bits and pieces

Monday, May 2, 2011

BLT Hotdogs: a crime against humanity.

The only reason I'm not single.
This isn't so much a recipe as it is a crime against humanity. Or maybe a blessing from the gods. You be the judge.

I read about this somewhere in a food magazine (can't remember) reviewing some restaurant that did a variation on this. I decided to make this for a birthday party and it was a smashing success.

These obviously went over well as bacon automatically makes everything better. The first time I made these they were DEEP FRIED (as if it could have gotten even better than hotdogs wrapped in bacon). Most recently I did these up on the BBQ and they were just as good.

I know this sounds ludicrous but you can 'dress these up' and serve them as fancier appetizers if backyard bbqs aren't your thing. Cook as below, but then slice (once cooled a bit) into 1.5 inch segments and serve with the tomato, mayo, and lettuce, wrapped up in pita, secured with a toothpick. Fancy hotdogs... kids these days. 

 I do not recommend making these regularly unless you are a fan of heart disease.

hot dogs (your choice - we just used normal boring smokies as this recipe is opulent enough as it is)
bacon! (maple smoked is extra tasty)
hot dog buns
iceberg lettuce, chopped for a topping
tomatoes, chopped/sliced
mayonnaise, for garnish

other things you'll need:

BBQ/or a deep fryer of course!
paper towels

There are two ways to enjoy these - on the barbie or deep fried. If you are wise and do not own a deep fryer, read the first batch of cooking instructions. If you are wise and do own a deep fryer then check out the second set of instructions for all of your deep frying needs.
do the smart thing and ensure your bbq has a grease trap.
  1. Assemble ingredients. Turn on BBQ. I cooked mine around 250-350 degrees depending on how impatient I was getting. This tends to happen a lot. Subsequently, I am not a very good BBQ-er.
  2. Tightly wrap each hot dog in ONE piece of bacon. Secure each end with toothpicks. 
  3. BBQ for about 10 minutes until the bacon is cooked through and glorious looking. 
  4. Toast your little buns on the grill. Slather in too much mayo, top with lettuce, tomato and enjoy.
On to the fryer!
  1. Turn your deep fryer on to 365 Fahrenheit and preheat.
  2. Prep your veggies: wash + tear your romaine, and slice up your tomatoes. The more of the seeds + liquid you get out of your tomatoes, the crisper this heart-attack in a bun will be.
  3. Wrap your hot dogs in strips of bacon. I left the quantities for hot dogs and bacon blank as it obviously depends on how many of these you plan on making. Depending on how big your hot dogs are 1 or 2 pieces of bacon is normally enough per hot dog. You don't want to envelop the hot dogs in bacon as you want them to cook up nicely without the bacon getting too crispy and burnt. Because that would be sad.
  4. Use your toothpicks to secure the bacon pieces to your hot dogs on each end. MAKE SURE YOU REMOVE THESE TOOTHPICKS BEFORE EATING. I know it sounds obvious, but sometimes, people are stupid.
  5. Gently place your hot dogs in the deep fryer. You want to let them cook for 5-8 minutes. Check them after 5 minutes or so and make a judgment depending on how crispy you like your bacon.
  6. Remove from heat and leave to drain/cool on paper towels.
  7. While your hot dogs-bacon-beasts are cooling, toast your buns (if desired) and mayo them up and dress them with your lettuce and tomatoes.
  8. REMOVE THE TOOTHPICKS FROM YOUR HOT DOGS. They might be a little tricky to see because they can get blackened from the deep frying. Trust me you don't want to eat a tooth pick. 
  9. Place your bacon-hot-dog-catastrophes on your buns and enjoy. Nom nom nom.

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