How do you make a great hot dog better? Yes, you wrap it in bacon. Crispy, yummy bacon. But you’re not done yet. Then you add a good helping of a thick, sweet-heat sauce that makes mustard and ketchup boring. These bacon-wrapped hot dogs with Fire-Eater dog sauce are a great way to change up your everyday dogs. You can add more of your favorite toppings if you like, but don’t bury that great bacon flavor.
The Fire-Eater dog sauce is also perfect on hamburgers and fries, so make an extra big batch and keep it on hand in the fridge. To make a great smoky version use a hickory BBQ sauce. For an even spicier version use a hot BBQ sauce and add a few splashes of your favorite hot sauce.
Also try my Banh Mi hot dogs.
Love hot dogs as much as I do? Check out my free eCookbook that is packed with tons of hot dog recipes.
- 6 all-beef hot dogs
- 6 slices thin-sliced bacon
- 6 hot dog buns
- 3/4 cup ketchup
- 3/4 cup brown sugar
- 1 tablespoon BBQ sauce
- 1/4 cup honey
- 1 teaspoon cider vinegar
- 1 and 1/2 teaspoons Worcestershire sauce
- Fire-Eater rub or your favorite spicy seasoning, to taste (I used 2 tablespoons)
- Wrap the hot dogs in the bacon.
- Fire up your grill for indirect cooking.
- Place bacon-wrapped dogs on the grill over indirect heat.
- Cook for 20 minutes, rotating often, until the bacon is cooked and starting to crisp.
- Remove and let cool slightly to let the bacon finish crisping.
- Serve on buns and drizzle with Fire-Eater dog sauce.
- Combine all ingredients in a medium sauce pan.
- Bring to a simmer.
- Remove from heat and let cool until thickened.