I first heard about this recipe in the late 1990s. The recipe looked like this:
take a fatboy hotdog
cut it almost in half lengthwise
like make a slit i mean
and pack cheese in there (any kind, fattier the better)
wrap raw bacon around the hotdog. use as many strips as necessary
to get the hotdog all wrapped up good. never skimp on the bacon!
drop the baconcheesedog into a vat of boiling oil (a deep fryer)
till its nice and crispy
remove it, stick it on a sourdough bun, and smother with chili
and more cheese
and bacon bits if desired
I had to try it (of course), and it was every bit as delicious and terrifying as it sounds. I've made a couple of minor modifications, but I try to stay as true as possible to the original recipe as I found it. I recommend having this about once every 8 years or so. Any more often than that might be hazardous to your health.
- Fatboy Hot Dogs (I used Hebrew National's 1/4 pound beef hot dogs)
- 8 slices bacon (3 slices per hot dog, plus extra for topping)
- 1/2 onion
- 1 can chili
- Cut a slit down the middle of each hot dog. Slice cheese (or use shredded) and stuff the slit full of cheese.
- Wrap each hot dog with bacon, using toothpicks as needed to keep the bacon in place.
- Deep fry the bacon-wrapped cheese-stuffed hot dogs at 375°until the bacon is crispy, then remove to paper towel-lined plate to drain. Let sit for 1-2 minutes, then carefully remove toothpicks.
- Cook extra bacon (~1 slice per hot dog) in a skillet until crispy. Remove from skillet and set aside, leaving grease in skillet.
- Chop onion and fry in the bacon grease until lightly browned.
- Heat chili in small pot until hot.
- Place deep fried bacon-wrapped cheese-stuffed hot dog on bun, then top with chili, onions, bacon, and shredded cheese.
I used extra-sharp cheddar cheese and it was delicious! These are enormous, as you can see in the first picture above. It barely fit in my Fiestaware bowl. As a side note, this recipe was the inspiration for this blog's name.