Hoisin Glazed Hot Dogs Recipes

HOISIN BARBECUE HOT DOGS

Steps:

• Heat gas or charcoal grill. In small bowl, mix hoisin sauce, soy sauce, vinegar, garlic and gingerroot; set aside.
• Place hot dogs on grill over medium heat. Cook uncovered about 10 minutes, turning frequently, until hot.
• Spread desired amount of barbecue sauce on cut sides of each bun. Place grilled hot dogs in buns; top with onions. Refrigerate any remaining sauce up to 1 week.

HOISIN-SPICE GLAZE

Steps:

• Toast 2 teaspoons five-spice powder in a small saucepan over medium heat with 1 tablespoon peanut oil, about 1 minute. Add 1 cup hoisin sauce, 3 tablespoons each honey and rice vinegar, 1 tablespoon soy sauce and 1 cup water. Boil and reduce to 1 1/2 cups, about 5 minutes.

HOISIN HOT DOGS

Steps:

• Mix the sriracha with the mayonnaise. Brush the sausages with the hoisin sauce and cook under a grill following pack instructions. Split the hot dog buns, fill each with a sausage and spoon over some extra hoisin sauce. Top with the cucumber, the sriracha mayonnaise and spring onions.

HOISIN GLAZED JUMBO DOGS

Steps:

• 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 1/4 cup of the sauce.
• Lightly score diagonal cuts across the hot dogs. Liberally brush hot dogs with sauce.
• Preheat BBQ using medium heat, Place hot dogs on grill rack, about 4-5 inches from the heat. Cool hot dogs over direct medium heat for 10-12 minutes, basting often with the sauce.
• During last 3-4 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 on top of hot dogs.

HOISIN GLAZED PORK

Steps:

• Prepare grill.
• Combine hoisin sauce and next 7 ingredients (hoisin through garlic) in a small bowl; stir with a whisk.
• Slice pork lengthwise, but not through, other side. Open halves, laying pork flat. Sprinkle pork with salt and pepper. Place pork on grill rack coated with cooking spray; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes. Turn and baste pork with hoisin mixture; cook 5 minutes or until pork reaches 155° or desired degree of doneness. Let stand 5 minutes before cutting.

HOISIN GLAZED HOT DOGS

Steps:

• 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 of 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.