Difficulty: Easy | Prep time: 5-10 minutes | Cook time: 4 minutes
- 1 hot dog (we like Hebrew National’s All-Beef dogs the best for this, but any thicker bun-length dog will do)
- 1 slice bacon
- 1/2 slice cheddar cheese
- 1 hot dog bun
- 2 toothpicks
- campfire roasting fork
- Soak the toothpicks in water for 5-10 minutes.
- Slice hot dog down the middle to create a pocket, stopping a half inch from either end.
- Cut the cheese into chunks that fit into the pocket, and stuff them into the dog. Get as much cheese in as you can without overstuffing. Avoid too much cheese sticking out of the pocket.
- Wrap the bacon slice around the dog in a spiral starting at one end and ending at the other. Insert the toothpicks through both ends to keep the bacon in place.
- Pierce the dog perpendicular to the sliced pocket with a roasting fork. Cook over the campfire at medium heat. When the bacon is crispy, they are done. Alternatively, cook on the grill over medium heat.
- Remove the toothpicks, and use the bun to pull the dog off the fork into it. Add your favorite toppings.
Kick it up a notch:
Use Boar’s Head Beef Frankfurters with Natural Casing, or some similar high-end dog. Add chunks of jalapeño into the cheese pocket, and serve on a hearty bun with a fried egg, avocado slices, and hot sauce.
Tip: If you substitute bratwurst or sausages into this recipe, boil them first so that they are cooked before grilling. Otherwise, the bacon will be done well before the meat is at a safe eating temperature.