I know what you’re won­der­ing. Exotic Hot Dogs? Is there such a thing? Fes­tive franks? Fan­tas­tic frank­furters? But hot dogs are just what we throw on the grill because picky kids won’t eat any­thing but hot dogs and chick­en ten­ders. What hap­pened to the hot dog? Why is it the after­thought of the grill when it ruled the grill for gen­er­a­tions? I don’t get it. I LOVE a good hot dog. I love, Love, LOVE one! So I’m tak­ing a cue from the 70th anniver­sary of Reynolds Wrap and a vin­tage recipe from an ad they released back in 1965 and I’m going to dress up some hot dogs and make fes­tive franks. First, the old school ad:

I’m not exact­ly sure what “Flex­i­ble Strength” is, but I’m guess­ing some ad exec from more than 50 years ago thought it was bril­liant!

Now on to our own exotic hot dogs. I’m actu­al­ly going to do three recipes here. Feel free to do one, two or all three. May­be set up a top­pings bar with a vari­ety of buns and let your guests mix and match?

Exotic Hot Dogs #1 Ingredients:

Quar­ter pound beef hot dogs
Orange pep­per, sliced thin
Red onion, rough chopped
Blue cheese crum­bles
Brioche buns

I’m not list­ing any amounts here because all we need is how­ev­er many hot dogs we plan to serve (and accom­pa­ny­ing buns), plus enough top­pings to cov­er that many dogs.

Slice the hot dog length­wise about halfway down, mak­ing sure not to slice all the way through. We want to leave a wedge in the frank to allow for cheese and oth­er ingre­di­ents:

Set the sliced dog set on a bed of Reynolds Wrap Non-Stick Foil (we’re deal­ing with cheese after all):

Then slice some pep­pers as thick or as thin as you like:

Chop the red onion and stuff the dog with blue cheese crum­bles, pep­pers and onion. Here it is in the mid­dle with a tease as to what the oth­er two are:

Exotic Hot Dog #2 Ingredients:

Quar­ter pound beef hot dogs
Cooked maple bacon
Pineap­ple sal­sa
Hawai­ian buns

For this one, make the same slice down the mid­dle of the dog and stuff with a cou­ple slices of bacon and put in the foil nest. We’ll add the sal­sa at the end.

Exotic Hot Dog #3 Ingredients:

Quar­ter pound beef hot dogs
Cheese sticks
Cooked pulled pork
BBQ Sauce
Cole slaw
Hawai­ian buns

This time slice the hot dog the same as the oth­er two dogs, but also slice the cheese sticks in half length­wise and stuff the gap of the hot dog with half a cheese stick:

Top with pulled pork and place in a foil nest with the oth­er two exotic hot dogs:

Now cov­er the tops of the dogs with anoth­er sheet of foil and toss them on a 300 degree grill:

Why cov­er with the foil? To keep the mois­ture and fla­vor inside the pouch. And because we’re pay­ing trib­ute to that recipe from 1965. It will also allow the dogs and oth­er ingre­di­ents to cook faster. The­se should be done in about 30–45 min­utes:

Now time to dress them up real nice!

Exotic hot dog #1 goes on a brioche bun and is done:

Exotic hot dog #2 goes on a Hawai­ian bun and gets a dose of the pineap­ple sal­sa:

And final­ly exotic hot dog #3 gets a driz­zle of BBQ sauce, a scoop of cole slaw and a pret­zel bun:

And here we have all three exotic hot dogs togeth­er:

I have to say, there is noth­ing more fun than set­ting up an ingre­di­ents bar let­ting your guests design their own meal that you cook for them. I do this all the time with grilled piz­zas and a burg­er bar is easy to do. Why not throw out some beefy dogs, some non­tra­di­tion­al top­ping (along with the typ­i­cal) and a vari­ety of hot dog buns the next time you’re hav­ing a crowd over and let your guests decide what ingre­di­ents they want. This is par­tic­u­lar­ly great for kids who are told all the time to stay away from the hot grill. It’s a way to include them in the grilling process with­out risk­ing a trip to the ER.

If you have any ques­tions or com­ments, feel free to leave them below or send me an email.

Reynolds Wrap com­pen­sat­ed me for this post.

Exotic Hot Dogs
Author: 
Recipe type: Entree
Cuisine: Bar­be­cue
Prep time: 
Cook time: 
Total time: 
 
Tak­ing the hum­drum hot dog and turn­ing them into fan­tas­tic franks. Exotic dogs dressed up with such things as pulled pork, bacon, and blue cheese
Ingre­di­ents
Exotic Hot Dogs #1 Ingre­di­ents:
  • Quar­ter pound beef hot dogs
  • Orange pep­per, sliced thin
  • Red onion, rough chopped
  • Blue cheese crum­bles
  • Brioche buns
Exotic Hot Dog #2 Ingre­di­ents:
  • Quar­ter pound beef hot dogs
  • Cooked maple bacon
  • Pineap­ple sal­sa
  • Hawai­ian buns
Exotic Hot Dog #3 Ingre­di­ents:
  • Quar­ter pound beef hot dogs
  • Cheese sticks
  • Cooked pulled pork
  • BBQ Sauce
  • Cole slaw
  • Hawai­ian buns
Instruc­tions
Exotic Hot Dogs #1
  1. Slice the hot dogs length­wise about halfway down
  2. Slice the pep­pers and chop the onions
  3. Place the sliced dogs in a bed of Reynolds Wrap Non-Stick Foil and stuff with blue cheese crum­bles, pep­pers and onions
  4. Cov­er with foil to form a pouch to seal in the fla­vor and juices
  5. Place on a 300 degree grill for 45 min­utes
  6. Remove the exotic hot dogs from the grill and the foil, place on a brioche bun and serve
Exotic Hot Dogs #2
  1. Slice the hot dogs length­wise about halfway down
  2. Stuff each dog with two slices of bacon and place in an alu­minum foil nest and then cov­er with anoth­er sheet of foil
  3. Place on a 300 degree grill for 45 min­utes
  4. Remove the exotic hot dogs from the grill and the foil, place on a Hawai­ian bun and top with the pineap­ple sal­sa and serve
Exotic Hot Dogs #3
  1. Slice the hot dogs length­wise about halfway down
  2. Slice the cheese sticks length­wise and put half a cheese stick in each hot dog
  3. Place the dogs in foil nests and top with the pulled pork
  4. Cov­er with anoth­er sheet of foil and place on a 300 degree grill for 45 min­utes
  5. Remove the exotic hot dogs from the grill and the foil, set them on pret­zel buns and driz­zle with BBQ sauce before pil­ing on the cole slaw and serv­ing
 
Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
Pulled pork skills on point! . Video cour­tesy of @bbq_bboy : Pulling Pork Like A Boss 🐷 . You ready to take your I…… https://t.co/3QuPwwo0ZD — 7 hours ago
Scott Thomas

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