Ultimate Bacon-Wrapped, Cheese-Stuffed Hotdog

We may have all had the opportunity to have a hotdog. Maybe it was at the hockey game or at the ballpark. Maybe it is simply a flashback to being in university and you could get a package of dogs and buns and feed yourself for a few days for under $5. Okay, so that’s dating my hotdog early days….

Time for a Hotdog Upgrade?

BBQ Brian paid tribute to Chef Ted Reader with an upgraded hotdog recipe that any griller or backyard smoker could do as their party favorite. Chef Ted shared the idea of using the grocery store bought cheese sticks, yes, the ones you put in your kids lunch box (like there’s lunch boxes anymore). He put the stick of cheese inside his “sausage” wrapped hotdog. Brian loved this idea!

When recipes were being crafted for BBQ Brian’s cookbook in 2014 he took this idea and made his version of this Ultimate Bacon-Wrapped, Cheese-Stuffed Hotdog. Sure, it has cheese. It has ground meat with seasonings thus the meaty part of the hotdog but there was one more addition. It all got wrapped with bacon. Sheesh, this is going to be one ultimate hotdog!

Hotdog Variations

There are two components to the ultimate hotdog that can be considered “playgrounds” for your creativity.

Cheese – BBQ Brian likes using Monterrey Jack, Gouda or Jarlsberg cheese inside his versions of the ultimate hotdog. Knowing that though, mozzarella or aged cheddar work well too. But think about it for a moment – imagine herbs and spices blended into a creamy brie or gorgonzola then rolled like a compound butter and then placed inside your hotdog. Imagine the possibilities!

Ground Meat – the Hotdog Part – Like many dishes and recipes at House of Q, ground pork is preferred over other ground meats. It might be because of the popularity of pork in the BBQ world but it’s mostly because it has great flavour, is diverse in how you can use it and well, the people at House of Q just like it! But for YOUR ultimate hotdog, maybe it will have some of you ground elk or moose you have in the freezer. Or just ground beef. Maybe with a little minced bacon mixed in it. We think you can see the possibilities… be creative as to what mat you use for you hotdog.

Seasoning – Just like the cheese and different meats you can use, what spices and seasonings you put mixed into the meat or inside the hotdog or outside the hotdog there are different options. Think through how the different flavours compliment you creation. If you use a sweeter seasoning like House of Q Competition Rib Rub you may want to make sure you have a cheese that is creamy instead of tart. If you are making a spicy hotdog, then a tart cheese might work best. This all said, maybe your hotdog has different layers of seasonings that are all different like a spicy center and a sweet outside. We know you have ideas on what you want to do!

House of Q Seasonings for YOUR Ultimate Hotdog

The recipe is ready for you to create and it is right below this section. This version is from BBQ Brian’s cookbook Grilling With House of Q. In fact, it was the recipe on the cover of the book. Below the recipe though is a video where BBQ Brian shows an easy version which is slightly different from this printed recipe. If you read all the options above, you already know there’s lots of ways to make this dish. We hope you find the perfect version for you!

Ultimate Bacon-Wrapped, Cheese-Stuffed Hotdog 1

Ultimate Bacon-Wrapped, Cheese-Stuffed Hotdog

Print Recipe
Course Main Course
Cuisine Grill, Smoker
HoQ Product Apple Butter BBQ Sauce, Competition Beef Rub, Competition Rib Rub, Five Star Competition BBQ Sauce, House Rub, Slow Smoke Gold BBQ Sauce, Sugar & Spice BBQ Sauce
Prep Time 30 minutes
Cook Time 1 hour
Servings 6
Author House of Q


  • 2 lbs ground pork alternate could be chicken or turkey
  • 2 Tbsp House of Q House Rub
  • 6 to 8 storebought cheese sticks or cut your own from a block of mozzarella, Jarlsberg, Monterey Jack or cheddar cheese, each 1/2-inch × 1/2-inch × 4 to 6 inches
  • 1 lb bacon cut in thin slices (optional)
  • 1/4 cup House of Q Backyard Classic BBQ Sauce
  • 2 baguettes sliced lengthwise


  • In a large bowl, mix together the ground meat and rub (or seasoning) until well combined. Divide the meat into 6 or 8 equal balls. Place 1 ball on a cutting board and cover it with a layer of plastic wrap. Using a rolling pin, press the meat into a thin rectangle—the thinner the better. Remove the plastic wrap and set a cheese stick in the centre of the meat, and then roll up the ground meat around it, folding in the edges to seal in the cheese.
  • If you choose, wrap a slice of bacon around each hot dog, arranging it in a spiral pattern from one end to the other. (Depending on the size of your hot dogs, you may need more than 1 slice of bacon to wrap each one.) Roll, fill and wrap the remaining dogs, and then arrange them on a plate, cover and refrigerate for 1 hour.
  • Prepare your grill for indirect cooking on medium heat. Place a sheet of aluminum foil under the cool side to catch the bacon drippings. Arrange the hot dogs on the cool side of the grill, close the lid and cook for 20 to 60 minutes, glazing them with the BBQ sauce when the internal temperature of the meat reaches 145°F. When it has reached 165°F, transfer them to a plate.
  • Cut the baguettes to the same length as the dogs. Smear your favourite condiments on the bread, add a cooked cheese dog and dig in!


As published in Grilling With House of Q by BBQ Brian Misko
Copyright Figure 1 Publishing. All rights reserved.

In the video BBQ Brian creates Apple Butter Onions. This is a perfect side dish or topping for many BBQ dishes. Check it out!

Shopping List for the Ultimate Hotdog

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