Grilled Barbecue Bacon Hot Dogs

These barbecue bacon hot dogs topped with crushed pineapple and french fried onions are the perfect summer grilling recipe for backyard barbecues.

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It’s grilling season and for us, that means lots of hot dogs, and although the kids only like theirs with ketchup, I need toppings on mine. Lots of toppings.

If you are looking for a quick and easy grilling recipe, then these barbecue bacon hot dogs using Ball Park’s® new Parks Finest™ hot dogs are perfect. Delicious too.

What you need

• Park’s Finest™ Frankfurters from Ball Park®: Slow Smoked Hickory
• Hot Dog Buns
• Barbecue Sauce
• Bacon
• Crushed Pineapple
• French Fried Onions

Instructions

These require no extra cooking time. Simply grill your bacon with your hot dogs. I even did it all on my little indoor grill instead of firing up the outside grill.

Pop the hot dog into a bun, top with barbecue sauce, bacon, and pineapple and sprinkle french fried onions over the top.

Tip: If you are using a can of crushed pineapple, use a fork to add the topping to your hot dog so you drain a lot of the extra juice and your bun doesn’t get soggy.

Hot dog grilling tips

• Spray it before you lay it: Before laying hot dogs on the grill, be sure to spray the grill with vegetable oil or cooking spray to ensure the food doesn’t stick to the grates as it’s cooked.
• Don’t lose the juice: Use tongs rather than a fork to gently turn franks and handle as little as possible. Do not cut or pierce the hot dogs while they are grilling or those delicious juices may be lost.
• Get the “smoky” flavor: If you prefer your hot dogs to have a smoky taste, keep the grill completely covered while cooking.
• Dress the dog: Have lots of fun toppings ready for your guests to use to top the hot dog – everything from the traditional mustard and ketchup to grilled veggies, chili & cheese or even sour cream. Always “dress the dog,” not the bun.
• Condiments should be applied in the following order: wet condiments like mustard and chili are applied first, followed by chunky condiments like relish, onions, and sauerkraut, followed by shredded cheese, followed by spices, like celery salt or pepper

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