Triple Threat Bacon-Wrapped Hot Dog Burnt Ends
Ryan Tyler Cooks
•
July 10, 2026
Ingredients (12)
Ingredients (12)
For the burnt ends
Spicy Sriracha Mayo
Instructions
Prep the Hot Dogs Preheat your smoker to 275°F.Slice each hot dog into 1-inch pieces. Cut each bacon slice into thirds. Wrap each hot dog piece with a strip of bacon and place seam-side down in a foil pan or on a wire rack. Secure with toothpicks if needed
Season In a small bowl, combine:* Brown sugar* Dan-O’s Cajun* Dan-O’s Preem-O* Dan-O’s the melted butter over the bacon-wrapped hot dogs and toss gently to coat.Sprinkle the seasoning mixture evenly over everything
Smoke Place the pan in the smoker and cook for 60-75 minutes, stirring once halfway through.Cook until:* Bacon is rendered and lightly crispy* Hot dogs are caramelized* Brown sugar has created a sticky glazeFor extra color, increase the temperature to 325°F during the final 10 minutes
Make the Dipping Sauce While the burnt ends cook, combine:* Mayonnaise* Sriracha* Garlic* Lemon juiceMix until smooth and refrigerate until serving
Finish Remove the burnt ends from the smoker.For a sweet-and-spicy finish, drizzle lightly with hot honey and toss.Dust with an additional pinch of Cheesoning while still hot
Serving Suggestions Serve with:* Spicy Sriracha Mayo* Dill pickle chips* Crispy onions* Chopped green onions
Notes
Notes
Ryan Tyler Cooks Tip
These taste like a bacon-wrapped chili cheese dog and a steakhouse burger collided on the smoker. The Preem-O brings cracked pepper steakhouse flavor, the Cajun adds just enough heat, and the Cheesoning ties everything together with that cheesy burger-shop finish. Perfect for game day, cookouts, or whenever regular hot dogs just aren’t exciting enough. 🔥🌭🥓🧀
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