Fried Bacon Wrapped Hot Dog Food

FRIED BACON WRAPPED HOT DOG

Steps:

• Wrap each hot dog with a strip of bacon; secure with a toothpick. Refrigerate wrapped hot dogs while heating oil.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry hot dogs in batches in the preheated oil until bacon is crispy and browned, 2 to 5 minutes. Drain on a paper towel-lined plate. Serve hot dogs in toasted buns.

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 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.

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!

BACON-WRAPPED HOT DOGS

Steps:

• Heat oven to 400°F. Line cookie sheet with parchment paper. Wrap bacon tightly around hot dogs; place on cookie sheet.
• Bake 12 to 15 minutes or until bacon is thoroughly cooked and hot dogs are browned. Serve immediately in buns with your favorite toppings.

SWEET BACON WRAPPED HOT DOGS

Steps:

• Preheat oven to 400.
• Cut hot dogs into 3 pieces each ( to make them the size of cocktail weinies).
• Wrap each hot dog piece with a slice of bacon. You should be able to wrap 2-3 pieces with 1 slice of bacon by cutting it to size. The amount of slices per recipe may vary according to what brand you use.
• Place a toothpick to hold bacon on the hot dog.
• Place in a large baking dish.
• Sprinkle with brown sugar (you could use more or less depending on your tastes).
• Bake on 400 degrees 20 minutes or until bacon is done and hot dogs are warm in the center and brown sugar is melted into the bottom of the baking dish.

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.

CALIFORNIA BACON-WRAPPED DOGS

Steps:

• Preheat grill for direct-heat cooking (medium-high on a gas grill). In a bowl, stir together tomatoes, onion, cilantro, and vinegar; season with salt. Starting at one end, wrap a piece of bacon around each frank; tuck ends under first and last loops to secure. Toss poblano strips with oil to evenly coat.
• Grill franks and poblano strips, turning occasionally, until bacon is crisp and poblanos are tender and blistered in places, 8 to 10 minutes. Place rolls on grill, cut-sides down, until lightly toasted and charred in places, about 1 minute.
• Spread a thin layer of mayonnaise on grilled sides of rolls. Stuff each with a bacon-wrapped frank and a poblano strip. Top with pico de gallo; serve immediately.

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.