Although I prefer to grill or smoke my meals nearly every day of the year, there are a few days that live-fire cooking is a non-negotiable part of the celebration.
This, is one of those days.
This year, with my almost-eight-year-old daughter begging for hotdogs, I decided if I was gonna do ’em, I was gonna do ’em big…I give you the 4th of July Awesome Dog!
Note: To get an awesome dog, you must use awesome ingredients. In this case it’s Nathan’s hot dogs (Hebrew National is another good one), and, of course Cabot Creamery cheese. In this case, their Seriously Sharp Cheddar.
Looking forward to repeating this recipe with both Cabot’s Hot Habanero, and their Horseradish cheddars, as well!
4th of July Awesome Dog
Note: I made these in my Traeger, set at 325, but any grill, with a multi-zone heat source would work too.
8 natural, all beef hot dogs
8 large match-sticks of Cabot Cheese (I used Seriously Sharp Cheddar)
8 thin slices of natural apple-smoked bacon
1 cup of your favorite bbq sauce (I like our Dirty Little Secret sauce, at the bottom of this post).
8 potato bread hotdog buns
Cut hot dogs lengthwise, not quite all the way through, and insert 1-2 matchsticks of cheese in each cut.
Wrap each dog with a slice of bacon.
Secure the bacon on the side of a hot dog with wet toothpicks. (Note: I didn’t do this, but, in retrospect, a recommend it. Makes turning easier.
Grill using Indirect Heat (or bake) at about 350°F for about 30 to 45 minutes, or until the bacon is fully cooked.
When bacon is almost done to your liking, roll each hotdog in bbq sauce (I prefer dipping to brushes, but do whatever floats your boat.)
Return to grill and cook a few more minutes, turning often, until the sauce sets up into a glaze. Let cool for about 10 minutes and then take out the toothpicks.
Serve with a heapin’ helpin’ of our Kale-Bacon Slaw Recipe
HAPPY INDEPENDANCE DAY!
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids.