How to Cook the Perfect Hot Dog

The best hot dog means knowing the perfect way to cook a hot dog, whether you roast, grill, simmer, microwave, or turn it over an open campfire. Here’s everything you need to know.

A perfect hot dog in a white bun, topped with a squiggle of mustard.

Swooning over the consummate hot dog in that centerfold-worthy photo above? Yeah, so are we. So get thee a bun, nestle a frankfurter within it, and squeeze on a zigzag of yellow mustard or whatever other condiments you fancy after heeding the words of advice below. Keep in mind, though there are many ways to cook a hot dog, each creates a distinctly different eating experience, whether the crunchy snap of a fire-charred dog or the mouthwatering bite of a tense, juicy, simmered frankfurter. Recipe methods are ordered from quickest to longest cooking time so you can know, at a glance, which to try when your craving just can’t wait.–Renee Schettler

WHAT’S THE BEST WAY TO COOK HOTDOGS FOR A CROWD?

Out of all the methods that we tried, roasting is the best way to go for serving up a large number of wienies as it’s fairly easy and worry-free. Preheat the oven to 350°F (177°C). Place the hot dogs on a rimmed baking sheet lined with parchment paper. Roast for 10 to 20 minutes, or until hot dogs are heated through to 160°F (71°C). Hot dogs can be placed in a prewarmed slow cooker to keep warm, or just in the oven with the temperature lowered.

How to Cook the Perfect Hot Dog

A perfect hot dog in a white bun, topped with a squiggle of mustard.
The best hot dog means knowing the perfect way to cook a hot dog, whether you roast, grill, simmer, microwave, or turn it over an open campfire. Here's everything you need to know.
Russell van Kraayenburg

Prep 2 mins
Cook 3 mins
Total 5 mins
Entrees
American
1 hot diggity dog
229 kcal
4.91 / 10 votes
Print RecipeBuy the Haute Dogs cookbook

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Ingredients 

  • 1 hot dog (or as many more as you need)
  • 1 hot dog bun (or as many more as you need)
  • Yellow mustard, to taste
  • Other condiments, as desired (pickle relish, ketchup, sport peppers, sauerkraut, onions, cheese, and so forth)

Directions
 

  • Choose your cooking method from the recipe options below, plonk the hot dog in a bun, slather it with mustard and any other desired condiments, and then take a moment to behold this greatness before demolishing it.
Print RecipeBuy the Haute Dogs cookbook

Want it? Click it.

Notes

CHOOSE A METHOD

Microwave:

Is it as good as grilling or cooking on a stovetop? Not even close. But it’s darn quick and, if done right, it can make a decent, if not great, dog in a pinch.
First, wrap the hot dog tightly in a dry paper towel, tucking the ends under the dog so they don’t flip open.
Place the wrapped hot dog on a plate and microwave on 80 percent power for 30 to 45 seconds or until heated through.

Open Flame

Technically similar to grilling but a lot more fun. Perfect for campfires and cold evenings around a fire pit or fireplace. It creates a charred, wonderfully crisp skin and a juicy, piping hot interior.
First, prepare a fire.
Grab long-handled tongs, which are ideal, or a long-handled skewer made for roasting dogs and marshmallows. Hold the hot dog a few inches above the tops of the flames. Slowly rotate the dog while cooking until the skin is charred and crisp and the interior is cooked through 2 to 5 minutes.

Grill and Broil

Direct dry heat will magnificently crisp the skin on dogs made with natural casings. If you don’t have a grill, no worries. Broiling is essentially the same process except that it uses top-down heat instead of bottom-up heat.
If using a gas grill, preheat the grill to its hottest setting for at least 30 minutes. Just before tossing on the dogs, lower the heat to medium (about 400°F/205°C). Grill the dog for 3 to 4 minutes, until charred but not blackened. Flip and cook for another 3 to 4 minutes.
If using a charcoal grill, heat the charcoal for 30 to 45 minutes, or until the coals ash over. Spread the coals over the bottom of the grill. Grill the dog for 3 to 4 minutes, until charred but not blackened. Flip and cook for another 3 to 4 minutes.
If using a broiler, place the dogs on a broiler rack and broil for 3 to 4 minutes, until charred but not blackened. Flip and cook for another 3 to 4 minutes.

