The Trick To Charring Hot Dogs Without A Grill

Nothing beats a grilled hot dog and the depth of flavor you get from that mouthwatering char. The catch, however, is that grilling can take a little time and effort, and some things just can't wait when you're craving a good hot dog. As it turns out, you can get grill-quality char on your hot dogs in less than five minutes — all you need is your broiler.

Broiling involves cooking your food using a high-temperature source from above, often in close proximity to the food itself. If that sounds a bit like upside-down grilling, that's because it is, essentially. Both broiling and grilling are dry cooking methods that use direct, intense heat to create the right conditions for charring meat. By broiling your hot dogs, you're basically grilling them from the top, which is why you can get similar results.

To do it correctly, start by shopping where you can get the most flavorful hot dogs; you want good-quality meat. Preheat your oven to the broil setting, typically around 400 to 500 degrees Fahrenheit, then slice a few shallow slits onto your hot dogs. Place them on the top rack of your oven, using cooking spray or some aluminum foil to make sure they don't stick. Once they're in, keep a close eye on them; they cook very quickly, so make sure they don't burn. Turn them over every minute or so, and you should have perfectly charred hot dogs in two to four minutes.

There are two key reasons why broiling gets you a good char. The first is the relative absence of excess moisture that can turn into steam and affect the efficiency of the Maillard reaction, which gives charred hot dogs their flavor. Second, while the Maillard reaction starts happening at around 285 degrees Fahrenheit, the ideal temperature for charring hot dogs starts at around 350 to 400 degrees Fahrenheit. Trying to reach those high temperatures can be difficult with other cooking methods. Many of the oils we use for frying, for example, hit their smoke points around that range and can make your hot dogs taste more bitter as a result.

However, it's also the heat that makes it harder for broiled hot dogs to get that same satisfying snap that grilled ones have. The snap comes from the casing, which you have to slit open when broiling because intact hot dogs can burst if they're heated to temperatures above 165 degrees Fahrenheit too quickly. Grilling lets you avoid this hot dog temperature mistake because you can use a two-zone method to cook them on indirect heat, followed by a quick sear over direct heat. Broiling is still worth trying, however, if you're looking for the flavor of a good char. Elevate your hot dog with a meaty barbecue topping, and you might not even miss the grill.