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Hot Dogs ... how do you like them?

What's your preferred method of cooking hot dogs?

*Boiled (or poached)?

*Grilled?

*Or, heaven forbid, microwaved??

Personally, I prefer my dogs boiled a la the NY-Style dirty dogs, but that's just me.

You?

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  1. First choice is grilled, but I've been known to eat them raw.

    1. I don't have a grill at home, so boiled. But I do love a hotdog cooked on the grill.

      1. more important,they got to be natural casing and preferably grilled; a little george forman grill really works well for dogs.

        1 Reply
        1. re: byrd

          I totally agree on the natural casing, (love the POP[!] when you bite into it! ..and I also like them grilled!

        2. On a stick, over the fire would be my first choice! I will only eat hot dogs this way, or grilled until they are slightly brown and crispy, and starting to pop. Otherwise, I don't eat 'em!

          1. Grilled, real casing on a toasted bun slathered with a mixture of mayo and yellow mustard. Places along side the dog is slices of pickled jalapeno and placed on top of the dog is ketchup and grilled onions... I'm a girl who is BIG on contrasting flavors!

            --Dommy!

            7 Replies
            1. re: Dommy

              Please say it ain't so that you put mayo on a dog.

              1. re: jfood

                LOL! If it makes you feel better, I'm not "American"... LOL!!

                --Dommy!

                1. re: Dommy

                  I am American. In fact, MIDDLE American. I put mayonnaise on every dog I eat. And mustard. Once in a while, ketchup, if I'm in the mood.

                  Deal with it.

                    1. re: Will Owen

                      chill will, it's a saying from the 1919 black sox scandal, when Joe Jackson was wrongly accused. No need to get nasty.

                2. re: Dommy

                  I first had mayo on a dog prepared Sonoran-style, that was wrapped in bacon and grilled. The hot doggero pointed out that the best taste is when the mayo is slathered on the bun rather than on the dog itself. It made me a believer.

                  1. re: Melanie Wong

                    Yup! That is the way I do it, on the bun and the Jalapeno acts as a kind barrier to the dog... I love condiments, what can I say! :)

                    --Dommy!

                3. Run under the broiler until a little charred. And not that you asked, but the perfect chili dog has a 2-1.5 meat to bun ratio, finely diced white onion, Hormel Hot Chili With Beans, and Tillamook Sharp Cheddar.

                  Boiled tube steak grosses me out a little. Grey and sweaty. I like my meat to look like it's experienced fire sometime in its history. I happily make exceptions for wurst and boudin, it's just I have the leftover phobia about commercial hotdogs being filled with things I'd rather have cooked crispy than accidentally eat undercooked. Bug parts and noses and lips and earlobes, etc.

                  3 Replies
                  1. re: themis

                    Aren't commercial hotdogs usually precooked?

                    1. re: LoDega

                      Of course. I just want to make sure they're really, really, really cooked -- still scarred from an elementary-school visit to a Hormel factory.

                  2. Pan fried served with rice. My childhood favorite. I also enjoy hot dog fried rice.

                    1. In general I'm 50-50 abut it, but when I make them at home, I always poach them, I think it's a holdover from childhood excitement over the streetcarts.;)

                      1. Must be natural casing.

                        Put in a heavy covered pan with 1/4 inch water and drizzle some oil over them. Cover and steam off the water. When the sausages are about to burst, poke a couple of holes in them and let them brown gradually over medium low heat until a nice crust forms.

                        You can then use the fond in the pan by deglazing to cook veggies (like cabbage in the winter).

                        1 Reply
                        1. re: Karl S

                          I've done this too! This is how I pan fry. Serve with a fried egg and rice for a breakfast.

                        2. And the problem with microwaving would be?

                          Place dog in bun. Wrap in paper towel. Nuke one minute. Add mustard. Eat ... or maybe microwave with mustard.

                          If buying them at a restaurant, I prefer char-broiled.

                          8 Replies
                          1. re: rworange

                            Hey, now you don't even need to "place dog in bun!" Have you seen the commercial for that new product where the hot dog comes in the bun ready to microwave?! Could it get anymore lazier?!?

                            1. re: Katie Nell

                              Oooh ... where can I buy this genius product and what is it called?

                              Up there with the frozen peanut butter and jelly sandwich with crusts cut off.

                              Sadly, I am seriously interested.

                              1. re: rworange

                                Oh, I'm sure any grocery store, prominently displayed by now... although, they might all be sold out! ;-)

                                Here's a PR blurb about it: http://prnewswire.com/cgi-bin/stories...

                                And a quote from it: "It's mouthwatering to imagine --
                                a tasty, hot and juicy Oscar Mayer hot dog wrapped inside a soft and warm bakery-fresh bun. And now imagine only having to wait thirty-five seconds for that first delicious bite."

                                Too funny!

