Bacon Wrapped Hot Dogs
In lieu of Baseball season, hot dogs are one of the simplest dinner items a family could eat! Throw some dogs on the grill and your family will be eating in no time! Join Just Grillin on Saturday for our "Baseball &BBQ" Event. Stonewall Kitchen will be sampling all sorts of mustards and jams!
INGREDIENTS
4 hot dogs
2-4 slices of bacon
1 tablespoon neutral oil (such as canola or grapeseed)
1/2 large yellow onion, cut into 1/2-inch-thick slices (about 1 cup)
Kosher salt, to taste
4 hot dog buns
Stonewall Kitchen Mustard and ketchup
DIRECTIONS
- Preheat grill to medium.
- Wrap each hot dog in bacon, pinning the ends of each strip to the hot dog with a toothpick. Depending on the size of your hot dog and thickness of the bacon, you may find that you need more than one strip of bacon to cover it in its entirety.
- Place the larded hot dogs on the grill for about 15 minutes, or until the side of the hot dog in contact with the pan has crisped up slightly. Flip the hot dogs onto their other side, and cook for 10-15 minutes longer, or until the bacon is crisp all over.
- While the hot dogs crisp on their second side, heat up a second large skillet (preferably cast iron) over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Add the sliced onion, and season with about 1/4 teaspoon salt. Cook, stirring occasionally, for about 5-7 minutes, or until the onions have slumped, and browned significantly (a little char is good). Taste, and adjust for seasoning. Set aside, and tent with foil to keep warm.
- Remove the bacon-wrapped hot dogs to a plate, take out the toothpicks, and tent with foil. Toast up the hot dog buns in the residual bacon fat, until light-golden brown.
- Serve the hot dogs in the toasted bun, topping with charred onions, and drizzled with the condiments of your choice.
Serves 4.
Annoyed when you put toppings on your hot dogs and tacos, and they fall over sideways? Just Grillin carries the greatest asset to decorating your dogs. 
