2 lbs. all-beef hot dogs
3/4 c. Kentucky bourbon
1 tbsp. onion powder
1 1/2 c. catsup
1/2 c. brown sugar
Dash of lemon juice

Boil hot dogs for 5 minutes. Cut into small pieces and put aside. Put remaining ingredients into a saucepan and mix well. Taste - may need a couple of drops of hot sauce. Bring to a full boil, stirring to avoid sticking. Add hot dogs and simmer one hour. Cover and refrigerate for 24 hours. Reheat and serve in chafing dish or fondue dish on picks. Serve crackers if desired.