Recipe: Guy Fieri's Danger Dogs and Crazy Hagar Cocktail

Recipe: Guy Fieri's Danger Dogs and Crazy Hagar Cocktail

Posted By Marina Cockenberg 05/05/2014

Want to try out one of the recipes from Guy's latest cooking segment? We grabbed the recipes for you below!


Yield: 4 serving

Time: 2 hours 15 minutes

Method of Cooking: Grill

Special Equipment: Grill; toothpicks


Spicy Fruit Relish

  • 1 medium red chile (Fresno or Cayenne), seeded and finely diced
  • 1/3 pineapple, peeled, cored and quartered
  • 1 mango, peeled and cored
  • 1 small red onion, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Kosher salt and freshly ground black pepper
  • 1/2 cup pickle relish


Hot Dogs

  • 4 large hot dogs
  • 4 slices apple wood smoked bacon
  • 4 seeded hot dog buns
  • 8 pickled jalapeno round slices, drained
  • 1 shot of tequila, for deglazing
  • Ketchup, condiment
  • Mustard, condiment

Directions: Par cook bacon over grill for 1-2 minutes to render some of the fat. Drain and set aside.

For the relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/4-inch dice. Toss in large bowl, with the remaining relish ingredients to combine. Season with salt and pepper, to taste. Set aside.

Prepare dogs: using a sharp knife, make a lengthwise cut down the centre of the dog. Cut open the jalapeno slices and unravel into a long thin strip. Place 2 strips of pickled jalapeno into the hot dog spacing out so it fills the length of the dog. Wrap each dog tightly with a strip of bacon and secure with toothpicks at each end to hold in place.

Preheat a grill (or cast iron skillet) to medium heat. Coat the grill surface with canola oil to ensure the hot dogs don’t stick; grill until bacon is cooked through and crisp, and hot dogs are charred, rotating several times to evenly cook the bacon – about 8-10 minutes in total.

During the last minutes of grilling, split each bun and toast for 1-2 minutes per side. Remove toothpicks and nestle the hot dog into the toasted bun. Top with spicy relish and serve with ketchup and mustard, if desired.


Yield: 1 cocktail

Time: 2 minutes 

  • 1 ½ oz. Sammy’s Beachbar Rum
  • 10-12 Mint Leaves
  • Juice of 1 lime
  • ¾ oz. Rock Candy Syrup
  • Top Kasteel Rouge Lambic

Directions: Add all ingredients (except lambic), shake well and roll into Collins glass, top with Lambic Ale. Garnish with mint sprig.

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