Cooking up a proper hot dog isn't rocket science, but it's not a fool-proof endeavor, either. From burst casings to the wrong condiments, these are the most common hot dog crimes. Avoid them, and your backyard cookout will surpass any ballpark's finest fare.
1. No Bargain-Bin Dogs
Yes, we know: It's a hot dog. This isn't exactly haute cuisine. But, says Claire Saffitz, associate food editor, when it comes to something so simple as a grilled hot dog, quality matters. She prefers all-beef dogs: "You can be confident you know what you're getting." Besides, she points out: Well-made and quality hot dogs just taste better. The real mark of an awesome hot dog is a super snappy casing that pops when you bite into it. That's how you know it's fresh.
2. Don't Back Away From the Grill
You could boil your hot dogs, but then you'd be entering Chicago dog territory, and frankly, that's a whole different ball game. When the weather's nice, we're all for grilling. A hot dog is essentially just an emulsified sausage—and it comes fully cooked. They're technically ready to eat upon purchase, so all you really need to do is warm them up. Why not take the opportunity to add extra flavor in the form of smoky coals and/or a nice char from the grates? Besides, chances are you're already using the grill to cook up burgers, veggies, and maybe even some fruit for dessert. Leave the boiling water for NYC's finest street vendors.
You could get fancy and cook your hot dog over a few rosemary sprigs. But definitely don't skip the grill. Photo: Alex Lau
3. Don't Let the Casing Burst
Not to burst your bubble, but a hot dog that's busting out of its casing is a sign of operator error. If your dog has split down the middle, or is bulging out at any point, it means that it was cooked at too high a heat. A little char is a good thing, so don't be too timid with the flame, but don't burn it to oblivion. Your best bet is to cook it over indirect heat, away from the grill's hottest spot. And don't forget to poke a few holes in the dog with a fork or tip of a sharp knife. As the fat in the hot dog cooks, it emits steam. Without any means for escape, the steam will find a way: that's the tell-tale broken casing.
4. Mind the Buns
"This is not a hoagie roll," says Saffitz—meaning the bun should be soft and squishy, rather than crispy or firm. But just because we're embracing the lowbrow bun doesn't mean it's okay to neglect it entirely. Toast it gently on the grill to add some color and char. If you really want to gild the lily, brushing it with melted butter wouldn't hurt, either.
5. Get Right With Your Condiments
We could debate condiments all day. Is ketchup acceptable? (Saffitz says no, a controversial stance.) Are raw tomatoes okay? (There we go again with that Chicago dog thing.) But one rule is non-negotiable: You need at least one condiment that's acidic or vinegary. Hot dogs are high in fat (quelle surprise!), so they rely on something astringent and acidic to keep it all in balance. Some options: jarred or homemade relish, finely chopped raw white onion, spicy brown mustard, or classic yellow mustard. If you go the mustard route, for goodness' sake, shake the bottle before squeezing. There is nothing sadder than that first spurt of faintly yellow "mustard water."
