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Cut a 1/2-inch slit lengthwise down the center of each half-smoke.
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Insert sliced habaneros into the slits.
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3
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).
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4
Heat enough oil for deep-frying in a deep, heavy-bottomed saucepot.
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5
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.
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6
Fry until the bacon is crispy, 2 to 3 minutes.
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7
(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.)
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8
Remove from the oil using tongs and place on a paper-towel-lined-plate to remove any excess grease.
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9
Split the hot dog buns open and place the half-smokes inside.
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10
Top each hot dog with 1 tablespoon Three-Alarm Relish.
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11
Tuck 3 sport peppers between the bun and dog for each hot dog.
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12
Drizzle 1 teaspoon Sriracha onto each hot dog.
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13
Finish by sprinkling crushed jalapeno chips over all the hot dogs and serve.
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14
Cook's Note: When handling habaneros, or any chile for that matter, use caution.
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15
Never touch skin after directly touching chiles.
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16
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.
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17
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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18
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.
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19
Place the chipotles, Thai chiles, cherry peppers, jalapeno peppers, habanero peppers, cayenne, red chile flakes and hot sauce in a mixing bowl and combine using a spoon (do not use your hands, chiles are hot).
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20
When combined, set aside until ready to use.
