Oh my goodness. I was just about as happy as a kid on Christmas morning as I cooked these cedar-planked hot dogs. I knew I was going to enjoy a truly tasty fantastic dog, topped with onion and crispy bacon that also had just a hint of cedar to them. The dogs cooked up super plump and moist. No overpowering sense of cedar. Just enough, there in the background. Perfect. After the onion and bacon got some cedar ‘happiness’ they went into a cast iron skillet on the grill to get cooked up the rest of the way.
Cooking on cedar planks can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, sausage sandwiches, shrimp and grits and spicy grilled shrimp.
Cedar-Planked Hot Dogs
- 1 small cedar plank
- 2 all-beef hot dogs
- 1/2 medium sweet onion sliced
- 2 pieces thick-cut smoked bacon chopped into 1/4" pieces
- 2 hot dog buns
- Your favorite hot dog toppings
- Soak the cedar plank in water for 30 minutes.
- Fire up your grill for direct and indirect cooking.
- Place the plank rough-side down over high direct heat. Let the plank get nice and hot, smoke and even get a bit charred. Move to indirect heat.
- Add the hot dogs, onions, and bacon to the plank. Close the grill and let the ingredients cook for 15 minutes. Make sure you have the heat high enough to make the plank smoke but don't let it catch on fire. I keep a spray bottle full of water nearby just in case...
- Remove the hots dogs to a plate.
- Transfer the onions and bacon to a skillet on the stovetop over medium-high heat or use a small cast iron skillet on your grill since it's already nice and hot.
- Cook the onions and bacon until the bacon is crisped and the onions are done.
- Meanwhile toast the buns as desired.
- Serve dogs on buns topped with the bacon and onions and your favorite condiments.