My ex-father-in law introduced me to these many years ago, so now I am sharing, I could not believe that this was not already posted. Pardise on a bun!
1/2 lb bacon, use the regular length kind, not the 12 oz size
condiments, of your choice
hot dog bun
Steps:
Slit each hotdog almost in half lengthwise, leaving it in still one piece but opened up like a book.
Use about 1 rounded teaspoon of crushed pineapple in each hotdog. Close the hotdog, surrounding the pineapple and wrap with a piece of bacon. Secure both ends with a pointed end toothpick and grill until bacon is semi-crisp.
I think that the buns are optional, particularly if you are doing the low carb thing, but they do make it easier to eat and hold all the other goodies like pickle relish, mustard and salsa.
Of late, I have been partially cooking the bacon ahead of time and then wrapping it around the filled hotdog. If you do it that way, you can always place the filled tubes of joy in a covered baking dish and put them in the over @ 350 degrees for 15-20 minutes.
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In a medium bowl, combine the pineapple, red onion, jalapeno, lime juice and cilantro. Mix well. Refrigerate until serving time.
Wrap each hot dog in a slice of bacon, overlapping slightly. Secure the loose end with a toothpick. Grill, turning occasionally, until the bacon is crisp and the hot dog is heated through.
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