The Spankin’ Bacon Hillbilly Harlot: A Next-Level Weenie from West Virginia
“That’s a next level weenie right there.” Guy Fieri doesn’t throw around compliments like that for just any hot dog. But the Spankin’ Bacon Hillbilly Harlot from Hillbilly Hot Dogs in Lesage, virginia/" class="ddd-auto-link">West Virginia isn’t just any hot dog—it’s a bacon-wrapped, jambalaya-topped creation that left Guy nearly speechless.
Building the Foundation: That Jambalaya Rice
What sets this hot dog apart starts with what goes on top. Sherry from Hillbilly Hot Dogs walked Guy through creating a relish-like topping that combines sautéed peppers and onions with rice. As she explained, the rice serves as the binder—”without it it’s too soupy for the hot dog.”
The process begins with sautéing peppers and onions, then adding the rice. But here’s where it gets interesting: a special seasoning blend of brown sugar, crushed red pepper, and black pepper gets mixed in before tomatoes are added. Then the whole mixture simmers low and slow, developing those deep flavors that had Guy comparing it to jambalaya.
Don't lose this list! Drop your email and we'll send it to you, so you've got it handy next time you're hungry or planning a trip.
When it came to cutting up bacon for the topping, there was a fun moment of contrast. While Guy was carefully chopping, Sherry admitted she just tears hers up. “Gotta chef it up,” Guy joked, leading to what he called a “battle of the blondes.”
Double-Wrapped and Flash-Fried
The hot dog itself is an all-beef frank wrapped in bacon—double wrapped, to be precise. The cooking method involves flash frying for about a minute and a half, then finishing in a pan to give it what Sherry called “that golden touch.” The buns get a simple treatment: just toast the top.
Assembly is straightforward but satisfying—lay down the weenie, then sauce it over the top with that rice mixture. As Guy noted while building his, “this is a pretty complicated weenie to put together here. It’s a fancy dog.”
Guy’s Verdict
The reaction was immediate and enthusiastic. “Got him speechless,” someone observed as Guy dug in. When he finally found words, he tried to break it down: “You already can’t go wrong with a bacon-wrapped hot dog, but this jambalaya rice mix that we have going on—that’s honestly just stupid. I would take a bath in that.”
Guy praised the texture and meatiness, but gave special attention to how all the elements work together. The bun, he said, “holds up but doesn’t compete—it just becomes basically a napkin you can eat.” And that topping? He rattled off the components with clear appreciation: “this chili sauce rice onion bacon fat cut up bacon super spice—it’s fantastic.”
If you enjoy seeing how regional spots put creative spins on American classics, you might also appreciate how other DDD restaurants approach their signature dishes, like the Smoky Blackened Chicken Pasta or Tips on How to Make His Famous Pork Loin.
Tips from the Hillbilly Hot Dogs Kitchen
Use rice as a binder: If you’re making a wet topping for hot dogs or sausages, rice prevents it from becoming too soupy while adding substance.
Double-wrap your bacon: Two layers of bacon around the dog means more crispy, rendered fat flavor in every bite.
Flash fry, then finish in a pan: This two-step cooking method for bacon-wrapped dogs gives you the best of both worlds—speed and that golden finish.
Looking for Hillbilly Hot Dogs or other spots featured on Diners, Drive-Ins and Dives? Check out our restaurant directory to find Triple D locations near you.