Inspiration
A Guide to Perfectly Grilled Hot Dogs
Story Highlights
Though the humble frankfurter may have been invented in Germany, it has become a distinctly American food, synonymous with summer. According to the National Hot Dog and Sausage Council, Americans will likely indulge in 7 billion hot dogs between Memorial Day and Labor Day.
When you have a perfectly grilled hot dog — juicy on the inside with a little char on the outside — you experience a simple and wonderful culinary treat. That being said, when you have the displeasure of being served a not-so-good one — burnt, burst, shriveled, dried out, or undercooked — the letdown is real.
Because they are viewed as easy to cook, hot dogs are often treated as an afterthought and consequently ruined. Hot dogs may not be fancy or trendy, like filet mignon or beef brisket, but they deserve to be treated with respect. At Outdoor Dreams, we believe that anything worth grilling is worth grilling right. Using this guide of helpful tips, we guarantee consistently perfect and delicious hot dogs for you, your family, and your friends.
First things First
Clean your grill
As with everything, your first step should be to clean your grill grates. Removing any excess buildup on your grates will cut down on flareups that overly char hot dogs and eliminate unwanted chalky, ashes that can stick to the outside.
While you're at it, if you don't have a built-in fuel source, be sure you have plenty of propane or charcoal.
It genuinely helps to apply...
Non-Stick Spray
You don't have to do this, but it definitely makes grilling hot dogs a little easier. Grilling hot dogs should be quick and simple; don't make it harder than it needs to be by skipping this step. Applying non-stick spray to your grill's grates will keep your hot dogs from sticking to the surface, making it easier to keep them moving (more on that later).
As an added bonus, the non-stick spray makes for easier clean-up when you're done!
Getting Started...
Pre-Heat your Grill
As with any cooking appliance and most cooking techniques, it is essential to pre-heat your grill. For gas, preheat on high for 10 to 15 minutes. For a charcoal grill, preheat until the charcoal is covered with white ash. Once the grill is hot, reduce the heat to medium for standard beef franks and to medium-low for beef franks with lower fat content.
Always cook hot dogs over
Indirect Heat
Hot dogs are already cooked right out of the package, so you’re really just heating them through. To prevent excessively charred yet cold hot dogs, always cook them over indirect heat. Depending on your grill, indirect heat could mean a raised rack or setting up your grill with charcoal or lit burners on only one side.
Hot dogs are ready when they reach an internal temperature of at least 140°F. Because all grills and dogs are different, there’s no exact cook time; you’ll know they’re finished when the ends begin to burst a little. As a guide for planning, consider the suggested times below:
Regular Dogs: 5-7 min
Jumbo Dogs: 7-10 min
1/4 lb Dog: Up to 15 min
While Hot dogs are on the grill...
Keep them Moving
Though you’re often advised not to turn items too much when grilling, hot dogs are the exception to this rule. It's essential to keep your hot dogs moving to prevent burning and bursting as well as to keep the meat as moist and tender as possible.
Look to ballpark or movie theater hot dog rollers for inspiration and rotate your hot dogs regularly when grilling.
The Final Touch
Finish Over Flames
Once your hot dogs are heated through, move them to the hottest part of the grill and position them to sear some diagonal grill marks. Along with those delicious marks, you want a slightly crackly, bubbly skin on your frank.
For any fancy chefs and foodies out there, you can think of this as "reverse searing" your hot dogs. It works as well with your dogs as it does with your filet mignon.
The look of failure
Do Not Overcook!
The most common mistake when grilling hot dogs is overcooking them. If you leave them on the grill or over direct heat too long, they’ll split excessively, shrivel as they dry out, and become extremely burnt. Though some do like a good amount of char, nobody likes their hot dogs with the texture of a dried prune, like those pictured.
Hot dogs cook quickly, so do not walk away when they are on the grill.
Taking it up a notch...
Add a little Crisp & Crunch
If you're looking to take your hot dogs to the next level, consider upgrading your experience by adding a little texture.
Spiraling your Hot Dogs
If you like crispy edges without sacrificing juiciness, the spiraling technique might be your "top dog." Spiral cutting has become a popular technique among hot dog lovers. As spiraled hot dogs cook, they open up more and more with each turn, elongating the spring shape. This creates additional surface area for crispy-charred edges and opens pockets for all those luscious toppings. And because a spiraled hot dog elongates as it cooks, it’s guaranteed to fit — or even spill over — the ends of your bun.
Toasting your Buns
Speaking of buns, many like to add texture to their hot dogs by toasting the delivery vessel. If you prefer a toasted bun, start by applying a fat (butter, mayo, etc.) or oil of your choice. Place the buns, cut-side down, on the grill and let them toast for about a minute. Be sure to keep a close eye on your buns because the difference between "toasted" and "burnt" is usually a matter of seconds.
We hope these tips help guide you to consistently perfect hot dogs.
Enjoy!
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