Hot Dog Burnt Ends

Labor Day without all the labor!!

Hot Dog Burnt Ends

Two 8-count packages hot dogs
2 tablespoons yellow mustard
2 tablespoons barbecue rub, preferably Hey Grill Hey Signature Sweet Rub
4 tablespoons unsalted butter, softened
1/4 cup brown sugar
1/2 cup barbecue sauce

Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F.
Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour.
Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy!

Baked Beans

Baked Beans

1 lb bacon
5 cans BUSH'S original baked beans
1/2 cup Apple cider vinegar
Yellow and orange peppers(Any color bell peppers you have)
White or red onion

Cut bacon into small slices with scissors and fry gently on simmer/medium. When they are cooked - scoop up with slotted spoon and set aside to drain on paper towels.

Keep the fat from the bacon and add the peppers and onions to soften* After about 5 minutes - add canned beans and the apple cider vinegar and cook low and slow at least 1 hour. Stir often enough so the beans don't "stick" to the bottom of the pot.

Serve with the crumbled bacon on top for service.

Got LOTS of compliments on these - and I seriously barely lifted a finger!