The Double Down Dog
Prep Time5 minutes
Cook Time30 minutes
- 4 Ball Park® Angus Beef Franks
- 4 slices Wright® Brand Hickory Smoked Bacon
- ¼ cup yellow mustard
- ¼ cup bread and butter pickles, cut in half
- 4 hot dog buns
Preheat your outdoor grill using an indirect heat method. Preparing a charcoal grill: light the coals and once they are hot push the coals to one side. The indirect heat method will help prevent flare-ups from the natural bacon juices. This method can also be done using a propane grill by only turning on half of the grill during cooking.
Place bacon strips directly on the grill grates over the side opposite the hot coals or flames. Cook the bacon strips over the indirect heat for 15-25 minutes or until you achieve your favorite bacon doneness. Be sure to flip and rotate the strips often to help the cooking process. Rotating the strips will help the speed of cooking and help the bacon to not over-brown. Once the bacon is finished slice in half and place onto a stack of clean paper towels to drain any remaining juices; keep warm.
Grill the hot dogs, while the bacon is cooking, until golden brown on all sides, about 7-10 minutes; move to a warm spot on the grill to keep warm.
Toast the hot dog buns on the grill until golden, about 2-3 minutes. To build The Double Down Dog: place the hot dogs into the toasted buns and divide the mustard, bacon and pickles.