11 mistakes that can ruin your hot dogs, according to chefs and grilling pros

Though they may look pink, most hot dogs are actually already cooked and technically ready to eat right out of the package. This means that boiling them for ages before throwing them on the grill is probably unnecessary, and it can suck the flavor right out of your dogs.

But you may want to make sure your chilled hot dogs are heated through before tossing them on the grill.

To accomplish this, chef and cooking-school instructor Candace Conley told BI that lightly poaching your dogs for a minute or two in a covered saucepan of hot water — that’s been taken off the heat — will allow them to come to a more ideal grilling temperature without compromising on flavor.

You may be tempted to poke your hot dogs with a knife or fork while they’re grilling to test for “doneness,” but you should try to break the habit.

“Since hot dogs are usually precooked, there is no need to split them open or pierce them during the cooking process. By poking and prodding your dogs, you release the delicious juices that make them juicy,” Sidoti said.

Instead, gently turn your hot dogs using tongs to ensure their casings stay intact and full of flavor.

A grill that is too hot can burn your hot dogs or split their casings, but a grill that’s too cool can also cause hot-dog havoc.

“If your grill is too cold, your hot dog will get dried out or tough,” Hollingsworth said. “Be sure to preheat your grill for a few minutes. I usually aim for a grill temp of 425 degrees with a cook time of about 10 minutes.”

Boiling hot dogs for a long time before grilling is a bad move, but “bathing” them in flavorful liquid might actually make your hot dogs tastier.

“Keep an aluminum pan filled with a mixture of hot beer, onions, and seasonings on indirect heat and place your hot dogs in before grilling,” Busha told BI. “This not only warms the hot dogs but also helps firm up that natural casing without breaking it.”

Right before serving, simply pluck the hot dogs from their bath and give them a perfect char on the grill.

You know that satisfying snap you get when biting into a perfectly cooked hot dog? That’s from the meat’s casing.

Busha told BI that opting for a skinless hot dog not only sacrifices that snap but can also cause the hot dog to lose moisture more easily on the grill.

Texture is an important factor in the hot-dog experience, so choose dogs with natural casings for the best results.

Only using one condiment can make even the tastiest hot dogs seem boring.

Though mustard or ketchup work just fine, don’t be afraid to experiment with different flavors and combinations for a more gourmet experience.

Sidoti told BI that for an ideal flavor balance, you should opt for an acidic topping, which complements the smokiness and high fat content of the hot dog.

For example, you can try creating Caribbean jerk-inspired hot dogs with grilled pineapple, cilantro, lime zest, a splash of rum, and a dusting of jerk seasoning spices.

This story was originally published in June 2019 and most recently updated on June 14, 2024. 

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