Mexican

Thinly slice the white onion and jalapeño.

Pat the hot dogs dry with a paper towel. Wrap each hot dog with a slice of bacon, trimming any excess from the ends.

Season the bacon-wrapped hot dogs generously with BBQ seasoning.

Preheat a griddle or large skillet over medium-high heat. Add the trimmed bacon ends to the griddle to render out the fat.

Add the sliced onions and jalapeños to the griddle and sauté them in the rendered bacon fat.

Place the bacon-wrapped hot dogs on the griddle and cook, turning occasionally, until the bacon is crispy and the hot dogs are cooked through.

While the hot dogs cook, brush the hot dog buns with melted butter and toast them on the griddle until golden brown.

To assemble, place a cooked bacon-wrapped hot dog in a toasted bun.

Top with a generous portion of the sautéed onions and jalapeños.

Finish by drizzling with mayonnaise, mustard, and ketchup. Serve immediately with pepperoncini on the side if desired.