Hot Dog Burnt Ends

Labor Day without all the labor!!

Hot Dog Burnt Ends

Two 8-count packages hot dogs
2 tablespoons yellow mustard
2 tablespoons barbecue rub, preferably Hey Grill Hey Signature Sweet Rub
4 tablespoons unsalted butter, softened
1/4 cup brown sugar
1/2 cup barbecue sauce

Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F.
Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour.
Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy!

Snack Attack

I've gotten B.U.S.Y!! Like INSANELY busy. We have AT LEAST 6 soccer games our kids are playing in every. single. week. We often get home after 8pm week nights and still haven't eaten dinner! 

A lot has dropped off my plate.   

I have decided that one thing I can do right before I run out the door to get the girls from school is provide them a PLENTIFUL snack (first dinner) with some healthy stuff and some fun stuff! 

Here's an example of a board I did earlier in the week...

Blueberry yogurt covered pretzels
Mini Bagels
Chive and onion cream cheese
Brown sugar and cinnamon cream cheese
Mini pretzels (these were tiny bats!)
Smartfood popcorn
Goldfish crackers
Gummy bears
Mango slices (dried)
Deli ham rolled up with colby jack cheese
Pirouline cookies

Sweet & Spicy Thai Lettuce Cups

4 cloves garlic
2 inches ginger
1 white or yellow onion, diced
3 lbs ground turkey
1 small bag of shredded carrots
1 cup soy sauce
Iceberg lettuce
Thai sweet chili sauce

Sauté garlic, ginger, and onion. Add ground turkey and carrots. Simmer with soy sauce. Serve over lettuce and top with sweet chili sauce.