From Cleo Coyle: With the July Fourth holiday coming up, hot dogs are on our menu, which is why Marc and I are happy to share our tips for making these amazing bacon-wrapped dogs. In fact, we're celebrating this classic cookout treat. Why?
During the pandemic lockdown here in NYC, quick and easy comfort foods were continually out of stock at our local markets. Boxed mac & cheese and frozen pizzas became as scarce as pearls in oysters, and hamburger and hot dog buns were nearly impossible to find.
The masks are gone now, and buns are plentiful again, which reminds us that we have much to be grateful for this summer, even the small stuff, like the joy of simple, comfort food favorites: big fat burgers and danger dogs.
Where the Danger Dogs Roam
The original Danger Dog (aka Tijuana Bacon Dog) is a hot dog wrapped in bacon and topped with grilled onions and hot chili. North of the border, this same barker is often topped with mayonnaise, and in Los Angeles, California, it’s known as a street dog.
The Jersey Breakfast Dog is a bacon-wrapped hot dog that is deep fried until it’s curled or falling apart. Also called rippers, they're served with fried or scrambled eggs.
A Chicago variation is the Francheezie, a jumbo hot dog split and stuffed with cheddar or Velveeta cheese before it’s wrapped in bacon and (oh, yes) fried.
Cleo Coyle's
Bacon-Wrapped Hot Dogs
*Optional Grilling instructions below...
6 slices bacon
1 cup vegetable oil (we use canola oil)
6 hot dog buns
12 wooden toothpicks
(Additional optional topping suggestions: grilled or raw onions, mayo, mustard, relish, chopped tomatoes, jalapeno peppers, etc.)
Step 1—Slice the hot dogs (important): Slit each dog lengthwise. Don’t split the dogs in two, simply cut a deep slice. This cut will help the hot dog cook at the same fast pace as the bacon. It also will prevent the dog from bursting when it hits the hot oil.
Step 2—Wrap with bacon: Take one slice of bacon, regular or thick cut, and tuck the end of the slice into the cut at the tip of the hot dog. Wrap the bacon around the hot dog, being careful to completely cover the hot dog with the bacon. When finished wrapping, tuck the opposite end of the bacon into the hot dog's slit. Secure both ends with dry toothpicks. See my photos below.
(If grilling over charcoal, gas, or an open flame, be sure to soak the toothpicks in water for at least an hour before inserting into the dogs. This will prevent the toothpicks from burning. See more grilling notes below.)
Step 3—Fry the dogs (*see grilling option below): Place about one inch of oil at the bottom of a skillet and heat at medium until the oil is shimmering and ready to smoke, about five minutes. (If using a deep fryer, set to 375° F.) When the oil is hot enough, quickly place 2 to 4 hot dogs into the oil. For best results, do not fry too many at one time. If pan frying, cook about three minutes on one side, then turn and fry for an additional four minutes. If using a deep fryer cook the hot dogs for about seven minutes. Remove from heat and drain on a paper towel. Serve warm on a bun and add your favorite condiments.
*GRILLING OPTION: To grill bacon-wrapped hot dogs, keep these notes in mind: (1) Soak the toothpicks in water for a good hour before inserting or they may burn up on your grill. Or use metal skewers instead of toothpicks and you won't have to worry. (2) The cooking time will be longer on the grill, about 6 to 8 minutes per side. You're watching for the bacon to cook through without burning.
F o o d i e
The masks are gone now, and buns are plentiful again, which reminds us that we have much to be grateful for this summer, even the small stuff, like the joy of simple, comfort food favorites: big fat burgers and danger dogs.
"What are danger dogs?"
I'm glad you asked because the answer
is the foodie subject of this recipe post.
is the foodie subject of this recipe post.
Behold two "Danger Dogs,"
deep-fried, bacon-wrapped hot dogs.
Frighteningly delicious.
Frighteningly delicious.
Marc and I first heard about the Danger Dog via a friend in Los Angeles, where the recipe made its way north from the street food of Tijuana, Mexico.
Esquire magazine actually put the "bacon-wrapped hot dog" on its list of "Sixty Things Worth Shortening Your Life For." What number was the bacon dog? Hard to believe it but #1.
Esquire magazine actually put the "bacon-wrapped hot dog" on its list of "Sixty Things Worth Shortening Your Life For." What number was the bacon dog? Hard to believe it but #1.
Where the Danger Dogs Roam
The Jersey Breakfast Dog is a bacon-wrapped hot dog that is deep fried until it’s curled or falling apart. Also called rippers, they're served with fried or scrambled eggs.
A Chicago variation is the Francheezie, a jumbo hot dog split and stuffed with cheddar or Velveeta cheese before it’s wrapped in bacon and (oh, yes) fried.
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
☕ A Recipe Note from Cleo
Here't the thing. I eat good, healthful foods nearly every day of the week (salads, veg, fruits, legumes, lean meats and fish), but occassionally I enjoy indulgining in comfort foods that are good for the soul. For me, this is one of those guilty pleasures, and it's to die for, as Esquire ironically pointed out!
Here't the thing. I eat good, healthful foods nearly every day of the week (salads, veg, fruits, legumes, lean meats and fish), but occassionally I enjoy indulgining in comfort foods that are good for the soul. For me, this is one of those guilty pleasures, and it's to die for, as Esquire ironically pointed out!
Because we don’t own a deep fryer, my husband was forced to adapt and overcome—to borrow a motto from the Marines, a few of whom would probably enjoy this recipe, too, with a few good beers. And since summer and hot dogs go together so well, you can make these on your grill or your stovetop. So let's get our Danger Dogs on!
Bacon-Wrapped Hot Dogs
*Optional Grilling instructions below...
Makes 6 servings
6 hot dogs 6 slices bacon
1 cup vegetable oil (we use canola oil)
6 hot dog buns
12 wooden toothpicks
(Additional optional topping suggestions: grilled or raw onions, mayo, mustard, relish, chopped tomatoes, jalapeno peppers, etc.)
Step 1—Slice the hot dogs (important): Slit each dog lengthwise. Don’t split the dogs in two, simply cut a deep slice. This cut will help the hot dog cook at the same fast pace as the bacon. It also will prevent the dog from bursting when it hits the hot oil.
Step 2—Wrap with bacon: Take one slice of bacon, regular or thick cut, and tuck the end of the slice into the cut at the tip of the hot dog. Wrap the bacon around the hot dog, being careful to completely cover the hot dog with the bacon. When finished wrapping, tuck the opposite end of the bacon into the hot dog's slit. Secure both ends with dry toothpicks. See my photos below.
(If grilling over charcoal, gas, or an open flame, be sure to soak the toothpicks in water for at least an hour before inserting into the dogs. This will prevent the toothpicks from burning. See more grilling notes below.)
Step 3—Fry the dogs (*see grilling option below): Place about one inch of oil at the bottom of a skillet and heat at medium until the oil is shimmering and ready to smoke, about five minutes. (If using a deep fryer, set to 375° F.) When the oil is hot enough, quickly place 2 to 4 hot dogs into the oil. For best results, do not fry too many at one time. If pan frying, cook about three minutes on one side, then turn and fry for an additional four minutes. If using a deep fryer cook the hot dogs for about seven minutes. Remove from heat and drain on a paper towel. Serve warm on a bun and add your favorite condiments.
F o o d i e
P h o t o s
