Hot dogs are seasonal fare, in my opinion. They’re the food of choice at a baseball game, or a picnic, or a summer cookout party. Many years ago I used to satisfy my annual hot dog craving at an iconic Winnipeg restaurant called Kelekis. It was an old-fashioned diner, with a window that faced the street, where you could place your order. Their skinny fries were legendary. And those hot dogs…They were the kind that have a distinctive “snap” when you bite into them. The restaurant split and grilled them, and served them up on a soft, steamed bun. When you added your favorite condiments it was hot dog perfection! So now that it’s almost hot dog season, I decided to create my own version of this old favorite. I choose a hefty, all-beef dog, split it down the middle, and stuff it with cheese. Then the dog gets wrapped in bacon slices and broiled (or grilled). Serve it on a toasted bun, with chopped raw onion, and the usual hot dog condiments, and once again you will have hot dog perfection. Give it a try and see if you don’t agree. Enjoy!
Cheesy Bacon-Wrapped Hot Dogs
Stuff an all-beef hot dog with your favorite cheese, wrap it in bacon, and grill or broil until crispy and browned. Serve with your favorite hot dog condiments and enjoy!
- Your favorite all-beef hot dogs (I use Hebrew National Jumbo all-beef hot dogs)
- Cheddar, Monterey Jack, Mozzarella cheese, cut into thin sticks
- Applewood Smoked bacon slices (you will need about 1 1/2 slices per 'dog)
- Toasted hot dog buns
- Assorted condiments, such as ketchup, mustard, chopped onions, pickle relish, hot peppers (I like yellow mustard, ketchup, and raw, red onions)
For each hot dog: make a lengthwise cut in the hot dog, but don't cut through the ends. You don't want the cheese to ooze out. Stuff the cheese sticks into the incision. Wrap the hot dog with bacon, covering the entire dog, and securing with toothpicks as needed.
If you're cooking indoors, heat the broiler and place the hot dogs on a small baking sheet. Broil, turning once or twice, until the bacon is cooked and as brown and crispy as you like. When the hot dogs are almost done, slip the buns under the broiler and toast them briefly. Remove to plates and offer condiments of your choice. If you grill the hot dogs, take care to cook them over indirect heat, to avoid flare-ups. Turn them often, until the bacon is evenly cooked and browned. Serve immediately, and enjoy!