This article is a gift for my son, Allister, who loves bacon more than anything and whose birthday is July 7.
I am not always the biggest fan of hot dogs, so I am always trying to find
creative ways to serve them that will make them more appetizing. I Do however, love bacon.
So running a bit low on supplies at the end of a long week, I found I had two items left to choose from:
Bacon and hot dogs.
I decided to do THIS:
Hickory-Smoked Bacon-Wrapped Hot Dogs
8 beef franks
8 strips of bacon Hickory or Applewood are best
One spicy dill pickle, cut into 8 slices, lengthwise.
8 bamboo skewers
8 hot dog buns or hoagie rolls
4 oz barbecue sauce (I like Sweet Baby Ray's)
.5 C finely chopped onion
5 C vegetable oil (or deep fryer)
Preheat a large skillet or deep fryer with oil.
Take one hot dog and spiral-wrap one strip of bacon around it
(similar to the stripes on a barber pole).
Secure with a skewer by overlapping the bacon to each end, then run the skewer through the center of the dog, making sure it pins the bacon down to each end of the hot dog.
If you end up with something that looks like a rotisserie hot dog with bacon on it, you are doing it right. (see list)
Place in sets of two into fryer and cook for about 4 minutes.
Remove and drain on paper towels. (I like to use a colander for this, as it is a large receptacle that does not let the oils pool at the bottom.)
Repeat with remaining dogs.
Steam buns or microwave for 30 seconds.
Carefully remove dogs from skewers, and place one in each bun.
Top with barbecue sauce. garnish each dog with one slice of dill pickle and about 1 T of chopped onion.