Bacon Wrapped Sonoran Hot Dog

 
Cook Time

15 min

Difficulty

Easy

Prep Time

15 min

Servings

4

 

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 Pit Boss Wood Pellet Grill.

  1. Start up your Pit Boss. 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. 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.
  4. 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.

Special Tools

  • Toothpicks

Bigger. Hotter. Heavier. Tip

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

Diet Info

  • Flexible Dieting

Delicious, Wood-Fired Flavor

 

taste

simple, all-natural wood flavor

versatility

8-in-1 cooking
features & options

simple

simple as 1, 2, 3.
fill. set. cook!

consistent

create your favorite
dishes with no surprises

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