• 8 thin slices bacon (I use pecan-smoked at BarBacon)
• 8 best-quality all-beef hot dogs
• 4 cups (960 ml) canola oil
• ½ cup (115 g) soft unsalted butter
• 8 potato roll hot dog buns, split
• ½ cup (120 ml) mayonnaise
• 2 teaspoons rice vinegar
• Spicy Relish
• Chopped fresh cilantro leaves

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 (using tongs or a spider), until the bacon is golden brown and crispy, about 3 minutes. Remove the hot dogs and let drain on the prepared baking sheet.

Heat a nonstick pan or griddle over medium heat. Butter the cut sides of the buns, place in the pan, butter-side down, and toast until light golden brown, about 30 seconds.

Combine the mayonnaise and vinegar. Spread the bottom of each bun with some of the mixture, then top with a hot dog. Add a dollop of the relish and the cilantro leaves. Serve immediately.