Bacon Wrapped Dogs

Apr 30, 2025 • Tom Jackson

Ignite your Yoder Smokers YS640s Pellet Grill and create Bacon Wrapped Dogs that turn ordinary hot-dog night into a gourmet cookout. Jalapeño cheddar sausages are swaddled in two layers of crispy bacon, then sizzled on the cast-iron griddle until the fat renders and the edges crackle. While they cook, sweet onions caramelize in roasted-garlic olive oil and a dash of Worcestershire, adding a savory layer that pairs perfectly with the tangy pickle-studded special sauce. A quick steam on the grill softens the buns so every bite stays pillowy, yet sturdy enough to hold the smoky sausage, onions, and a final snowfall of blue-cheese crumbles. From backyard tailgates to weeknight dinners, this Bacon Wrapped Dogs recipe brings bold jalapeño heat, creamy cheese, and irresistible bacon crunch in just about 30 minutes.

Bacon Wrapped Dogs

Chef Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

4

Prep Time

15 minutes

Cook Time

30 minutes

Calories

730

Smoky bacon, spicy jalapeño cheddar sausages, and a zesty dill-pickle mayo sauce make these Bacon Wrapped Dogs the undisputed star of any cookout. Ready fast on the Yoder Smokers YS640s Pellet Grill, they deliver crowd-pleasing flavor in every juicy, bacon-crisp bite.

Ingredients

Directions

Preheat your Yoder Smokers YS640s Pellet Grill to 400ºF, set up for indirect grilling with the Yoder Smokers Cast Iron Griddle install over the fire box.
Place some oil on the griddle and cook the sliced onions with a sprinkle of salt. Toss often with a spatula to soften and lightly brown, then add the Worcestershire and toss to coat. Remove and cover to keep warm.
Wrap each sausage with two slices of bacon, pinned with toothpicks at the ends.
Cook the bacon wrapped sausages on the griddle to crisp the bacon, turning to crisp all sides.
While the sausages cook, combine all ingredients for the special sauce and whisk to combine.
When the hot dogs are almost fully cooked (internal temperature 150ºF), wrap the hotdog buns in damp paper towels, place in a small foil pan, cover with a lid or foil and place on the grill to steam the buns.
Remove the buns when they are softened, just a few minutes of warming.
To build the dogs, spread the buns with the sauce. Add grilled onions to the buns. Place the bacon wrapped dogs over the onions. Top with the crumbled blue cheese.

Recipe Note

Behind the Flavor: Why the U.S. Can’t Get Enough Hot Dogs

When German baker Charles Feltman tucked a pork sausage into a split bun for Coney Island beach-goers in 1871, he created a hand-held meal that would sweep the nation and change boardwalk dining forever.

Fast-forward a century and a half, and the National Hot Dog & Sausage Council estimates Americans devour about 20 billion hot dogs each year—roughly 70 per person—with 95 percent of U.S. households serving them at least once.

Summer is prime frankfurter season: between Memorial Day and Labor Day alone we put away 7 billion links, and on the Fourth of July another 150 million sizzle on grills nationwide.

What keeps the craze alive? Speed, smoke, and an endless canvas for toppings. Our Bacon Wrapped Dogs recipe leans into that versatility—jalapeño-cheddar sausages, crispy bacon, tangy pickle sauce, and a final crumble of blue cheese—ready in minutes on a Yoder Smokers pellet grill.