If you’re looking for an alternative to the traditional grilled hot dogs, you won’t be disappointed with these lip-smackingly good old fashioned dogs. Straight from the bourbon capital of the world, I prefer preparing these whiskey dogs with the grand danddy of all Kentucky bourbons, Maker’s Mark. Keep in mind, these are more of an appetizer than a main dish, but they’re so good, you might end up ditching your main course.
1/4 cup of Maker’s Mark bourbon
1/2 cup brown sugar
3/4 cup ketchup
1 pound hot dogs, quartered
Mix bourbon, brown sugar, and ketchup and drizzle over hot dogs. Bake for 1 1/2 hours at 325 degrees. Serve hot, as appetizers alone (with toothpicks) or on small yeast rolls that open like hot dog buns.
