Two days of cold, rain, and turtlenecks, too cold for me to go out to the grill, but maybe writing about Saturday’s dinner will warm me up a little.
It’s clear to me now that when hot dogs were engineered, the length and circumference were designed to perfectly accommodate a strip of bacon wrapped around from end to end. And you thought it was about the bun. I wonder how many other foods were engineered to work with the bacon strip? I guess you could do a bacon-wrapped dog in the oven or on a griddle, but it sure was a lot easier on the grill, not to mention the advantage of the smoky flavor. It was this easy:
- Wrap one strip of thick-sliced bacon around each hot dog and secure at each end with a toothpick. I used Smith’s® Natural Casing Wieners.
- Grill over direct heat, turning to cook each side until the bacon is browned (and partly charred as mine are).
- Don’t forget to remove the toothpicks, whose ends have mostly burnt off.
We ate ours with Velveeta® cheese sauce and pre-packaged guacamole, but you could get fancy and make all the toppings yourself. Yep, I’m remembering that sunny day right now.
