I have to cook between 60-90 bacon wrapped hot dogs this Friday. The problem is I have limited grill space. I am looking for ideas how to speed up the process a little bit.
In the past, I would just wrap the bacon around the dogs, and skewer them with three toothpicks each. The good news is the bacon stayed on the dogs. The bad news is that since I was doing this on a grill, even though it was well-oiled, they would either stick, or even at lower temps some of the bacon would get well done, and some not so much. Plus I am constantly either reminding people to take out the toothpicks.
I read over the summer that some folks cook them in pans on the grill. The pan and tension of the other dogs keeps the bacon on the dogs without using toothpicks. The bad news is this seems to slow the cooking process, and the pans take up a lot of valuable grill space.
One way to speed up the process I thought about par cooking the bacon say 250 degrees in the oven for five to ten minutes. Then chilling the bacon, wrapping it around the dogs, and finishing them in the grill pans on the grill the next day. I am leery about par cooking anything, but especially meat. Does anyone know if this would be ok? Does anyone have suggestions for speeding up the cooking process, but not serving raw and/or well done dogs?