Fountain Dogs

Ingredients

• 4 slices thick cut bacon (recommended: Oscar Mayer)
• 4 hearty beef franks (recommended: Ball Park)
• 1 white onion, sliced in rings
• 1 tablespoon extra-virgin olive oil
• Hot Dog buns
• Sauerkraut (recommended: Claussen)
• Nacho rings (recommended: Embassa)
• Sweet relish (recommended: Vlasic)
• Yellow mustard
• Ketchup

Directions

Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.

Cook bacon slices in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.

Wrap each frank in a slice of bacon, securing the ends with toothpicks; set aside.

Toss onion slices with olive oil. Grill bacon-wrapped franks and onion slices on hot oiled grill, for 4 to 5 minutes per side (16 to 20 minutes total). Turn onions everytime you turn franks.

Serve hot on toasted buns with lots of condiments.

INDOOR: Prepare dogs as directed. Preheat broiler. Place dogs on wire rack over foil-lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 4 minutes per side or until bacon is crispy.