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!
Oh my wow! There is so much perfection right there! 😲✔️👍😎 . Video shot by the insanely talented @carlaocarvalho77 …… https://t.co/uKHWyunSxp - 5 months ago
Scott Thomas

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