Hoisin Glazed Dogs
Serves 4 (entree) or 8-10 (appetizer)
½ cup hoisin sauce
2 tablespoons honey
1 tablespoon minced fresh gingerroot, peeled
½ teaspoon minced fresh garlic
8 hot dogs
8 hot dog buns, split
½ cup chopped green onions
- Heat hoisin, honey, gingerroot and garlic in a small saucepan over medium heat. Allow sauce to simmer for 2-3 minutes then remove from heat. Reserve ¼ cup sauce.
- Lightly score diagonal cuts across the hot dogs. Liberally brush hot dogs with sauce.
- Preheat a gas or charcoal grill for the direct grilling method, using medium heat. Place hot dogs on grill rack, about 4 to 5 inches from the heat. Cook hot dogs over direct medium heat to an internal temperature of 165 degrees F for 10-12 minutes, basting often with the sauce.
- During last 3 to 4 minutes, open hot dog buns and lightly toast them over indirect heat. Brush buns with reserved hoisin sauce. Place hot dogs into heated buns. Sprinkle chopped green onions atop hot dogs.