Hoisin Barbecue Hot Dogs Recipes

BARBECUE HOT DOGS

Steps:

• Preheat a grill to medium. Grill 8 hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking. Toast 8 hot dog buns on the grill until marked, about 30 seconds. Serve the hot dogs on the toasted buns with assorted toppings.

HOISIN BBQ SAUCE

Steps:

• Cook 2 minced garlic cloves in a saucepan with olive oil, 1 minute. Stir in 1/2 cup hoisin sauce, 2 tablespoons each rice vinegar and dry sherry, 1 tablespoon each soy sauce and ketchup and 1/3 cup water. Simmer until thick, stirring, 20 minutes. Let cool, then add 1/2 teaspoon sesame oil and 1 chopped scallion.

HOISIN BARBECUE HOT DOGS

Steps:

• Heat gas or charcoal grill. In small bowl, mix hoisin sauce, soy sauce, vinegar, garlic and gingerroot; set aside.
• Place hot dogs on grill over medium heat. Cook uncovered about 10 minutes, turning frequently, until hot.
• Spread desired amount of barbecue sauce on cut sides of each bun. Place grilled hot dogs in buns; top with onions. Refrigerate any remaining sauce up to 1 week.

SURPRISE BARBECUE HOT DOGS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Melt butter in a saucepan over medium heat. Stir in onion and brown sugar and cook until onion is soft but not yet brown, about 5 minutes. Add ketchup, mustard, and Worcestershire sauce; bring to a simmer. Remove from heat.
• Cut a slit through each hot dog and fill with cubes of cheese food. Place dogs in buns and cover meat with onion sauce, about 3 tablespoons each. Wrap in aluminum foil.
• Bake in the preheated oven until piping hot throughout, about 15 minutes.

HOISIN GLAZED HOT DOGS

Steps:

• Heat hoisin, honey, gingerroot and garlic in a small saucepan over medium heat.
• Allow sauce to simmer for 2-3 minutes then remove from heat.
• Reserve ¼ cup of sauce.
• Lightly score diagonal cuts across the hot dogs.
• Liberally brush hot dogs with sauce.
• Preheat a gas or charcoal grill for the direct grilling method, using medium heat.
• Place hot dogs on grill rack, about 4 to 5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes, basting often with the sauce.
• During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat.
• Brush buns with reserved hoisin sauce.
• Place hot dogs into heated buns.
• Sprinkle chopped green onions atop hot dogs.

HOISIN BARBECUED CHICKEN

Steps:

• To prepare barbecue sauce, combine first 6 ingredients in a medium bowl. Place 3/4 cup sauce in a large bowl; cover and chill remaining barbecue sauce.
• Add chicken to barbecue sauce in large bowl; toss to coat. Cover and marinate in refrigerator 8 hours or overnight.
• Preheat oven to 375°.
• Remove chicken from bowl; reserve marinade. Place chicken on a broiler pan coated with cooking spray.
• Bake at 375° for 30 minutes. Turn chicken; baste with reserved marinade. Bake an additional 20 minutes or until done. Discard marinade.
• Bring remaining 3/4 cup barbecue sauce to a boil in a small saucepan; reduce heat, and cook until slightly thick and reduced to about 1/2 cup (about 5 minutes). Drizzle chicken with sauce.

HOISIN HOT DOGS

Steps:

• Mix the sriracha with the mayonnaise. Brush the sausages with the hoisin sauce and cook under a grill following pack instructions. Split the hot dog buns, fill each with a sausage and spoon over some extra hoisin sauce. Top with the cucumber, the sriracha mayonnaise and spring onions.

BARBECUED HOT DOGS

Steps:

• In a saucepan over medium heat, saute onion in butter until tender. Add celery, ketchup, water, lemon juice, sugar, vinegar, Worcestershire sauce and mustard; bring to a boil. Reduce heat; cover and simmer for 30 minutes. , Cut three 1/4-in. deep slits on each side of the hot dogs; place in a 2-1/2-qt. baking dish. Pour the sauce over the hot dogs. Cover and bake at 350° for 40-45 minutes or until heated through. Serve on buns.