Cowboy Campfire Hot Dogs with Brie, Bacon, and Apricot Jam

Directions

1. Heat a grill or flattop to medium-high, about 400°F.

2. Cook the bacon in a skillet or directly on the flattop over medium heat until crisp, 6 to 8 minutes. Move to a paper towel-lined plate and break each slice in half.

3. Score the hot dogs: make shallow cuts about ⅛ inch deep at a 45-degree angle down the length of each dog, then cut again in the opposite direction to form a diamond pattern. Keep the knife shallow — no more than a third of the way through — so the dogs hold together on the grill.

4. Brush each dog with a thin coat of barbecue sauce, then season all over with Spiceology Cowboy Campfire Seasoning, about ¾ tsp per dog. The sauce is there to make it stick.

5. Grill the dogs, turning about every minute, until the scores open up, the edges char in spots, and they are heated through, 5 to 7 minutes.

6. Toast the buns cut-side down on the grill for about 1 minute, until lightly golden.

7. Lay 2 slices of Brie in each bun and set a hot dog on top. Move the built dogs to the cooler side of the grill, close the lid, and give them 1 to 2 minutes for the Brie to slump and melt.

8. Spoon about 1 Tbsp apricot jam over each dog, then finish with jalapeños and 2 pieces of bacon. Serve warm.