Saturday, November 28, 2015


yields four stuffed hot dogs

4 100% all beef hot dogs
2 slices of cheddar cheese 
A large jalapeno pepper, sliced cross-wise slightly thicker than paper-thin, seeds removed
8 slices of thick bacon
1⁄2 large red onion, cut between the root and top (do not remove the root before grilling), and cut in half
wooden toothpicks (approximately 4 per hot dog)
hot dog buns
mesquite wood chips
Foil drip pan to fit under the grate OR a homemade drip pan made from heavy duty foil 
condiments, your preference 

Heat the gas grill to high until the grill temperature gauge registers temperature to 300 degrees. 

Preparing the stuffed hot dogs: Using a sharp kitchen knife, cut the length of each hot dog almost all the way through. Cut the cheddar slices so that they are the length of the hot dog and stick up over the top only slightly; insert a double layer of the cheese slices. Cut the jalapeno slices in half or thirds to allow the 1⁄4 of the slices to fit between the slices of cheese inside the hot dog. 

Wrapping the hot dog with bacon: Hold one end of a piece of bacon across one stuffed end of a hot dog.Securethebaconby inserting a toothpick through the end of the bacon through the hot dog and through the bacon on the opposite side of the hot dog. Holding the bacon strip taut, wrap the bacon slice around the hot dog, slightly overlapping the prior wrap to cover. Insert toothpicks to secure as needed (approximately 4 per hot dog). For a regular size hot dog, two strips of bacon will be required. 

Once at temperature, turn off all burners except one on the outside of the grill (based on a 4 burner grill). Clean the side of the grill with burners off with a wire brush. On this same side, carefully lift the hot grate with grill tools and deposit the drip pan underneath the clean grate. Rub the grate with oil and a folded paper towel. 

Place a piece of heavy duty foil over the ignited burner and add a few handfuls of mesquite wood chip on top of the foil. Once the chips begin to smoke, add the prepared hot dogs to the clean, oiled grill (with burners of) and close the grill. Check the grill periodically, ensuring a 300 degree temperature and adding more mesquite chips as needed to keep the smoke going. Hot dogs will be cooked in 25-30 minutes and will have a golden hue as well as the bacon will become hard (not crisp in the traditionally way). If desired add hot dog buns to the grill for a few minutes to warm and get grill marks. 

Grilling the Red Onion: After the hot dogs have been smoking for 15 minutes, lightly brush the cut sides of the 2 quarters of the onion and place on the side of the grill with the mesquite chips (over the ignited burner). The root left intact will hold the onion together until after it has grilled. Check frequently, until the onion softens, the color becomes lighter and grill marks appear. Remove after about 10 minutes. Allow the onion to cool until able to be handled, but off the root end and slice to add to the hot dog. 

bacon recipe source: Toni Dash, Boulder Locavore (@BoulderLocavore), Colorado, July 5, 2015

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