Sticky, smoky hot dog burnt ends tucked into fluffy cornbread pancake taco shells with crunchy jalapeño sesame slaw.

These Smoky Hot Dog Burnt Ends tucked into fluffy Cornbread Pancake Tacos are the kind of cook that feels playful, over-the-top, and completely worth it. I first tried Chili Sesame Bachan’s Japanese Barbecue Sauce at the Blackstone Summit, and I have been obsessed ever since. It brings that perfect savory-sweet heat, and when it hits the smoker with butter and brown sugar, it caramelizes into a sticky glaze that clings to every bite.

The real fun comes from turning soft cornbread pancakes into little taco shells. They are sweet, fluffy, and sturdy enough to hold the smoky hot dog burnt ends, while the jalapeño sesame slaw adds crunch, brightness, and just enough kick to balance the richness. This is a backyard cook that eats like party food, game-day food, and comfort food all at once.

Recipe Overview

• Recipe type: smoker and Blackstone griddle recipe
• Main dish: smoky hot dog burnt ends
• Shell: cornbread pancake tacos
• Topping: fresh jalapeño sesame slaw
• Best for: game day, backyard cooks, family meals, or party trays

Ingredients

For the Hot Dog Burnt Ends

• 1 to 2 pounds premium all-beef hot dogs
• 2 tablespoons yellow mustard, used as a binder
• 2 tablespoons BBQ rub
• 1/2 cup Chili Sesame Bachan’s Japanese Barbecue Sauce, plus extra for drizzling
• 4 tablespoons butter, sliced into pats
• 1/4 cup brown sugar

For the Jalapeño Sesame Slaw

• 2 to 3 cups shredded cabbage mix
• 1 jalapeño, finely diced
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1/2 teaspoon ginger powder
• 1 tablespoon toasted sesame seeds

For the Cornbread Pancake Taco Shells

• 1 box Jiffy cornbread mix
• 1 cup complete pancake mix
• 1 large egg
• 1 cup milk, plus 2 tablespoons more if needed
• 2 tablespoons melted butter

Cooking Instructions

1. Smoke the hot dogs

Preheat the smoker to 225°F. Coat the whole hot dogs in yellow mustard, then season evenly with BBQ rub. Place the hot dogs directly on the smoker grates and smoke for 1 hour so they can soak up plenty of smoky flavor.

2. Make the jalapeño sesame slaw

In a large bowl, whisk together the rice vinegar, sesame oil, ginger powder, and toasted sesame seeds. Add the shredded cabbage and finely diced jalapeño, then toss until everything is coated. Chill the slaw while the hot dogs finish cooking so the flavors can meld.

3. Braise into burnt ends

Remove the hot dogs from the smoker and slice them into 1-inch bite-sized pieces. Place them in an aluminum foil pan with the butter, brown sugar, and 1/2 cup Chili Sesame Bachan’s Japanese Barbecue Sauce. Toss to coat, then increase the smoker temperature to 375°F. Braise uncovered for 30 minutes, stirring halfway through, until the pieces are sticky, glossy, and deeply caramelized.

4. Cook the cornbread pancakes

Whisk together the Jiffy cornbread mix, complete pancake mix, egg, milk, and melted butter. Let the batter rest for 5 minutes. Heat the Blackstone flat-top to medium-low and lightly oil the surface. Pour the batter into 4-inch circles and cook until bubbles pop on the surface and the edges look matte, then flip and cook the second side.

5. Shape the pancake taco shells

As soon as each pancake comes off the griddle, place it into a taco holder while it is still warm and flexible. Press gently in the center to bend it into a taco shape, then let it cool for about 1 minute so it holds its shape.

6. Assemble the tacos

Fill each warm cornbread pancake taco shell with a generous scoop of smoky hot dog burnt ends. Top with chilled jalapeño sesame slaw, then finish with an extra drizzle of Chili Sesame Bachan’s over the top. Serve immediately while the shells are soft, the burnt ends are sticky, and the slaw is crisp.

Serving Notes

These tacos are best served hot off the griddle and smoker, right after assembly. The smoky-sweet hot dog burnt ends bring big flavor, the cornbread pancake shells add a soft and slightly sweet bite, and the sesame jalapeño slaw cuts through everything with freshness and crunch. If you are cooking for a crowd, keep the burnt ends warm in the pan and shape the pancakes just before serving.