Grilled Hot Dogs

By Ali Slagle

Published June 28, 2024

Grilled Hot Dogs
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
4(111)
Notes
Read community notes

A crisp, snappy, juicy hot dog isn’t necessarily difficult to achieve, but two key steps ensure that yours won’t end up wrinkly, burnt or dry. First, let the flame mellow to a moderate heat, which will prevent bursting and provide ample time to pick up smoke from the grill. Second, arrange the hot dogs parallel to the grates. That way, the rods act like a sling, exposing more of the hot dogs for more browning and keeping them from rolling around. With a well-cooked hot dog, toppings can be as minimal or imaginative as you’d like. (For natural-casing hot dogs, see Tip.)

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Ingredients

Yield:As many as you like
  • Hot dogs, patted dry
  • Hot dog buns
  • Toppings, such as ketchup, mustard, relish and chopped white onions
Ingredient Substitution Guide

Preparation

  1. Step 1

    Prepare a medium fire, setting a gas grill to moderate heat or waiting for charcoal to ash over after its flames die down. (Medium is 325 degrees to 375 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 6 to 7 seconds.) Arrange the coals on one side of the grill or turn off one burner so part of the grill is unheated.

  2. Step 2

    Clean the grates. Place the hot dogs on the hot side of the grill parallel to the grates with at least an inch between each. Cook, rotating every minute or so, until plump and browned to your liking, 6 to 10 minutes. If using a gas grill, close the lid between turns.

  3. Step 3

    Move the hot dogs to the unheated part of the grill, then toast the insides of the buns over the fire, just a minute. Place the hot dogs in the buns, then top as you like.

Tip
  • Hot dogs made with natural casings split very easily on the grill. To avoid bursting and drying out the hot dog, prick the hot dog all over with a fork before grilling or simmer in water until warmed through, then char quickly on the grill for a minute or two.

Ratings

4 out of 5
111 user ratings
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Private Notes

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Cooking Notes

Fast Marty

Great recipe! I swapped out the hot dogs and used carrots. I blanched them first, then shocked them in ice water before placing them on the grill. For a special treat, I topped the grilled carrots with kale chips and fresh mango. Of course, I toasted the gluten-free buns and topped the carrots with kim chee. It was a big hit and part of our family's weekly rotation.

Volinvs

If you need use these instructions to cook hot dogs on a grill you have no business being near one.

Joe

From Buffalo NY MUST use Sahlens hot dogs with natural casing My parents always simmered the hot dogs in water before grilling Webers mustard and piccalily Local Texas sauce also makes me happy

Asha

Is this a simple “recipe”? Yes. Is it intuitive? No. First time cooking your own? Tired of “meh” results? Try it this way instead of the way they do it on the commercials and be happy. If you already do it this way (yes I do) you can be happy in the thought that it just doesn’t get any better than this, and I mean that in the most wonderfully nostalgic way. Thanks for the confirmation, Ali.

PhilO

There are now many fantastic (and locally produced) hot dogs, there's no need to buy mass market products. that said, Hebrew National 'bun length' hot dogs are really quite good. PS @Joe: When in Buffalo, I go to Ted's for my hot dog fix. :-D

Lena

Nothing quite like a crunchy summer hot dog served with mustard, ketchup, kraut. Delicious!

Volinva

Costco

Lamb Husks

Tr a guar gum and pumice emulsion on those carrots beforehand for really fine vegan feasting....

Zapes

Millions of Americans don’t need this recipe. Why? Because they have volunteered to cook hot dogs for soccer tournament snack bars, track meet concession stands and Scout camp outs. They learned from generations and generations before them that you first cook the hot dogs in boiling water for about 3 minutes, then you briefly grill the dogs to sear the outsides.

DB

The demise of pork hot dogs in favor of beef or chicken is a crime. Hot dogs should be made of pork.

Ray S

Although I'm not a beer drinker you can make some good Hebrew National Hot Dogs boiling them in beer at a low temp. Add some sauerkraut, onions and mustard and you have a tasty dog. Use Arnold's Brioche Hot Dog buns. Wrap some buns in tin foil and stick them in the oven at 350 temp for a few minutes. And you will be in Hot Dog Heaven!!!

madeleineinee

Love these hotdogs!

Fly2Fish

One of the best gifts I ever got (from my adult daughter) was a retro-style hot dog cooker with rollers, dressed up in a kitchy style reminiscent of what you'd find on the Shopping Channel at 2 am. It works great as only roller-type grills do, with a bun warmer on the top.

Tim

What is recommended for electric grills?

Adam Zak, Naples (formerly Chicago)

Start with the best hot dog out there and you’ll get consistently amazing results: Chicago’s Vienna Beef. Instead of pricking dogs with a fork, lightly score 3-4 time with knife. Even cooking throughout and nicely charred every time. Do NOT overcook unless you like dry meat. And finally, never even a smidgen of ketchup. Save that for your fries

pj

Hebrew National is apparently having some kind of meltdown on July 4. Had to buy turkey hot dogs. Oh my. Will smother with sauerkraut relish chili crisp Dijon and tortilla and hope for the best.

Bill Kennedy

Much as I normally revere these recipies, I agree with Volinvs as well. I am an ex-New Yorker living in Maryland and can still get several NYC brands down here. I prefer Sabrett to Nathan's (too salty) and would just put them on the grill - either over indirect head or on the upper grill - until they brown and the ends start to split. They will still continue to cook somewhat even after you take them off the grill. My goal is to get them off the grill before they get all wrinkly!

George P

For me, you have to toast the bun on the grill horizontally to get grill marks. Same with burgers

TopCat

I put the hot dog in previously boiling water that has been removed from the heat (basically super hot water), cover the pan, and wait 10 minutes. The hot dog is then "cooked" and at that point I place them on the grill. Brown them to your liking and you have a "hot" dog that is not burned. Works for sausage also!

Loretta NY-Bos

Nathan's. Seagulls. Coney Island. Brooklyn. Sigh.... But now I'm in Boston so I'll go with the supermarket Nathan's or Hebrew National. And will try that spiral thingy. PS: No mention about sauerkraut, Ali? :-)

Tim O.

Splitting the hot dog length wise and grilling the dog inside and out works great. The dog will curl a bit, but that’s okay, put it in the bun with the grilled inside up and pile the extras on top!

richard vallone

Make some diagonal cuts before you split them. They will not curl.

Loretta NY-Bos

DIL grew up Syracuse. Yes, the buns MUST be toasted; definitely Goulden's Spicy Brown Mustard. No ketchup or "sweet" relish. 50 years ago when I moved to Boston, there was no sauerkraut, but there was "Cain's Dill Relish" (Genius move: selling leftover scraps from dill pickles.) So you assemble: 1) a Hebrew National or Nathan's hot dog 2) on a toasted bun 3) a sqiggle of Goulden's Spicy Brown 4) an acidic touch: Sauerkraut or Cain's Dill Relish 5) But NO sweet relish or ketchup!

Snachyderm

Made this with Snap-O-Razzo dogs. Mighty fine!

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