Bacon Dog, would you put anything on it? Pics

1/4 lb. Hebrew National, 4 slices of layout bacon, 12 in. roll, twice fried hand cut FF. Would you garnish this delight, if so, with what?

Reminds me of The Yankee Doodle in New Haven ... Just add cheese and mayo.  Seriously, that's what they did.

chewingthefat, When I make bacon dogs I use stone ground mustard, one roasted long hot pepper and fried onions.  Or Blackie's Hot Pepper Relish, when available
 
I also like stone ground mustard, sriracha sauce and homemade Asian Slaw.

joerogo


chewingthefat, When I make bacon dogs I use stone ground mustard, one roasted long hot pepper and fried onions.  Or Blackie's Hot Pepper Relish, when available

I also like stone ground mustard, sriracha sauce and homemade Asian Slaw.

Dang, that does sound great Joe, Thanks!
How about your recipe for the Asian Slaw!

chewingthefat

joerogo


chewingthefat, When I make bacon dogs I use stone ground mustard, one roasted long hot pepper and fried onions.  Or Blackie's Hot Pepper Relish, when available

I also like stone ground mustard, sriracha sauce and homemade Asian Slaw.

Dang, that does sound great Joe, Thanks!
How about your recipe for the Asian Slaw!

 
#3 Daughter makes it.  I will get the recipe to you.
 
When we make bacon dogs, it's usually for a family event.  It's the most requested item.

Cheddar.
 
DT

I don't know. I've never thought much about a "bacon dog." It looks as if the bacon might be crisp, in which case I wouldn't want it. But I guess that if the bacon was nice and soft I'd want to try it naked first, just to see what it tastes like.

First of all, I'd like a bucket of those fries.  Yes, a KFC bucket full of them.  They look perfect.  On the dog, I'd probably go with mustard and homemade dill pickle relish.  And thumbs up on the Hebrew National.

I like the Pitchfork from Dogma Grill:
 

 
Bacon, grilled onions, cheddar cheese and BBQ sauce.  The bacon is pre-cooked, and only one slice.  The hot dog is smaller than yours.
 
Adding some grilled onions, cheese and your sauce on your dog might create a masterpiece!  Worth trying, anyway.

I like the looks of Don's entry...BUT, You could get a lot more delicious BACON into the Bun if you omitted that Weinie !!!

chewingthefat


1/4 lb. Hebrew National, 4 slices of layout bacon, 12 in. roll, twice fried hand cut FF. Would you garnish this delight, if so, with what?

Ten milligrams of Coumadin?

wheregreggeats.com


Reminds me of The Yankee Doodle in New Haven ... Just add cheese and mayo.  Seriously, that's what they did.

Another in the mayo camp and some diced tomato.

Grape jelly and chili sauce.

Is the dog deep-fried after it's wrapped in bacon?
 
I think I'd just like a squiggle of yellow mustard on mine, please.
 
Brad

MiamiDon


I like the Pitchfork from Dogma Grill:
 

 
Bacon, grilled onions, cheddar cheese and BBQ sauce.  The bacon is pre-cooked, and only one slice.  The hot dog is smaller than yours.

Adding some grilled onions, cheese and your sauce on your dog might create a masterpiece!  Worth trying, anyway.

Don, I was going to say the bacon dog should be served with any topping they want, I think your picture shows how I would want it...........Looks great..............Bill

I'd use a Nathans dinner dog rather than the bland HN brand, an 8 inch roll so the dog doesn't get lost in the roll plus you have good ends sticking out.
the only topping it needs so you have a good taste of the HD & the bacon is a light squirt of yellow mustard.
NO need to drag that puppy through the garden.

wheregreggeats.com


Reminds me of The Yankee Doodle in New Haven ... Just add cheese and mayo.  Seriously, that's what they did.

Yankee Doodle RIP

Yellow mustard and finely chopped onions

I am surprised that this thread has made it this far without mentioning the Arizona/Mexican dog. A bacon wrapped dog topped with beans, roast chili, cheese and mayo.
Here is my version:

 
Here is my recreation of the bacon wrapped dog found at Crif's. They add jalapenos and slaw. It's great.
  
 
mark

Brad_Olson


Is the dog deep-fried after it's wrapped in bacon?

I think I'd just like a squiggle of yellow mustard on mine, please.

Brad

Yep, The dog is perfectly cooked when the bacon is nice and crisp Brad.

doggydaddy


I am surprised that this thread has made it this far without mentioning the Arizona/Mexican dog. A bacon wrapped dog topped with beans, roast chili, cheese and mayo.
Here is my version:


Here is my recreation of the bacon wrapped dog found at Crif's. They add jalapenos and slaw. It's great.

Here is the real deal from Crif's.

mark

I could do some damage to a couple of those Arizona dogs, with a few cold drafts, Yungling's thanx!

I wonder how far away they were standing when they threw that nasty looking slaw at those poor dogs.

I got to say points off for using a skinless dog.  We use natural casing and it makes for a great tasting dog

chewingthefat think you might walk us through your twice fried fries? Do you soak them over night after cutting them? Or do you cut them ,then right in frier. Then rest, then fry till crisp?
  OR is it completely diffent and you actually fry till done. Then when an order comes in you fry them agian?
  If its a company secret thats cool hehe

Hey Fat!
 
I wouldn't put a damn thing on it!
 
Still planning on making the trip up.....will PM you. Maybe this Saturday, I just need to find a daysitter for my bulldog....LOL! Of course I'll take one to go for him!!!!!

My mom used to make a bacon dog in the fifties, wrapped like yours. But she put a slit length ways down the whole dog before wrapping and slid slivers of pickle and american cheese in the slit before wrapping and holding the whole thing together with a toothpick on each end. Then in the broiler....It was a kid friendly meal an adult can love. We served it often with a side of homemade mac & cheese. Still a great treat!!!

Chili.
I know big surprise that I'd be suggesting a chilidog, but believe me the meat on meat on meat goodness that is a Chili-Bacon-Dog is out of this world. 

baughman


chewingthefat think you might walk us through your twice fried fries? Do you soak them over night after cutting them? Or do you cut them ,then right in frier. Then rest, then fry till crisp?
OR is it completely diffent and you actually fry till done. Then when an order comes in you fry them agian?
If its a company secret thats cool hehe

Put them thru a potato slicer, soak them in water with some distilled vinegar, overnight, drain the next day, par fry at 335 degrees for about 4 minutes, cool them in refrig in a tub, finish them at 375 degrees as ordered. Season then after the final fry, fried to each order.

rebeltruce


Hey Fat!

I wouldn't put a damn thing on it!

Still planning on making the trip up.....will PM you. Maybe this Saturday, I just need to find a daysitter for my bulldog....LOL! Of course I'll take one to go for him!!!!!

I agree, I don't!
Love to see you Sat., let me know!

Totally agree. I wouldn't put anything on it.  In fact, Saturday my son and I had four of these (we used Nathan's 8/1s)  cooked over a fire for breakfast(!) last weekend while backyard camping.  Nothing better...