Family Style, Food, Laugh, Main Courses

Bacon Wrapped Sriracha Dogs – Recipe!

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Bacon wrapped dogs are a big thing in Los Angeles.  If you have ever been to the Hollywood Bowl, Wiltern Theatre or most other venues, you can always smell the smoky wieners cooking over an open grill right after the show.  On most occasions I try to resist the temptation, but there are special circumstances in which I just have to have one.

There are better varieties of hot dogs today.  When I was young my mother wouldn’t let us eat many hot dogs because of the preservatives, but nowadays you can buy grass fed, corn finished all beef dogs that are quite amazing.  Of course you can always use the standard kosher dogs or Oscar Mayer – there’s nothing wrong with them, but I suggest you venture on the wild side and try some of the new varieties.

These Bacon Wrapped Sriracha Dogs are my interpretation of these late night eats.  I use thick cut no-nitrate bacon and wrap it snugly around the meat and secure it with toothpicks at the end.  Grilling is a snap, just toss them on the stovetop or you can always go outdoors to grill them.  A quick brush of my Sriracha Glaze, while the wienies are cooking and you have yourself a decadent meal.

These Bacon Wrapped Sriracha Dogs are perfect to make right before your favorite game or serve them up for a casual weeknight meal – fun for the whole family.  I love this recipe because it’s easy, delicious and festive – don’t forget to warm the buns right before serving.


5-6 all beef dogs, any variety

5-6 slices thick cut no-nitrate bacon

5-6 fresh hot dog buns

1/4 cup Sriracha sauce

1 teaspoon good maple syrup

coarse grain mustard, optional

mayonnaise, optional

pickled hot peppers, optional

pickles, optional

(Serves 5-6)

To Prepare:

1. Remove the hot dogs and bacon from the packaging.  Wrap a slice of bacon around each dog and secure at the ends with toothpicks.

2.  Place your grill pan over medium high burners.  In a small bowl, combine the Sriracha and maple syrup, stir to combine.  Place the dogs on the grill and cook for 3 minutes, rotate a third of a turn and brush with sauce.  Repeat twice more, until the dogs are crispy brown on all sides and the sauce is all gone.

3.  Warm the buns in a hot oven and slice open, place each on a plate or basket.  Remove the Bacon Wrapped Sriracha Dogs from the heat and place one in each bun.  Top with a dollop of mustard and mayo and top with pickled peppers for extra heat.  Don’t forget the pickle – Go Dodgers!  Enjoy!

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