The Glizzy Recipe

Prepare toppings

Dice the white onion finely and place in a small bowl. Measure out shredded cheddar, relish, jalapeños and pickles so they are ready to assemble. Keep ketchup, mustard and hot sauce handy in squeeze bottles or small bowls.

Toast buns

Preheat a cast-iron skillet or griddle over medium heat. Brush the cut sides of the buns lightly with 1 tablespoon melted butter (from the Glaze & Finish section) or a little oil. Place buns cut-side down on the hot surface and toast 1–2 minutes until golden and slightly crisp. Remove and keep warm.

Cook hot dogs

Heat a skillet or grill to medium-high and brush with vegetable oil. Place the hot dogs on the grill or skillet and cook 6–8 minutes, turning every 1–2 minutes so they brown evenly. If using a grill, rotate to get nice char marks. Internal temperature should reach 165°F (74°C) for poultry dogs; beef/pork sausages should be cooked through as specified by their packaging.

Finish on heat with glaze

During the last 1–2 minutes of cooking, brush each hot dog with the glaze mixture (see Glaze & Finish directions) so it develops a glossy, slightly caramelized coating. Turn to glaze all sides.

Place each glazed hot dog into a toasted bun. Add a squiggle of yellow mustard and ketchup to taste, then a spoonful of dill pickle relish and a sprinkle of diced onion. Top with shredded cheddar, jalapeño slices and bread & butter pickles if using. Add hot sauce if desired.

Make the glaze

In a small saucepan over low heat melt 2 tablespoons unsalted butter. Whisk in 1 tablespoon packed brown sugar until dissolved, then add 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder and 1/4 teaspoon kosher salt. Stir for 1 minute until glossy and combined. Keep warm on the lowest heat; the glaze should be thick but brushable.

If glaze thickens too much while resting, warm it briefly and stir in a teaspoon of water to loosen before brushing on the hot dogs.

Use the 1 tablespoon vegetable oil to coat the grill grates or skillet before cooking the hot dogs to prevent sticking and promote even browning. Wipe excess oil with a paper towel if needed to avoid flare-ups on a grill.