Bacon Wrapped Big Dog Recipe

Prepare hot dogs and bacon

Pat the wagyu hot dogs dry with paper towel. For each hot dog, stretch two slices of bacon end-to-end (overlap slightly) to create a long strip roughly the length of the hot dog. Wrap the bacon strip tightly around each hot dog in a spiral, ending with the seam on the underside. Secure with 1–2 toothpicks if necessary (soak toothpicks 10 minutes first to prevent burning).

Heat a large cast-iron skillet or grill over medium heat. Add 1 tablespoon neutral oil if using a skillet to prevent sticking. Place bacon-wrapped hot dogs seam-side down and cook, turning every 2–3 minutes, until bacon is evenly browned and crisp and the hot dog is heated through, about 10–12 minutes total. Internal temperature of the hot dog should reach 140–160°F. If bacon is browning too fast, reduce heat to medium-low and continue cooking until done.

Transfer cooked hot dogs to a wire rack over a baking sheet and keep warm in a 200°F oven while finishing other components. Remove toothpicks before serving.

In a medium bowl combine the diced cucumber, diced dill pickles, diced red onion, minced jalapeño, and chopped cilantro.

Whisk together lime juice, apple cider vinegar, sugar, salt, and black pepper until sugar and salt dissolve. Pour the dressing over the vegetable mixture and toss to combine.

Taste and adjust: if it needs more brightness add another 1/2 teaspoon lime juice; for extra tang add another 1/2 teaspoon vinegar. Let the mixture sit at room temperature for 10–15 minutes to meld flavors, or refrigerate up to 2 hours. Bring to room temp before serving if chilled.

Toast buns: melt 2 tablespoons butter in a skillet over medium heat. Split buns open and place cut-side down in the buttered skillet until golden and lightly crisp, about 1–2 minutes. Keep warm.

Prepare mayo: place 1/2 cup mayonnaise in a small bowl. Optionally stir in a pinch of black pepper or 1/4 teaspoon lime juice for a brighter note. This is the base mayo used on the bun.

Assemble each Bacon Wrapped Big Dog: spread about 1 tablespoon mayonnaise on the bottom of each toasted bun. Place a bacon-wrapped wagyu hot dog into the bun. Spoon 2–3 tablespoons of Pickle de Gallo generously over the top of each hot dog. Garnish with a sprinkle of chopped dill or extra cilantro, if desired.

Serve immediately while hot so the bacon stays crisp and the Pickle de Gallo is fresh and bright.