11 mistakes that can ruin your hot dogs, according to chefs and grilling pros

Grillers on a budget might be tempted to add bargain-priced hot dogs to their cart, but a truly sublime hot dog starts with quality meat.

Tim Hollingsworth, the chef and owner of Otium in downtown Los Angeles, told Business Insider that you'll end up with a tastier dog if you skip the cheaper brands.

He recommended keeping an eye out for natural, all-beef hot dogs, which usually aren't that much more expensive and are available in just about every supermarket.

Though they may look pink, most hot dogs are actually already cooked and technically ready to eat right out of the package. This means that boiling them for ages before throwing them on the grill is probably unnecessary, and it can suck the flavor right out of your dogs.

But you may want to make sure your chilled hot dogs are heated through before tossing them on the grill.

To accomplish this, chef and cooking-school instructor Candace Conley told BI that lightly poaching your dogs for a minute or two in a covered saucepan of hot water — that's been taken off the heat — will allow them to come to a more ideal grilling temperature without compromising on flavor.

Since hot dogs are small portions of meat, they can easily burn when cooked on an open flame. 

"To avoid burning or overcooking your dogs on the grill — which can cause the casing to burst — cook them over indirect heat on the grill grate and move them around frequently so every side gets touched by the heat source," Claudia Sidoti, principal chef and head of recipe development at HelloFresh, told BI.

Plopping your hot dogs right over the flames can also lead to their casings charring and burning before the inside even has a chance to warm up.

You may be tempted to poke your hot dogs with a knife or fork while they're grilling to test for "doneness," but you should try to break the habit.

"Since hot dogs are usually precooked, there is no need to split them open or pierce them during the cooking process. By poking and prodding your dogs, you release the delicious juices that make them juicy," Sidoti said.

Instead, gently turn your hot dogs using tongs to ensure their casings stay intact and full of flavor.

Compare a few packages of hot dogs, and you'll probably notice that different styles and brands contain different amounts of fat.

Adapting your cooking process to this variation is a crucial part of serving up delicious hot dogs.

"Consider the fat content in the hot dogs to determine what heat you should be grilling at. Higher-fat dogs should be cooked at a medium heat whereas leaner dogs should be grilling on a medium-low setting," said Julie Busha, grilling expert and creator of Slawsa hot-dog condiment.

A grill that is too hot can burn your hot dogs or split their casings, but a grill that's too cool can also cause hot-dog havoc.

"If your grill is too cold, your hot dog will get dried out or tough," Hollingsworth said. "Be sure to preheat your grill for a few minutes. I usually aim for a grill temp of 425 degrees with a cook time of about 10 minutes."

Perfectly prepared meat is undoubtedly the centerpiece of the hot-dog experience, but the bun is also an important factor. No one likes cold buns.

"A hot dog bun should be gently toasted, which can be achieved by throwing the buns on the grill for about one minute per side," Sidoti told BI.

For added flavor, brush the inside of the toasted bun with a little butter or oil.

Boiling hot dogs for a long time before grilling is a bad move, but "bathing" them in flavorful liquid might actually make your hot dogs tastier.

"Keep an aluminum pan filled with a mixture of hot beer, onions, and seasonings on indirect heat and place your hot dogs in before grilling," Busha told BI. "This not only warms the hot dogs but also helps firm up that natural casing without breaking it."

Right before serving, simply pluck the hot dogs from their bath and give them a perfect char on the grill.

Hot dogs can be great out of the package, but there are a bunch of easy ways to add extra flavor to take your grilling to the next level.

"Once your hot dogs have cooked for a few minutes, brush on some barbecue sauce, mayonnaise, or, if you're feeling creative, any sauce with a sugar base," said Hollingsworth. "The sauce will caramelize as it finishes cooking."

You know that satisfying snap you get when biting into a perfectly cooked hot dog? That's from the meat's casing.

Busha told BI that opting for a skinless hot dog not only sacrifices that snap but can also cause the hot dog to lose moisture more easily on the grill.

Texture is an important factor in the hot-dog experience, so choose dogs with natural casings for the best results.

Only using one condiment can make even the tastiest hot dogs seem boring.

Though mustard or ketchup work just fine, don't be afraid to experiment with different flavors and combinations for a more gourmet experience.

Sidoti told BI that for an ideal flavor balance, you should opt for an acidic topping, which complements the smokiness and high fat content of the hot dog.

For example, you can try creating Caribbean jerk-inspired hot dogs with grilled pineapple, cilantro, lime zest, a splash of rum, and a dusting of jerk seasoning spices.

This story was originally published in June 2019 and most recently updated on June 14, 2024. 

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