Summer hot dogs on the grill are exciting again when you wrap them in bacon. Grilled to a salty-crisp crust, they're delicious on a bun with nothing more than a simple squeeze of ketchup or mustard. But you'll have a downright gourmet dinner if you dress them up with a spoonful of salsa and a little sour cream on top. Use thin-cut bacon for the best results—a thick slice won't cling on or crisp up properly.
|8 slices thin-cut bacon||8 hot dog buns|
|8 hot dogs|
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.
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