Any good barbecue involves a healthy rivalry—a struggle between hamburger and hot dog fans for who can get the most guests to opt for their protein. This competition can often be calculated in real time by keeping an eye on the grill: Are the hot dogs slowly overcrowding the patties, or vice versa?
Regardless of where you stand on the hot dog-hamburger debate, the battle really doesn’t matter all that much if your meat is improperly cooked. While I hold no affinity for one over the other, most of my family proudly wears the burger badge, which means the patties get a little more attention at family gatherings.
Because we’ve always grilled hot dogs alongside burgers, I wasn’t sure the best way to make them on their own. I reached out to two trusty pros for tips, and here’s what they had to say.
The Hot Dog Aficionados
- Mike Williams: Avid home cook and Vice President of Sales and Marketing at grill company Kenyon
- Ashley Lonsdale: ButcherBox Chef-in-Residence, recipe developer, and Substack author
Simply Recipes / Adobe Stock
Why High Heat Is Best for Grilling Hot Dogs
Put simply, Williams and Lonsdale both suggest a hot and fast methodology. “Turn your grill to the highest setting and grill the hot dogs directly over the heat, turning frequently to brown them evenly,” advises Williams. Turning the franks when cooking over high heat also prevents them from splitting, maintaining their juiciness.
This trusted method allows the outsides of the hot dogs to blister and crisp without drying out. If you’re looking to further the char, Williams suggests that you “score the dog a little bit [by making] small slits or cuts along the length of the hot dog, which allows for more surface area to get really crispy.”
Why the Quality of Hot Dogs Is Important
Unrelated to cooking, both experts stressed the hot dog’s quality as an important factor in the eating experience. “I choose grass-fed beef hot dogs raised without antibiotics or hormones,” explains Lonsdale. “These are important factors when I buy any kind of meat, especially kinds that undergo more processing steps, like hot dogs. When prioritizing quality, good flavor inevitably follows.”
Williams agrees, noting that 100% beef hot dogs have a richer flavor and better texture than those made with lower-quality meats. “If you can get them with natural casings, that’s even better,” he says, explaining that they crisp up better and offer a satisfying snap when you take a bite.
A top-quality frank grilled over high heat to crisp, charred perfection? Don’t tell my family, but I may switch to Team Hot Dog next cookout.
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