honey and 1 tablespoon of the vinegar in small bowl. Combine mayonnaise, lemon juice and remaining 1/2 tablespoon vinegar in another small bowl.
• Combine brown sugar, paprika, cumin and chile powder in shallow dish. Press hot dogs into seasoning to coat; wrap each with 1 bacon strip. Insert toothpick in each end to secure bacon.
• Grill hot dogs, covered, over medium-low heat or coals 12 to 15 minutes or until bacon is browned and hot dogs are heated through, turning every 2 to 3 minutes to evenly brown bacon. Place buns on grill during last 1 to 2 minutes of cooking to toast. Remove toothpicks; serve hot dogs in buns with sauces on side.

BBQ HOT DOGS & BEANS

Steps:

• 1. Put the first nine ingredients in a sauce pan and heat through. (Makes 2 cups.)
• 2. Cut up hot dogs and place with beans in a 2 qt. casserole dish. Pour the heated sauce over the top and stir. Bake at 350* uncovered for 1 hour.

SMOKY BBQ BACON-WRAPPED DOGS

Steps:

• Heat grill. Combine barbecue sauce, honey and 1 tablespoon of the vinegar in small bowl. Combne mayonnaise, lemon juice and remaining 1/2 tablespoon vinegar in another small bowl. Combine brown sugar, paprika, cumin and chile powder in shallow dish. Press hot dogs into seasoning to coat; wrap each with 1 bacon strip. Insert toothpick in each end to secure bacon. Grill hot dogs, covered over medium-low heat or coals 12 to 15 minutes or until bacon is browned and hot dogs are heated through, turning every 2 to 3 minutes to evenly brown bacon. Place buns on grill during last 1 to 2 minutes of cooking to toast. Remove toothpicks; serve hot dogs in bus with sauces on side.

HOT DOGS MEMPHIS BBQ STYLE

Steps:

• Heat grill to medium heat.
• Wrap bacon tightly around hot dogs.
• Grill 10 - 12 minutes or until bacon is crisp and hot dogs are heated through, turning frequently.
• Add buns to the grill the last 2 or 3 minutes of cooking to toast.
• Drain hot dogs on a paper towel. Place in buns and top with BBQ sauce, onions and cheese.

CHILI DOGS OR CHILI BURGERS WITH BBQ COLESLAW | RACHAEL RAY

Steps:

• For the BBQ Slaw: Whisk up dressing ingredients in large bowl and toss with cabbage and onion
• For the Chili Sauce: Heat a medium skillet or large saucepot over medium-high heat with oil, brown and crumble meat, season with salt and pepper, add onion, garlic, Worcestershire, spices and sugar
• Cook beef and onion together, about 5-6 minutes, then add tomato paste, stir, add stock and corn meal, and reduce heat to low and simmer
• For the burgers and dogs: For patties, make 6 patties thinner at center than edges for even cooking
• Heat a large cast iron skillet or griddle over medium high heat
• Add oil, 1 turn of the pan and cook patties 7-8 minutes, turning occasionally
• For dogs, simmer to heat, then if you want a snap, crisp casings in hot skillet or on a hot griddle
• If using, top burgers with cheese, or place cheese on bottom of hot dog bun so it melts
• Serve burgers on buns with pickles and raw onion, mustard on bun bottom, and chili and coleslaw on top
• Serve dogs in toasted dog rolls with shredded cheese under the dog, mustard, onion, chili and slaw on top

BBQ CHICKY DOGS

Steps:

• Gather your leftover ingredients and heat up what needs heating.
• Now assemble the sandwich with lettuce on the bun first, then the bbq chicken, 2 tbsp of hotdog sauce, 1 tbsp onions, cheezy potatoes and some crushed cornflakes. Now you are ready to eat.
• Dad's leftover BBQ chicken he cooked on the grill.
• Taco Salad before we dug in on Memorial Day and here is the delicious recipe by Sherry Word. https://www.justapinch.com/recipes/main-course/beef/easy-taco-salad.html
• Hot Dogs in Homemade Hotdogs sauce and here is the recipe by Ashley Giese. (I cooked these in the crockpot this time and they were perfect for the holiday eats.) https://www.justapinch.com/recipes/main-course/pork/barbequed-hotdogs.html
• Cheezy Potatoes that are truly a comfort dish. https://www.justapinch.com/recipes/side/potatoes/cheesy-potatoes-14.html?p=1
• And now time for dessert, a slice of festive red, white and blue cake....went to the refrigerator only to find out that my husband ate the last piece yesterday. LOL https://www.justapinch.com/recipes/dessert/cake/4th-of-july-cake-2.html?p=19

MEMPHIS-STYLE BBQ DOGS

Steps:

• Heat grill to medium heat.
• Wrap bacon tightly around franks.
• Grill 10 to 12 min. or until bacon is crisp and franks are heated through, turning frequently and adding buns, cut sides down, to the grill for the last minute to toast until golden brown.
• Drain franks on paper towels. Fill buns with franks; top with barbecue sauce, onions and cheese.

BBQ HOT DOGS OVER RICE

Steps:

• Cook the rice according to package directions.
• Meanwhile, chop the hot dogs into 1/2 inch coins. Add 1/2 tablespoon olive oil to a skillet and then add the hot dogs. Add the hot dogs and brown on both sides, about 4 minutes total. Remove the hot dog pieces onto a paper towel lined plate. Drab off any grease and set aside.
• In a large skillet combine the remaining 1 and 1/2 tablespoon olive oil with the onion. Cook until tender and translucent. Add in the ketchup and vinegar. Stir well. Add in the brown sugar, mustard, and Worchestershire sauce.
• Reduce the heat and allow to simmer for about ten minutes.
• Stir in the hot dogs. Add salt and pepper to taste.
• Top the rice with the BBQ hot dog mixture
• Optionally garnish with fresh cilantro.
• Enjoy immediately.