Bacon Wrapped Dogs

Behind the Flavor: Why the U.S. Can’t Get Enough Hot Dogs

When German baker Charles Feltman tucked a pork sausage into a split bun for Coney Island beach-goers in 1871, he created a hand-held meal that would sweep the nation and change boardwalk dining forever. Fast-forward a century and a half, and the National Hot Dog & Sausage Council estimates Americans devour about 20 billion hot dogs each year—roughly 70 per person—with 95 percent of U.S. households serving them at least once.

Summer is prime frankfurter season: between Memorial Day and Labor Day alone we put away 7 billion links, and on the Fourth of July another 150 million sizzle on grills nationwide. What keeps the craze alive? Speed, smoke, and an endless canvas for toppings. Our Bacon Wrapped Dogs recipe leans into that versatility—jalapeño-cheddar sausages, crispy bacon, tangy pickle sauce, and a final crumble of blue cheese—ready in minutes on a Yoder Smokers pellet grill.

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For recipe video visit: https://www.atbbq.com/

Learn more about the Yoder Smokers YS640S

INGREDIENTS

Dogs:
  • 4 Jalapeño Cheddar Sausages (or other, of your choice)
  • 8 slices Bacon
  • 4 Hotdog Buns
  • 2 oz Blue Cheese Crumbles
    • Special Sauce:
  • 1/4 cup Dukes mayonnaise
  • 1/4 cup Holmes Made Dad’s Spicy Dill Pickles, minced
  • 1 tbsp Colonial Chile Crunch
  • 1 tbsp Kozlik’s Triple Crunch Mustard
    • Onions:
  • 2 tbsp Texas Olive Ranch Roasted Garlic Extra Virgin Olive Oil
  • 1 medium Sweet Onion, sliced thin
  • Jacobsen Salt Co. Kosher Sea Salt
  • 1 tbsp Bear & Burton’s W Sauce (Worcestershire)
    •

    INSTRUCTIONS

    1. Preheat your Yoder Smokers YS640S Pellet Grill to 400ºF, set up for indirect grilling with the Yoder Smokers Cast Iron Griddle install over the fire box.
    2. Place some oil on the griddle and cook the sliced onions with a sprinkle of salt. Toss often with a spatula to soften and lightly brown, then add the Worcestershire and toss to coat. Remove and cover to keep warm.
    3. Wrap each sausage with two slices of bacon, pinned with toothpicks at the ends.
    4. Cook the bacon wrapped sausages on the griddle to crisp the bacon, turning to crisp all sides.
    5. While the sausages cook, combine all ingredients for the special sauce and whisk to combine.
    6. When the hot dogs are almost fully cooked (internal temperature 150ºF), wrap the hotdog buns in damp paper towels, place in a small foil pan, cover with a lid or foil and place on the grill to steam the buns.
    7. Remove the buns when they are softened, just a few minutes of warming.
    8. To build the dogs, spread the buns with the sauce. Add grilled onions to the buns. Place the bacon wrapped dogs over the onions. Top with the crumbled blue cheese.