For the sauce:
- 3 slices hickory smoked bacon
- 1 onion, finely chopped
- 3/4 cup hickory smoke-style barbecue sauce, such as Stub's
- 1/4 cup ketchup
- 3 tablespoons apple cider vinegar
- 1 tablespoon chili powder
- pinch of salt and pepper, to taste
- 3 tablespoons unsalted butter
- 6 hot dogs, your preferred brand, sliced in half lengthwise but leaving the hot dog still intact
- 6 brioche hot dog buns
- 6 slices thick cut, American cheese
- sliced pickled jalapenos and or peppers, for garnish
Prepare the sauce: In a medium size sauce pan over medium- heat render the bacon until crispy, about 5 to 6 minutes. Transfer the bacon to a paper towel lined plate and set aside until ready to use. Remove all but 2 tablespoons of fat from the pan and add the onions and cook, over medium heat, until translucent, about 5 to 6 minutes. Add the barbecue sauce, ketchup, vinegar, and chili powder and cook for about 5 minutes or until sauce thickens slightly. If the sauce gets too thick add a tablespoon or two of water. Taste and season with salt and pepper, as desired.
Crumble the bacon and add it to the pan and stir well. Set the sauce aside until ready to use.
Heat a non-stick griddle or saute pan over medium heat and add the butter. When hot add the hot dogs, in batches if necessary, to the pan and cook for 2 to 3 minutes per side.
Place one slice of cheese inside each hot dog bun, place the cooked hot dogs on top of the cheese and spoon a small amount of the sauce on top of the hot dog. Add a little more butter to the pan. Transfer the hot dogs to the pan, reduce the heat to medium-low. Place a press or another pan on top of the hot dogs and cook for 2 minutes per side until the cheese has melted. Transfer the hot dogs to a platter and serve immediately with the pickles and chips.