Ingredients and Weight:
- 8 hot dog buns
- 8 all-beef hot dogs
- 1 cup barbecue sauce
- 1/2 cup brown sugar
- 1/4 cup apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 16 corn dog sticks
- 2 cups cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg
- 1 cup milk
- 1 cup vegetable oil for frying
Preparation Time:
15 minutes
Cooking Time:
15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
For the Barbecue Sauce:
1. Combine the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, paprika, and cayenne pepper in a saucepan.
2. Bring to a simmer over medium heat and cook until thickened, about 5 minutes.
For the Corn Dogs:
1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the egg and milk.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Dip the hot dogs in the cornmeal batter and insert the corn dog sticks.
For the Hot Dogs:
1. Grill the hot dogs over medium heat until cooked through, about 5 minutes per side.
2. Brush the hot dogs with the barbecue sauce and cook for an additional 2 minutes per side, or until the sauce is caramelized.
To Serve:
1. Place the hot dogs in the buns.
2. Serve with the corn dogs and additional barbecue sauce for dipping.
Nutritional Information:
(Per serving with 1 hot dog and 2 corn dogs)
- Calories: 500
- Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 50mg
- Sodium: 1000mg
- Carbohydrates: 60g
- Protein: 20g
- Fiber: 5g
Dish Characteristics:
- Sweet and savory
- Crunchy cornbread coating
- Perfect for summer cookouts and parties
User Comments:
- "These hot dogs are a real crowd-pleaser! The barbecue sauce is delicious and the corn dogs are crispy and addictive."
- "I made these for my kids and they loved them. They're easy to make and so much better than store-bought hot dogs."
- "I've tried many different hot dog recipes, but this one is by far my favorite. The combination of the barbecue sauce and the corn dogs is irresistible."
Special Precautions and Tips:
- Be careful not to overcook the hot dogs, as they will become tough.
- If you don't have corn dog sticks, you can use regular wooden skewers.
- To make the corn dogs ahead of time, batter the hot dogs and refrigerate them for up to 24 hours. Fry them just before serving.
