This is a very strange picture. I get that. But, this dinner was one I needed to get ready on the fly. They look much better in a hot dog bun, but we were out of those.
Every once in a while I need to make hot dogs. Not my first pick for a meal or even my second usually but some nights just call for a quick meal now and my creativity is stuck. But, there are so many things you can do with hot dogs. Why serve just plain old mustard and relish on them when you can dress them up a bit and make them a bit more “special.”
Both kids gobbled these up. I found the suggestion for Hoisin Barbecue Hot Dogs on Betty Crocker.com. I figured it would have all the flavors they love and not be overly spicy. I was right.
Slicing the hot dog almost all the way through and grilling them on the George Foreman grill gave me a nice even browning and my kids prefer them this way to whole. More surface area to cover with “stuff.” I served with extra sauce on the table to add more as needed.
I served the hot dogs with french fries and baby peas.
- 1 cup hoisin sauce
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 clove garlic, finely chopped
- 1 teaspoons grated ginger
- 8 hot dogs
- 8 hot dog buns, split
- onion, diced, if desired
- In small bowl, mix hoisin sauce, soy sauce, vinegar, garlic and ginger; set aside.
- Place hot dogs on grill over medium heat. Brush hoisin sauce mix lightly over hot dogs about half way through cooking. Cook about 10 minutes, turning frequently, until hot.
- Toast hot dog buns in oven or on grill.
- Spread desired amount of barbecue sauce on hot dogs. Place grilled hot dogs in buns; top with onions. Refrigerate any remaining sauce up to 1 week.