I’m a sucker for seasonal whimsy so Mummy Dogs, the Halloween riff on pigs in a blanket, have always been a guilty pleasure. They’re easy enough for kids to assemble, a savory snack amidst the sugar tsunami, and, let’s face it--pretty adorable. But, it wasn’t until I spied plump wagyu beef franks at the market that I considered putting these horrifying hot dogs front and center for our annual Halloween potluck (for both kids and adults alike). In addition to premium beef, a couple things elevate this recipe from the ordinary. Like all things in life, they’re better with cheese. Just wrap a square or round of your favorite variety around the frank before you begin wrapping it in dough bandages. Second, baking the Mummy Dogs in a covered grill allows the meat and dough to absorb the aromas of a charcoal fire (and results in a delicious crusty bits of crust and cheese). Finally, dipping the terrifyingly enticing results in barbecue sauce covered with a mustard web (see above confession RE seasonal whimsy) transports these campy perennial favorites to the meat lover’s table.
Cheesy Wagyu Mummy Dogs
Makes 6 Mummies
You can grill-bake these mummy dogs right after you prepare them, or chill them up to 8 hours in advance (you’ll want to remove them from the fridge 30 minutes before baking).
- Approximately 8 ounces dough (you can use an 8-ounce package of crescent rolls, puff pastry or an enriched bread dough like the kind used for brioche or challah).
- 6 Wagyu beef franks (we used Hempler’s)
- 6 slices of cheese (e.g. Provolone, Sharp Cheddar, Muenster)
- Vegetable oil, for skillet
- The Usual, for garnish
- Tupelo 2-Step
- Yellow Mustard
Unwrap the crescent rolls (pressing perforated seams to seal) or roll out your dough to ¼-inch thickness. Using a knife or pizza cutter, slice the dough into thin strips, approximately ¼-inch wide. Wrap a slice of cheese around a hot dog, then wrap the dough around the cheese-wrapped frank, leaving room near the top for the mummy face. At this point you can refrigerate the mummies (in a greased baking dish) for up to 8 hours, or bake them immediately.
When you’re ready to cook, prepare a charcoal grill for two-zone cooking and build a medium-high fire. While you wait for the fire, place the mummies on a greased cast iron skillet and sprinkle the tops with a pinch of The Usual. Clean and oil the grill grates. When the coals are glowing red and covered with a fine gray ash, place the skillet of mummies over direct heat, close the grill, vent for smoking, and cook for about 15 to 20 minutes, rotating the skillet around the heat for even cooking as needed, until the bottoms of the mummies are crispy and browned and the tops are just set. If you think the bottoms are browning too quickly, move the skillet to indirect heat.
Remove from heat and cool for 5 to 10 minutes. Just before serving, squirt some yellow mustard on a plate and use a toothpick to make eyes on the beef franks. Serve immediately, with a ramekin of Tupelo 2-Step topped with a mustard web.
Grill-side banter provided by food writer, cookbook author and grilling enthusiast, Paula Disbrowe.
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