Fountain Dogs (Sandra Lee) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 slices thick cut bacon (recommended: oscar mayer) |
4 hearty beef franks (recommended: ball park) |
1 white onion, sliced in rings |
1 tablespoon extra-virgin olive oil |
hot dog buns |
sauerkraut (recommended: claussen) |
nacho rings (recommended: embassa) |
sweet relish (recommended: vlasic) |
yellow mustard |
ketchup |
Directions:
1. Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
2. Cook bacon slices in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
3. Wrap each frank in a slice of bacon, securing the ends with toothpicks; set aside.
4. Toss onion slices with olive oil. Grill bacon-wrapped franks and onion slices on hot oiled grill, for 4 to 5 minutes per side (16 to 20 minutes total). Turn onions everytime you turn franks.
5. Serve hot on toasted buns with lots of condiments.
6. INDOOR: Prepare dogs as directed. Preheat broiler. Place dogs on wire rack over foil-lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 4 minutes per side or until bacon is crispy.
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