A special thank you to Frippers for supplying the hotdogs for this recipe.
Recipe courtesy of Bill Burrell
Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
Slice the hotdog down the middle, but not cutting all the way through, place the pickle sliver inside the hot dog, and then add cheese next to the pickle. Wrap the bacon around the hot dog covering the open area of the hot dog and secure with toothpicks on each end.
Grill until the bacon is crispy. Remove from the EGG and let rest for 5 minutes, pull the toothpicks out and put into a bun. Top with desired toppings!