Andrew Zimmern's Bacon "Dog" With Jalapeño Jelly And Slaw Recipe

Here's the craziest "hot dog" ever, made of pure bacon spiced with jalapeño jelly and topped with crisp, sweet and sour slaw. This mouthful of joy could only come from the creative mind of the world's best traveled chef, Andrew Zimmern. I'm serving it at my Super Bowl party but it's perfect any time you want to wow the crowd at your next BBQ and grilling cookout.

Surely you have seen Andrew on TV. He has won four James Beard Awards for his TV work. He is the "creator, executive producer, and host" of the Travel Channel series Bizarre Foods with Andrew Zimmern, Bizarre Foods America, Andrew Zimmern's Bizarre World, and Bizarre Foods: Delicious Destinations. He is also the author of the book Andrew Zimmern's Field Guide to Exceptionally Weird, Wild, and Wonderful Foods.

Andrew Zimmern's Book

Andrew has traveled to more than 170 countries and is one of the most thoughtful commentators on food I know. Through the James Beard Foundation he funds Andrew Zimmern's Second Chances Scholarship, which offers a student faced with extreme challenges a second chance to overcome these hardships and follow a culinary path. Based in Minnesota, he is also a chef and created Andrew Zimmern's Canteen at Target Field and at U.S. Bank Stadium in Minneapolis, MN, and at Kauffman Stadium in Kansas City, MO. This recipe is a huge hit at his two stadium canteens. It calls for slab bacon, which you can buy. Or you can make my recipe for slab bacon. If you wish, you can make this from uncured pork belly, but bacon is better. 

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Bacon Dog Sandwich with Jalapeno Jelly and Slaw

Try this unique and feisty twist on the traditional dog. Guaranteed to impress.

Course. Lunch. Dinner. Entree. Sandwich.

Cuisine. American.

Makes. 6 servings

Takes. About 1 hour prep (less if you can multitask) and 10 minutes cooking

Ingredients for the "Dog"

1 (42 ounce) slab of bacon or pork belly, uncut

6 hot dog buns


Ingredients for Jalapeño Jelly

3 ounces green jalapeño peppers (about 3 medium peppers)

1 ounce green serrano pepper (about 1 medium pepper)

1/2 cup apple cider vinegar

1 1/2 cups sugar

1 tablespoon pectin powder

Ingredients for Zimmern's Slaw

1 pound shredded cabbage

3/4 cup peeled and grated carrot 

2 tablespoons minced fresh parsley

3/4 cup apple cider vinegar

6 tablespoons safflower oil

2 tablespoons sugar

2 tablespoons pure maple syrup

2 teaspoons toasted and ground fennel seeds

1 tablespoon Morton's Kosher Salt

1 teaspoon dry mustard powder

1/2 teaspoon celery seed


1) First, make the Jalapeno Jelly. Cut the stems and seeds from the peppers, and chop them into quarters. Dump them and half the cider vinegar into a blender and puree it. Add the puree, the remaining vinegar, and the sugar to a saucepan and boil for about 5 minutes, stirring often to dissolve the sugar. Whisk in the pectin until it is dissolved. Take it off the heat and skim off any foam, let it cool for about 30 minutes, and then refrigerate. When it is thick, it is ready to use.

2) In a big serving bowl, mix the cabbage, carrots, and parsley and put it in the fridge. Make the dressing by combining everything else in a saucepan over medium heat. Stir until the sugar and salt dissolve. Remove from the heat, cool for about 30 minutes, and refrigerate. When the dressing is chilled, take the slaw out of the fridge and pour off any liquid. Pour about 1/2 cup over the slaw, more if you wish.

3) Butter and toast the buns. Cut the slab into strips about the size of a large hot dog, about 7 ounces each. Sear it in hot pan or on a hot direct-heat grill until it browns and sizzles. Spread the jelly on the buns, add the dog, top with slaw, and serve.

"Please be a traveler, not a tourist. Try new things, meet new people, and look beyond what's right in front of you. Those are the keys to understanding this amazing world we live in."Andrew Zimmern

Meathead Goldwyn

Meathead is the founder and publisher of, and is also known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of "Meathead, The Science of Great Barbecue and Grilling", a New York Times Best Seller and named one of the "100 Best Cookbooks of All Time" by Southern Living.

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