Hot Dang Daddy Dogs
INGREDIENTS:
8 all-beef hot dogs
8 brioche hot dog buns
2 Tbsp GARLIC OLIVE OIL
2 Tbsp HOT DANG DUST SPICE BLEND, divided
1/4 cup HONEY BALSAMIC VINEGAR
2 Tbsp yellow mustard
1 tsp Worcestershire sauce
1 cup shredded sharp cheddar cheese
3/4 cup crispy fried onions
1 jalapeño, thinly sliced
2 green onions, sliced
DIRECTIONS:
Preheat grill to medium-high heat, about 375°F.
Toss hot dogs thoroughly with GARLIC OLIVE OIL and 1 1/2 Tbsp HOT DANG DUST SPICE BLEND until evenly coated.
Grill hot dogs 7–9 minutes, turning occasionally, until blistered and lightly charred.
While grilling, whisk together HONEY BALSAMIC VINEGAR, mustard, Worcestershire sauce, and remaining HOT DANG DUST SPICE BLEND.
Toast buns on the grill for 1–2 minutes until lightly crisp.
Place hot dogs in buns and drizzle generously with the balsamic sauce.
Top with cheddar cheese, crispy onions, jalapeños, and green onions.
Finish with an extra light sprinkle of HOT DANG DUST before serving.