Prep Time: 10 Min | Cook Time: 40 min
- Ingredients
- Wagyu Hot Dogs from RC Ranch
- Bacon
- Big Unc’s Sugar Mama Seasoning
- 1 lb Jalapenos
- 2-3 Habaneros
- 1 cup Apple Cider Vinegar
- 3 cups Granulated Sugar
- 1 tbsp Garlic Powder
- 1 tsp Celery Seed
Links to Items used in video
- Knife from JB Blades
- Induction Cooktop
- Instructions
- Slice up jalapeños and give Habaneros a rough chop
- To a large pot, add cider vinegar, white sugar, garlic powder, and celery seed and bring to a boil. Reduce heat to about MED LOW and simmer for 5 minutes.
- Raise the heat to about MED HIGH to bring mixture back to a boil. Once boiling, add the pepper slices. Allow to return to a boil, then reduce the heat again (to about MED LOW) and simmer for 4 minutes.
- Transfer the peppers using a slotted spoon or strainer spoon and transfer to a mason jar.
- Only the syrup should remain in the pot at this point. Increase the heat to bring to a full rolling boil. Boil like that for approximately 6 minutes.
- Pour syrup into mason jar. Can stop cup to 3 months.
- Wrap wagyu hot dogs in bacon. Using the tuck method so you don’t need toothpicks.
- Smoke or bake at 350F for 15-20min or until bacon is fully cooked.
- Assemble your Glizzy then top with this Spicier version of the viral Cowboy Candy.