Make Bacon Wrapped Hot Dogs

What's better than hot dogs? Hot dogs wrapped in bacon!

Ingredients

Lay out a slice of bacon on a silicon or wooden cutting board.
Place the hot dog on the bacon at one end. Roll the bacon and hot dog around and around until the bacon covers the whole hot dog. Set aside.
Repeat with the remaining hot dogs. You might need to use toothpicks to hold the bacon in place––judge this as you roll.
Heat the heavy-based skillet over low heat. Add the butter or oil (use sparingly, as the bacon will make more fat as it cooks). Be mindful of spattering grease.
Add the bacon-wrapped hot dogs. Sprinkle with a little brown sugar, if desired.
Fry. Turn over midway, when the bottom side has browned and the bacon has begun to get crisp. Fry until the bacon looks cooked. Note: You might need to drain some of the grease from the skillet at this point.
Remove skillet from the heat. Carefully lift out the cooked hot dogs with tongs or a spatula. Place on paper towelling to drain excess grease.
Serve with coleslaw, cheese, mustard, relish or whatever other condiments you enjoy with hotdogs.

Thick-cut smoked bacon is especially delicious, but may require more cooking time.
One variation is to slit the hot dogs and stuff the inside with shredded cheese before wrapping in bacon. Medium or sharp cheddar is excellent; those with more exotic tastes might want to try smoked gouda or havarti with caraway. Note: Cheese-stuffed dogs are very messy to fry in a skillet.
Try microwaving the bacon until cooked but not crispy. Then wrap hot dog. Secure bacon with toothpicks. The grill em'. very tasty.
For a slightly less fatty version, wrap the hotdogs in bacon (as above), secure ends of bacon with toothpicks and broil in the oven on a broiling rack. Turn the dogs when the top side is broiled to your liking and cook other side. Take care not to let the bacon burn. When fully cooked, drain on paper towels, remove toothpicks and serve.