Baconnaise Loaded Hot Dogs (Bacon Wrapped Hot Dogs)
Bacon wrapped hot dogs smoked at 275°F, then loaded with tangy Loaded Baconnaise Sauce, caramelized onions, and fresh chives on toasted brioche buns.
Equipment
- Pellet Grill or Smoker
- Cast Iron Skillet
- Mixing Bowl
- Toothpicks (optional)
- Tongs
Ingredients
Bacon Wrapped Hot Dogs
- 8 all-beef hot dogs
- 8 slices bacon
- 8 brioche hot dog buns
Loaded Baconnaise Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons yellow mustard
- 1/2 lb bacon cooked until crispy and finely chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon all-purpose BBQ rub salt, pepper, garlic blend
- 1 tablespoon crushed red pepper flakes adjust to taste
Caramelized Onions
- 2 large yellow onions thinly sliced
- 2 tablespoons butter
- 1/2 teaspoon kosher salt
- 1 teaspoon brown sugar optional
Garnish
- fresh chopped chives
- shredded cheese optional: sharp cheddar, pepper jack, smoked gouda, or American
Instructions
- Wrap each hot dog with a slice of bacon, overlapping slightly toward the far end. Secure with toothpicks if needed.
- Preheat the pellet grill to 275°F. Smoke the bacon-wrapped hot dogs 45 to 60 minutes, rotating every 15 to 20 minutes, then finish 2 to 3 minutes over direct heat to crisp.
- While the hot dogs cook, melt butter over medium-low heat, add the onions and salt, and cook 30 to 40 minutes until deep golden and jammy. Add brown sugar in the last few minutes if using.
- Make the Loaded Baconnaise Sauce: combine the mayonnaise, ketchup, mustard, Worcestershire, apple cider vinegar, BBQ rub, and red pepper flakes, then fold in the finely chopped crispy bacon. Chill at least 30 minutes.
- Toast the brioche buns on the grill for 30 to 60 seconds.
- Place each bacon-wrapped hot dog in a bun and top with Loaded Baconnaise Sauce, caramelized onions, and fresh chopped chives. Serve immediately.
Notes
Grill Master Tip: Bacon rewards patience, so render it low and slow at 275°F first, then finish over direct heat only after the fat has mostly rendered. Chop the sauce bacon small so every bite has some, make the Loaded Baconnaise Sauce ahead so it chills at least 30 minutes, and toast the buns to keep them from going soggy. Store the dogs, onions, and sauce separately in airtight containers up to 3 days.