Happy National Hot Dog Day!
When summer roles around and it gets hot outside, I start to get a craving for hot dogs. I prefer cooking hot dogs on the grill, which became a problem last fall when we moved into an apartment without a porch or access to a grill of any sort.
I don’t like to eat boiled hot dogs (sorry, Dad!) and my grill pan leaves a lot to be desired (namely the lack of smokey grill flavor), so I had to search for another way to make them. I found the solution when I watched the cook one day at Five Guys. He cut the hotdog down the middle lengthwise and butterflied it, then cooked it on the griddle. This is how Shake Shack does it now, too.
Griddled Hot Dogs at Home
- Heat a few tablespoons of butter in a skillet over medium high heat. (I used my favorite cast iron skillet, but you can use any heavy-bottomed skillet.)
- Split your hot dogs lengthwise and butterfly them.
- Once the butter has started to brown, place the hot dogs inside-down in the pan.
- Get a piece of aluminum foil big enough to cover the pan, place it on top of the hot dogs, and then put something heavy on top to weigh down the dogs. I use a brick covered in foil, but you could use a smaller pan or a saucepan filled partially with water. (Don’t get the water on the hot dogs!)
- After about 3-4 minutes when the dogs start to look crispy on the inside, flip them over and cook another 3-4 minutes.
- While the dogs are cooking, open your potato buns so that the inside is facing up and toast them under the broiler in your oven for 1 minute.
- When everything is done, assemble! Try some of the suggested toppings below.
- Hot pepper relish
- Raw onions and stadium mustard
- Cheese sauce and french fried onions
- Cheese sauce and Hormel Chili, no beans (Amanda’s topping of choice)
My topping of choice today was a tangy homemade cucumber kimchi:
If you happen to run out of buns or none of the stores in your area have them (which is what happened to us last week), you can get crafty with a loaf of bread and a knife: