The Ultimate Sports Fans' Cookbook by David Bowers

Author:David Bowers
Language: eng
Format: epub
Publisher: Skyhorse Publishing, Inc.
Published: 2013-12-17T05:00:00+00:00

Grilled Mexican Hot Dogs

Ballpark dogs tend to be pretty plain and straightforward. This Tex-Mex variation on the theme is a classic in the American Southwest, where you can buy them from food trucks and dress your own with salsa and sour cream. For best results, buy the thinnest sliced bacon you can find; this is not the place to use thick-cut bacon, because it won’t crisp up on the grill. Also, avoid maple- and brown sugar-flavored versions because the sugar is more likely to burn on the grill. The usual accompaniments are salsa and sour cream, but you can serve an array of toppings if you like, such as grated cheese, sliced scallions, and chopped fresh cilantro.

Makes 8 dogs

1 package hot dogs (8 dogs)

8 slices thin-cut bacon

8 hot dog buns

Salsa

Sour cream

1. Preheat a gas grill on high for 10 minutes with the lid closed. While the grill is preheating, wrap each hotdog tightly with 1 strip of bacon, spiraling around the length of the frankfurter.

2. Reduce the grill to medium and place the hot dogs over direct heat. Grill for 7 to 8 minutes, moving the hot dogs around frequently to prevent burning, until browned on all sides. For the last few minutes of grilling, open the buns and lay them face down over indirect heat to warm and lightly toast.

3. Serve with salsa and sour cream for each diner to spoon over the hot dogs in the buns.

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