WHAT YOU NEED to Make Dogs of Doom Hot Dog Recipe:

2 or 3 Shots of Whisky. (Though you can also sub in Gin, in it’s place, with a slightly different flavour profile)

2 Packs of Hot Dogs (All Beef ones with no filler are the BEST options, but cheap ones work too. NO CHICKEN WIENERS though, the consistency gets DISGUSTING.)

2 TBSP Brown Sugar

2 TSP Black Pepper

Cayenne Pepper (THIS IS ENTIRELY BASED ON YOUR PREFERRED HEAT. 0 if you just want sweet and saucy, 1 TSP for a kick, 2 TSP for “ow dude.”)

1 TSP Onion Powder

1 TSP Garlic Powder

1 Bottle of ORIGINAL Diana Sauce (OR OG Sweet Baby Ray's works beautifully!)

METHOD:

Preheat Oven to 450° F

In an oven safe container (preferably one with a lid, but you CAN use tinfoil in a pinch), combine the whisky and brown sugar, and mix until dissolved.

Add the remaining spices, and mix a little.

Add the Diana sauce, and mix until you can’t see any of the whiskey any more.

CHOP your hot dogs into bite-sized Pieces.

Place them in the sauce, and toss to coat.

COVER, then place in the Oven.

(PRO TIP: Put a baking tray with tinfoil or parchment UNDER, in case they seep out. Saves a HUGE hassle in cleanup)

ONE HOUR LATER (or 90 mins later, if you wanna let them get darker):

Drop Oven to 350° F

Remove from oven, remove cover, stir, return to oven.

Continue cooking, uncovered, stirring every 20-30 minutes or so, until a desired consistency is reached in the sauce (BEST one resembles a thick JAM-like substance, very sticky and shiny.).

NOTE: this can be as LITTLE as 2 1/2 hours total cook time, or as LONG as 6 hours in some cases. It’s REALLY up to you.

Once desired consistency is reached: RE-COVER and place back in the oven for another 30 mins. (trust me.)

Remove from oven and allow a few minutes to cool before serving with toothpicks.