Chef notes
When entertaining, I'm a big fan of setting up topping bars so that guests can help themselves. In the summer, nothing is more fun or festive than a hot dog bar … except maybe grilling those toppings in foil, making clean-up a breeze!
Technique tip: To properly wrap the foil, place ingredients in the center and bring the short ends together, folding to seal, then folding in the sides to seal. Make sure to leave some room to steam!
Ingredients
- 8 beef hot dogs
- 8 hot dog buns
- 1 bottle beer of choice
- 1 large white onion, cut in half and then sliced
- 1 red pepper, sliced into strips
- 1 green pepper, sliced into strips
- 8 strips bacon, chopped
- 1 pound sliced mushrooms
- 2 cloves garlic, minced
- Extra virgin olive oil
- Salt and freshly ground black pepper
- Grated cheddar, avocado, jalapenos, ketchup and mustard, for serving
Preparation
1.Cut small slits in each hot dog at an angle, about 1/2 inch deep. Place hot dogs in a large cup add beer. Let marinate for at least 30 minutes or more.
2.To prepare foil packets, take two large pieces of heavy-duty aluminum foil. In one, place the onions and peppers. In the other, place the mushrooms, bacon and garlic. Drizzle olive oil over both and season with salt and pepper. Fold the short ends together, folding to seal, then fold in the sides to seal. Make sure to leave some room to steam.
3.Preheat grill to medium-high heat.
4.Place hot dogs and foil packets on grill. Grill hot dogs 5-10 minutes, until nicely charred and slits open up. Cook foil packets for around 20 minutes total, moving to center of grill once hot dogs are done and turning heat to high.
5.Assemble hot dogs with buns and desired toppings.