                                1. re: Katie Nell

                                  a lot of chinese bakeries do a hotdog baked in a sweet bun thats very good.

                                  1. re: Katie Nell

                                    Thanks for the info ... love the name too ... Fast Franks. Now I have to have this. Will report back.

                                    I don't usually hang out in that part of the supermarket. I'm not so into the packaged cold cuts and hot dogs.

                                    "Innovation in a Bun: An Oscar Mayer Tradition"

                                    Too funny.

                                    Hmmm ... I might as well go all out and get some of those peanut butter and jelly sandwiches I've been admiring all these years.

                                    I'll never really be a chowhound I guess.

                                    1. re: Katie Nell

                                      Sabrett is making what they call a Coney Dog: Sabrett hot dog encased in a knish. When you microwave it, it comes out all crispy!! Comes regular, spicy hot and some other flavor (chorizo?). But unfortunately hard to find right now.

                                  2. re: Katie Nell

                                    OK even my down-to-earth husband was in hysterics over this! In general he rolls his eyes at the fuss that I make about food prep, but when we saw the ad for Fast Franks on television last night, he just about lost his mind!

                                    Who doesn't have time to make a hot dog? Are you a round-the-clock neurosurgeon working in a town with 10 massive brain injuries a day? Maybe you're some kind of superhero, saving the world from certain doom?

                                    And can you even imagine what that bun must taste like!!?

                                  3. re: rworange

                                    Microwaving is the quickest way and the results are not perfect but way over the acceptableline. I have also noticed that the dog is a little less salty than my favorite way to cook them, on the grill. The "pop" on the bite is a must.

                                    The roll does or does not have to be toasted.

                                    The mood leads to the toppings. Gotta have a good mustard, but that can range from a grainy poupon to a deli brown. Then the fun begins. Do I add kraut, green relish, or vinegar peppers? Not a big fan of onions (fried or raw).

                                  4. Grilled with crunchie skins and kraut!

                                    Grey's papaya, baby. Can't beat the price or taste.

                                    1 Reply
                                    1. re: jonboy

                                      When I lived in Manhattan, I practically lived at Papaya King (is that the name?) on E.86th and 3rd...loved that place!

                                    2. Grilled, (Nathan's is our fave), cheap yellow mustard, toasted bun=pure heaven for me (but only once in a while anymore)

                                      1 Reply
                                      1. re: Val

                                        That's the ticket for me too (I only use Hebrew National)add chopped onion and occasionally, relish.

                                      2. Boiled in a toasted bun with yellow mustard and Moishe's coleslaw.

                                        I used to be able to find Hebrew National dogs in Montreal, but I can't find them anymore.

                                        1. Hot dogs are good any number of ways. Of course, a natural casing dog is preferable to skinless. Keep in mind that there are 2 basic styles of franks, spicy kosher style all beef and the milder, beef and pork (and/or veal) dog. The beef/pork dog, being milder, doesn't lend itself well to boiling. This type of dog tastes best grilled or fried. When I'm lazy, I like to throw a few of these dogs in my cast iron skillet. I add mustard and a slice of dill pickle.

                                          For an all beef dog, boiled (rather simmerred in a pot where the gas has been turned off upon reaching the boiling point) is good. Griddle cooked is better, a la Papaya King, Grays Papaya, or Nathans. Better still is simmering in water for a few minutes and then finishing it off on the backyard grill. The best beef dog in existence is served this way at Syd's in Union, N.J. They take a 5 to a lb natural casing dog from Best Provisions in Newark, stick it in hot water for a few minutes to heat the dog evenly, and finish it off on the grill. Superb!

                                          6 Replies
                                          1. re: hotdoglover

                                            Syds is now officially now considered the winner of "Last Dog Standing." Not sure if it is legally in Union, Millburn or Maplewood but it is in the Millburn Mall. Within 5 miles were three of the greatest dogs in NJ, Syds (home of the Best Provisions Popper), right next store is Tabatchnick's bigger and better dog, and up the road in Short Hills was the king of dogs at Don's (also a Best Provision dog). With the demise of the latter two, Syds is the last dog standing.

                                            All three are better than Papaya King.

                                            1. re: jfood

                                              Syd's is located in the Millburn Mall, but is officially considered Union. I've eaten there numerous times as well as Tabatchnick's, which used to serve a 1/3 lb monster from Empire National. Good, in my opinion, but not better than Syd's or Don's. Don's served a quarter lb Best natural casing dog that they prepared on a griddle. Same recipe as the Syd's dog, but Don's was shorter and fatter. I like the longer, thinner dog at Syd's better. I also think this dog tastes better on a grill than a griddle. You can get the Syd's or Don's dogs at Best Provisions. They will sell them to you. Amazing Hot Dog in Verona serves the Don's dog, but they deep fry them. They also have a lot of toppings if that's your thing.

                                              1. re: jfood

                                                Yea..they must be seriously good!!!
                                                ..but they are in New Jersey..!
                                                (Costco where are you when we need you!!)

                                              2. re: hotdoglover

                                                John: You've got to get to Germany! Pork-based dogs, natural casing, heated in hot water. Served by the pair naked on a plate with a sploosh of mustard and a semmel (round hard roll) on the side.

                                                THAT's a hot dog!

                                                ---Guy

                                                P.S. All-beef dogs aren't for me.

                                                1. re: hotdoglover

                                                  ..THE original 'Syds' in Newark had the best hot dogs ever....and a unique drink to wash it down called the 'cucamonga'.. long time ago but i can still taste those dogs..have always eaten them with ketchup mustard and chopped onions.. yummm.

                                                  1. re: hotdoglover

                                                    I've been told that natural casing is best boiled and held for 15-20 minutes, while skinless is specifically for grilling (especially on the roller grills they use commercially). I never buy skinless though, and usually cook the natural casing in the toaster oven until it splits.

                                                  2. A David Berg or Vienna Beef dog boiled, put in a steamed bun and covered with onions, hot peppers, relish, mustard, cucumber, tomatos and celery salt. BLISS!!

                                                    1. From time to time, for nostalgia's sake, I make Girl Scout hotdogs.

                                                      Slice the dogs lengthwise, almost all the way through. Stick in little pieces of cheese. Wrap in bacon. Put under the broiler until the bacon is done and the cheese melted. Good with canned pork 'n beans.

                                                      1. Cased and broiled/grilled, or cased and cut up, stir fried in a wok with peanut oil, red onions and tobasco sauce till crisp, then throw in the kidney beans and american and/or smoked gouda cheese. Usually Boar's Head or Katz's franks.

                                                        1. Guy,

                                                          I'd love to go to Germany! I do like the German style dogs sold at the Union Pork Store. Milder than an all beef dog, but with a wider range of flavors. And the traditional way of eating them is as you described. But I like the dog on a roll. And I think grilling brings out the flavor better. But in Germany, do as the.......

                                                          1. Natural casing hot dogs......grilled or pan fried if a grill is not available.

                                                            Topped with mustard, chili and cole slaw (brings back memories of Walter's Grill in Murfreesboro, NC) or mustard, chili, cheese and onions.

                                                            1. Natural casing, grilled until almost burned. SErved on a toasted, NE style roll, with mustard and picalilli(SP)- I think it is howards brand, and onions. Simple and delicious.

                                                              1. I like them Oki(nawa) style.

                                                                See link and make sure you scroll down to the bottom to see how they're made:

                                                                http://starbulletin.com/2004/09/01/fe...

                                                                1. My favorite is a crispy-grilled kosher dog slathered with spicy brown mustard and a scoop of cold potato salad. Don't knock it 'till you try it. Yum.

                                                                  1. I prefer Hebrew National hot dogs (forget kosher, they really taste the best) and I throw them in the broiler. It takes no time at all, and the dogs come out crisp, but not charred. Then I put them in a (toasted) hot dog bun slathered with deli mustard, and if I have some on hand, top them with cole slaw. Bizzarre? Completely. Tasty? You'd better believe it!

                                                                    1. Hebrew nationals, Sliced almost in half then placed under the broiler, add cheese, mustard and mayo fold back together and place in whole wheat bun. Boy now I am sooooo hungry.

                                                                      1. I was a very picky eater when I was a kid and there were not a lot of foods that I liked but I LOVED HOT DOGS and still do! I even have a Nathan's tee shirt that I wear regularly.

                                                                        I like my hot dogs grilled, pan fried in butter, and microwaved.

                                                                        Universal Hot Dog Rules:
                                                                        1. Use Gulden's mustard only and none of that yellow looking stuff.

                                                                        2. Sauerkraut must be rinsed and drained so it doesn't get the bun wet.

                                                                        3. Brown that bun! Nothing worse that putting a good dog into a pasty white bun. (This does not apply to microwaved dogs.)

                                                                        4. I love Chicago dogs but don't tell me to put chili on my dog. Too icky and the meats aren't compatible.

                                                                        5. If you like relish use the dill, not the sweet.

                                                                        1 Reply
                                                                        1. re: Scagnetti

                                                                          Sauerkraut must also be cooked, preferably in the pan fond from hot dog, and hot. I do not understand cold sauerkraut on a hot dog.

                                                                        2. I'm a texture lover so I'd go for grilled, broiled, fried, and over-microwaved. I always get the regular Hebrew National dogs and just have them on a piece of bread usually without condiments.

                                                                          1. Beanie-Weenies, baby.

                                                                            1. I like it covered in batter and deep-fried. I love corn dogs.

                                                                              1 Reply
                                                                              1. re: rcheng

                                                                                if you get hot dogs with casings, you should deep fry them just like that without batter... its delicious!