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Would like to hear how they came out, it sort of sounds like a version of what we here in Chicago call a Francheezie; where the hot dog (pure beef Vienna of course is slit down the center, filled in with American or cheddar cheese and then wrapped back semi-closed with the bacon. Lastly it gets char-grilled and served on a popi bun with yellow mustard & a pickle on the side, real yummy!
Just wanted to tell Ya, the dogs turned out great! used regular pepper coated bacon, bar-s hotdogs. Smoked them at 180 for an hour untill internal temp reached 160 then(Bacon wasn't getting crispy), cranked it up to 225 for 20 minutes. They still didn't get that crispy so I fired them on the grill for 5 mins. I used only 1 oz of hickory. Overall, I gave it a 8 out of 10. Next time I'll heed fairweathersmoker's advice and microwave the bacon first. Thanks for the info!

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