Longer evenings, crisp sunsets, dusting off the barbecue, sitting on a patio until 8 at night surrounded by good company and a pitcher of beer (or bottle of wine/iced tea/whatever floats your boat).
The only thing that could possibly make that scenario better is a pile of these hot dogs. These, my friends, are grown up hot dogs.
These wieners were born one afternoon when I was a) hungry (what else is new) and b) craving something salty and spicy and bursting with meat. Sorry vegetarians, you’ll have to sit this one out.
I made these in the oven only because my barbecue is old and I run the risk of burning my eyebrows off when I light it up. When I do get a new grill, though, this is all I’ll be making. I even plan on taking a bunch of these camping in the summer and roasting them over a campfire!
I kept the toppings fairly simple with fresh guacamole, caramelized onions and a bit of melty cheese. Since the selling point is the bacon-wrapped jalapeño dog I didn’t want to mask the amazing taste by adding too many condiments. Feel free to do your thing though, and add as many condiments as you like!
- 2 Tbsp butter
- 2 onions, sliced into strips
- 6 hot dogs
- 2 jalapeños, seeded and sliced
- 6-12 slices of bacon
- 6 hot dog buns
- Cheddar cheese, shredded
- Line a baking sheet with aluminum foil and place a wire rack on top. Set aside. Preheat oven to 400 degrees.
- Melt butter in a skillet over low heat, then add onions. Cook, stirring often, until onions are soft and browned, about 30 minutes.
- To wrap the hot dogs: place a line of sliced jalapeños along one side of a wiener and carefully wrap with bacon. Use toothpicks to secure in place.
- Place hot dogs on the wire rack and bake until bacon is cooked, 15-20 minutes. For crispier bacon, broil on high for the last 2-3 minutes.
- Remove toothpicks and serve with caramelized onions, shredded cheese and guacamole.