When it comes to BBQ’s, the hot dog is often overlooked and it’s unfortunate—it’s one of the more versatile foods to include in your BBQ.
There are so many different types of hotdogs and ways to serve them—whether you prefer your hotdog with ketchup and mustard, slathered in chili and cheese dog, wrapped in bacon, covered in sauerkraut, or wrapped in corn batter (it’s hard to enjoy a carnival without indulging in a corn dog), there are so many great ways to enjoy a hot dog.
Below is a list of recipes that will have all your guests raving at your next BBQ.
Bacon-Wrapped Jalapeno Popper Dogs
This recipe offers a spicy twist on the classic hot dog; plus, there’s bacon!
- ½ cup cream cheese,
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- ¼ teaspoon ground pepper
- 4 large jalapeñoes
- ¼ cup brown sugar
- 4 beef hot dogs
- 8 strips bacon
- 4 hot dog buns
- Combine the cream cheese, cheddar cheese, garlic powder, ground pepper, and brown sugar in a bowl and mix until evenly blended.
- Cut the ends off the jalapenos, slice in half, and remove the seeds and white flesh from the peppers.
- Butterfly the hot dogs and stuff with the two to three spoonfuls of the filling.
- Place one jalapeno half around each side of the hot dog, then wrap it in bacon to secure the jalapeno in place and secure with a toothpick.
- Grill over medium-high heat for about five minutes per side or until bacon is crispy.
- Serve in a bun with your favorite toppings.
Serves four people (or two hungry people).
Chili Cheese Dog Boats
This recipe is sure to please fans of the chili cheese dog, by adding a subtle twist to the classic.
8 hot dog buns
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped, plus more for garnish
- 8 slices cheddar cheese
- 15 oz chili
- 8 hot dogs
- Without separating them, place eight hot dog buns on their side in a 9 x 13-inch baking dish. Cut out a rectangle from the side of the buns and don’t cut closer than 1 cm from the sides.
- Mix the garlic, butter, and parsley in a mixing bowl, then brush the mixture over the buns.
- Bake the buns for five minutes at 350F.
- Place a cheese slice inside the cavity of the bun, add some chili, place the hot dog on top of the chili, and add some more chili to the top.
- Bake them for 20 to 25 minutes or until the cheese is golden brown.
- Top with fresh parsley and separate the hot dogs with a knife to avoid tearing them.
Serves eight people.
With a pretzel bun, and several different toppings, these hot dogs will be a heat for all kinds of hot dog fans.
- 12 oz pizza dough
- 4 hot dogs
- 5 cups water
- ¼ cup baking soda
- 1 egg yolk, beaten
- coarse sea salt, to taste
- shredded cheddar cheese
- jalapeño, sliced into rings and seeds taken out
- 2 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- shredded mozzarella cheese
- Dust the cutting board with flour and cut the pizza dough into four equal pieces.
- Roll the dough until it’s a footlong cylinder.
- Wrap the dough around a hot dog in a spiral pattern with space at either end.
- In a pot, combine the baking soda and water and bring to a boil; cook each dog in the solution for 30 seconds then remove and place on a baking tray.
- Brush each hot dog with the egg wash.
- Top one with sea salt, one with cheddar and jalapenos, one with mozzarella and pepperoni, and one with garlic butter.
- You can also spice things up by adding other topping combinations!