Texas Hot Dogs
Texas hot dogs vary by region. Some are topped with chili, while others swear by the bacon-American cheese combo. There’s also the classic Texas hot, which focuses more on the cooking method than toppings. This recipe takes elements from different styles, and the result is AMAZING. They’re smoky, beefy, hearty, and easy to make!
- 8 beef hot dog franks
- 8 ounces bacon chopped
- 12 ounces ground beef lean
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- 1 yellow onion chopped
- 1 jalapeno minced
- 2 garlic cloves minced
- 8 tomato sauce ounces
- 8 hot dog buns
- Mustard for serving
- Ketchup for serving
- Pickles for serving
- Preheat your Z-Grills (preferably with branded wood pellets) or other wood pellet grill to 225 degrees Fahrenheit.
- Transfer the wieners to the grates, close the lid, and smoke for 1 hour.
- Meanwhile, add the bacon to a large skillet over medium heat and cook until golden and crisp.
- Transfer to paper towels to drain excess oil, then set aside.
- Add the beef to the skillet with the bacon drippings. Cook as you break the meat apart with a wooden spoon until brown.
- Stir in the tomato sauce, bring to a simmer, reduce the heat to low, and simmer for 15 minutes. Add the bacon during the final 5 minutes.
- Add a smoked hot dog to each bun, and top with sauce.
- Finish with ketchup, mustard, and/or pickles if desired.
- Plate the Texas hot dogs and serve.
This is an excellent recipe for lean ground beef because the bacon adds enough fat. 90-95% lean is ideal for this recipe.
Serving: 224g | Calories: 530kcal | Carbohydrates: 31g | Protein: 25g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 70mg | Sodium: 1530mg | Potassium: 470mg | Fiber: 4g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 8mg | Calcium: 130mg | Iron: 3.5mg