Marinated in Liquid Smoke, garlic and smoked paprika for that hot dog flavor — plus hot sauce for that classic Buffalo flavor — these carrot hot dogs are then topped with blue cheese dressing, shaved carrots and celery leaves, plus more Buffalo sauce. For extra curly and crisp carrot shavings, soak them in a bowl of ice water for 10 minutes before drying well and serving.
Special Diets:
Ingredients
Method
Peel carrots and trim off the skinny ends so the carrot fits the length of your hot dog buns. Bring a couple inches of water to a boil in a large pot fitted with a steamer basket. Add carrots, cover and steam until almost cooked through, 10 to 11 minutes.
Meanwhile, whisk together broth, hot sauce, Liquid Smoke, granulated garlic and paprika in a baking dish just large enough to fit the carrots in a single layer. Add steamed carrots, cover and marinate in the refrigerator for 24 hours.
Prepare a grill for high heat cooking or heat a grill pan over high heat.
Remove carrots from marinade and let sit at room temperature for 30–45 minutes. Grill carrots, turning occasionally, until hot with nice grill marks, about 4–5 minutes. Serve on buns with blue cheese dressing, carrot shavings, celery leaves and extra hot sauce.