I was enjoying another great episode (I think it was a re-run, but it doesn’t matter because I can watch the show all day) of Eat Street on the Cooking Channel when they came across The Dogfather food truck in Worcester, Massachusetts. The Dogfather has a seriously great menu full of hot dog variations. I mean everything you can imagine and a lot of things you didn’t. Like this Capone hot dog.
So I took a gander at their full truck menu and saw this awesome hotdog. The Capone Hot Dog is seriously easy it make, but it’s also seriously tasty to boot. Grilled pepper crunch and smoky bacon, topped with melted yummy cheese. It’s a wonderful combination of flavors and textures in every single bite. For something different, something that will wow your guests, make this at your next cookout!
I made the dogs on my little ole Weber Q 1200, my favorite portable grill. It’s perfect for the two of us, and with the griddle insert, perfect for sautéing things like bell peppers for these tasty dogs.
Also try the Chicago dog.
The Capone Hot Dog
- 1 tablespoon green bell pepper chopped
- 1 tablespoon red bell pepper
- 2 hot dogs butterflied
- 2 hot dog buns split
- ¼ cup Mozzarella cheese shredded
- 2 pieces bacon cooked, crumbled
- Fire up your grill with a griddle (or alternatively, you can make this entire dish in a large skillet on a stove).
- Add the peppers and cook just slightly. Remove.
- Add the butterflied dogs cut-side down and cook until nice and lightly charred. Remove.
- Add the buns, cut-side down, and toast lightly.
- Assemble by placing dogs on bottom buns. Top with cheese, peppers and bacon. Return to the grill just long enough to melt the cheese (or place under your broiler).
- Add top bun and serve.
Nutritional values are approximate.