1. Prepare the grill with smoker box for indirect heat @ 225 degrees. Soak the wood chips for about 1 hour.
2. Coat the dogs with the mustard mixture and sprinkle all over with the rub. Add the woo chips and place the dogs on the grill.
Close the lid and smoke for 1 hour.
3. Remove the dogs and slice into 1 1/2 inch pieces. Increase the heat to 375 to 400 degrees. Place the dogs into a disposable pan.
Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dogs on the grill and cook, stirring regularly, until
the butter is melted and the sugars have started to caramelise on the hot dogs, an additional 15 to 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (56g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 86 (55%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 5.9g||29 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 24.4mg||8 %|
|Sodium 501.9mg||17 %|
|Potassium 126.9mg||3 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 14.9g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 156
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