Peter Sherman

Sonoran Hot Dog

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Preparation info

  • Serves

    4 to 8

    • Difficulty

      Easy

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

This deep-fried bacon-wrapped hotdog represents a fusion of flavors and cultures from the United States and Mexico. Grilled perfectly, atop a buttered bun and slathered with mayonnaise and a spicy relish, this hot dog may convince you to never use mustard or ketchup again!

Ingredients

  • 8 thin slices bacon (I use pecan-smoked at BarBacon)
  • 8 best-quality all-beef hot dogs
  • 4

Method

Wrap a piece of the bacon around each hotdog and hold it in place with toothpicks. Refrigerate while the oil comes to temperature.

Heat the oil in a medium Dutch oven or deep-fryer until it reaches 350°F (175°C) on a deep-fry thermometer. Line a baking sheet with several layers of paper towels.

Fry the hot dogs, in batches, making sure to keep them totally submerged in the oil (