Cut a 1/2-inch slit lengthwise down the center of each half-smoke. Insert sliced habaneros into the slits. Wrap 1 piece of bacon around each half-smoke, tucking the ends of the bacon in so it stays secure when frying (you can also secure with toothpicks).
Heat enough oil for deep-frying
in a deep, heavy-bottomed saucepot. When the oil is hot (add a pinch of flour, and if it fries
then the oil is ready, or use a deep-fry thermometer to check that the oil is at 350 degrees F), carefully add the bacon-wrapped half-smokes. Fry until the bacon is crispy, 2 to 3 minutes. (If you choose not to fry the half-smokes, you can cook them in a 400 degree F oven until the bacon is crispy, or in a saute pan with a dash
of cooking oil.) Remove from the oil using tongs and place on a paper-towel-lined-plate to remove any excess grease
Split the hot dog buns open and place the half-smokes inside. Top each hot dog with 1 tablespoon Three-Alarm Relish. Tuck 3 sport peppers between the bun and dog for each hot dog. Drizzle
1 teaspoon Sriracha onto each hot dog. Finish by sprinkling crushed jalapeno chips over all the hot dogs
Cook's Note: When handling habaneros, or any chile for that matter, use caution. Never touch skin after directly touching chiles. Wear a glove when handling or repeatedly wash hands with soap and warm water when done touching them before touching face or other body part.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.