• In a large saucepan, bring broth, rub, and cranberry sauce to a boil. Remove from heat; stir into toasted buns and set aside.
• In a large skillet, cook bacon on medium until crisp; remove with a slotted spoon to drain on paper towels. Discard all but 3 tablespoons of drippings. Add basting oil and celery and onions. Cook the vegetables while stirring occasionally until tender, about 10 minutes. Add to large bowl of bun mixture along with cooked bacon, eggs, and arugula; mix well.
• Pour into a greased 9 X 13 casserole dish. Bake at 400° for 30 minutes or until lightly browned on top.

To Crisp the Hot Dog Buns:

• Heat oven to 400⁰F. Line cookie sheet with foil, then spread diced buns on sheet and bake for 25 minutes or until lightly toasted. Set aside to cool, then put into a large mixing bowl.