Bacon-Wrapped Hot Dogs with Coleslaw
Hot dogs, bock wurst, or kielbasa, this recipe can be done with a variety of links to please any guest. What ties the coleslaw and link flavors together is the bacon. We did a recipe for Sonora dogs not long ago, so you can check out pictures there for insight into the process. For our Bacon Blow Out dinner party last night, Chef Zach served his dogs with a creamy and mild coleslaw, which by itself was the perfect condiment to offset the savory meat.
For 15 people
15 hot dogs (although we snuck in a few bock wurst to try out)
15 hot dog buns
15 strips of Applewood Natural Sunday bacon
1 green cabbage head, shredded
1 red cabbage head, shredded
4 carrots, peeled and cut into matchsticks
1 cup of mayonnaise
1/2 cup of buttermilk
4 tsp. of Beaver Brand Sweet Hot mustard
2 tbs. of white sugar
The juice of 1 lime
1 tsp. of cayenne pepper
Mix mayonnaise, buttermilk, mustard, lime juice, and sugar to make the dressing for the coleslaw. Let the dressing marry for about an hour in the refrigerator.
Wrap each hot dog with a strip of bacon. Secure with toothpicks. Preheat oven to 300 degrees F to warm the buns later.
If you have multiple levels in your grill, Chef Zach recommends that you first place the hot dogs on the top rack to help render some of the fat. Let the fat drip down but expect flare ups, so be prepared to move the hot dogs around to avoid flames. Therefore, you don’t want to overload the grill, because you need room to move around the hot dogs.
After about 6 minutes, place the buns on a baking sheet and warm in the oven for 6 minutes, leaving the hot dogs on the grill for a total of 12 minutes.
While the hot dogs are on the grill and the buns are heating, take the dressing from the refrigerator and fold the dressing and shredded vegetables with tongs.
Remove the toothpicks from the hot dogs, place in the buns, and pile the cole slaw on the hot dogs (and offer a fork, as well).