The Washington Times-Herald

Food

September 13, 2011

Spicing up a tailgate staple

WASHINGTON — This week I thought I would hit on a tailgating no brainer — hot dogs. However, I have a little twist for the basic dog — the bacon wrapped hot dog. Bet you didn’t see that coming.

Look anyone can throw a hotdog on the grill, but the key is to make it taste good. In other words, would you order an O’Douls at Oktoberfest? No, you want something with a little substance and flavor.

First, don’t buy cheap hot dogs. Why? They taste bad. A lot of time people try to stretch a dollar with cheap dogs. What you end up with are a lot of leftover hot dogs that you wouldn’t want to eat at home anyway.

Here is a recipe that gets people not only eating the dogs, but coming back for more.

Spend a few extra bucks and get quality all beef franks (foot-long if possible). Then get a nice peppered bacon and wrap a slice around each frank. Grill the bacon until it is crispy. You might want to use toothpicks to hold the bacon in place, but it is not necessary if you tuck the ends of the bacon under. When the bacon is done, the hot dog will be too.

The fact is the flavor of a well-made weiner is more like comfort food then fast food — and when you add bacon it just makes it better.

I put a sweet vinegar-type cole slaw on top, but as always, make it the way you like it. The sweet slaw works really well with the savory nature of the bacon. Get good rolls too, preferable a hoagie type roll.

Now, here is a cocktail that will keep you going deep into the fourth quarter.

It is a UT Longhorn Bullshot (they say it is in honor of former Texas A&M and Mississippi State coach Jackie Sherill).

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