Serves 8
110 min
Bacon Wrapped Chili Dogs
Recipe GLPR91c8bd72233b9c
Smoky grilled beef hot dogs wrapped in bacon and slow-cooked over applewood smoke until the bacon is crispy and the dogs are heated through. Topped with paleo chili for a hearty, gluten-free appetizer that's bursting with smoky flavor.
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Ingredients
1 handful Applewood chips, for smoking
8 Grass-fed, uncured beef hot dogs
8 Bacon strips
1 cup Paleo chili
Directions
Soak the applewood chips in cold water for 1 hour until fully saturated. Drain the chips and pat them dry with paper towels. Place the dry chips into a smoker box.
Position the smoker box directly on your grill grates and preheat the grill to high heat. Let it run for a few minutes until smoke begins to pour from the box.
While the grill is preheating, wrap each beef hot dog tightly with one strip of bacon, securing both ends with toothpicks to prevent the bacon from unwrapping during cooking.
Pour the paleo chili into a small cast-iron pot suitable for grilling. This will allow the chili to absorb the smoky flavor from the applewood chips.
Once the smoker box is actively producing smoke, reduce the grill temperature to low. Carefully place the bacon-wrapped hot dogs and the cast-iron pot of chili on the grill.
Cook for 30–40 minutes, turning the hot dogs every 10 minutes to ensure even cooking on all sides. The hot dogs are ready when the bacon is crispy and the internal temperature of each hot dog reaches 165°F (measured at the thickest part).
Remove the hot dogs and chili from the grill. Spoon the warm, smoky chili over each bacon-wrapped hot dog and serve immediately.
