All-Day Crock Dogs in Smoky Beer Broth

• Two 12-ounce beers
• 2 bay leaves
• 1 medium onion, sliced
• 1/4 cup bottled smoke
• 2 pounds hot dogs

1. COMBINE the beer, bay leaves, onion, and bottled smoke in a medium to large slow cooker (at least 4 quarts).
2. Turn on high to heat the broth.
3. Lightly CHAR the hot dogs at a moderate heat level using a broiler, grill pan, skillet, toaster oven, or grill.
4. ADD the hot dogs to the slow cooker.
5. Cover and reduce the heat to low.
6. Add beer or water and additional dogs as necessary.
7. You can cook hot dogs in a covered dry slow cooker.
8. The hot chamber will give the dogs a charred look and feel, and you dont have to watch them every minute.
9. Sprinkle in a little bottled smoke, if you like.
10. Cook them on high for about an hour or on low for two.
11. They will dry out and shrivel up if left in the cooker too long.
12. For all-day serving, go with the Smoky Beer Broth.

beers, bay leaves, onion, bottled smoke

Taken from www.epicurious.com/recipes/food/views/all-day-crock-dogs-in-smoky-beer-broth-391280 (may not work)