Crif's Redneck Dog

I am in a quandary.  Is this a recipe technique, should this go into the Hot Dog Forum, or is this what I had for 'Lunch/Dinner...?'  I threw a dart at the wall and chose here...

It's simple enough, either way. First, you need to butter your buns. Wrap your hot dogs in bacon and cook away.



I decided that I wanted to experiment, and I put the dogs into my toaster oven. That way the bacon would cook evenly. The dog plumped up nicely, I did not really expect it, but it was a nice result.


The jalapenos are placed on the dog and covered with my coleslaw.


If you want to simplify things, I don't see why you could not just cook the dog and bacon separately and place the bacon strips on the dog. While it isn't how Criff's does it, I bet some cheese would be a nice touch.

mark

Give us your coleslaw recipe.

DD - What kind of hot dog are you using?

Nice pics!
 
I think this qualifies as a recipe. I think they look very tasty too!
 
I also agree with you not using mustard or anything else to confuse the flavors of the hot dog, bacon, peppers, and cole slaw. The only thing that I thought of that might augment or go with those flavors was Russian dressing as in a N. Jersey Sloppy Joe.
 
I, like Baah Ben, would like to know what brand hot dog you used. Did you have the toaster oven on broil or bake? If it was on bake what temperature did you use?
 
I use a toaster oven to make hot dogs and find that they plump up, crisp and even split like a “Ripper” if you leave them in for a long enough time on the broil setting.
 
Your cole slaw looks good and like Adjudicator, I’d like to see your recipe. If you have the recipe handy could you post that too?
 
TIP:
 
If you’re ever out of butter and want to make a toasted cheese sandwich or as you did here pan toast the hot dog rolls, you can use mayonnaise in place of the butter. It has enough vegetable oil in it to act in the same way that the butter acts. The bread will not taste like mayonnaise.

Those look awesome.  Any true blue redneck would love them!

The hot dogs were Grote & Wiegal beef franks, a local brand.
I baked them in my convection toaster oven at around 350.
The slaw was made with what was left from what I used for stuffed cabbage. The heart was all I had. I cut it on my mandoline.
I added the usual suspects of mayo, a smidgen of brown mustard, salt, pepper, sugar and celery seed. Oh yeah, and shredded carrot too. That's about it.

===you can use mayonnaise in place of the butter. It has enough vegetable oil in it to act in the same way that the butter acts. The bread will not taste like mayonnaise.===

SShhh!!!! I know that trick and do it frequently. But I don't want everyone to know everything. You have to keep some mystery and secrecy to what you do in the kitchen.
One thought about this whole thing is that I never eat two hot dogs at a time, but I wanted another one after that.

mark

Thanks doggydaddy,
 
OK, mum’s the word.
 
Do they have a smilie that has it’s fingers crossed behind it’s back?
 
I made Halupkies two weeks ago. Hey, it’s winter! I use a recipe from my ex mother-in-law who grew up in PA. NO tomato sauce, just water and vinegar, pickling spice (in a fold-up tea bag) and a little ketchup. I grew up on Gumpkies (Pronounced gwumpkies) that my mother learned to make from Polish friends. They were in tomato sauce and she always made mashed potatoes to go with them.
 

Holy cats dude, those look awesome!

The hot dogs look great.  
 
However, I have to tell you that, at first glance -- using the top-split East Coast-style hot dog buns, as you are -- I thought the cole slaw was lobster salad!
 
Lobster salad and hot dogs -- great separately, but in combination??
 
I know, I'm an idiot.

I would have never thought of wrapping bacon with a hotdog, what a delicious combination!

Redneck or not, it's to see when someone makes a few simple things come together to make a good hearty meal.

You're close here....We serve a bacon chili-cheese dog at my trailer. Try this...wrap your dogs and crosspin the bacon with toothpicks...drop them in a deep fryer set to 350-375 degrees...its faster and there's no need to turn the dogs. Also I notice your dogs look just slightly dried/shriveled on the ends and the fryer avoids this.

analei


I would have never thought of wrapping bacon with a hotdog, what a delicious combination!

Redneck or not, it's to see when someone makes a few simple things come together to make a good hearty meal.

 
Wrapping Hot Dogs in Bacon goes back to the Greeks, or was it the Romans? Or maybe the Danish??????--- whatever!!
Another variation is to split the dogs a little and insert a strip of cheese before wrapping.
Here's a Mexican Version. Nogales Hot Dogs wraps the dog in bacon before cooking, then adds mayonnaise, tomato, onion, pinto beans, guacamole, tomatillo salsa, jalapeños, mushrooms, and cheddar and Cotija cheeses

===Try this...wrap your dogs and crosspin the bacon with toothpicks...drop them in a deep fryer set to 350-375 degrees...its faster and there's no need to turn the dogs. Also I notice your dogs look just slightly dried/shriveled on the ends and the fryer avoids this.===

I put a toothpick through the dog at first, but rolling was fruitless. This is why I transferred the whole thing into the oven. As you can see, the bacon cooked perfectly and that was my main goal. For home cooking, this essay shows the flat skillet I first used, and I admitted that it was baked, two different methods.
I am not much of a fan of deep-fried dogs and I try to present recipes that are simple for anyone to duplicate. Most people do not have deep fryers at home and I do not want folks to think that is a required method anyway. It is safer anyway.
That said, if you want to deep fry the dogs, you might as well throw in some French fries or onion rings.


===Wrapping Hot Dogs in Bacon goes back to the Greeks, or was it the Romans? Or maybe the Danish??????--- whatever!! ===

I think that it goes back to the ancient Greeks, where they celebrated the Feast of Baconius. It was a huge celebration where the men would take the sausages and search for a place to put them into soft buns. It has carried over to this day and some folks call this 'Going Greek'.  It is still celebrated every weekend in many major cities throughout the world.

===Another variation is to split the dogs a little and insert a strip of cheese before wrapping.
Here's a Mexican Version. Nogales Hot Dogs wraps the dog in bacon before cooking, then adds mayonnaise, tomato, onion, pinto beans, guacamole, tomatillo salsa, jalapeños, mushrooms, and cheddar and Cotija cheeses===

As for the Mexican version does it look like this? I think you have a upscale version described. I don't think the average food cart even has enough space to place all those ingredients.  Here is a my bacon wrapped dog with fire roasted chile, pintos, mixed grated cheese and yes, mayonnaise. Look closely and you can see the aroma rising from the bun.... It smells like victory.



mark

Hey Mark, They are some dog gone good dogs.
 
I made some bacon dogs the other day and cracked open a jar of Blackie's Hot Pepper relish to dress them.  Excellent!!!

Another delicious pic. Usually, i just a very basic dog with relish, mustard, chopped onion, some cheese, and ketchup.

However, even the cooking method has me inspired. I usually boil mine. That crispy crunch crust that glistens is very tempting looking.

Your sense of humour cracks me up!  Festival of Baconius..sounds more like a Roman!


Thank you for the laugh, and the recipe ideas!!!
:-)