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Hot dogs bolied or grilled

boiled or grilled and what is your favorite topping

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  1. Do you mean in the Boston area?

    1 Reply
    1. Having enjoyed excellent hot dogs from CA (Pinks) to AZ (Ted's) to NJ (Hot Dog Johnnys, Hot Grill, Rutts) to ME (Flos) and many in between, NY SYSTEM in RI rank #1 for me.

      It's not simply one topping, but the package - special meat sauce (ground beef, cumin, dry mustard, allspice, nutmeg, etc), yellow mustard (the one place it can be used), chopped onions and a sprinkling of celery salt on a steamed bun (boiled or grilled) that makes NY System wieners #1.

      1. Dirty water style: bring water to a boil, dump in dawgs, cut off heat and let sit for maybe 10 minutes.

        Fav toppings are minced hot yellow peppers, yella mustard and celery salt.

        1. Varies, but I usually bolie them.
          P.S. Tucker, you still have some edit time.:)

          1 Reply
          1. re: Veggo

            Bolie = sous vide (laughing here).

          2. Pan fried in Butter and the same for the Roll w/Gulden's type Mustard

            1. There are tons and tons of prior threads on this.

              1. Like grilled, but semi-split in pan works fine for me.

                Toppings... mustard, relish... NO KETCHUP!!

                Slightly OT story. SUPER sweet SIL's nephews were maybe 12-14 years old. At a family thing where the grill was going with dogs and burgers. Older boy... I don't like hot dogs on grill so Mom BOILED for him!! That's just WRONG!!

                Hotdog place in Delaware COunty, PA... John's Doggies. THINK still have a place in Chester, PA... but area NOT worth risking your LIFE over! Another place in Chichester. Think it's maybe Greek, but the "chili" that tops one "with the works" is HEAVEN!! It's NOT tomatoey in the least... very garlicky/oniony and meat?? is VERY fine.

                1. I usually "grill" in a pan. I like a lot of color on my hotdogs.

                  1. Grilled. A boiled one makes me feel somehow depressed. Hot relish and chopped onion.

                    1 Reply
                    1. re: alliegator

                      Grilled or ripped.

                      Boiled dogs give me intestinal issues when I eat them at Red Sox game. I do it once a year and I think they are gross. But I do it just the same.

                      I like grilled and ripped dogs, though.

                    2. Boiled, then run them through the garden, Chicago style. Extra sport peppers.

                      1. Boiled, steamed bun, minced onion, brown mustard like Mr. Mustard, sauerkraut or a good Chicago dog.

                        1. If we're just talking American hot dogs (as opposed to sausages), then boiled (or steamed).

                          1. My wife loved steamed dogs.

                            I started frying/grilling them in a pan for her a few years ago. I steamed her a couple of dogs earlier this week...she asked that I never do that again, and be sure to grill hers from now on.


                            1. We use Brats, and saute them in beer to begin, and then finish on the grill - so a bit of each.


                              2 Replies
                              1. re: Bill Hunt

                                yep. brats or dogs, bring beer or water to boil, drop in links, cover and remove from heat. go out and light grill. 10 minutes heat time, add dogs to grill and serve with copious amounts of spicy brown mustard on and in a bowl for dipping.

                                1. re: Gastronomos

                                  That is very, very close to what I do, and we love 'em.

                                  Over the decades, I have experimented with various brews, and think that Old Chub might be the best - at least for our tastes.


                              2. Grilled, some spicy whole grain mustard, and some slaw on top, and what about the bun?....lightly toasted potato bun.

                                1. If serving in a bun, I like mine split and cooked on the flat-top griddle and topped with sauerkraut.

                                  If serving on a plate with bked beans I prefer boiled.

                                  If made outside on the grill, then cut in 2 inch pieces and eaten as finger food.............toothpicks help avoid burnt fingers.

                                  1 Reply
                                  1. re: bagelman01

                                    Now, when it comes to garnish, I am sort of locked into but a few - sauerkraut, chili (no beans), Cheddar (or cheddar), and noting else.

                                    While I love Course-ground Mustard, if I can get what I want, I will save that for another dish - if not, then it goes on too.


                                  2. Grilled - flat top, gas, or charcoal...topped with yellow mustard and Sclafani hot pepper relish a la Glenwood (Veggo and bagel know). Or lettuce tomato and celery salt

                                    2 Replies
                                    1. re: BiscuitBoy

                                      I like the way the order taker at the Glenwood relays the order for a well done char-grilled foot long Hummels to the grill man.
                                      "One dog. Burn it."

                                      1. re: BiscuitBoy

                                        I'm a kraut man, BUT I love Sclafani products. Had their roasted red peppers on my burger for lunch..........

