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In a small bowl, mix together the Duke's Mayo, Whiskey Burger seasoning, Bayou Blend seasoning, coarse black pepper, and red wine vinegar. Stir until smooth, then transfer the sauce to a squeeze bottle. Set aside.
Heat the Griddle to Medium
Use the Slotdog tool to score the beef hot dogs, creating crosshatch marks. This helps them caramelize evenly on the griddle.
Lay the bacon strips on the griddle and cook until crispy. Once done, remove and place on paper towels to drain excess grease.
Place the scored hot dogs on the griddle and cook for 6–8 minutes, turning occasionally for even cooking and a nice char on the crosshatch marks.
Place the buns cut-side down on the griddle for 1–2 minutes, until golden and slightly crisp.
Spread a generous layer of the special sauce on both sides of the toasted buns. Place a lettuce leaf on the bottom bun.Add a beef hot dog on top of the lettuce.Crumble or layer a slice of crispy bacon over the hot dog.Add 1–2 slices of fresh tomato. Top with the other half of the bun.
Serve hot, with extra special sauce on top if desired. Pair with your favorite sides and enjoy!
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