Nairobi Club Weiners

Three ingredients, a crock pot, and a few hours of patience. That’s the whole deal with these party weiners. Beef hot dogs cut into 1-inch pieces get submerged in beer and slow-cooked until they swell up fat and juicy. Then the beer gets drained and barbecue sauce takes its place for the final stretch.

The beer bath does something no other liquid can. It infuses the franks with a malty, slightly bitter depth that makes them taste like proper pub food instead of backyard fare. Use beef franks for the best results. Chicken dogs don’t hold up to the long cook and turn mushy.

Plug in the crock pot, load it up, and walk away. Come back to a pot of sticky, glazed bites that disappear the moment you set them out with toothpicks.

Kitchen Tips

• Use beef hot dogs. They hold their shape and flavor through hours of cooking. Chicken franks fall apart.
• Drain the beer completely before adding the sauce. Leftover beer thins the barbecue sauce and makes it watery.
• Keep on the warm setting after cooking for a self-serve party appetizer that stays hot all night.
• Use a full-flavored barbecue sauce. The franks are mild, so the sauce needs to carry the flavor.

Variations

• Use a dark stout or porter instead of lager for a richer, more roasted beer flavor.
• Mix grape jelly with chili sauce instead of barbecue sauce for classic cocktail weiners.
• Add a tablespoon of whole-grain mustard to the barbecue sauce for a tangy, seedy kick.