Pine Cone Glizzies

Ingredients

• 6 units Costco‑style hot dogs (Hot or at room temperature)
• 2 tablespoons Yellow mustard (Acts as a binder for the rubs)
• 3 tablespoons Heath R's Apple Rub (Sweet apple‑based rub)
• 3 tablespoons Killer Hog's Rib Rub (Sweet rib rub)
• 4 tablespoons Unsalted butter (Melt before mixing)
• 2 tablespoons Brown sugar (Adds sweetness and aids caramelization)
• 2 tablespoons Killer Hog's Vinegar Sauce (Provides the characteristic tangy bite)

Instructions

1. Cut the hot dogs

   Place the hot dogs on the board and cut each one at an angle without cutting all the way through, then rotate the board 90° and repeat the cut to create a lattice.

   Time: PT5M

2. Apply mustard as a binder

   Spread a thin layer of yellow mustard over the hot dog cuts.

   Time: PT2M

3. Season with the initial rubs

   Sprinkle 2 tablespoons of Apple Rub and 2 tablespoons of Rib Rub over the hot dogs, making sure to fully cover the cuts.

   Time: PT3M

4. First smoke

   Place the hot dogs in the smoker at 250°F (120°C) and smoke until the cuts begin to open, about 1 hour and 30 minutes.

   Time: PT1H30M

   Temperature: 250°F

5. Cut into bite‑size pieces

   Remove the hot dogs from the smoker and cut them into 2‑3 cm pieces.

   Time: PT5M

6. Mix with butter, sugar, and rubs

   In the disposable aluminum tray, place the pieces, add 1 extra tablespoon of Apple Rub and 1 extra tablespoon of Rib Rub, 4 tablespoons of melted butter, 2 tablespoons of brown sugar, and 2 tablespoons of Vinegar Sauce. Mix well so everything is coated.

   Time: PT5M

7. Second smoke

   Return the tray to the smoker at 250°F (120°C) and smoke for another hour so the glaze caramelizes and the flavors meld.

   Time: PT1H

   Temperature: 250°F

8. Serve

   Remove the tray from the smoker, let rest for 2 minutes and serve hot. The glizzies look like pine cones and are juicy and flavorful.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

10 g

Carbohydrates

15 g

Fat

20 g

Fiber

0 g

Ingredient Substitutions

• Instead of Costco‑style hot dogs: Beef hot dogs, Chicken hot dogs
• Instead of Yellow mustard: Dijon mustard, Honey mustard
• Instead of Heath R's Apple Rub: Homemade brown‑sugar and cinnamon rub
• Instead of Killer Hog's Rib Rub: Commercial rib rub, Homemade paprika and brown‑sugar rub
• Instead of Unsalted butter: Salted butter (reduce added salt), Margarine
• Instead of Brown sugar: Coconut sugar, Honey
• Instead of Killer Hog's Vinegar Sauce: Apple cider vinegar sauce with hot sauce

Equipment Needed

• Cutting board
• Chef’s knife
• Small bowl
• Measuring spoons
• Disposable aluminum tray
• Smoker (Char‑Griller Gravity 980 or similar)
• Kitchen tongs
• Spatula or large mixing spoon
• Timer
• Cast‑iron skillet (optional) (optional)

Critical Steps — Do Not Skip

• Cut the hot dogs at an angle without cutting all the way through.
• First smoke until the cuts open.
• Mix well with butter, sugar, and rubs so the glaze adheres.
• Second smoke to caramelize the glaze.

Chef Tips from the Video

• Mustard acts as a glue without adding strong flavor; it’s key for the rubs to stick.
• Using a disposable aluminum tray makes cleanup easier and prevents the glaze from sticking to the metal.
• Shaking the tray halfway through the second smoke ensures an even coating.

Troubleshooting

Storage

Refrigerator: Up to 2 days in an airtight container.

Freezer: Up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Not recommended; the glizzies lose texture and can develop bacteria.

Make-Ahead Tips

• You can cut and season the hot dogs ahead of time and store them in the refrigerator for up to 12 hours.
• The rubs can be mixed in a jar and stored for several months.
• The first smoke can be done the day before; simply refrigerate the already smoked hot dogs before the second step.