Cooking Hot Dogs

How do you guys like your hot dogs cooked. I can not stand a weiner that has been boiled. I either brown mine in a skillet, broil in the oven or grill them. I like them cooked rather brown ( almost burned) too. But boiled weiners are not very appetizing to me.

I like mine all-beef and charred black on the grill.

I like my dogs two ways: Piping hot and lots of 'em.

Kidding aside, I prefer mine either boiled (winter) or grilled (summer.) Although, when I order one at a hot dog stand, I will go for the boiled variety.

I split my hot dogs and grill them cut side down first. Then, after they've picked up some color I turn them over and grill till the casing is taut. I then flip them over again to make certain the center is hot.

Meanwhile, I butter the sides, inside and out, of my split-top buns and toast them on a grill or in a skillet.

When ready, I place each 'dog in its bun, cut side up and pile on the toppings.

I boil them in water or beer first ... then drain the liquid and fry (without oil) the dogs until the skin is nice and brown !!!

I think the boiling heats them all the way through and then the frying makes the outside crispy.

Boil water. Once boiling, remove the pot from the hot burner and toss in the dogs until they float. This prevents water logging or bloating. Makes for a tastier, juicier dog. When I use the Weber, I cross cut the ends and burn em.

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Originally posted by Michael Hoffman

I split my hot dogs and grill them cut side down first. Then, after they've picked up some color I turn them over and grill till the casing is taut. I then flip them over again to make certain the center is hot.

Meanwhile, I butter the sides, inside and out, of my split-top buns and toast them on a grill or in a skillet.

When ready, I place each 'dog in its bun, cut side up and pile on the toppings.

My wife cooks dogs and buns exactly the same way you do. The buttering and the toasting of the bun along with the spliting of the dog, do change and enhance the whole package. Even as a Chicago style hot dog purist, I enjoy eating a dog that way.

We cook hot dogs this way: Think about how much you like hot dogs, think about how you've SEEN the ingredients.......grill a steak or chicken or ribs!

I only enjoy Kosher hots such as Hebrew National when boiled. Other kinds get grilled outside in the summer, or in a frying pan in winter. I usually start cooking them hole, then slit with a knife and open them, browning each side. I always open the bun and toast it so it is crisp and browned.

Baked in a casserole dish on top of baked beans! Mmm Mmmm Mmmm!

My favorite way: on a hickory stick over a camp fire - very well done, the crustier the better. Minimum toppings and washed down with cold libation(s).

I like cooking hot dogs a variety of ways; depending on the type of dog and/or my mood. Occasionally I'll simmer (not boil) a hot dog. It must be an a flavorfull all beef dog. German style pork/beef dogs do not taste good cooked this way. I do this when I want a dog fast. Sometimes I'll throw the dog on a flat pan for a minute or 2 for extra crunchiness. Jerry's in New Jersey cooks them this way. I always get a dog with casing.

Another favorite way is to slow cook a dog on low temperature on a griddle. I usually simmer in water first to heat the dog all the way through, then leave it on the griddle for flavor and texture. Both style of dogs (Kosher style beef and German style beef/pork are good this way). I love to cook Thumann's dogs on the griddle.

My favorite beef dog (5 to a lb Best's from Jersey) is great simmerred in water, then put on the backyard grill. The water helps the dogs to heat evenly, and also prevents the dogs from splitting open on the grill. Syd's in Union N.J. prepares their dogs this way.

Lastly, I like to deep fry the special franks from Thumann's that are made specially for deep frying. These are the dogs used at Rutt's Hut, Libby's, Hiram's, and other famous Jersey joints. Pork based (80% at least) they puff up and split open. Called rippers.
I also like to deep fry the skinless Best all beef dogs when making an Italian Hot Dog. This is the brand used by almost all of the Italian Hot Dog places in Jersey.

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Originally posted by chicagostyledog

quote:

Originally posted by Michael Hoffman

I split my hot dogs and grill them cut side down first. Then, after they've picked up some color I turn them over and grill till the casing is taut. I then flip them over again to make certain the center is hot.

Meanwhile, I butter the sides, inside and out, of my split-top buns and toast them on a grill or in a skillet.

When ready, I place each 'dog in its bun, cut side up and pile on the toppings.

My wife cooks dogs and buns exactly the same way you do. The buttering and the toasting of the bun along with the spliting of the dog, do change and enhance the whole package. Even as a Chicago style hot dog purist, I enjoy eating a dog that way.

My way is Connecticut style. Do they have hot dogs in Chicago?

