Championship Hot Dogs (using bacon, beer, brown mustard)

8 slices bacon
12 ounces beer
8 hot dogs
8 hot dog buns, split
1/2 cup spicy brown mustard
1/2 cup diced sweet onions
1/2 cup sliced peppers OR sweet pepper strips, diced

Cook bacon over medium-low heat until crispy. Drain on clean paper towels. Crumble cooked bacon.

Bring beer to a boil in an 8- to 10-inch skillet (large enough to hold hot dogs in a single layer). Add hot dogs to boiling beer. Immediately reduce heat and simmer hot dogs for about 4 to 5 minutes or until an internal temperature of 160 degrees F is reached.

Place hot dogs in buns and top with 1 tablespoon each of mustard, onions, peppers and bacon.

Servings: 8
Source: National Hot Dog and Sausage Council