Ready for another grilling recipe? I told you; I can't get enough grilling lately! Now normally I am not a fan of hot dogs. My girls eat them for lunch occasionally, but they don't do much for me. And I'm at that point of the summer when I inwardly groan when I hear that someone is serving "burgers and dogs" because they are such go-to summer grilling dishes that I am sick of them by now. So it's kind of surprising that I have been all about grilling hot dogs this summer. It's because they are not just your usual run-of-the-mill hot dogs. These hot dogs have it going on! They are stuffed with creamy havarti cheese, then wrapped in bacon, then slathered with tangy barbecue sauce, then grilled to perfection. Who wouldn't love that? I got the recipe from Barbara Bakes.
Barbecued Bacon Hot Dogs
7 regular-length hot dogs
2-3 oz. havarti cheese
2.5 oz. pkg. fully cooked bacon
⅓ cup barbecue sauce
Toasted hot dog buns
Preheat grill to medium-low heat.
Slice each hot dog down the middle, but not all the way through, creating a long pocket. Cut the havarti into long strips and stuff the hot dog pockets with the cheese. Roll two strips of bacon around each hot dog, securing with toothpicks. Brush each hot dog with barbecue sauce.
Place hot dogs on the grill, cheese facing down. Cook for just a few minutes, and flip to the other side. Cook a few more minutes, or until cheese is melty and bacon is crispy. Remove all of the toothpicks and serve on toasted buns.
Makes 4 servings.
You don't have to be perfect and pretty when stuffing the dogs with cheese. Just smoosh it in there!
I forgot to brush these with the barbecue sauce before throwing them on the grill, but no worries. I just brushed it on as soon as I remembered. It's a very forgiving recipe!
It may seem a little awkward that my recipe calls for seven hot dogs. It's because I use two pieces of bacon for each dog and my package of bacon (I buy the store brand) contains 15 pieces. So I can fully wrap seven hot dogs. And that is enough for my family of four anyway, sometimes with one leftover for lunch the next day. Your package of bacon may have more or less than mine; check the number of servings on the back to make sure there are enough slices for however many hot dogs you want to make. Barbara used the bun length hot dogs, and I tried it that way the first time, but I needed three slices of bacon to cover each one. Since the bacon is the priciest component of this meal, I like to minimize it by using only 2 slices for each dog. So I use the regular length dogs.
I know what you're thinking: "I want to see the inside!" (At least that's what I always think when someone posts a "stuffed" recipe.) Here's a cross-section for you:
My youngest daughter is allergic to dairy, but is in the process of growing out of it. So we have been giving her little bits of cheese in stuff and while she can handle it okay, I have been noticing that she really doesn't like cheese. I guess it's because she's never really had it before and it's weird to her. I hope she gets over it because we live in Wisconsin, for heaven's sake! You can't grow up in Wisconsin and not like cheese! Anyway, the point of this story is that every time I make these dogs, she picks the strip of cheese out of it and eats the rest. (Her sister is usually happy to take the extra cheese off her hands.)
Yum! These are some hot dogs I wouldn't ever mind eating at every barbecue all summer long!