Sunday Brunch: Serious Bacon-Cheese Hot Dogs
On Labor Day weekend I'm always thinking hot dogs and hamburgers when it comes to food. Although I love a plain, simple grilled hot dog, this holiday weekend I have decided to make what I call serious bacon-cheese hot dogs, adapted from Jessica Harris's terrific cookbook, The Martha's Vineyard Table.
Why? Hot dogs! Bacon! Cheese! Three of the best reasons I know.
I use all-beef natural-casing hot dogs because I like their garlicky taste, though this recipe would taste great with whatever your favorite brand of hot dogs is. You can use fancy-pants bacon like Nueske's or Niman Ranch, but good ol' Oscar Mayer will do just fine. I like to use Kraft Deli Deluxe American cheese. It melts beautifully and has plenty of flavor without overwhelming the hot dog the way a fancy-pants cheddar would. Finally, using New England–style hot dog buns, which are top-sliced and have no crust on the sides, allows you to toast the buns on the grill after buttering the sides. Just watch the buns really carefully, as they will burn before you know it. (If you can't find top-sliced hot dog buns in your area, you can order them here.)
Is this a brunch dish? The brunch police have declared that on Labor Day weekend it is.
Serious Bacon-Cheese Hot Dogs
- makes 8 hot dogs -
Ingredients
8 All-beef natural-casing hot dogs
8 New England–style (top-sliced) hot dog rolls
4 American cheese slices, cut into 1/2-inch strips
8 strips of bacon
A softened stick of salted or sweet butter
Deli mustard and sweet pickle relish for condiments
Procedure
1. Make a lengthwise slit in each of the hot dogs. Place the cheese strips in the slits. Wrap each hot dog in a strip of bacon, securing the ends with toothpicks.
2. Place the hot dogs on the grill if you're using charcoal. If you're using a gas grill, use the medium setting. Turn the hot dogs often, cooking them for 7 minutes or until the bacon is completely cooked, the hot dogs are heated through, and the cheese is melted. Remove hot dogs from grill.
3. Butter the outside of the hot dog buns, and toast them on grill for a minute or so on each side, until they are golden brown. Watch rolls carefully so they don't burn.
4. Slip each hot dog into a bun; serve with the mustard and relish.
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9 Comments:
I've found in their Toledo stores, Kroger is now stocking their own brand-labeled top-sliced hot dog buns. They're labeled as both "New England" style and as Coney style on the packaging. You might have to look for them as the stores aren't stocking too many of them yet.
LunaPierCook at 9:22AM on 08/31/08
How is the cheese melted on the grill with the dogs if it's in the slit in the bun? Does the cheese go in with the buns when they are browning?
lambowner at 3:53PM on 08/31/08
@lambowner: Look carefully at Step 1. Make the slit in the hot dog, not the hot dog bun. You're putting the cheese in the slit you've made in the dog.
Adam Kuban at 9:24AM on 09/01/08
Yum. I love those cheese/bacon/dogs. Haven't had them in years! They do make quite a mess as the cheese inevitably leaks out, but the crusty burnt cheese bits are delicious. (We always broiled them in the oven, though grilling would be great, too)
Lilla at 9:52AM on 09/01/08
Ed, does the bacon really add that much to the taste? I love a good pig out like everyone else...but this seems a tad excessive.
CambridgeFoodie at 12:30PM on 09/01/08
Oh yes, the bacon really does add to the taste, as well as the texture. It's not a recipe for for the faint of fat, though ;-)
Lilla at 3:34PM on 09/01/08
After drooling over this recipe, I made them for a Labor Day cookout. They were awesome and everything Ed said they would be! Thanks so much. They were the hit of the party! I'll be making them again real soon!
cruisingkitty at 1:18PM on 09/06/08
I have never before seen a recipe for these! I made these for myself when I was a teenager back in the 1950's.
wjrich67 at 8:19PM on 01/15/09
What really tastes great is, if you put a dollop of mashed potatoes in the slit hot dog first. My Mom used to make them like that when we were kids.tdoherty
terese0330 at 12:20PM on 05/17/09