Godoglydogs with Godoglyness

A skewer of mini hot dogs threaded nose to tail like a little train, glazed in three stages that get bolder from front to back so every bite marches doggedly forward into more heat. Mild ketchup-mustard starts the line, sweet mayo-brown-sugar holds the middle, and a hot honey glaze waits at the caboose for whoever's brave enough to get there.

Serves 8 · as served on Bluesky ↗

That little scroll of nonsense at the end of the thread — "godogishly forward, ever godogishly forward" — got stuck in my head like a jingle, and it made me think of those state fair corn dog stands where the line just keeps shuffling one direction and nobody ever backs up. So I built these as a train of mini dogs on a skewer, nose to tail, meant to be eaten start to finish in one direction only — that's the "godoglyness" part, a glaze that gets bolder the further down the line you go. Mild ketchup-mustard up front, a little mayo-brown-sugar sweetness in the middle, and a hot honey number with real bite waiting at the caboose. My sister-in-law Deb tried to eat hers back to front at a Fourth of July thing once and about took the roof off her mouth — there's a lesson in there about reading the whole note before you comment on it. Grab a board, line these skewers up pointing the same way, and march forward like the little dog said.

Ingredients

Fridge

• 24 piece cocktail-size beef hot dogs (or lil' smokies)
• ¼ cup ketchup
• ¼ cup yellow mustard
• 2 tbsp mayonnaise
• 1 tbsp butter (melted)
• ⅓ cup pickled jalapeño slices (for the far end)

Pantry

• 8 piece wooden skewers (soaked)
• 1 tbsp brown sugar
• 3 tbsp hot honey
• 8 piece soft dinner rolls (torn open)

Spice rack

• 1 tsp chili powder
• ¼ tsp cayenne pepper

Directions

1. Soak the skewers in water so they don't scorch on the grill. ⏱ 20 min
2. Thread the hot dogs nose to tail onto the skewers, three per skewer, packed snug like a little train all pointed the same direction.
3. In a small bowl, stir together the ketchup and mustard — this is your mild, front-of-the-line glaze.
4. In a second bowl, stir the mayonnaise and brown sugar together for the middle-of-the-line glaze.
5. In a third bowl, whisk the hot honey, chili powder, and cayenne together — that's your godoglyness glaze, waiting at the caboose.
6. Brush the skewers all over with the melted butter and grill over medium-high heat, turning, until blistered and starting to split. ⏱ 8 min
7. In the last couple minutes on the grill, baste the front dog on each skewer with the mild glaze, the middle dog with the middle glaze, and the back dog with the godoglyness glaze, so the heat marches doggedly forward down every skewer and never looks back. ⏱ 2 min
8. Lay the skewers on a board all pointing the same way, scatter the pickled jalapeños only at the far end, and set out the torn dinner rolls for catching each dog as it's pulled off — front to back, mild to wild, ever godoglyishly forward.

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