                                      2. It depends upon the brand. Nathans for example are super salty imho, if you boil them first to leach out some of the salt and excess garlic they are excellent dogs. Hebrew national’s however lose something if you boil them so they are a grill only type dog. So it really depends. Toppings, to each his how, I tend to follow the local trends, Chili at pinks, the Sonora Dog in Tucson, etc. etc.

                                        1 Reply
                                        1. re: RetiredChef

                                          "Nathans for example are super salty imho"

                                          Noticed that today. I normally prefer Hummels, but picked up some Nathans this week in a 2-for-1 sale. Haven't had them in several years. Way too much salt - overpowers all other flavors..

                                        2. grilled for me and hopefully with natural casings. Can't beat that snap when biting into one.

                                          1. Grilled or roasted over fire. Never boiled. Nuked until they explode if in a hurry. ~~ Usual toppings. Really like diced onion. Then there's this home made chili sauce....

                                            3 Replies
                                            1. re: Uncle Bob

                                              Uncle Bob,

                                              <<Nuked until they explode if in a hurry...

                                              If run through the microwave, do you not feel that the entire flavor and texture are compromised?

                                              I am just not a fan of nuking any meat products - maybe it is just me?


                                              1. re: Bill Hunt

                                                Not related to hot dogs, but I can super slowly reheat a rare steak and it remains rare and tasty. And by "super slowly" I mean maybe five seconds at a time, turn over, another five. And so on. And it helps to have it on a little wood cutting board which slows it down even more.

                                                1. re: Bill Hunt

                                                  <<If run through the microwave, do you not feel that the entire flavor and texture are compromised?>>


                                                  Not in it's entirety, but definitely some. Not enough to matter when I am in a hurry to get back to the salt mines.

                                                  <<I am just not a fan of nuking any meat products - maybe it is just me?>>

                                                  No, not just you...me too. ~ The only exception is a 'weenie' 2 or 3 times a year. I not a fan of them anyway. ~ I really prefer a a piece of Andouille halved/quartered, and lightly grilled for my 'dogs.'

                                              2. Grilled in butter for me.but then, I like a minimal amount of toppings on mine..I wanna taste the dog not the sauce

                                                1. Gotta be a non-conformist here, and go with deep-fried, a la the Danger Dog in Tijuana, Mexico. Wrapped in bacon, deep-fried, and served with spicy chili sauce.

                                                  If you're going to eat something as bad for you as a hot dog, I say you should avoid half-measures.

                                                  1. I miss my NYC Sabrett dirty water boiled, not bolied dogs. It's the only way to enjoy a good dog. dirty water!

                                                    1 Reply
                                                    1. re: jarona

                                                      Sabrett's are available by mail order....NYC dirty water is not....you have to make your own!

                                                    2. Fried--toasted roll, slaw and Crystal sauce.
                                                      Steamed--chili, cheese, onion, Crystal
                                                      Grilled--mustard, green tomato relish or home made bread and butter pickles.

                                                      Or any combination thereof. Depends on what's available.

                                                      1. At home? Boiled. Topped with onions, good mustard, kraut.

                                                        If I'm ordering out, I like a chili dog, and prefer a buttered, toasted roll.

                                                        1. Grilled on the BBQ or in a pan with minced onions that I cook until crispy. I had this crispy onion style in Iceland where they call hot dogs "Pylsurs". Super yummy.
                                                          I top off with pickle relish and brown mustard.

                                                          1. Locally famous natural casing dog (NOT the white ones) micro-grilled* and served on a grilled New England bun. Normally eaten with non-yellow mustard, but other non-catsup condiments are also allowed.

                                                            *micro-grilled = nuked in the microwave for 45 sec - 1 min and finished on a cast iron griddle.

                                                            1. Grilled, lightly toasted bun, preferably New England style split top. Natural casing dog, please.

                                                              The sausage itself is the most important thing and it must be a fine ground sausage in the style of Vienna or Frankfurt, not a coarse ground sausage. We have many fine sausage makers in TX, of German, Czech and Cajun extraction principally, and they make some great sausages but a creole sausage po'boy, excellent sandwich that it is, is not a hot dog nor is a smoked link from a Central Texas bbq joint on a roll a hot dog nor would they become one just by putting them on a hot dog bun.

                                                              Toppings - mustard is the most common, my current faves being Lowensenf Mild, a Dusseldorf, and Kosciusko Spicy Brown, by Plochman's, but I also use Nathan's Deli Style and Plochman's yellow ball park mustard. Chopped onions, chili, cheese and onions also are good. I've had good slaw dogs and good Sonoran dogs but never cared for Chicago style or Sabrett's onion sauce.

                                                              1. Grilled or broiled only. Gotta have a good char on it, that adds so much to the flavor. Add some nice hot Dijon mustard (the real thing, from France) and I'm good to go.