30 min (Quick)
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Wrap a slice of bacon around each hot dog, stretching each slice in a tight, overlapping spiral around the dog. The bacon will cling without any further help, especially as it shrinks over the heat of the grill.
Grill over direct heat on a medium-hot fire. Turn and move the hot dogs frequently to prevent flare-ups as the bacon fat drips.
Cook until the bacon is crisp and golden, not charred. For the final two minutes of cooking, lay the buns, open and face down, on the grill rack over direct heat to toast the surface to a golden crust. Put a hot dog in a bun and serve immediately.