Ripper Dog Recipe
Bacon wrapped, deep fried, topped with melted cheese, IPA mustard
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Ingredients
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Ripper Dogs
Optional garnish / serving
Method
Ripper Dogs
Prepare bacon-wrapped dogs
Pat the hot dogs dry with paper towels. Take two slices of bacon per hot dog and wrap them spirally around each hot dog so the ends overlap slightly; for extra crispness tuck the loose end under the wrap. Secure with a toothpick if needed. Repeat for all hot dogs.
Season
Lightly sprinkle the bacon-wrapped hot dogs with kosher salt and black pepper. Set aside while heating the oil.
Heat oil
Pour vegetable oil into a deep, heavy pot or a deep fryer so it is about 2–3 inches deep (about 2 cups for a small pot). Heat oil to 350°F (175°C). Use a thermometer and keep heat steady; too hot will over-brown bacon, too cool will make it greasy.
Deep fry
Working in batches if necessary, gently lower the bacon-wrapped hot dogs into the hot oil. Fry for 3–5 minutes, turning occasionally with tongs so bacon renders and becomes crisp and evenly browned. The internal hot dog should be heated through and bacon should be crisp. Remove with tongs to a paper towel–lined tray to drain. Remove toothpicks if used.
Melt cheese
Preheat the oven broiler or a hot skillet. If using a broiler: place fried dogs on a rimmed baking sheet, sprinkle an even amount of shredded sharp cheddar (about 1/4 cup per dog) over each, and broil 1–2 minutes until cheese is melted and lightly bubbling (watch carefully). If using a skillet: place a lid over each cheese-topped dog briefly until cheese melts.