Texas Tommy

Look, nobody’s pretending this is health food. This is a hot dog stuffed with cheese, wrapped in bacon, and dropped into a deep fryer. And it’s glorious.

Split the dog down the center, tuck a slice of American cheese inside, then spiral-wrap the whole thing in bacon and pin it with a toothpick. Into the hot oil it goes. When it sinks, leave it alone. When it floats back up, it’s done. The bacon is crispy, the cheese is molten, and the dog has a golden, crackling shell.

Nestled into a soft roll with your favorite toppings, this is the kind of food that makes state fairs and tailgates legendary.

Kitchen Tips

• Secure the bacon tightly with toothpicks. Loose bacon unravels in the fryer and you end up with a mess instead of a meal. Pin both ends and the middle if needed.
• Make sure the oil is hot enough before you drop it in. If the oil isn’t up to temperature, the bacon absorbs grease instead of crisping. You’ll know it’s ready when a small bread cube sizzles immediately.
• Let it drain on a wire rack, not paper towels. A rack lets air circulate underneath so the bottom stays crispy. Paper towels trap steam and make things soggy.