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Grilled Bacon Wrapped Hot Dogs with Bacon Corn Relish
Crisp bacon and fresh corn dress this hot dog up with unforgettable flavor that everyone will relish.
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Ingredients
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8 hot dogs
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8 slices bacon
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8 hot dog buns
Bacon and Corn Relish
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2 ears fresh corn, shucked
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6 slices bacon
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1 red bell pepper
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½ tbsp. cliantro, chopped
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1 tbsp. lime juice
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¼ cup diced onion
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½ tsp. kosher salt
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2 tbsp. honey mustard dressing
1 Food Prep
In a medium bowl, combine the chopped cilantro, lime juice, diced onion, kosher salt and honey mustard dressing, and set aside.
2 Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 400°F (Medium Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place 6 slices of bacon over indirect heat, away from the fire, on the cooler side of the grill, and close the lid. Allow to cook for approximately 20 minutes until crisp. Remove the bacon from the grill and set aside.
Place the corn and red bell pepper over direct heat, on the hot side of the grill. Allow them to char on all sides, approximately 8–10 minutes. Once charred, remove from grill.
Roughly chop the bacon, remove the stem, core and seeds from the bell pepper and dice. Remove the kernels from the ears of corn. Add the chopped bacon, diced bell pepper and corn kernels to the bowl with the rest of the bacon and corn relish ingredients, and blend well. Set aside until ready to serve.
Wrap each hot dog tightly with a slice of bacon and place on the grill onto the indirect, cooler side of the grate. Cover the grill and allow the hot dogs to cook for approximately 20 minutes, until the bacon is browned and crisp.
To toast your buns, open them and place them face down on the grill, directly over the coals. Watch your buns closely — they burn fast. Toasting takes anywhere from a few seconds to a minute, depending on how hot your coals are.
Remove the bacon-wrapped hot dogs from the grill and assemble by placing each one into a bun and topping with the bacon and corn relish.
- Remove the bacon wrapped hot dogs from the grill and assemble by placing each one into a bun then topping with the bacon and corn relish.
Serve immediately.
Flare-ups happen to even the most skilled grill masters. Flare-ups are just fat rendering and dripping onto the coals. With a long-handled, metal spatula, simply move your food to the other side of the grate, shut the bottom dampers, and close the grill lid until the flames subside.
Credit: World Champion Pitmaster Chris Lilly of Big Bob Gibson Bar-B-Q.
Recipe created by Clint Cantwell on behalf of Kingsford Charcoal
For safe meat preparation, reference the USDA website.
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