Smoking Dogs

Ingredients:

• Hot Dogs (bratwurst, hotlinks, polish sausage, other premium sausages)
  
• Refrigerated pizza dough or crescent dough
  
• Cooking Sticks
  
• Condiments (catsup, mustard, relish etc.)
  

Directions:

Stick one "dog" on the end of your Cooking Stick and cook over an open fire pit of embers from briquettes or wood fire. When the "dog" is cooked, form 1-2 pieces of the dough around the "dog" and completely cover it (be careful, those "dogs" can be hot!). Return and complete by cooking the dough right onto the "dog" over the embers. Some like it burnt crisp, but I prefer mine a light golden tan. Remove the "Smoking Dog" from the stick (its still hot, be careful) and dip into your favorite condiment. I just like mine with some Dijon mustard. Repeat... Cooking Stick: I prefer branches from our apple tree which I pruned in the winter and save for the summer. When you're ready to use, just whittle off the bark on the end to get a clean wood surface (be careful with the knife). These sticks are great for marshmallows, too. Just clean the sticks off by holding them in the fire a bit. Clean up is easy on the last night of the campout, just throw the cooking stick into the last campfire! If you (or your neighbor) don’t have an apple tree, then you might have to settle for long manufactured metal skewer.