Hot Dog
intro
Juicy, snappy all-beef hot dogs with classic toppings on soft toasted buns: a nostalgic, crowd-pleasing summer staple perfect for outdoor gatherings.
Ingredients
Steps
Preheat the grill
Preheat a gas or charcoal grill to medium-high heat (190–205°C / 375–400°F). Scrub the grates clean with a wire grill brush once hot, then lightly oil the grates to prevent sticking. Let the grill hold a steady temperature for 5 minutes before adding food.
Score the hot dogs
Remove the 4 all-beef hot dogs from their packaging. Use a sharp paring knife to cut 3 shallow, diagonal slits (3mm deep, 2cm long) spaced evenly along the length of each link to prevent casings from bursting and create caramelized edges.
Grill the hot dogs
Place scored hot dogs directly on preheated grill grates, positioned perpendicular to the grates to prevent rolling. Cook for 7–8 minutes total, turning every 2 minutes with long metal tongs, until casings are snappy, marked with dark char lines, and internal temperature reaches 74°C / 165°F.
Toast the hot dog buns
Brush the cut interior sides of the 4 hot dog buns evenly with the 2 tablespoons of melted unsalted butter. Place buns cut-side down on the cooler outer edge of the grill for 30–45 seconds, until the surface is golden and slightly crisp, watching closely to avoid burning.
Add base condiments
Set one grilled hot dog inside each toasted bun. Squeeze 1 tablespoon (15ml) of yellow mustard and 1 tablespoon (15ml) of tomato ketchup along the length of each hot dog, spreading in a thin, even line for consistent flavor in every bite.
Top and serve immediately
Top each condiment-covered hot dog with 1 tablespoon (15g) of sweet dill pickle relish and 2 tablespoons (16g) of finely diced white onion, distributed evenly. Serve right away while the hot dogs are hot and buns are crisp.
Tips
2.If you don’t have access to an outdoor grill, cook hot dogs on a stovetop cast iron grill pan over medium-high heat for the same 7–8 minute cook time, toasting buttered buns in the pan for 30 seconds after the hot dogs finish cooking.
3.Add wet toppings like relish, sauces, or chili immediately before serving to prevent the soft toasted buns from turning soggy.
OMG these were SO good! Threw these on the grill for our Sunday family cookout last weekend and even my super picky 7-year-old asked for seconds. I skipped the fancy toppings and just did ketchup, mustard, and a little relish like the recipe says and it was perfect. 15 minute cook time is no joke too, so easy to throw together when you have a yard full of people.
Super easy recipe, perfect for quick weeknights when I don’t feel like slaving over the stove. I usually meal prep a pack of these all-beef dogs on Sunday and eat them for quick lunches all week, and the grilling method in this recipe makes them way juicier than boiling them like I used to. Only thing I added was a little sauerkraut on top, chef’s kiss. Knocked one star off because I wish the recipe had a few more suggested topping ideas, but otherwise it’s solid!
Made these after a long day hike with my buddies last weekend, cooked ‘em over the portable camp grill and they hit different. No weird fillers, just that classic smoky beef flavor I remember from childhood little league games. Will definitely be keeping a pack of all-beef franks in the cooler for all our camping trips from now on.
I always thought grilled hot dogs were hard to get right without splitting them and making them dry out? Followed the recipe’s tip to cook them over medium indirect heat and turn ‘em every couple minutes, and they were perfectly juicy with those nice little grill marks everyone loves. My husband said these are better than the ones we get at the Jacksonville Beach boardwalk!