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Bacon Wrapped Sonoran Hot Dog

Bacon Wrapped Sonoran Hot Dog

Cook Time

15 min

Difficulty

Easy

Prep Time

15 min

Servings

4

Bacon Wrapped Sonoran Hot Dog

Ingredients

1 diced Avocado
4 slices of Bacon
½ tablespoon Beef & Brisket Rub
4 Hot Dog Bun(s)
4 ballpark Hot Dog(s)
¼ cup Mayo
½ cup Pickled Jalapeno
½ cup Pico De Gallo, Prepared
¼ cup Red Onions, Finely Diced
½ cup warm Refried Beans

Cooking Instructions

Originating from Hermosillo, the capital of the Mexican state of Sonora, the Sonoran Style Hot Dog has become a staple of Southern Arizona, specifically in the cities of Tucson and Phoenix. This bacon wrapped Sonoran hot dog recipe has all the traditional toppings that made the beef dog dish famous except now you can also get smoky flavors from cooking on a Louisiana Wood Pellet Grill.

  1. Start up your Louisiana Grill. Once it’s fired up, set the temperature to 350°F.
  2. Wrap each hot dog evenly with 1 slice of bacon. Secure the bacon slice to the hot dog with a toothpick at each end and stick the hot dog in the refrigerator for 30 minutes to help the bacon stick to the hot dog. Sprinkle with Beef and Brisket Rub. Repeat with the remaining hot dogs.
  3. Assemble the hot dogs: spread a smear of refried beans inside each hot dog bun, then place the hot dog inside the bun. Top with mayo, pico de gallo, pickled jalapenos, diced avocado and diced red onion. Repeat with the remaining hot dogs. Serve immediately.
  4. Once the hot dogs have finished chilling, grill the hot dogs for 8-12 minutes, or until the bacon is crispy but not burnt. Remove the hot dogs from the grill and remove the toothpicks from each hot dog.

Special Tools

  • Toothpicks

Tip

Louisiana Grill Apple Hardwood Pellets give a mild and fruity flavor that is perfect for Sonoran Hot Dogs.

Diet Info

  • Flexible Dieting

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