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Behold two deep-fried, bacon-wrapped
hot dogs. Frighteningly delicious! In this post, Marc and I are sharing tips on making bacon-wrapped hot dogs, on the stove or on the grill... |
As authors of the Coffeehouse Mysteries, Marc and I know the value of really good Joe! In that spirit, we hosted a special comment giveaway to celebrate Father's Day.
We thank you all for sharing your past memories and thoughts...about a good man in your life. You wrote about fathers, husbands, grandfathers, stepdads and those you admired (or once admired and loved) as good fathers.
GO TO THE VERY END OF THIS POST TO SEE ALL THE COMMENTS AND FEEL FREE TO ADD YOUR OWN...
And now for those hot dogs!
👇
Where the
Danger Dogs Roam...
A Few Fun Foodie Facts
* Down Mexico way, the original Danger Dog (aka Tijuana Bacon Dog) is a bacon-wrapped, deep fried dog topped with grilled onions and hot chili. North of the border, this same barker is often topped with mayonnaise, and in Los Angeles, California, it’s known as a street dog.
* The Jersey Breakfast Dog is a bacon-wrapped hot dog that is deep fried until it’s curled or falling apart. Also called rippers, they're served with fried or scrambled eggs.
* A Chicago variation is the Francheezie, a jumbo hot dog split and stuffed with cheddar or Velveeta cheese before it’s wrapped in bacon and (oh, yes) fried.
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Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
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Because we don’t own a deep fryer, my husband was forced to adapt and overcome—to borrow a motto from the Marines, a few of whom would probably enjoy this recipe, too, with a few good beers.
And since summer and hot dogs go together so well, you can make these on your grill or your stovetop. We've included instructions for both. Whatever your preference, may you eat with bacon-wrapped joy!
~ Cleo
🍴
To download this recipe in a
Free PDF that you can print,
save, or share, click here.
Makes 6 servings
Ingredients:
6 hot dogs
6 slices bacon
1 cup vegetable oil (we use canola oil)
6 hot dog buns
12 wooden toothpicks
(Additional optional topping suggestions: grilled or raw onions, mayo, mustard, relish, chopped tomatoes, jalapeno peppers, etc.)
Step 1—Slice the hot dogs (important): Slit each dog lengthwise. Don’t split the dogs in two, simply cut a deep slice. This cut will help the hot dog cook at the same fast pace as the bacon. It also will prevent the dog from bursting when it hits the hot oil.
Step 2—Wrap with bacon: Take one slice of bacon, regular or thick cut, and tuck the end of the slice into the cut at the tip of the hot dog. Wrap the bacon around the hot dog, being careful to completely cover the hot dog with the bacon. When finished wrapping, tuck the opposite end of the bacon into the hot dog's slit. Secure both ends with dry toothpicks. See my photos below.
(If grilling over charcoal, gas, or an open flame, be sure to soak the toothpicks in water for at least an hour before inserting into the dogs. This will prevent the toothpicks from burning. See more grilling notes below.)
Step 3—Fry the dogs (*see grilling option below): Place about one inch of oil at the bottom of a skillet and heat at medium until the oil is shimmering and ready to smoke, about five minutes. (If using a deep fryer, set to 375° F.) When the oil is hot enough, quickly place 2 to 4 hot dogs into the oil. For best results, do not fry too many at one time. If pan frying, cook about three minutes on one side, then turn and fry for an additional four minutes. If using a deep fryer cook the hot dogs for about seven minutes. Remove from heat and drain on a paper towel. Serve warm on a bun and add your favorite condiments.
Step 2—Wrap with bacon: Take one slice of bacon, regular or thick cut, and tuck the end of the slice into the cut at the tip of the hot dog. Wrap the bacon around the hot dog, being careful to completely cover the hot dog with the bacon. When finished wrapping, tuck the opposite end of the bacon into the hot dog's slit. Secure both ends with dry toothpicks. See my photos below.
(If grilling over charcoal, gas, or an open flame, be sure to soak the toothpicks in water for at least an hour before inserting into the dogs. This will prevent the toothpicks from burning. See more grilling notes below.)
Step 3—Fry the dogs (*see grilling option below): Place about one inch of oil at the bottom of a skillet and heat at medium until the oil is shimmering and ready to smoke, about five minutes. (If using a deep fryer, set to 375° F.) When the oil is hot enough, quickly place 2 to 4 hot dogs into the oil. For best results, do not fry too many at one time. If pan frying, cook about three minutes on one side, then turn and fry for an additional four minutes. If using a deep fryer cook the hot dogs for about seven minutes. Remove from heat and drain on a paper towel. Serve warm on a bun and add your favorite condiments.
*GRILLING OPTION: To grill bacon-wrapped hot dogs, keep these notes in mind: (1) Soak the toothpicks in water for a good hour before inserting or they may burn up on your grill. Or use metal skewers instead of toothpicks and you won't have to worry. (2) The cooking time will be longer on the grill, about 6 to 8 minutes per side. You're watching for the bacon to cook through without burning.
P h o t o s
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