Bacon Wrapped Cowboy Hot Dogs Food

CHEESY BACON HOT DOGS

Steps:

• Split the hot dogs in half lengthwise, making a pocket but not cutting all the way through. Stuff each one with a string cheese. Starting at one end, wrap a slice of bacon around each stuffed hotdog, then place each on a square of foil and wrap up.
• Throw the wrapped hotdogs on a hot campfire grill and cook, turning occasionally, until the hot dogs heat through, the cheese melts and the bacon slices crisp, 10 to 15 minutes. Set aside to cool for 5 minutes, then unwrap.

BACON-WRAPPED COWBOY HOT DOGS

Steps:

• Heat grill to medium heat.
• Wrap bacon in spiral fashion around franks; secure with wooden toothpicks.
• Grill 8 to 10 min. or until bacon is crisp and franks are heated through, turning frequently. Meanwhile, combine beans, tomatoes, onions and peppers.
• Remove and discard toothpicks from franks. Cut long slit down top of each bolillo, being careful to not cut through to bottom. Fill with bean mixture and franks; top with mayo and mustard.

BACON WRAPPED HOT DOGS IN THE OVEN

Steps:

• Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with foil or parchment paper for easy cleanup, then place an oven-safe rack over the baking sheet.
• Cut diagonal slits in each hot dog, about an inch apart. Wrap the bacon around the hot dogs and secure with toothpicks on each end.
• Sprinkle the bacon wrapped hot dogs with garlic powder and chili powder.
• Place the bacon wrapped hot dogs on the baking sheet fitted with the rack. Bake for 15-20 minutes, until bacon is crispy.

BACON-WRAPPED HOT DOGS

Steps:

• In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling)., Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice.

BACON-WRAPPED HOT DOGS

Steps:

• Preheat a grill to medium. Wrap 1 bacon slice around each of 8 hot dogs, overlapping slightly to cover. Grill, turning, until the bacon is crisp, 20 to 25 minutes. Toast 8 hot dog buns on the grill until marked, about 30 seconds. Serve the hot dogs on the toasted buns with assorted toppings.

FULLY LOADED BACON-WRAPPED HOT DOGS

Steps:

• Carefully break 4 toothpicks in half. Wrap each hot dog in a strip of bacon and secure with a toothpick half at each end. Set aside.
• Bring a large skillet or grill pan sprayed with nonstick spray to medium-high heat on the stove.
• Add onion, bell pepper, and jalapeno pepper and cook until softened, about 4 minutes. Remove from the skillet/pan and set aside.
• Remove the skillet/pan from heat, re-spray, and bring to medium heat. Add bacon-wrapped hot dogs and cook until bacon is crisp and fully cooked and hot dogs are heated through, about 6 minutes, rotating the hot dogs several times to evenly cook the bacon. Set aside.
• Evenly spread mayo inside the buns. Remove toothpicks from the hot dogs and place a bacon-wrapped dog in each bun. Top each dog with a teaspoon of mustard.
• Evenly distribute veggie mixture among the dogs. Eat up!

GRILLED BACON-WRAPPED STUFFED HOT DOGS

Steps:

• Prepare your grill for direct medium high heat.
• Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
• Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions. Encapsulate the cheese at the ends with the sauerkraut mixture as well, so that no cheese is exposed (otherwise it will drip out when cooking).
• Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
• Coat your grill surface with vegetable oil so that the hot dogs don't stick. If you have a grill screen (a screen with smaller holes so that small pieces of whatever you're cooking don't fall through the grill), you can use it, just coat it with vegetable oil first and pre-heat for a couple of minutes. Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
• During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
• Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.

BACON-WRAPPED HOT DOG BITES

Steps:

• Heat oven to 400ºF.
• Wrap 1 bacon piece around each wiener piece; roll in combined sugar and pepper to evenly coat.
• Place, seam-sides down, in foil-lined rimmed baking sheet.
• Bake 22 to 24 min. or until bacon is crisp and golden brown, turning after 12 min.

BAKED BEANS WITH BACON AND HOT DOGS

Steps:

• Set oven to 350 degrees F.
• Grease a 2-quart casserole dish.In a large bowl.
• In a skillet cook the bacon with onions until evenly browned.
• Add in garlic and cook stirring for 2 minutes; drain and place into a large bowl.
• Add in the 2 cans baked beans, molasses, prepared yellow mustard, dry mustard powder, seasoned salt, tomatoes and brown sugar (start with 1/2 cup and add in more to taste) mix well to combine.
• Mix in the hot dogs.
• Transfer to prepared casserole dish.
• Bake uncovered for 1 hour and 15 minutes or until thickened and bubbly.

THE RICO - BACON WRAPPED HOT DOG

Steps:

• Dice the hickory smoked bacon and fry in a large skillet until lightly crisp. Remove bacon bits to paper towels and set aside. Reserve about 1 Tablespoon of grease in the pan.
• In the same skillet, over medium (or lower) heat, add the jalapeno slices and saute until soft and dark, about 8 to 10 minutes.
• In another large skillet, heat the olive oil and butter over medium heat. Add the onions, stir to coat, and saute until soft, 8 to 10 minutes. Add the sugar and stir to coat. Cook, stirring occasionally, until caramelized, about 20 minutes. If the onions begin to burn, reduce heat and add a Tablespoon of water.
• While the onions are caramelizing, make the sauce by combining all the sauce ingredients and mixing well.
• Spiral 2 slices of the uncooked bacon around the entire length of each hot dog, until it's completely covered. Secure with toothpicks.
• Heat a deep-fryer to 350 degrees F. and fry the hot dogs until the bacon is cooked, about 2-1/2 to 3 minutes. (Note: I found that frying one at a time was all my deep fryer could handle without boiling over. But they cooked very quickly so it wasn't an inconvenience.).
• While the hot dogs are cooking, spread the inside of each bun with a little margarine or butter and put on a cookie sheet. Broil in oven for 2-3 minutes, or until just lightly browned and toasted.
• To Serve: Spread some Spicy Chipotle Sauce on the bun. Add some jalapenos, a hot dog, and some caramelized onions. Squeeze on some more sauce and top with a sprinkle of the reserved bacon bits.