Cowboy Hot Dogs

Now THESE are hot dogs. You’ve got your smoky crispy bacon. There’s sauteed sweet onions and mushrooms. And cheese. Add grilled all-beef dogs (or your hot dog of choice) and you’ve got Cowboy hot dogs you can not only enjoy, but be proud of. This right here is why I love making hot dogs. They’re a blank canvas for great flavors and textures.
Cowboy Hot DogsYou don’t really need any condiments to top these off. Dijon mustard would be great, if you have to. Or BBQ sauce. But really, they’re great just as they are.

My German cowboy hots dogs aren’t anything to sneeze at either!

Cowboy Hot Dogs

Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 0
Author Mike

Ingredients

  • 2 tablespoons vegetable oil divided
  • 2 tablespoon butter divided
  • 1 large sweet onion sliced
  • 8 ounces mushrooms sliced
  • 4 hot dogs
  • 4 hot dog buns
  • Monterey Jack cheese shredded
  • 6 slices bacon cooked, crumbled or chopped

Instructions

  • Heat the oil in two medium skillets over medium-high heat. Add the butter and melt.
  • Add the onion to one skillet. Stir and saute until softened and golden in color.
  • Meanwhile, add the mushrooms to the other skillet. Stir and saute until the mushrooms are softened.
  • Remove onions and mushrooms from heat.
  • Cook your hot dogs as desired. Toast the buns if desired.
  • Place dogs in buns. Top with onion, mushrooms, cheese and crumbled bacon.

Carolina Dogs

I love putting coleslaw on my pulled pork sandwiches, so why not take that same idea and completely amp-up a hot dog? A grilled all-beef dog. Tender moist smoked pulled pork. Tangy Carolina coleslaw. These Carolina dogs were a big hit in our house.
Carolina DogsThe idea for these Carolina dogs came from watching the show Eat Street, where the host does what I want to do every day: eat from food trucks. In this case, it was the Evil Weiner truck in Austin, Texas, that caught my eye. What a fantastic hot dog menu!

Don’t use a creamy slaw on these dogs. You want that vinegar hit from a good ole Carolina slaw. It’s easy to make or just pick up some pre-made slaw at the grocery store. Same goes for the pulled pork. I found some pulled pork in the freezer leftover from a recent smoke session, but if you don’t have any on hand, grab some from your local BBQ joint. They’d love to sell you a pound or two.

Carolina Dogs

Course Main
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • All-beef hot dogs
  • Hot dog buns
  • Pulled pork BBQ
  • Your favorite Carolina-style BBQ sauce I prefer Lillie's Q
  • Carolina slaw

Instructions

  • Cook the dogs as desired.
  • Toast the buns, if desired.
  • Warm the pulled pork in a saucepan. Add just enough of the BBQ sauce to get the meat moist, but don't over-sauce it.
  • Serve hot dogs on buns topped with warmed BBQ pork and plenty of cold slaw.

Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce

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.
Bacon-Wrapped Hot Dogs with Fire-Eater Dog SauceThe 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.

Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 0
Author Mike

Ingredients

For the hot dogs

  • 6 all-beef hot dogs
  • 6 slices thin-sliced bacon
  • 6 hot dog buns

For the Fire-Eater dog sauce

  • 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)

Instructions

For the hot dogs

  • 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.

For the Fire-Eater dog sauce

  • Combine all ingredients in a medium sauce pan.
  • Bring to a simmer.
  • Remove from heat and let cool until thickened.