Cowboy Hot Dog with Brisket and Candied Jalapenos
If you want to build a hot dog that is fit for a cowboy, bring on the brisket, barbecue sauce, and candied jalapeños. This Cowboy Hot Dog has smoky meat, sweet heat, and enough flavor to turn a simple cookout into a full-blown party.
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Hot Dog Toppings: Brisket and Candied Jalapenos
I like to start with leftover brisket. Chop it into small pieces, mix it with a little barbecue sauce, and warm it slowly. If you do not have leftover brisket, do not let that stop you. Pick up some prepared brisket at the grocery store and warm it at home.
The candied jalapeños are what really wake this recipe up. Drain about three-fourths of the liquid from a jar of pickled jalapeños. Add the jalapeños to a saucepan with a cup of sugar, stir everything together, and bring the mixture to a boil.
Keep an eye on those jalapeños as they cook down. You want the liquid to become sweet and syrupy, but do not cook it away completely. If you take it too far, those jalapeños can set up harder than peanut brittle.
Perfectly Grilled Cowboy Hot Dog
Score the hot dogs diagonally on both sides so they can catch more smoke and char. Begin cooking them over indirect heat. Roll them occasionally until they are hot all the way through, then move them over the fire for a quick finish.
Place each grilled hot dog inside a bun and spoon the warm barbecue brisket over the top. Finish it with those sweet and spicy candied jalapeños.
Tip: You can also steam or gently boil the hot dogs before taking them outside. This is an old ballpark trick that gives you an even cook and a good snap
Once they are warmed, finish them quickly on the grill.
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