Ingredients with Measurements:
- 4 hot dogs
- 4 slices of bacon
- 4 hot dog buns
- 1/4 cup of mayonnaise
- 1/4 cup of ketchup
- 1/4 cup of yellow mustard
- 1/4 cup of diced onions
- 1/4 cup of diced jalapenos
- 1/4 cup of shredded cheddar cheese
- Salt and pepper to taste
Special equipment needed:
- Grill
- Tongs
- Skewers
Step-by-step instructions:
1. Preheat the grill to medium-high heat.
2. Wrap each hot dog with a slice of bacon and secure with a skewer.
3. Grill the hot dogs for 8-10 minutes, turning occasionally, until the bacon is crispy and the hot dogs are cooked through.
4. While the hot dogs are grilling, prepare the toppings by mixing together the mayonnaise, ketchup, and yellow mustard in a small bowl.
5. Toast the hot dog buns on the grill for 1-2 minutes.
6. Remove the hot dogs from the grill and remove the skewers.
7. Place each hot dog in a bun and top with the mayonnaise mixture, diced onions, diced jalapenos, shredded cheddar cheese, salt, and pepper.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill temperature: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 31g
Saturated Fat: 11g
Cholesterol: 65mg
Sodium: 1390mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 7g
Protein: 16g
Substitutions for ingredients:
- Turkey bacon can be used instead of regular bacon.
- Any type of cheese can be used instead of cheddar cheese.
- Diced tomatoes can be used instead of jalapenos for a milder flavor.
Variations:
- Add sliced avocado or guacamole for a creamy texture.
- Use different types of hot dogs, such as beef, chicken, or veggie dogs.
- Top with different types of cheese, such as pepper jack or blue cheese.
Tips and tricks:
- Soak the skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Use a meat thermometer to ensure the hot dogs are cooked to an internal temperature of 165°F.
- Customize the toppings to your liking.
Storage instructions:
Leftover hot dogs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the hot dogs in the microwave or on the grill until heated through.
Presentation ideas:
Serve the hot dogs on a platter with the toppings arranged neatly on top.
Garnishes:
Garnish with chopped cilantro or green onions for a pop of color.
Pairings:
Serve with a side of potato salad or coleslaw.
Suggested side dishes:
Potato salad, coleslaw, baked beans, or corn on the cob.
Troubleshooting advice:
- If the bacon is not crispy enough, grill the hot dogs for a few more minutes.
- If the hot dogs are not cooked through, continue grilling until they reach an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and utensils before and after handling raw meat.
- Use a meat thermometer to ensure the hot dogs are cooked to a safe internal temperature of 165°F.
Food history:
The "danger dog" is a popular street food in Los Angeles, California, typically sold by street vendors outside of bars and nightclubs.
Flavor profiles:
Savory, salty, and slightly spicy.
Serving suggestions:
Serve with a cold beer or a soda.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A