Hot Dogs

SAUCE:--
¾ cup Tuimato sauce
¾ cup brown sugar
1 tbsp SIDS SMOKEY GARLIC SAUCE
¼ cup raw bush honey
1 tsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 tsp SIDS HOT WORCESTER SAUCE
½ tsp onion powder
ASSEMBLE:--
6 large all-beef or Polish hot dogs
6 large buns
Butter
Shallots, chopped
Sauerkraut (optional)
Pickles
Orange bell peppers, chopped

To make the sauce, combine SIDS SMOKEY GARLIC SAUCE, SIDS LOW SUGAR RASPBERRY VINEGAR, SIDS HOT WORCESTER SAUCE and all ingredients in a small saucepan and set over high heat. Stir occasionally until the mixture barely starts to bubble, then remove from heat. Let cool completely. I like it to be room temperature, but you can chill it if you want.
When you are ready to cook the hot dogs, set the grill to MEDIUM.
Use a sharp serrated knife to make diagonal cuts in the hot dog a little more than halfway through. You want the cuts to make large W's all the way down the dog.
Grill the dogs until they are as black as you want them. Should take about 3-5 minutes per side. Don't forget to flip them halfway. The dogs will curl into a smiley face because of the cuts. (It's because they're so happy that you get to eat them)
Butter the inside of the buns and place on the grill. Leave them for just a minute or so, until they get slightly crispy on the edges. Don't overdo it or the bun will turn stale.
Place the hot dog in the bun and top with tons of special sauce and any other desired toppings. If you are not eating right away, you can wrap the dog and the bun in foil to keep warm.