Lay a strip of bacon on your work surface and place the hot dog at one end of that strip. Roll the hot dog at a slight diagonal so at each turn, the bacon is barely touching but not overlapping. Ensure that the hot dog is fully encased. Secure the bacon to each end of the hot dog with a toothpick to prevent the bacon from falling off during the cooking process.
Grill the hot dogs over medium heat until bacon is crispy, about 8-10 minutes. Make sure to flip them while cooking so that the bacon cooks evenly. If you don't have a grill, you can cook the hot dogs in a wide skillet over medium-low heat until bacon is crispy, about 2 minutes each side, for a total of 8-10 minutes.
Set aside on a paper towel-lined plate. Remove the toothpicks.
Place the hot dogs in the toasted, buttered bun, and top with the peach salsa.
Ingredients
16 ea. Ridgecrest® Bacon, Applewood Slice(s)
8 ea. Ridgecrest® Black Angus Beef Frank, 1/4 lb.
3 tbsp Fair Meadow® unsalted Wisconsin butter
8 ea. Heritage Ovens® Milano roll, buttered and lightly toasted
Grilled Peach Salsa
Directions
In a small bowl, toss the peaches with olive oil – grill. Cool completely, then dice.
Combine the peaches, fresh jalapeño, red onion, red pepper, cilantro, lime juice, salt & pepper. Check for seasoning and adjust as desired. Set aside in the refrigerator until ready to use.
Ingredients
1 cup West Creek® sliced peaches, grilled and diced into 1/4 in, pieces
