Hot dogs fully loaded with traditional BLT toppings – bacon, lettuce, tomato – PLUS, tex-mex garnishes, such as jalapenos and an avocado cream sauce!Happy Sunday Funday guys! I am going to keep the chit chat to a bare minimum today, because it is nice outside and I would like to enjoy the day. Particularly, I would like to partake in brunch at an outdoor table and order a Bellini. You don’t blame me, right?
Buuuuut. Before I jump to discussing these fantastically delicious hot dogs, and telling you how you MUST have these on your 4th of July menu (so I can skip up outta here and devour some brunch), I want to quickly talk about the importance of high quality ingredients. Specifically, using the aforementioned when your dish is super simple and focused around one, or a couple, ingredient(s). Like, hot dogs for example. I am not going to sugar coat this one- simply put, don’t be a cheap skate. Spend the extra couple bucks and purchase good dogs. It will pay off in the taste department 10 fold.
And, if you are asking my opinion, because I know you are, buy hot dogs with natural casing! I highly recommend Boar’s Head or Nathan’s brand. However, if you insist on being crazy and using casing removed dogs, then you must spiral cut down the length of the dogs. This will help prevent the dogs from shriveling up. See what just happened there? You insist on being crazy and a step of prep gets added. 🙂 So just go with the flow, buy naturally cased dogs.
The recipe below includes instructions on how to prepare some of THE best hotdogs on planet earth. You can trust that statement, because I am not the culinary master mind behind the method, these guys are. The steps to mind blowing, delicious hot dogs involve cooking the hot dogs in a bath of onions in sauce and beer prior to grilling. This keeps the dogs unbelievably juicy, tender, and moist on the inside, while allowing them to maintain that beloved crisp snap on the outside. You want to, nay you absolutely must, use this method. I can promise that if you do, people will be bowing down to your hot dog God like superiority. They may even chant your name. 😉
Now that you have ‘how-to’ prepare a flavorful and juicy hot dog in your repertoire, you need some toppings that are worthy of this rockin’ dog. I have one hyphenated word, plus one acronym, for you. Tex-Mex B.L.T. If you like Tex-Mex (<— because who doesn’t?) and you like bacon (<— because I know you do!), then these hot dogs are for you! Boy said these dogs are the holy grail of the hot dog world. That’s a bold statement and I completely back him up on that one. But, you shouldn’t take our word for it. You should definitely make these dogs for your 4th of July party and see for yourself.
Alright, I am going to stay true to my word and keep this short and sweet… besides brunch is calling my name. So, scroll down, print the recipe out, add these to your 4th of July menu and feel free to come back here and tell me all about how much you and your guests loved these dogs! Until next time, Cheers and Happy Grilling!
Hot dogs fully loaded with traditional BLT toppings - bacon, lettuce, tomato - PLUS, tex-mex garnishes, such as jalapenos and an avocado cream sauce!
- Hot Dogs:
- 6 Cased All Beef Dogs (I like natural casing Boars Head or Nathan’s)*
- 6 Hot Dog Buns
- 1 (16 Oz.) Jar Hotdog Onions in Sauce *
- 1 (12 Oz.) Bottle Light or Lager Beer
- California BLT:
- 9 slices Thick Cut Bacon
- 5 Oz Cherry Tomatoes – quartered or diced
- Iceberg Lettuce – Shredded, to taste
- Fully Loaded Additions:
- 4 Oz Monterey Jack – shredded, or more to taste
- ½ Red Onion – diced, or more to taste
- ¼ Cup Cilantro Leaves , packed & heaping – roughly chopped, or more to taste
- 1 Jalapeno – cut into rings
- Salsa , to taste
- Avocado Cream Sauce: (yield 1 ½ cups)
- 2 Hass Avocados – seed removed & roughly chopped
- 2 TBS Sour Cream (can substitute Mexican Crema)
- 2 Limes – juiced (about ¼ cup)
- 3 cloves Garlic – peeled and smashed
- 1 Jalapeno – ribs and seeds removed
- 2 TBS Cilantro Leaves
- ¾ tsp Cumin
- ¼ Heaping tsp Sea Salt , or more to taste
- Make the Avocado Cream Sauce: In the bowl of a food processor, add all ingredients. Process until desired smooth consistency. Taste and adjust for seasoning. Cover and refrigerate until ready to use.
- Cook the Bacon: Prepare a large, rimmed baking sheet with aluminum foil for easy clean up. Insert a wire rack on top of aluminum foil. Place strips of bacon, evenly spaced and not overlapping, on a wire rack. Place bacon into oven and set oven to 400 degrees. Cook bacon for 18-25 minutes, or until bacon is cooked through and to desired crispness. Remove from oven and use tongs to transfer bacon to a paper towel lined plate or work surface to drain. Crumble 3 slices of the bacon and leave remaining 6 whole. Set aside.
- Grill the Hotdogs:
- For Charcoal Grill: Light a chimney full of charcoal. Once lit, pour out and arrange coals on one side of grate. Add cooking grate, cover grill and allow to preheat for 5-10 minutes.
- For Gas Grill: Turn one half of the grill burners to the highest setting, cover and allow to preheat for 10-15 minutes. Oil the grates before continuing.
- In a small disposable aluminum pan, large enough to fit the hot dogs, add the onions in sauce, and beer. Stir to combine. Add the hot dogs to the pan, nestling them into the mixture. Place the hot dog pan on the hot side of the grill and bring to a simmer. Once simmering, move hot dog pan to the cooler side of the grill. Tent pan lightly with aluminum foil and use a knife to slash vents in foil to allow steam to escape. Close grill and cook for 10 minutes, turning hot dogs over half way through cooking.
- Remove aluminum foil and discard. Transfer hot dogs from pan to grill grates, over hot side of grill. Cook, turning hot dogs occasionally, until browned and to desired crispness, about 3-4 minutes total. Once fully cooked, transfer hot dogs back to pan of sauerkraut. Remove pan from grill and set aside.
- Add buns to hot side of grill and toast until desired color. Remove and set aside.
- Top the Hotdogs:
- For California BLT Dog: Place one hot dog inside a bun. Slide one piece of bacon between dog and bun. Top with tomatoes, lettuce and bacon pieces. Drizzle with avocado cream.
- For Fully Loaded BLT Dog: Place one hot dog inside a bun. Slide one piece of bacon between dog and bun. Top with shredded cheese, tomatoes, lettuce, bacon pieces, jalapeno, and red onion. Dollop with salsa and drizzle with avocado cream. Sprinkle on cilantro to finish.
*If using skinless hotdogs, spiral cut or slash cut all the hot dogs before grilling
*Can substitute onions in sauce for 1 pound sauerkraut.
*Onions in Sauce can be found in the condiment isle of your grocery store.
*The Hot Dog cooking liquid (onions & beer) is enough to cook up to 24 hotdogs.
*For a spicier avocado cream: leave in some of the seeds and ribs of the jalapeno
*Hot Dog cooking method from Serious Eats