Bacon wrapped hot dogs

[LBC LazyQ]

Loaded up the model 1 with 48 bacon wrapped hot dogs this weekend and they were a bit hit!  I used the recipe I found here using mustard, then coating with pork rub, and wrapping in bacon.  Into the smoker at 240 for 3 hours and coating with Sweet Baby Ray's bbq sauce at 2 1/2 hours.  I did swap the bottom rack for the 2nd rack when applying the bbq sauce as they were definitely getting more heat.  I did these at work and expected to take approximately 25+ home with me for the family.  They were so popular and more folks get coming by for a taste that only 10 survived for the trip home. ;D.  The guys said they would match up with any of the good street vendors here in LA.  This recipe is a definite keeper for us and will go into my normal rotation for the smoker.

 

[Walt]

I like it. We do something similar but stuff them with a piece of cheddar before wrapping with bacon.

 

[pargolfr2003]

I've never seen anything quite like this but these dawgs look freakin' awesome! I'm trying this one soon. We'll done Steve!

 

[ibbones]

Holy Cow, Steve...I gotta do that this week.  Putting it on the menu for Wednesday.

 

[JackT]

Everything is better with bacon, even hot dogs! Keep in mind that bacon WILL kill you, but it's a slow and wonderful way to go Happy Smoking.

 

[LBC LazyQ]

Today I have had 4 separate requests from the folks at work on where to buy the smoker as a result of the bacon wrapped hot dogs and I have forwarded them the Smokin-it link.    I have made ribs several times and chicken once for them, but the simple dogs from the weekend have created the most stir!

 

[Greenenvey]

Those look absolutely delicious!

 

[ibbones]

I did these last night.  Sorry, no pictures.  The prep time was easy and I used a simple SPOG rub under the bacon.  After a little over two hours, hunger set in and I pulled them off and placed two gently into a hot dog bun.  Onion and cheese with a squirt of mustard.  OK, they were good.  But I was expecting GOOD!  Not a let down, just had higher expatiations I guess. :-[  I had talked these up to the wife for a few days and guess I got both our hopes up.  I WILL do them again as they were a lot better than just plain hot dogs.

 

[Perkolater]

Those look absolutely delicious!

+ 1

 

[Kutch98]

These look amazing!

 

[DivotMaker]

Looks great, Steve!  Seems I saw a Jeff Phillips thing on these, awhile back.  Of course, he uses his rub on them (like everything...).  Sometimes, a simple twist to a simple food is just the ticket!!

 

[SconnieQ]

It looks like the #1 side rails now have 4 evenly spaced rails? Mine has 3. And the alternate side rails for the #1 on the SI website have 4 rails, but they are not evenly spaced.

 

[LBC LazyQ]

Bacon wrapped hot dogs for everyone at work today!  Thankfully my patient wife prepped 96 of them so I can smoke them today at work.  Two sets of 48 with the first ones on the smoker at 5:45 am this morning.  Should be a great Friday.

 

[DivotMaker]

Were the dogs a hit at work, Steve?

 

[NDKoze]

Bacon wrapped hot dogs for everyone at work today!  Thankfully my patient wife prepped 96 of them so I can smoke them today at work.  Two sets of 48 with the first ones on the smoker at 5:45 am this morning.  Should be a great Friday.

Wow, that is a lot of prep work from your wife! I think you have a good one there.

I am sure these were a hit again. Got pics?

 

[LBC LazyQ]

The dogs were a big hit again and everyone got a chance to taste them as we had them on Friday.  I ended up hiding 11 of them so I would have a few to take home to the family.  This was my second time with the hot dogs and learned a bit about making them better.  In a post above ibbones tried them and they did not come out awesome and I was trying to figure out what was different, besides personal taste.

I found the original recipe and it says to smoke the dogs 2-3 hours, but recommends 3 hours to allow more time for the bacon to cook.  I put Baby Rays bbq sauce on the dogs after 2 1/2 hours and then cook for an additional 30 minutes.  I skimped a little on the bbq sauce on the first 48 dogs and had the heat at 250 to get them done faster and they came out a little dry.  I lathered up the second set with more sauce and turned the temp back to the recommended 240 and they came out awesome again.

So for me, it's go the full 3 hours at 240 and don't skimp on the sauce at 2 1/2 hours.

I am very thankful for my wife's help.  I would never have the patience to crank out 96 of these for anyone.;D  We were driving home last evening and she said her hands still had a yellow tinge from the mustard.

 

[DivotMaker]

We were driving home last evening and she said her hands still had a yellow tinge from the mustard.

Sounds like a great success!  Surprise your invaluable prep-cook with a box of nitrile exam gloves!  She will never again have hands stained with mustard or rub!  I use them on every meat prep.

 

[40 caliber]

ok this is an awesome idea. i am off all this week and will try it.
so it is that simple?

mustard binder, wrap bacon over hot dog, add favorite pork rub,, cook then eat?

anything i am missing?

also how does one add cheddar? do you just put it on the dog before wrapping or is there some way to inject it? or is there a cheddar filled dog? i honestly dont care for hot dogs that much but  this may change my mind!

what wood do you suggest? hickory? maple? other

 

[40 caliber]

OK, you guys, I'm in..  I am on vacation this week and in smoker heaven. I have already smoked chicken wings (again, see my other post) and bought a pork butt and sirloin roast for later in the week.  but right now i am catching up on smoked bacon wrapped dogs. they just went in the smoker with cherry wood.  I have bad byron's butt rub on half and  killer hoggs on the other. byron is quite salty. killer hoggs sweet. I'll see you  in 3 hours with the results

 

[40 caliber]

wow that was an epic fail. I couldnt even bring myself to take pics. These dogs and bacon were ready to be carbon dated. They were black and so burnt it was terrible. I thought 240 for  3 hours seemed like too long but i went with it. i have trained myself not to check this smoker except for box temp  and internal temp.

Granted i didn't do 48 dogs i only did 16 but the 3D stayed right on temp as required.  Anyway, not sure where the mix up was. I am not big on bacon or dogs (The heresy!!) so i probably wont try it again. I think i could have been there in 2 hours or less. I get the recipe said 2-3 but how to know?