Blackstone Bacon-Wrapped Hot Dogs
Street-cart style hot dogs wrapped in bacon, griddled crispy and loaded with grilled onions and peppers, mustard and a little jalapeño.
- Blackstone
- Griddle
- Pork
- Lunch
- 30 min total
- Serves 8
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 8. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 8 all-beef hot dogs
- 8 slices bacon, regular cut, not thick
- 8 hot dog buns
- 2 tbsp butter, softened
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 1 tbsp vegetable oil
Toppings
- yellow mustard
- mayo
- 1 jalapeño, sliced thin, optional
Steps
Step 1: Wrap each hot dog in one slice of bacon in a spiral, stretching it slightly. Tuck or toothpick the ends.
Step 2: Heat the Blackstone to medium (about 350°F). Medium is important. Bacon needs time to render.
Step 3: Oil one zone and cook the onion and pepper 10 to 12 minutes, tossing now and then, until soft and browned.
Step 4: Put the hot dogs on the griddle with the bacon ends down first. Cook 10 to 12 minutes, rolling a quarter turn every 2 to 3 minutes, until the bacon is crisp all around.
Step 5: Butter the inside of the buns and toast them on the griddle 1 minute.
Step 6: Remove any toothpicks. Load each bun with a hot dog, onions and peppers, mustard, a stripe of mayo and jalapeños if you like heat.
Swaps
- Dogs: Bratwurst or smoked sausage (add a few minutes).
- Toppings: Chili and cheese, sauerkraut, or pineapple salsa.
- Bun: Top-split New England buns toast best.
Tips
- Start bacon seam-side down so it seals shut on the griddle.
- Regular-cut bacon renders and crisps in the same time it takes to heat the hot dog through.
The story
HAM Cooking. Let’s fire it up.
Somebody looked at a hot dog and said, “This needs more pork.” I don’t know who it was, but I’d like to shake their hand. These are a street-cart classic, and once you’ve had one, a plain dog looks a little underdressed.
The trick is all heat control. Bacon needs medium heat and time so the fat melts out and the strip turns crispy. The hot dog is already cooked, so it’s just along for the ride and to get warm. Crank it to high and the bacon burns on the outside while the parts touching the hot dog stay raw and floppy. Rolling them every few minutes gets crispy bacon all the way around.
Load them up. Napkins are your friend.
HAM out.
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