Yield: 1¾ cups

2 teaspoons canola oil
1 cup sweet onions, chopped fine
1 teaspoon minced fresh garlic
¼ cup cocktail sauce
½ cup ketchup
¼ cup white corn syrup
¼ cup honey
2 tablespoons Tennessee bourbon
2 teaspoons liquid hickory smoke seasoning
Hot dogs, cooked
Hot dog buns, heated
1 cup grated sharp Cheddar cheese (optional)

1. Heat oil in a small saucepan over medium heat.  Sauté onions and garlic until both are soft.  Remove from heat and cool.
2. Stir in cocktail sauce, ketchup, corn syrup, honey, bourbon and liquid smoke seasoning.  Reserve ½ cup for serving.
3. Grill hot dogs, over medium heat, 4 inches from the heat source, brushing with barbecue sauce during the last few minutes of grill time.
4. Serve 1 tablespoon warm sauce over each cooked hot dog in a heated bun.
5. If desired, sprinkle 1 tablespoon grated cheese atop each hot dog.
 
© National Hot Dog & Sausage Council