Well, for me, you need an electric frying pan to properly make these. I’ve tried tossing everything into the crock pot and it is OK – but the hot dogs have a tendency to swell up, and the sauce doesn’t get to that perfect caramelized state that you get from the skillet. As a matter of fact, I don’t use our electric frying pan for anything BUT these dogs anymore, and I am fine with hanging on to, and digging around the back, dark corner of the cupboard for this now one-use appliance.
With all thanks due to my Aunt Buzz, who loved her electric skillet almost as much as she did her martinis.
•2 pkgs hot dogs – don’t go super cheap here, all beef seem to give the best results, but good quality turkey dogs will work as well
•1 cup brown sugar
•1 cup ketchup
•1 cup bourbon
Cut the hot dogs into bite-sized chunks. Stir together the brown sugar, ketchup and bourbon. Combine all.
You can do this ahead – as I did here – and then toss the mixture into your skillet 30 to 45 minutes before you plan to serve.
To serve: add to electric skillet (really, it’s the best way), bring to a simmer and let bubble until the sauce thickens and coats the hot dogs. Place the skillet on your sideboard, set it to warm, and provide toothpicks for folks to spear a dog or twelve (they will, you know).