The trick is to smoke the meat and not make the meat smoke

N.C. BARBECUE DOGS

  Date: December 08, 2010
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This interesting dog came from the Great American Hot Dog Book. It was a simple dog to make. The grilled hot dog is served on a steamed bun and is topped with KC Masterpiece BBQ sauce, melted cheddar cheese and diced onion. I made one change and it was to the roll. Most of the country does not have N.E. style hot dog buns which give you two sides for toasting. So instead of a steamed regular style bun I used a toasted N.E. style bun. This dog took me by surprise a bit. It sounded good on paper, but I wasn’t impressed with the first bite. The BBQ sauce threw me and it took me a while to warm up to these dogs. By the time I finished my second one, I was had been won over and really ended up liking these dogs a lot.
Recipe Source:
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Americas Hometown Favorites

The Great American Hot Dog Book:

North Carolina Barbecue Dog - Page 78
  Grill:
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Kenmore Elite Gas Grill
Direct Grilled:
Using Kenmore Elite Gas Grill
  Gear:
  • SR 19" Locking Tongs
  Links: