Well I don't know if I will get a chance to actually participate in this challenge, but if I did I would do this version of the Triple Bypass Dog. You could stick a popsicle stick in it and dip it in batter and deep fry it for a Triple Bypass Corn Dog.
"Found this recipe on another forum - called Triple Bypass Dogs.
Triple By Pass
Yield 6 servings
Ingredients
1 1/2 pounds ground beef
1 egg, beaten
1/2 cup chopped onion
salt and pepper to taste
1 tablespoon red pepper flakes, or to taste
6 hot dogs
1 pound sliced bacon
toothpicks
2 cups barbecue sauce, your choice
6 hoagie rolls, split lengthwise
Directions
1.Preheat an outdoor grill for medium heat. Pour barbeque sauce into a square
baking dish, and set aside.
2.In a medium bowl, stir together the ground beef, egg, onion, salt, pepper, and
red pepper flakes using your hands. Pack enough meat around each hot dog to
completely cover it, but not too thick. Wrap 2 slices of bacon around each beef
covered hot dog, and secure with toothpicks.
3.Lightly oil the grilling surface, and place the bacon-wrapped hamburger
covered hot dogs on the grill. Cook for about 10 minutes, turning occasionally -
but carefully, until the beef is cooked through and bacon is nicely browned.
Remove from the grill, and roll in the dish of barbeque sauce to coat. Remove
toothpicks, and serve on hoagie rolls.
I had about a pound of ground chuck (80/20) meat and a package of Hebrew National beef weiners so I make up 5 of these and put them in TBE on 2 racks. I cooked them for about 30 minutes which was too long but I was going for extra dark and crispy on the bacon. I didn't need toothpicks since I wasn't having to turn them. Next time I will spritz them with oil before cooking and cook them a little less time. I didn't serve them on rolls, just on a plate with a little BBQ sauce on top and souped up canned baked beans on the side. Pretty darned good."
