HOT DOG BUN PAN AMAZON RECIPES

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SMOKED HOT DOG BURNT ENDS - LEARN TO SMOKE MEAT WITH JEFF …



Smoked Hot Dog Burnt Ends - Learn to Smoke Meat with Jeff … image

These smoked hot dog burnt ends are "off the hook" good and I must admit that I was pleasantly surprised at just how tasty they were as well as how easy they were to whip up.

Provided by Jeff Phillips

Total Time 100 minutes

Prep Time 10 minutes

Cook Time 90 minutes

Number Of Ingredients 6

12 Hot dogs (I used ¼ pounders, all beef)
2 TBS Yellow mustard
2 TBS Mayonnaise
½ cup Jeff's original rub
½ cup Jeff's barbecue sauce
1 cup brown sugar

Steps:

  • Place hot dogs into half-size foil pan.
  • Brush on 2 TBS each of mayonnaise and yellow mustard then sprinkle generously with Jeff's original rub. Flip hot dogs and repeat binder and rub on other side.
  • Set up smoker for cooking at 225°F (107°C) with indirect heat. If your smoker uses a water pan, fill it up. Use hickory or other smoker wood for smoke.
  • When smoker is ready place hot dogs onto grate and smoke for about 1 hour or until they are starting to darken in color.
  • Bring hot dogs in and slice into approximately 1-inch pieces. Place pieces into half-size foil pan.
  • To the hot dog pieces add ½ cup of Jeff's barbecue sauce, ¼ cup of Jeff's original rub and 1 cup of brown sugar. Stir well to coat.
  • Crank up the heat on your smoker to 375°F (191°C) and once it is ready, place the pan of hot dog pieces back into the smoker. You can also use the oven or a grill set to high heat.
  • Stir hot dog burnt ends every 10-15 minutes or until they reach the desired level of "burnt".
  • Serve and enjoy!

SMOKED BEEF TOP ROUND – SMOKY, BEEFY, DELICIOUS!



Smoked Beef Top Round – Smoky, Beefy, Delicious! image

Smoked beef top round, like most beef, does extremely well in the smoker. It can be cut up like steaks or into strips for use on tacos, salads, fajitas, etc.

Provided by Jeff Phillips

Categories     Entree

Prep Time 10 minutes

Cook Time 240 minutes

Yield 6

Number Of Ingredients 3

Beef top round ((, 5-7 lb))
Kosher salt ((, coarse grained))
Jeff’s Texas style rub recipe

Steps:

  • Coat beef with Jeff's Texas style rub
  • Add more coarse kosher salt to the meat to help with the dry brining process. See picture in web version of recipe to estimate proper coverage.
  • Place top round into lidded container and place into fridge overnight.
  • When the brining process is complete, remove the top round from the fridge and set aside.
  • Set up smoker for cooking at about 225-250°F with indirect heat.
  • Place the meat on the smoker grate and let it cook for 4-5 hours or until it reaches medium rare (130°F)
  • Use oak smoke for best results but any smoking wood will work fine.
  • Add smoke for at least 2 hours.
  • When the meat is finished cooking, let it rest for about 10 minutes then slice into steaks or strips.

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