The LA Street Dog

The LA Street Dog

We did a full battle of the hot dogs with The LA Street Dog and the Chicago Dog.

The LA Street Dog is loud in the best way. Bacon wrapped hot dog, peppers and onions cooked down in all that rendered fat, toasted bun, and the classic sauce combo. It’s not subtle. It’s not trying to be.

We wrapped the dogs in thick cut bacon, threw them on the Blackstone, and let them cook until the bacon was browned and crisped up. While that was going, the onions and bell peppers hit the griddle and softened down in the bacon fat. Jalapeños got a little blistered on the side for some extra heat.

Once everything was ready, it was just a matter of stacking it up and not being shy about it.

It’s messy. It’s rich. And in a head to head with a Chicago Dog, it definitely holds its own.

INGREDIENTS

  • 1 red onion
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 1 red bell pepper
  • 2 whole jalapeño peppers
  • 1 pack hot dogs
  • Smoked thick cut bacon
  • Brioche hot dog buns
  • Ketchup
  • Mustard
  • Mayonnaise
  • Avocado oil or high smoke point oil

INSTRUCTIONS

Vegetables

  1. Cut red onion in half, then slice.
  2. Remove cores from red, yellow, and orange bell peppers and cut into long strips.
  3. Slice jalapeños halfway down the middle.

Meat Prep

  1. Lay bacon strips out lengthwise.
  2. Starting at one end, roll each hot dog in bacon until fully wrapped.

The Cook

  1. Turn on the Blackstone griddle with half of the burners set to medium heat and one burner on low for warming.
  2. Once heated, lightly coat the surface with oil.
  3. Place bacon wrapped hot dogs on the griddle.
  4. Cook evenly on all sides until the bacon is browned.
  5. Move hot dogs to the low heat side or warming rack if applicable.
  6. Place onions and bell peppers on the griddle in the bacon fat.
  7. Season with salt and pepper.
  8. Cook until softened and beginning to turn translucent.
  9. Place jalapeños cut side down on the griddle.
  10. Cook evenly on both sides until softened with a slight char on the skin.
  11. Spread a small amount of mayonnaise on both sides of each hot dog bun.
  12. Toast on the griddle until warm.

Assembly

  1. Spread a line of mayonnaise inside the bun.
  2. Add peppers and onions.
  3. Place bacon wrapped hot dog on top.
  4. Finish with a line of ketchup and a line of mustard.
  5. Serve with a blistered jalapeño on the side.