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The Best Grilled Hot Dogs Recipe

This recipe outlines how to prepare perfectly grilled hot dogs, first by simmering them in beer for flavor and moisture, then grilling for a smoky char and crisp snap. It emphasizes using quality all-beef hot dogs and serving with classic condiments and toasted buns for an elevated experience.
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Total Time 40 minutes
Servings: 16 people
Course: lunch/dinner
Cuisine: british
Calories: 3302.6
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups stewed hot-dog onions or 1 1-pound package sauerkraut
  • 2 12-ounce bottles lager or light ale
  • 2 pounds about 16 natural casing all-beef hot dogs (such as Boar's Head or Dietz & Watson)
  • Hot dog buns for serving
  • Mustard for serving

Equipment

  • 1 Grill (charcoal or gas) For achieving that perfect smoky flavor and crisp snap.
  • 1 Large Pot or Dutch Oven For simmering hot dogs in beer.
  • 1 Long-Handled Tongs Essential for safely turning hot dogs on the grill.
  • 1 Serving Platter For organized presentation of cooked hot dogs and buns.

Method
 

  1. If using stewed hot-dog onions, prepare them according to your preferred method; otherwise, have sauerkraut ready.
  2. In a large pot or Dutch oven, combine the lager or light ale and bring to a gentle simmer over medium heat.
  3. Add the natural casing all-beef hot dogs to the simmering beer, ensuring they are fully submerged.
  4. Reduce heat to low and simmer the hot dogs for 10-15 minutes, allowing them to plump up and absorb the beer's flavor without bursting.
  5. While hot dogs simmer, preheat your grill to medium-high heat, ensuring the grates are clean and oiled.
  6. Carefully remove the hot dogs from the beer bath using tongs, allowing any excess liquid to drain off.
  7. Place the hot dogs directly on the preheated grill grates and grill for 2-4 minutes per side, turning frequently, until they are evenly browned and have a desirable crisp snap.
  8. During the last minute of grilling, lightly toast the hot dog buns on the grill if desired, for added warmth and texture.
  9. Serve the grilled hot dogs immediately in toasted buns with stewed onions or sauerkraut and mustard.
  10. Enjoy your perfectly grilled, flavorful hot dogs.

Notes

Achieving the perfect grilled hot dog involves a two-step process: simmering and then grilling. Simmering in beer infuses them with flavor and ensures they are heated through without bursting, while grilling provides that signature smoky char and crisp casing. Always use natural casing, all-beef hot dogs for the best snap and juiciness. Grill over medium-high heat, turning frequently, to prevent scorching and ensure even browning. Toasting the buns lightly on the grill adds texture and warmth, completing the experience. Don't overcrowd the grill to maintain consistent temperature.