Danger Dogs

     The idea of wrapping a slice of bacon around a hot dog has been around for a long time but the newly titled, 'Danger Dogs' have become the unofficial official hot dog and street food of Los Angeles.  They have their roots in Tijuana where they were originally wrapped in bacon and deep fried.  Undoubtedly, consuming these somewhat questionable hot dogs from street vendors did pose a certain element of danger.  Since I first read about the rage on the West Coast I have been dying to try them in my dutch oven.  What better camping food and let's face it, everything tastes better when it is wrapped in bacon.  I cooked them in my 12 inch dutch oven over a generous amount of blazing hot coals, don't let the briquettes sit too long after you light them, you need them really hot to crisp the bacon.  I did put a dozen or so coals on the lid and kept my dutch oven covered while the dogs were browning, you don't really have to but I think it helps the food cook faster.  The traditional toppings are sauteed peppers, onions, charred jalapeno peppers, mustard, ketchup and mayonnaise.  Some aficionados also add chili sauce, salsa, sliced pickled jalapenos and even guacamole.  Just be sure to use a good quality all beef hot dog with enough girth to stand up to the high heat and longer cooking time.  These dogs are literally the bomb, I wish I could eat one every day.

Danger Dogs
2-4 all beef hot dogs
Slice of regular cut bacon for each hot dog
1-2 large onions, peeled and sliced
1-2 red bell peppers, seeded and sliced
1 whole jalapeno pepper for each hot dog
2 Tblsp vegetable OR olive oil
Hot dog rolls
Mustard, mayonnaise and ketchup for garnish

     Completely wrap each hot dog in a slice of bacon.
     Pour olive or vegetable oil in 12 inch or larger dutch oven.
     Place sliced peppers, jalapenos and onions on one side of the oven, the wrapped hot dogs on the other.
     Place dutch oven over a full spread of freshly ignited coals.
     Cover with 10-12 coals on the lid and cook, stirring vegetables and turning hot dogs every 5-10 minutes.
     Cook until vegetables are softened and bacon is crisp on all sides.
     Place hot dogs in rolls and cover with onions and peppers.
     Serve with ketchup, mayonnaise, mustard and a blackened jalapeno pepper on top.

Wrap the hot dogs snugly in bacon

Saute over high heat, stirring and rotating hot dogs every 5-10 minutes

Cook until bacon is completely crisp and cooked on all sides

Hot dog Nirvana