Hot Dawg! All Star Sweet-Heat Grilled Chicken Franks
December 11, 2013
It’s time to step up your hot dog grilling game with this pickled red onion; pickle relish; and a fiery hot jalapeno, Budweiser beer and honey KC Masterpiece barbecue sauce.
All Star Sweet-Heat Grilled Chicken Franks
1 package all natural chicken hot dogs
8 classic hot dog buns, lightly toasted
Two large red onions thinly sliced
2 tbsp. red wine vinegar
2 tsp. salt
½ cup prepared pickle relish
1 bottle honey KC Masterpiece Barbecue Sauce
2 tbsp. red jalapeno jelly
½ bottle Budweiser beer
Prepare a chimney of Kingsford Original Charcoal. Once the charcoal is 70 percent ashed over and glowing red, spread it evenly across the bottom of the grill. Add Kingsford Smokehouse Briquets to the charcoal for a deep, smoky flavor and close the bottom vents by 1/3 for medium-high heat cooking (approximately 350 degrees).
In a small pan, combine beer, BBQ sauce and pepper jelly and place over medium heat. Allow to simmer for approximately 20 minutes while stirring often until the liquid has reduced and the sauce coats the back of a spoon.
Meanwhile, place onions and red wine vinegar in a separate pan and bring to a boil over high heat to allow the onions to soften.
Grill hot dogs over high heat, turning frequently to avoid burning until thoroughly heated (approximately 10 minutes). Remove hot dogs, sauce and pickled onions from the heat. Assemble hot dogs, adding pickle relish to each before serving!
–Clint Cantwell, Grilling.com Editor