GRILLED BACON-WRAPPED STUFFED HOT DOGS
Make and share this Grilled Bacon-Wrapped Stuffed Hot Dogs recipe from Food.com.
Provided by gailanng
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
CHEESY BACON HOT DOGS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 30 servings
Number Of Ingredients 3
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.
GRILLED BACON-WRAPPED CHEESE-STUFFED TEX-MEX HOT DOGS
The title's a mouthful, but this one turns the ordinary into the extraordinary. I highly recommend the avocado as one of the toppings. Take note of the thin sliced bacon. It's conducive to a crispier bacon wrapping.
Provided by gailanng
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the grill to medium-high.
- With the tip of a small, sharp knife, make a slit along each hot dog's entire length, cutting down about two-thirds of the way through its diameter. Evenly place the cheese strips inside the slit in each hot dog.
- Wrap the bacon in a spiral around each hot dog, then secure the bacon with a toothpick on each side.
- Place the hot dogs on the grill and cook, turning once, until the bacon is crisp, about 5 - 8 minutes.
- When the hot dogs are done, remove the toothpicks and place each hot dog into a bun.
- Garnish with toppings of choice.
Nutrition Facts : Calories 367.9, Fat 23.1, SaturatedFat 9.7, Cholesterol 46, Sodium 984.5, Carbohydrate 23.3, Fiber 0.9, Sugar 4.3, Protein 15.8
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- 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.
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