How to Cook a Hot Dog?

Question

What is the best way to cook a hot dog (other than boiling YUCK!)? I'd love to make mine either taste like those at the ball park or the ones from the "dirty water wagons" of New York?

Answer

If you want to have a hot dog identical to the N.Y. street dog (dirty water dog) get a natural casing Sabrett and boil it. They are available in many A&P's in Jersey where I get mine. However, these dogs are much better grilled. The Sabrett you can get in the store w/casing comes 8 to a lb or 6 to .75/lb which is the same thing. This is the exact same dog served at Katz's. The ones at Papaya King and Gray's are 10 to a lb. These dogs are slow cooked on a griddle, and are preferable to the boiled ones.
 
Another great brand newly available in Jersey is Dietz and Watson all beef New York Brand Wiener. For a less spicy pork/beef dog, try Thumann's
 
Thumann's makes a special dog for deep frying. However, this is only available through a distributor. It is a great dog; the same one used at Rutt's Hut, Hiram's, Libby's, the Goffle Grill, and the old Eagan's in N.J. and Crif Dogs in N.Y.

Answer

If you asked Germans, you could get quite a dissertation on the appropriate cooking methods for various wursts, as detailed as Italians discussing which sauces go with which types of pastas. 
 
Frankfurters are classically panfried gently (remember, real frankfurters have a skin, which dictates against harsh cooking), rather than poached (as opposed to boiled too vigorously) or grilled, though there is of course no law against those either. The butterflying technique is virtually canonical with certain types (like the justly famous red and white hots of western NY state).

Answer

At home, I like 'em grilled, which is unlike either the ballpark or the dirty water, but since it seems kind of a waste to fire up the goals for a hot dog, I generally end up tossing them under the broiler until they're blackened a bit on the outside and sizzling hot inside.

Answer

I did a search on here on how to cook a hot dog and found this old thread. Nobody mentioned cooking in beer, which is one of my favorite ways- and a great way to get rid of the Miller Lite that someone left in the 'fridge!

Answer

steam Pearl brand kountry klub hot dogs in apple cider until heated through. then the grill, (broiler, at least) and hit them with a little homeade bbq sauce at the end to carmelize the sugar, dont burn them! buttered and grilled top end sub roll, split the dog a little and cover with excellent coney-type chili (dont forget the beef heart in your recipe) , mustard and chopped red onion. along with ? potato or macaroni salad, real baked beans, mac an cheese, roasted red potatoes and plenty of iced tea.

Answer

im confused. you like the "dirty water" ones, but not boiled?

what do you think they're doing in the water? swimming?

Answer

A good full-flavored Sabrett can withstand poaching (for the "dirty-water" effect). Hebrew Nationals come in a close second, so far as I'm concerned.

My favorite hot-dogs are grilled (even better if it's the kind of grill that "rolls" the dog - a hot dog grill with rotating tubes like many hot dog restaurants use).

Answer

Make "rippers" - deep fry them. OK, I've never tried that at home ;-)

I prefer grilled or pan-fried with butter and olive oil. Either way, I want some good browning on the outside!

Answer

I usually boil/simmer in a little water like any other sausage or I make ‘em sweat in the steamer. And sometimes I don’t cook them at all.

Answer

Grill it. Or pan fry it with butter

Answer

I prefer grilled or simmered in beer.

Answer

Okay this may sound a little gross and very fattening, but I assure you it is seriously delicious and it is not that fattening compaired to the many bad things we eat daily.

Use 1/2 a tsp of morrells lard 
two oscar mayer original weiners
two potato hot dog buns
your favorite condiments (I use a spicy mustard and ketchup along with boiled suarkraut)

put the 1/2 tsp of lard in a frying pan, turn your electric stove or gas stove on medium, wait until the lard is melted than add the two hot dogs. Cook on all sides until it is cooked to your crispy liking. Take out of pan and wrap each hot dog in a paper towel and press down firmly to insure all grease is out and off of your delicious snack. Toast your buns (or don't) and add your favorite toppings and ENJOY!

Answer

Dogs cook very nicely (and quickly, and neatly) on a George Foreman grill.

Answer

Hot dogs just aren't eaten much around here! I have to say I despise them but maybe I havent had the right brand??!! Do they contain lots of odd fillers or is that just a Canadian thing? We instead go for smokies which are like thick smoked sausages served with various homemade mustards.

Answer

Steamed in a pot of Japanese Plum Wine. They'll come out with a yummy glaze.

Answer

I will put in my vote for fried in a pan with butter over not too high a heat. Next best thing is on a grill.

Answer

Check out this cute. funny video featuring Dietz & Watson chairperson Ruth "Momma Dietz." Apparently people are calling all the time asking how to cook a hot dog. 

http://www.dietzandwatson.com/features/mommas-corner/video/how-to-cook-a-hot-dog

Answer

If you want that ballpark taste this is what you do. Steam the dogs till plump, and steam the buns. Butter the buns and add what ever.
 Here is more detail:
Steamed hot dogs are hot and juicy but their skins retain a firm texture when done. Water is mostly used for steaming hot dogs but beer can be used instead. Steaming hot dogs is best done using a commercial steamer but using stove top steamer works very well.
 
If you do not have a commercial steamer a pot with a steam rack and a lid will work fine.
 
The steps to set up a pot for steaming hot dogs are: 
• Place a grated or steaming rack into pot.
 • Pour water into pot to just below the rack. 
•Bring water to a boil. 
• Reduce the cooking temperature to LOW. 
• Cover pot with lid. 
• Monitor the cooking temperature to maintain the liquid at a simmer in order to produce the steam.
 

Steaming hot dogs basically consists of four steps: 
• Bring a steamer up to temperature. 
• Place the hot dogs onto steamer rackrack and close steamer lid. 
• Cook for 5 to 10 minutes for about eight hot dogs. 
• Remove the hot dogs with a pair of food tongs, place hot dogs into a food warmer for holding till time to serve.
 

A steamer can be used to warm up and soften the hot dog buns as well. Steaming the buns also adds a unique flavor to the bun and only takes a couple of minutes to do. Do not over steam the buns or they can become very soft and mushy. One method is to steam your buns is to place them on top of the hot dogs in the last two minutes of cooking.

Answer

nothing like a thread from 10 years ago lol.

Answer

At the ball park they cook them either on a flat top or heated rollers. You can do likewise using a non-nonstick skillet or griddle on your stovetop - no oil, just crank up the heat, put the dogs in the pan, leave them there for a while (they don't use stove timers at the ball park), and turn them now and then.

For myself, I put the hot dogs on my big toaster oven's broiler pan, put it on the oven's middle shelf, push the Broil button, and wait until it beeps 10 minutes later. Haven't had any complaints yet.

Answer

Wish we could get natural casing Sabrett's or Nathan's in Washington, but I have to settle for skinless Nathan's. I like to cook mine in the toaster oven until they start to brown.

Answer

"Who put this pot (with the dogs) up to a boil??? Everyone knows you do not boil a hot dog. Period!" Ooops, it was my daughter. Still, do not boil a dog. Steam if you are in a hurry, but the best way, in my opinion, is to take your pot of boiling water off the heat, add the dogs, cover and wait 25 minutes. Done. A proper dog should nest in a steamed, top loader bun. If you know how to make "Mabel's Chili" it will be a hit. Guaranteed.

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