Bacon Chili Cheese Bubblegum BBQ Sauce Dog with French Fry Trick | Pro Home Cooks

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On our trip to Glasgow, Scotland, we were inspired by the Mad Chef himself, Danny McLaren, to create the ultimate Brothers Green hot dog.

1 foot-long kielbasa
3 slices thick-cut bacon
1 baked russet potato, cut into wedges
1 hoagie roll
1 avocado, sliced
Snipped chives

Bubblegum BBQ Sauce:
½ cup ketchup
1 Tbsp. yellow mustard
A few splashes of hot sauce
2 Tbsp. apple cider vinegar
golden mustard
brown sugar
molasses
salt
3 bubblegum balls

Chili Cheese Sauce:
1 can chili
1 dash cayenne pepper
1 tsp. chili powder
½ tsp. smoked paprika
1 tsp. mustard powder
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
½ cup heavy cream
1 cup shredded gouda and/or Monterey jack cheese

Directions:

Dog:
Wrap kielbasa in bacon. Use toothpicks to hold bacon in place if needed. Cook in sauté pan until every side is brown and crispy. Use lower heat; this will take about 10-12 minutes. Be patient!

Bubblegum BBQ Sauce:
This is going to blow your MIND. Combine all ingredients except bubblegum in medium saucepot over medium heat. Once warm, add bubblegum balls and simmer for 10 minutes. Strain BBQ sauce and toss out the bubblegum. Or eat them…whatever you want to do.

Chili Cheese Sauce:
Combine all ingredients except cream and cheese in a medium saucepot and cook down. Add cream, then cheese, and heat until cheese is melted.

Fries:
Fry potato wedges until golden, crispy and delicious. Drain on paper towels and hit with a dash of salt.

Assembly:
Warm up hoagie roll in oven; slice down the center lengthwise but not all the way through.
Add cooked bacon-wrapped kielbasa and top it with fries, chili cheese sauce, bubblegum BBQ sauce, and avocado. Garnish with chives. Delicious!