Tips for Making the Perfect Hot Dog

The Daily Meal

Ball games, barbecues, and boardwalks all share one very tasty link - the hot dog. Although it's about as iconic as a food can get in this country, the wiener's origin remains surprisingly unclear. On one point, however, we're all in agreement: On a summer afternoon, it's perfect washed down with a glass of something bubbly and ice-cold.





Click here to see 11 Tips for Making the Perfect Hot Dog

Yet there are lots of ways to prepare this most crowd-pleasing of treats - and just as many experts out there who are elevating the art of the dog. To start, there's the choice of the meat itself, then the cooking method (grilling, boiling, deep-frying), the matter of what to put on top (salty, sweet, cheesy), and how to handle the bun (toasted, soft, handmade). To help us assess the options and learn how to create the perfect hot dog at home - after all, most of us don't have access to equipment more advanced than a stovetop or a barbecue - we checked in with masters Randy Watts of Nathan's Famous, Hot Doug's Doug Sohn in Chicago, and Gloria Pink of Pink's in Hollywood, to name just a few.

Related: Secrets for Better Grilling

Grilling was the most popular method of cooking on the East Coast, with steaming and boiling coming out on top in the Midwest - but otherwise the tips and tricks were unpredictable, even surprising. Why? Because, ultimately, it all comes down to taste buds - whether you like biting into a charred dog dressed with a single strand of handmade Dijon mustard or a deep-fried version heaped with a mess of coleslaw that spills down your chin. Dig in.

Related: 10 Tips for Making the Perfect Burger


Shop Around
"More and more specialty markets are carrying quality, exotic types of meat in addition to the kind we're most used to," explains Doug Sohn of Chicago's Hot Doug's, where people queue around the block for alligator and wild boar dogs. It's worth branching out - at least once. Whole Foods and Fairway, for example, now stock different types of pork, lamb, chicken, and even veal, but, says Sohn, your best bet is checking with your local butcher for super-fresh varieties. Working with unfamiliar meats can be trickier, though, so be sure to cook dogs all the way through.


Pre-Season the Meat
A little preparation goes a long way. "Steep fresh bratwurst in a mixture of beer and onions before finishing it on the grill," advises Sohn. The flavor complements the saltiness of the dog. Keep in mind that all beer is not created equal; Randy Watts of Nathan's Famous recommends using an amber or dark brew like Yuengling.




It's All About the Casing
The one thing you don't want to do is throw a fresh dog on the grill right away. Instead, render it for four to five minutes to tenderize the casing. Once that happens, Joshua Sharkey of Bark in Brooklyn, N.Y., prefers to throw it on a griddle in order to preserve the fat. When it's almost done, raise the griddle's heat, which will crisp up the casing. When you bite into the meat, you'll get that "satisfying snap." Sohn concurs - for the most part. "Cook the sausage at 350 degrees in the oven until the casing firms up, then throw it on the grill." If you throw it directly on the grill, the casing tends to stick, causing tears that result in the loss of some of the flavor.


Master the Grill
"Hot dogs are very forgiving," explains Sohn. "They're already cooked, smoked, or cured, so what you're really looking to do is get them hot." Grill the hot dog on medium to high heat, rolling it lightly the whole time to ensure you get nice char marks on the outside for flavor. If you don't have a grill, advises Watts, you can use a frying pan or a portable griddle (usually used for making pancakes or eggs) that you can set over your char broiler. Watts elaborates: "The key is to grill it at an average temperature, not too low, and not too high, just a consistent heat for about 10 to 12 minutes so that the hot dog browns slowly. It should reach a very high internal temperature of 175 to 180 degrees, which you can measure with a simple probe thermometer (the kind used when cooking turkey at Thanksgiving)."


Don't Split
"Splitting hot dogs lets out the juice, which means you'll lose flavor," warns Watts. The exception is when you're deep-frying, but that will happen naturally - not with a knife. But, if you're in a hurry, it's the easiest way to speed up the cooking process. It's also the best way to fill the dog with, say, cheese, in which case you'll be substituting the lost flavor; see tip 10 for more details.



Toasty Buns
Many cooks insist that the bun - whether it's store-bought or handmade - has to be toasted to give the simple creation a multi-note texture. Happily, it's an easy process. Just brush the bun with melted butter and pop it into a hot oven at 350 degrees or on the grill for a few minutes until it's a light golden hue - anything darker, warns Sharkey, means the bun is too dry. Detractors from this method? Those at Pink's, where buns are steamed using industrial equipment. At home, Pink says, you can achieve a similar effect just by sticking it in the microwave for 20 seconds until it's warm and soft.


The Art of Toppings
Prove your personality in a way that'll keep guests talking until next year's backyard bash. There are endless options, but Sharkey says that a general rule of thumb is that your topping should be overseasoned lest it be overpowered by the bun and meat. "Anything with acidity, sweetness, or heat works well. I really love pepper relish, which exudes a savory bitterness. I'm from the South, so I love coleslaw, too." The folks over at Nathan's go for mustard, sauerkraut, and pickle relish; plus ketchup, for the kids. Pierce, meanwhile, is partial to Cheddar and jalapeño. And Pink's legendary chili dog layers its ingredients just-so: two slices of American cheese draped on the bun, topped by chopped onions, then doused in chili. Other notables: guacamole with chopped tomatoes, grilled mushrooms and Swiss cheese, and nacho cheese.


Savor Slowly
For all of the time and effort that goes into making a gourmet dog, the sad truth is that they disappear in just a few chomps. So be sure to breathe between bites, and, in the words of Watts, "Always take one bite of a hot dog to enjoy the natural flavor before adding the toppings."





- Bree Sposato, The Daily Meal

More from The Daily Meal:
Crazy Cupcake Recipes
How to Make a Perfect Sandwich