After a night of hanging out downtown or leaving an event at the arena, I can always smell the vendors cooking up delicious street hot dogs from miles away. It smells and looks so good, I always have to get myself one or two to sober up or just to have it!
I’ve heard these called LA Street Dogs, Danger Dogs, Dirty Dogs, Sonora Dogs, Mexican Bacon-wrapped hot dogs, but whatever you like to call it, it’s hella bomb!!! These bacon-wrapped hot dogs are loaded with sautéed bell peppers and onions and loaded with ketchup, mustard, mayo, and pickled jalapeños…but hey! Load it up however you like.
The girls and I didn’t get a chance after Monster Jam the other day to get some so I was hella craving it and needed some. It’s pretty eazy to prepare and so yum! Grill or pan fry the bacon wrapped hot dogs over medium to medium-high heat until crispy. Sauté veggies in cooking oil until charred and tender.
See how the Bacon-Wrapped Street Dogs were prepared HERE
8 1/4 Pound All Beef Hot Dogs
8 French Sandwich Rolls
12 thin bacon slices, cut 4 in half to be able to wrap whole hot dog
1 pound bell peppers (whatever colors you like), sliced
1 red onion, sliced
1 tablespoon garlic salt, to taste
1/2 teaspoon black pepper
1 tablespoon cooking oil
Prepare Hot Dogs – Wrap hot dogs with bacon.
Sautee Veggies – Add cooking oil to a hot skillet. Sautee the veggies in a medium-high skillet until the veggies are charred and tender.
Grill Hot Dogs – Grill bacon-wrapped hot dogs over medium to medium-high heat until the bacon is crispy.
Prepare Bacon-Wrapped Street Dogs – Add bacon-wrapped hot dog to a bun. Load it up with veggies and squeeze on your favorite condiments.
- Cook on medium to medium-high heat so bacon doesn’t burn. You want fat to render and slowly crisp bacon up.
- Use toothpicks to keep bacon from falling apart during the cook.