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  • How to grill a hot dog

    Memorial day is here, and that means firing up the grill, and providing burnt offerings. And there in lies the problem, the burn offerings parts.

    I was talking with Madam Bad Wolf, about our plans for the coming holiday, and the menu for said holiday and plans. She not so gently reminded me of some of my less memorable meals on the grill. This inspired me to start making notes on how to grill the more traditional items….


    A hot dog is a type of fully cooked, cured and/or smoked moist sausage of soft, even texture and flavor, usually made from mechanically recovered meat or meat slurry. It is usually placed hot in a soft, sliced hot dog bun of approximately the same length as the sausage, and optionally garnished with condiments and toppings.

    In the United Kingdom and Australia, hot dog refers more commonly to the combination of sausage and bun, with the sausage called a frankfurter.

    Hot dogs are a cinch. It’s ideal to grill fresh dogs, but if yours are frozen, defrost them first.

    Here’s the routine:

    1. Toss them on a medium-hot grill.
    2. Cook hot dogs until they’re slightly blistered on all sides (approximately 5 minutes).
    3. Turn them frequently.

    For the Bratwurst crowd :

    1. Preheat grill to high.
    2. Slice an onion into a medium stockpot.
    3. Place the bratwurst on top and add beer to cover. (~one can for 4 brats)
    4. Simmer the sausages in the mixture for about 10 minutes.
    5. Move sausages to the grill and proceed as above
    6. Reserve the onions as a condiment

    Top as you like, some folks like mustard and onion sauce, some like chili and cheese, and some do Chicago style as above.

    The real pity is I actually had to post this ….. (There are people who could burn water…)