Ingredients:

  • 6 large all-beef hot dogs
  • 4 oz sharp cheddar cheese, shredded or cubed
  • 12 slices thin-cut bacon
  • 1/2 cup sweet & smoky BBQ sauce
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon packed brown sugar

Instructions:

  1. Prepare the cheese. If using a block, grate it finely. If using string cheese sticks, cut them into thirds lengthwise.
  2. Prep the hot dogs: Pat them completely dry with paper towels. Carefully slice a pocket lengthwise down the centre of each hot dog, ensuring you do not cut all the way through the bottom.
  3. Stuff the cheese firmly into the pocket of each hot dog.
  4. Wrap the bacon: Take two slices of bacon per hot dog. Wrap one slice horizontally and the second vertically to create a tight cross-hatch pattern, securing the cheese. Tuck the bacon ends underneath.
  5. Optional chilling: Place the wrapped dogs on a plate, cover, and chill in the refrigerator for 15 minutes to help the bacon set its shape.
  6. Prepare the glaze: In a small saucepan, combine the BBQ sauce, cider vinegar, and brown sugar. Heat gently until smooth and slightly runny. Keep warm.
  7. Cook the dogs using the oven method (400°F/200°C on parchment-lined sheet) for 15 minutes, OR using the grill method (medium-low, indirect heat), rotating frequently for 15–20 minutes until bacon is mostly crisp.
  8. Glaze and Finish: During the last 5 minutes of cooking, brush the dogs liberally with the BBQ glaze. Flip and brush the other side. Continue cooking until the bacon is sticky, caramelised, and the internal temperature reaches 160°F (71°C).
  9. Remove from heat, let rest for 2 minutes, and serve immediately, ideally in soft brioche buns.