My uncle has been making these 3-ingredient hot dog burnt ends for every backyard gathering since I can remember. Out here in the rural Midwest, we’ve always believed you don’t need fancy ingredients to feed a crowd well—just a good grill, a sweet sticky sauce, and something everyone loves to grab with a toothpick. These bite-sized, charred little pieces of frankfurter get glazed until they’re dark red and glossy, with caramelized edges that disappear from the picnic table in about five minutes flat. It’s the kind of no-fuss classic that feels like summer, whether you’re cooking for the whole neighborhood or just a few folks on the porch.
Serve these hot dog burnt ends right in the foil-lined pan you cooked them in, with a cup or two of extra barbecue sauce on the side for dipping and a jar of toothpicks stuck nearby. They go perfectly with all the usual backyard favorites: potato salad, baked beans, coleslaw, corn on the cob, and a big bowl of potato chips or pretzels. A crisp green salad or sliced garden tomatoes help balance the sweetness and richness. For drinks, simple iced tea, lemonade, or cold beer fit the mood. If you’re feeding kids, tuck this pan close to the hot dog buns so they can pile the burnt ends into buns like saucy mini sandwiches.
3-Ingredient Hot Dog Burnt Ends
Servings: 8
Ingredients
2 pounds beef hot dogs or franks, cut into 1-inch chunks
1 1/2 cups thick bottled barbecue sauce, divided
1/2 cup brown sugar, packed
Directions
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