Hot Dog Burnt Ends with Ballpark Boom Glaze

Burnt ends are the brisket parts that get cooked twice, once on the smoker, then cubed and re-glazed and crisped up again until they're sticky and charred. This is the cheater's version using all-beef hot dogs, which is genius because hot dogs are already smoked, already seasoned, and they cost about a tenth of a brisket point. You cut them into thick chunks, char them on a screaming pan, then toss them with a Ballpark Boom glaze that turns sticky and lacquered under the broiler. Served on a board with toothpicks like party food at a much fancier event than this is. Pure ballpark energy, exactly what the sauce was built for. Serves 4 as a party app, 2 as a main.

What you need

Food:

8 all-beef hot dogs (the good ones, Schneiders or Hebrew National or a local butcher. All-beef matters more than brand. The better the dog, the better the burnt end.)

1 tbsp neutral oil

1/2 cup TGCS Co Ballpark Boom

2 tbsp ketchup (drop to 1 tbsp if you want it more mustard-forward)

2 tbsp brown sugar (halve it if you want straight heat)

1 tbsp apple cider vinegar

1 tsp Worcestershire sauce

1/2 tsp smoked paprika

1/4 tsp black pepper

2 tbsp sliced green onions or chives for garnish

Toothpicks for serving

Equipment:

Heavy cast iron skillet or sheet pan

Mixing bowl

Tongs

Broiler-safe pan (cast iron works for both steps)

How to cook it

1. Cut each hot dog into thick chunks on the bias, about 4 pieces per dog. The angle cut gives more surface for the glaze to cling to.
2. Heat your cast iron skillet over medium-high until very hot, 3 to 4 minutes. Add the oil, swirl, and tip in the hot dog chunks. Don't crowd the pan, work in two batches if you have to.
3. Let them sear without stirring for 2 minutes, then toss and sear another 2 minutes. You want deep brown char marks on at least two sides of every piece. Pull them onto a plate when they're done.
4. In a mixing bowl, whisk together the Ballpark Boom, ketchup, brown sugar, vinegar, Worcestershire, smoked paprika, and black pepper. Taste, it should be sweet, tangy, mustardy, with the slow habanero build of the Boom at the back. Adjust to your liking.
5. Turn the broiler on high. Tip the seared hot dog chunks back into the cast iron (or onto a foil-lined sheet pan if the skillet is too hot to handle).
6. Pour the glaze over the hot dogs and toss to coat every piece. Spread them in a single layer.
7. Slide the pan under the broiler, top rack, for 3 to 5 minutes. WATCH IT, broilers are not a "set a timer and walk away" appliance, and a sticky glaze can go from sticky to burnt in 30 seconds. Stand at the oven. You want the glaze to bubble, blister, and start to char at the edges. Pull when the tops look sticky-lacquered and have black spots.
8. Toss everything in the pan one more time so the bottoms get coated in the reduced glaze pooled at the bottom. Sprinkle with sliced green onions or chives.
9. Tip onto a wooden board or platter. Stab each piece with a toothpick. Serve hot with extra Ballpark Boom on the side for dipping.
10. ENJOY!