This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Yet another Hot dog Question

  • Filter
  • Time
  • Show
Clear All
new posts

    Yet another Hot dog Question

    OK, so in keeping with the hot dog theme this week my question is:

    When cooking a hot dog on your grill, boiling a hot dog, as with boiling ribs, should be a federal offence much like high treason....

    Do you simply heat it up till it reaches and tasty temp and color?


    Do you cook it till is splits wide open like a butterfly and get a bit of a sear going?

    Personally I go the butterfly method, with a seer even blackening up the casing a bit.
    Inquiring minds wanna know....

    I like mine blackened a bit, too. But honestly, I’ll eat them boiled, or microwaved, or off rollers, or from a skillet, whatever.


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      Like this for me too

    Air Fryer


    • bbqLuv
      bbqLuv commented
      Editing a comment
      How Interesting, our insta-pot has an air fryer attachment. have to give it a try.

    We typically cook ours on a George Foreman grill. Fast and easy way to get some char on the skin.


      Good temp, color and a bit of char but nowhere even close to being split in two. I don’t mind if someone is splitting them in two for service after removing them from the grill but I see it as a presentation thing so I never do it.


        Cooked to a light to medium char.


        • CaptainMike
          CaptainMike commented
          Editing a comment
          Wut he sed ˆ

        For skin off dogs, moderate heat and not too much char. Skin on dogs are cooked slower, then seared to crisp the skin. Not too hot. This is if I have fire. For inside cooking, a pan with just a dab of oil is my fave. Same mores apply.


          My wife loves her hotdogs to have some char - the more the better. Its actually hard to get that with skinless dogs like Nathan's that we prefer, but I generally grill until the ends start to split a little, and it has some char.


            Indirect until plumped. Then a quick char.


              The hot dogs are for the kids, while the adults eat brats, so I just throw them on the griddle just before the brats are done.


                Hot dogs heated in hot/simmering water is a much loved NYC tradition. We call them "dirty water dogs." So I can't go with you on the boiled dogs point. But I have recently rediscovered the pleasure of a nicely grilled dog.


                • kjbarth
                  kjbarth commented
                  Editing a comment
                  This^^^^. Wife and I like grilled but I like boiled/simmered too, sometimes in beer.

                Over Fire, no messin around. Cook em then eat em, arghh, arghh, arghh! Mebbee wrap em in a tortilla, yup, with onions & mustard.


                  Smoke in my Traeger, boil on stove, heat in a microwave, fry in a skillet, buy at 7-11--cheese and chili sauce, wrapped in foil at a ball game, over an open flame, add to mac and cheese,
                  How do I eat the
                  Let me count the ways


                    My way to heat up wieners.
                    Water, bullion/stock, some red/yellow onions, whole peppercorns..
                    Boil up, add the wieners and let them simmer a few minutes..
                    Click image for larger version

Name:	20210930_161837~2.jpg
Views:	81
Size:	65.3 KB
ID:	1103307 Click image for larger version

Name:	20210930_162815~2.jpg
Views:	82
Size:	71.3 KB
ID:	1103308 Click image for larger version

Name:	20210930_164122~2.jpg
Views:	82
Size:	104.3 KB
ID:	1103309
                    Last edited by Elton's BBQ; October 1, 2021, 01:00 AM. Reason: Added pic's


                      Those look like amazing wieners. I have to say, almost sounds and looks like wiener soup. It just needs some diced onions, carrots, and potatoes.


                      • Elton's BBQ
                        Elton's BBQ commented
                        Editing a comment

                      • cstrfd4
                        cstrfd4 commented
                        Editing a comment
                        That should be Cream of Wiener soup


                    No announcement yet.
                    Rubs Promo


                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

                    Grilla Pellet Smoker proves good things come in small packages

                    We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                    Click here for our review on this unique smoker

                    The Good-One Is A Superb Grill And A Superb Smoker All In One

                    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                    Click here to read ourcomplete review

                    Bring The Heat With Broil King Signet’s Dual Tube Burners

                    3 burner gas grill

                    The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                    Click here to read ourcompletereview

                    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                    Click here to see our list of Gold Medal Gifts

                    GrillGrates Take Gas Grills To The InfraredZone

                    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                    Click here for more about what makes these grates so special

                    Groundbreaking Hybrid Thermometer!

                    Thermapen One Instant Read Thermometer

                    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

                    Click here to read our comprehensive Platinum Medal review

                    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                    kamado grill
                    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                    Click here for our article on this exciting cooker