Spicy cocktail weenies

Cocktail Weenies of Doom!

Get the recipe here.

The Lowdown:

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!

Notes:

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.