Bacon Dog with Stout Onions


  1. Whisk ketchup, parsley, and tabasco then reserve.
  2. Tightly wrap each hot dog with a slice of bacon starting at one end then finishing at the other. Secure bacon with a toothpick.
  3. Cook bacon wrapped dogs on medium heat portion of grill until bacon is crisp. Remove from grill and remove toothpicks.
  4. Heat butter, onion, garlic, salt, and pepper in a saucepan over medium heat. Cook for 3-4 minutes to caramelize onions.
  5. Pour in beer and simmer to reduce by 3/4.
  6. Spread a portion of tabasco ketchup on warm bun then top with bacon wrapped dog finishing with onions then serve.


  • 4 ea Ridgecrest® angus beef hot dogs, boiled
  • 4 ea Ridgecrest® Bacon, Applewood Slice(s)
  • 8 ea toothpick(s)
  • 4 ea Heritage Ovens® hot dog bun
  • 1 ea Peak Fresh Produce® Onion(s), Yellow, large dice
  • 1 ea Peak Fresh Produce® Jalapeño Pepper(s), small dice
  • 1/2 tsp Roma® minced garlic
  • 2 tbsp Nature's Best Dairy® Butter, Unsalted
  • 1 cup stout
  • 1/8 tsp sea salt
  • 1/8 tsp Magellan® Black Pepper, ground
  • 1/2 cup West Creek® Ketchup
  • 1 tbsp Peak Fresh Produce Parsley, chopped
  • 1 1/2 tbsp Tabasco® Sauce