Beer Weenies Food

HOT WEENIES

Steps:

• Cut the hot dogs into bite size pieces.
• Place everything in a sauce pan on the stove and bring to a boil.
• Let the beer and tabasco simmer until all is absorbed into the hot dogs.
• Be sure to stir frequently.
• Serve hot with toothpicks.

THOR'S PICKLED WIENIES (HOT DOGS)

Steps:

• Cut the garlic cloves into 3 or 4 Large slices apiece.
• Rinse the dill sprigs and leave whole.
• Cut the hot dogs in half (the short way).
• In a large container, place a layer of garlic and dill. Top with half of the hot dog pieces. Place another layer of garlic and dill (reserving some for the top), and the remaining hot dog pieces. Put remaining garlic and dill on top.
• Sprinkle the pepper flakes and mustard powder on top and cover all with rice vinegar.
• Let "marinate" in the frige for a week for the best flavor, then inhale as needed.

CHEDDAR BEER WEENIES FOR TAILGATING RECIPE - (4.5/5)

Steps:

• The day before: Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil or parchment paper. Tightly wrap each cocktail wiener in a piece of bacon; secure with a wooden toothpick. Place in the prepared baking pan. Bake for 30 to 35 minutes or until bacon is brown and slightly crisp. Cool for 10 minutes. Remove and discard toothpicks. Place wieners in a storage container; cover and chill overnight. Meanwhile, in a medium saucepan heat butter over medium heat until melted. Add onion and garlic; cook for 5 to 8 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in beer, pasta sauce, hot pepper sauce, and chili powder. Transfer to a storage container; cover and chill overnight. Transfer cocktail wieners and sauce mixture to a 1 1/2-quart slow cooker with a car adapter. Cover and reheat on low-heat setting for 4 to 5 hours or until heated through. Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep cocktail wieners warm on warm-heat setting.

CROCKPOT DRUNK BARBECUE WEINERS

Steps:

• 1. Place little smokies weiners in crockpot. Pour other ingredients over the top. Cook on low all day. Check occassionally to make sure it is not dry...probably won't be but be safe and check. The weiners are delicious!

COCKTAIL WIENERS

Steps:

• Stir barbeque sauce and grape jelly together in a slow cooker; add cocktail sausages and stir.
• Cook on Low for 2 to 3 hours.

BEER WEINERS

Steps:

• Dice your onion, then place it in a medium sized frying pan.
• Set your burner to medium and add 1 1/2 tablespoons of butter, 1 teaspoon salt and 1/2 teaspoon pepper.
• As the onions begin to cook pour 1/2 of your beer (use yuengling) into the frying pan. drink the other 1/2 of your beer, and enjoy.
• Let cook for about 20 minutes.
• Dice your 2 bell peppers and add then to the frying pan.
• Add 1/2 tablespoon of Tony Chachere's Seasoning.
• Cut your sausages each into 6 inch links, then "butterfly" slice the links longways and place them in the frying pan.
• Let cook for 10-15 minutes.
• In a separate frying pan butter 4 hoagie rolls and toast them.
• Put the toasted hoagie rolls on a plate, then place the cooked sausages on the hoagies.
• Smother the sausages in peppers and beer-braised onions.
• Top your sandwich with a spicy brown mustard.
• Enjoy your drunken- munchy.

DRUNKEN WIENERS

Steps:

• In a large saucepan, saute green pepper and onion in butter until soft.
• Add ketchup, brown sugar, beer and water; bring to a boil then lower to simmer and cook about 30 minutes.
• Add cocktail wieners and stir until wieners are coated.
• Transfer mixture to crockpot and put temperature on low.
• Keep covered and on low.
• Let guests serve themselves from crockpot.
• Note: Double sauce ingredients if making 2 pkgs.
• of wieners.

BEANIE-WEENIE

Steps:

• In a large skillet, combine the hot dogs, baked beans, ketchup, cider vinegar, Worcestershire sauce, garlic powder and parsley. Mix to blend, and bring to a boil. Turn heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally.