My husband and I love J Dawgs. We ate there all the time when we went to BYU. Every time we go back to Provo, we make sure to stop there. But since we live in Chicago, I use this copycat recipe to recreate them. 

J   D A W G S   S E C R E T   S A U C E   R E C I P E

Ingredients:
3/4 cup ketchup
3/4 cup brown sugar
1/4 cup honey
1 tsp cider vinegar
1 tsp soy sauce
1/2 tsp onion powder

Mix the ingredients in a saucepan and cook on medium heat. Let it boil for about a minute and then take it off the stove and let it cool for a little bit. Make sure to stir it every once in a while so it doesn’t stick to the bottom of the pan.

Classic J Dawgs style is to cut a criss cross pattern on the top of the uncooked hot dog to allow the sauce to soak in to the dog and not the bun. 

Then spread on the secret sauce and top with chopped banana peppers, onions and sliced pickles. 

For this meal, I served the J Dawgs with a summer corn and pepper salad. For that, just chop some corn, red, orange and green peppers, some chopped red onions, avocado, cilantro. Mix in a little olive oil, lime juice and salt.