Coney Island Barbecued Hot Dogs Recipe

Hi! I’m Betty. Welcome to Betty’s Kitchen. Today for lunch we’re having Barbecued Hot Dogs and I’ll just show what kind of hotdog I’ve been saying this or not but they are very healthy. They are made with chicken and pork so they don’t have a lot of fat in them. They’re kind of longish style, a little bit longer than the normal that you see in regular hotdog package. And then with them, I’m going to use Coney rolls. Those are split in such a way that you can lay a cooked hotdog over the top and spread that a little bit. Put it inside and of course ours is going to be barbecued meaning that has a sauce on it. That sauce will go inside and you can ladle some over it as well. So we’ll come back to that at the very end, let’s make our sauce.

I have one tablespoon of butter, melted over here in the skillet and will turn it on and I’m going to add some vegetables. We need one-half cup of chopped green pepper. So that goes in, I’ll tell you what we’re putting in and I’ll take it from all over there. We need one-quarter cup of chopped celery. I just do a medium chop on this. I use the white onion. This is three-quartz of a cup. It was not a whole onion. Three quarters of a cup of chopped onion.

So we have these three vegetables which are going to the stove and we’re going to add them to our melted butter and then just sauté them up that means they want to get very soft and tender. It will take about five minutes, so that it go away and get these sautéed and we’ll be back to continue to the sauce.

I sautéed my three vegetables and you can see it that they’re nice and colorful still that kind of transparent and that’s what you want to see when you sauté vegetables. Now, what we’re going to do is mix up our barbeque sauce to go on our hotdogs. First thing, I’m adding here is ketchup and I need three quarters of a cup. Just to add that into our sauce right here and then next I have one half cup water. Next is sugar, just regular granulated sugar, I need one and one half tablespoons. So one tablespoon and this is a half of tablespoon of sugar, lemon juice and what I have are two tablespoons measured out of lemon juice. And then we have white vinegar and this is one and one half tablespoons.

Next we have Worcestershire sauce and any variety that you like; you’ll need two teaspoons of Worcestershire sauce. And then my last ingredient is dry mustard and I need thee fourths of a teaspoon. So I have one half teaspoon measure and a one fourth teaspoon measured. Three fourths of a teaspoon there, let’s throw these all together.

Now, we’ll take it to the stove and we’re going to cook it and stir it occasionally for about 10 minutes and when it gets to that point, we’ll be putting our hot dogs in and hitting them up and they’ll get place with all this nice barbeque sauce. So it’s off to the stove and I’ll see you back in a few minutes.

Our barbeque sauce is done and I’ve brought it over here to finish up my dish. I’ve tasted of it for flavor and it taste superb. I think you’ll really enjoy, it was just really easy to put together, didn’t take long to cook it all. What we do now is go to our hotdogs and you can use any kind of hotdog that you like. You can even use cheese fill if you want, you could use smoked sausage, and anything of that sort that goes with the bun will be fine. You’re going to take the hotdogs that you want and place them in the sauce and we’ll be going back to the stove to heat those up.

If those are done, you can see I have all the sauce piled up on the top to get them from the top and the bottom. They’re sizzling away so they’re all nice and warm. Let’s serve them.

I’m bringing them over here to where my Coney rolls are and I’ll show what these are like. If you pull they will separate at the bottom. They’re not cut all the way down through. So I’m going to take a couple of them, separate them and put sauce in there. Then let’s get one hotdog, put in there and then some more sauce which we will ladle over the top. Don’t worry if it runs on the sides, this one you can eat it with a fork. So you got a couple of ways of considering that. I think probably the first way is more natural but you do have to take and nothing cut down to the bottom in order for that to spread up and widen up for you.

So I have a few sweet pickled chips. These are bread and butter pickled chips and also with this I’m going to serve some interesting potato chips but they’re not really potatoes. Actually these are some exotic vegetables things like there are sweet potatoes, there’s terra, there’s yaka. There are various things and they happen to be zesty to make a flavor. These are kind of interesting chips that you might want to try sometime if you’re tired of potato chips.

So here we have our glass of iced tea and we have our Coney’s, our barbequed hotdog if you’d rather prefer good that way and we have a nice lunch ahead of us.