Hot Dogs

W

wild_turkey

250+ Posts
I used to be a pro at cooking hot dogs when I had a propane grill, but since switching to charcoal they are sub-par. I use the Hebrew National beef franks usually, but sometimes Ballpark. They used to get real plump when ready, but now they kinda shrivel up a bit and seem kinda dry. Is the heat too high or what?

Also, does anyone have any other good hot dog related tips? Meat type, bun type, condiments, etc? I realize this is a pretty simple food, but I have also seen threads on grilled cheese, mac and cheese, iced tea, etc. Maybe someone knows something I don't.
 
Rusty's Grill has reached an all-time low.
biggrin.gif
 
Well I have some buddies that make some pretty interesting hot dogs, stuffing them with cheeses or peppers or onions. I guess no one has any input on that, or they just aren't gourmet enough to discuss on this forum.
 
Seriously, I bet you have your dogs too close to the heat. Also, turn with tongs and don't puncture the meat.

I don't think there is anything you can't put on a hot dog. Sounds like a good project to try a bunch of new and different things. If you go away from the standard sauerkraut, chili, etc. switch to a different kind of bread.
 
Get a Nathan's hot dog and make a cut lengthwise & stuff w/cheese. Wrap w/slice of bacon - use toothpicks to hold in place. Put on grill cheese side down for 2 minutes then flip & cook for another 5 minutes. Dress with some chili, cheese, & onions. Had these @ a Super Bowl party a few years ago. Not the best thing for the old ticker but tasty as hell.
 
From what I have learned on HornFans, in the South, hotdogs are made from pork. In Texas they are made from brisket. If you put a pork product on your grill you can not be considered a true Texan.
 
Those Rose Bowl hot dogs were wrapped in bacon and cooked with oinions and peppers.

They were good but I felt my arteries clogging.
 
Mrs. Renfro's Hot Chow Chow (from HEB) and mustard on any hot dog is awesome. Makes me forget what animal parts I'm eating.
 
Speaking of animal parts, we can thank Wikipedia for this essential bit of hot dog trivia:

"cheaper types of hot dogs having been known to contain snouts, ears, and blended organs"

Pass the chow chow...
 
Two years in a row I encountered those Rose Bowl hot dogs and never took a bite of one. They did not smell very good, but I know enough to not assume that means they are not good to eat. Are there any locals who can tell us what is going on with those things??
 
I like Miracle Whip, mustard, cheese and dill relish on my dogs. Odd for a lot of people, but it works for me. If I'm at a ballpark, mustard and ketchup will do just fine.

I hate sweet relish.
 
Call me a fool but.......

I like to mix some water and beer in a sauce pan.
Bring it to a boil and turn it off.
Drop in the good kind of dogs.
Drain well when heated.
Heat the bun.
Slap some mustard and dill relish on it and chow down.

Now that is a hot dog.
 
This still cracks me up and I give my friend **** for it every now and then. I went over there once for a cookout, and he was marinating hot dogs in salsa. I couldn't stop laughing.
 
Take a big piece of foil, fold it into about thirds to mke it pretty thick. Punch several small holes in foil w/ a small nail or ice pick, make sure they're small diameter. Cook the dogs on this first over the grate, then finish on grill grates for the last 2-4 mins, the foil will act as a diffuser, and help you control the heat easier.

Hint: If you notice them burning/shriveling on the foil as you turn them, simply pour small amounts of liquid, beer, water, diluted bbq sauce etc, (no more than about a half a jigger at a time) onto the foil to reduce the surface heat quickly. This technique also works for burgers, chicken, brats etc for cooking on gas grills.
 
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