Equipment
Ingredients
Main
- 4 hot dogs, patted dry
- 4 hot dog buns
Toppings
- 60 ml ketchup
- 60 ml yellow mustard
- 60 g sweet pickle relish
- ½ white onion, finely diced
Nutrition (per serving)
Method
Heat the grill to a medium temperature between 160°C and 190°C (325°F to 375°F). For charcoal, wait for coals to ash over; for gas, use a medium setting. Create an indirect heat zone by moving coals to one side or turning off one burner.
Place the hot dogs on the hot side of the grill grates, spaced 2.5 cm (1 inch) apart. Grill for 6 to 10 minutes, turning every 60 seconds until browned and heated through to 74°C (165°F).
Move the hot dogs to the cool side of the grill. Place buns cut-side down on the hot grates and toast for 1 minute.
Place the grilled hot dogs into the toasted buns. Add ketchup, mustard, relish, and onions as desired.
Chef's Notes
- For optimal grilling, use high-quality, all-beef hot dogs. The higher fat content contributes to better flavor and texture when grilled.
- Don't overcrowd the grill. Leave space between hot dogs to ensure even cooking and prevent steaming, which can lead to a less desirable texture.
- To avoid splitting, make shallow, parallel score marks along the length of the hot dogs before grilling. This allows heat to penetrate evenly and creates a more appealing presentation.
- For toasting buns, a brief touch on the grill is sufficient. Over-toasted buns can become dry and crumbly, detracting from the overall experience.
Storage
Refrigerator: PT4D — Store components separately for best quality.
Freezer: 1 minute — Buns and hot dogs freeze well; toppings do not.
Reheating: Microwave or grill until internal temperature reaches 74°C (165°F).
