Fountain Dogs

• 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

1. Set up grill for direct cooking over medium heat.
2. Oil grate when ready to start cooking.
3. 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.
4. Drain well.
5. Wrap each frank in a slice of bacon, securing the ends with toothpicks; set aside.
6. Toss onion slices with olive oil.
7. Grill bacon-wrapped franks and onion slices on hot oiled grill, for 4 to 5 minutes per side (16 to 20 minutes total).
8. Turn onions everytime you turn franks.
9. Serve hot on toasted buns with lots of condiments.
10. INDOOR: Prepare dogs as directed.
11. Preheat broiler.
12. Place dogs on wire rack over foil-lined baking sheet or broiler pan.
13. Place under broiler 4 to 6 inches from heat source and cook 3 to 4 minutes per side or until bacon is crispy.

bacon, hearty beef, white onion, extravirgin olive oil, buns, rings, sweet relish, yellow mustard, ketchup

Taken from www.foodnetwork.com/recipes/sandra-lee/fountain-dogs-recipe.html (may not work)