LA Street Dog Recipe! | These Hot Dogs Are Amazing! | Wildfire Griddle

Today on Blissey BBQ I'm going to be cooking up bacon-wrapped LA dogs, also known as danger dogs, on the wildfire griddle. Let's get going. So carts serving up bacon-wrapped hot dogs have been a part of the landscape in Los Angeles for decades now and if you get out on Hollywood Boulevard, I mean they're everywhere. I mean shoulder-to-shoulder serving up these bacon-wrapped hot dogs. There are a lot of theories on how they came about, you know, how they were first introduced, and my personal belief is that it was in 1943 a couple American entrepreneurs set up a hot dog cart at a bull ring in Mexico City. 1956 is when the first bacon-wrapped dog was seen basically. It was a local cart, you know, that was serving up these dogs and from there I think it just sort of spread out to, you know, Sonora, very famous for the bacon-wrapped dogs, Tijuana down here, very famous for their hot dogs, and I think both Sonora and Baja California, they put their own little twist on them. Now they're here. They've been in Southern California, especially LA, for like I said decades and I went to a pretty big rock festival up in Sacramento last year and sure enough they're there now up in Northern Cal too. So let's get started. I'm going to show you how to wrap the hot dog first with bacon and it's pretty straightforward. So basically I'm going to start at the top here and we want to just make sure that we're overlapping the bacon as we go down. You want to use a thin strip of bacon. You don't want to use the thick cut and kind of stretch it and pull it tight as you're going. You can put a toothpick in there to hold it if you want, but I think the easiest way and the best way is to just, when you put it down on the grill, put it down flat side first, you know, where the wrap ends and it'll sear tight so it won't come undone when you're cooking. As far as the hot dogs here, I'm using Bar-S. They're not using expensive fancy hot dogs there, but I'll tell you what, when you're like I said on Hollywood Boulevard, if you're walking the streets, just the smell is almost overwhelming. The hot dogs and the bacon both cooking at the same time along with all the vegetables and everything. And that's what makes these dogs special are the how it's dressed at the end. And we're going to go ahead and hit the grill right now. As I said, I'm using that wildfire griddle today. This side's on medium high and this side's on medium low. Lay down a little oil. I'm using avocado oil. Now if you're Spanish onions, purple onions, red, green, and orange bell peppers. I'm going to go ahead and add a couple jalapenos and yellow peppers. Get them nice and broken down, softened up, some good color on them. Now on the other burner here, again, this is on medium low and we're putting it to where that flat side of the wrap on the bacon is down. We want to make sure we get that bacon cooked and the hot dog cooked. If we had it on a higher heat, then we're going to burn the bacon. Just taking our time with the hot dogs there. You'll see these ladies on the streets cooking. It's mostly ladies just going very slow with that temperature, very low. A little adobo seasoning. Veggies are looking good. I have this on low now. Let's take these off. All right, sit this down. Give the buns a little bit of a steam bath here. going to get it if you go down to Baja Mexico to TJ or Streets of LA. This is how it's going to be. Mayo, little mustard, ketchup. How are you doing Chicago? Peppers are basically on the side. So they're going to ask you about, you know, whether you want the veg on there or not. So this one is just going to be with the vegetables. This one will be with the works. It's going to have the vegetables. Then pico de gallo with avocado. This one here will be just with pico de gallo. This will be just how it is. All right, let's give these a try. It's going to be messy. These look exactly like how they'd look if you got one in LA. Look at that. Mayo on a dog, by the way, is really good. That bacon, everything's warm. You know, that bun is nice and soft and warm. Getting all that warm, the kind of caramely sweet vegetables in there. That bite from the bacon, you know, that nice porky snap. There's the works. I just love contrasts. The other one is really good. This one, you know, it was very similar. However, along with everything that was warm in that first hot dog, I'm getting that cool pico de gallo and that avocado on there. And, you know, there's some heat in the pico de gallo, little pieces of minced jalapeno. And here's the one with just the pico de gallo. It's good. It's really good. It's still very different from the traditional American hot dog. A lot easier to manage than the other dogs. And, again, you're not getting all that warm vegetable in here, but this is good. Then, of course, the old plain dog. Not really plain, but you know what I'm saying. It's really good. I like the other three better. In my opinion, I like the works dog, the one with the pico de gallo and the vegetables better than the one with just the vegetables. And my second favorite is actually the hot dog with just the pico de gallo and avocado. Needs that avocado on there. But, wow, this is good. I actually had a suggestion to do like a comparison between the LA dogs and the Sonoran dogs. I will have a Sonora video coming up very soon. So, we'll get that comparison. And the Sonoran dogs, they're cool. I mean, they're using the like the baleo rolls and everything. So, I didn't tell you guys why they call them danger dogs, although I think you can probably guess. So, there's also dirty dogs. There's another name they use that YouTube wouldn't like. I'll put it up here. But basically, for years, ever since these carts hit the streets, they weren't legal, meaning they're not, you know, licensed. They're not inspected or anything like that. They're just out there kind of rogue. And it's turned into just sort of like, yeah, they're there. They're part of the scene now. So, they just leave them alone. But one thing is, you know, the turnaround. They're selling so many hot dogs. I would hope that the chances of getting a spoiled hot dog are pretty slim because they're really, you see lines of people buying these hot dogs. But they're good. You can make them yourself and you don't have to worry about the danger of the danger dog. Anyway, thank you guys for stopping by. If you're not subscribed, please consider hitting that sub button, ringing the notification bell. Thumb it up if you like it. And I hope you did. See you on the next video. Keep those suggestions coming in, by the way. Cheers.