Chicagostyledog has the right idea. Boiling hot dogs causes them to split. Put a large pot (4 qt. for 1# of dogs) on to boil with a lid. Drop dogs into boiling water, remove from heat & replace lid. Wait 10 minutes. This will work with any dog.

Skinless dogs can be "barbecued." My sister found this recipe in a women's magazine of the 1960s. What I remember is this: score hot dogs on 2 sides, brown in a skillet with a little oil, drain the oil and add barbecue sauce and a little fruit juice for evaporation. Turn frequently to distribute while simmering for about 5 minutes. I serve this with mac & cheese or mashed potatoes, no buns.

The best hot dogs actually come from MIlwaukee.

quote:

Originally posted by tsores

I like my dogs two ways: Piping hot and lots of 'em.

Kidding aside, I prefer mine either boiled (winter) or grilled (summer.) Although, when I order one at a hot dog stand, I will go for the boiled variety.

Totally agree with you 100%.

Dearfolk,
Cooking?!?!? Until the mad cow scare, I preferred them straight out of the pack by themselves, raw.
Since I'm trying to diet a whet, I haven't eaten any in several months. Too much fat content: them and me!
I still trust Hebrew Nationals and Nathans to be edible uncooked, but I haven't had a craving for a good while... since I discovered The Normaltown Cafe'. They don't have hot dogs in any form, by the way.
In The Weiner's Circle, Ort. Carlton in 30601-land.

Since leaving Evanston I haven't had a really good hot dog. But if I'm cooking them at home I like them very brown, on a buttered and toasted bun with mustard, onion, and maybe sweet relish.

If I'm grilling I'll toss them on, but I won't fire up a grill just for them.

Michael Hoffman, As Val Kilmer said to Tom Cruise in TOP GUN, "you can be my hot dog cooker anyday".

I cook mine on a George Forman grill. It does a great job.

Since we went to Coney Island and Nathan's I have been spoiled. The Nathan's offshoots are icky, but the Nathan's original on CI is the best. I buy the skin-on Nathan's wiener's, (can only find them at Publix), and cook them and top them the same way they do at Nathan's on Coney Island.

They're also good on the grill.

Second to that, a good quality beef hot dog can safisfy the occasional whim.

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Originally posted by signman

Michael Hoffman, As Val Kilmer said to Tom Cruise in TOP GUN, "you can be my hot dog cooker anyday".

And here I thought he said wingman.

I am the Compleat Carnivaore and will take them anywhere between raw and incinerated!

If I am cooking a big batch of Chili, I drop the hot Dogs right into the chili. Chili's done....Hot Dogs Done! Next stop, bun and fixins. I perfer my buns toasted......Not those Buns Dirty Minded People!

I cooked some Friday night by boiling in water for a few minutes in my frying pan and then I brownned them in the same pan after the water had boiled out ( i just used a small amount of water) They were better this way, but they did almost burst open before they were browned to my liking

quote:

Originally posted by scbuzz

I boil them in water or beer first ... then drain the liquid and fry (without oil) the dogs until the skin is nice and brown !!!

I think the boiling heats them all the way through and then the frying makes the outside crispy.

I simmer, grill, griddle, bake and combo simmer and then griddle. Like John Fox said, I vary the cooking method depending on the type of hot dog and my hot dog memory of dogs eaten in the past.

Good Question! I like mine anyway! (Grilled, BBQ'd, Steamed, Fried, Griddled, Charred, Boiled and in case of emergency - Nuked)... I'm not all that picky... BUT, the bun needs to be fresh! No matter how good the dog comes out, put it on a stale (or even slightly stale) bun and the efforts where a total waste of time! Oh, cant forget the chili sauce of course!
I also have to side with Ort! Even though hot dogs are pre-cooked, with all this bacteria scare I feel much safer if it's served hot... (And I also used to munch on them cold...)...

quote:

Originally posted by chicagostyledog

Boil water. Once boiling, remove the pot from the hot burner and toss in the dogs until they float. This prevents water logging or bloating. Makes for a tastier, juicier dog. When I use the Weber, I cross cut the ends and burn em.

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Sounds wonderful, I'll give that a try!!!
Petunia62249

by the way..... which dog gives a nice "snap" when you bite into the skin after grillin'?

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Originally posted by Petunia62249

by the way..... which dog gives a nice "snap" when you bite into the skin after grillin'?

Normally my minature fox terrier if I dont share....

I like mine grilled. But, I do enjoy bbq'd, boiled, nuked, and deep fried. Haven't had a deep fried one in a while. Been about two years since I've had a Jersey deep fried hot dog from Rutt's Hut.