Get the recipe here.
I have a confession to make. I love cocktail weenies. When I was a kid, they always turned up at parties somewhere (usually in some version of barbeque sauce) and I would wolf them down. In the years since then, not much has changed. I still love cocktail weenies. Sadly, they are not generally considered a gourmet treat when you show up with them at a dinner party nowadays. This recipe is my response to that conceit.
Yes, I say conceit. Cocktail weenies are a wonderful thing to cook, under the right circumstances. And they are delicious. Trust me. Rant over, let us continue.
The genesis for this recipe comes from a dinner party I threw several years ago for some friends. The entire dinner was centered around beer (specifically Stouts) and every dish featured beer as a component. Since I was going to be smoking the main course for the dinner, I decided to do my first course on the smoker as well. These weenies (if you haven’t guessed by now) were that first course. It ended up being a fun play on a childhood favorite that definitely gave everyone something to talk about. They also disappeared from my serving bowl at a rapid pace.
Fast forward a couple of year, and my wife and I decide to throw a housewarming party for our new home. I decided to make these again, since they are easy and delicious. Yet again, they disappeared at a speedy pace.
My mother-in-law even loves these things, and she doesn’t even eat spicy food. Go figure.
So here you go, enjoy some adult weenies! Savor the spice!
Using a better cocktail weenie is recommended for this recipe. Don’t go cheap on your weenies.
Negra Modelo or a nice full flavored beer works well in this.
Having made this recipe with and without using , I find the version with to be far superior. The peppers and the adobo break down and give the weenies a nice spicy coating.