Simmer

Compared to boiling, simmering incurs less risk of overcooking or splitting the dogs.
In a saucepan over medium-high heat, bring enough water to cover the dogs to a simmer.
Place hot dogs in the water and simmer for 8 to 10 minutes, or until they reach an internal temperature of 160°F (71°C). If you need to keep the dogs warm, you can turn the heat off and leave the hot dogs in the warm water—so long as it’s above 160°F (71°C)—for a short while.

Show Nutrition

Serving: 1hot dog with bunCalories: 229kcal (11%)Carbohydrates: 30g (10%)Protein: 9g (18%)Fat: 8g (12%)Saturated Fat: 3g (19%)Cholesterol: 20mg (7%)Sodium: 520mg (23%)Potassium: 120mg (3%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 1IUVitamin C: 1mg (1%)Calcium: 84mg (8%)Iron: 3mg (17%)

Recipe Testers' Reviews

This little recipe tutorial gives us everything we need to make great hot dogs. I tried each method over a 2-day period, and each produced a different hot dog, which kept me from tiring of them.

First, I used the microwave method, expecting, of course, dreadful hot dogs. Not so. The weenies were by no means exceptional but were hot, unexploded, and quite tasty.

I followed this with dogs held by metal tongs over an open flame. You really could use any source of fire. Thinking back to my adolescence, I opted for the gas flame on the range. I turned the flame on high, made certain that my wife wasn't nearby, and had at it. This produced a wonderful, lightly charred, slightly sweaty hot dog, as fine as any from that coveted green egg.

Next came the standard grilled hot dog. I used a preheated propane grill. Four minutes, turn, four minutes more. A perfect dog. No explanation needed.

I next moved on to boiling or simmering. This method produced, by far, the least memorable hot dog of the lot. I would only use this method if I was going to bury the dogs in chili or peppers and onions. Yes, it works nicely, but it imparts no real flavor to the hot dog.

Finally, I roasted some hot dogs on a baking sheet lined with parchment paper. Guess what? These puppies turned out to be nearly as good as, if not AS good as, the grilled and open flame hot dogs. They browned wonderfully and the texture was perfect, not to mention the great flavor, and, as promised, the ability to make many hot dogs at one time, freeing up precious grill space for burgers, steaks, and the rest.

My family is in heaven. Normally hot dogs fall into the category of an occasional treat, but the prospect of testing various ways of cooking hot dogs had everyone running for the store almost immediately. Since mixed pork and beef hot dogs are hard to find, we chose to use Angus beef hot dogs. After a couple of days of exhaustive testing, the results are in...

Grilled
A family favorite since you can get the charred outside yet ensure the dog is cooked through. We also like this recipe method because it ensures that there were fewer lost hot dogs from falling into the fire, as can happen when dogs and sticks are involved. We have a natural gas barbecue, so preheating the grill was as simple as turning it on. As the kids are all grown up now, this is a backyard favorite.

Open Flame
This also proved to be a favorite, bringing back memories of camping trips and cookouts with the kids when they were little. There is a sense of anticipation as you hold your stick with the dog on the end over a flame to get it warm inside and slightly charred on the outside. However, I found that tongs bring little hands too close to the flames and the heat, so a nice 3- or 4-foot stick, or even those special forks for campfire cooking, are a better option. This technique is sure to bring back good times. Even those dogs that were a little more charred or cool in the middle brought laughter and memories.

Simmer
My husband's and my favorite. This recipe method ensures you get a juicy hot dog complete with the desired snap of the skin. Another way to do this method is to bring the water to a boil, add the hot dogs, turn off the heat, and let them simmer in the heated water. As long as the dogs are kept at a gentle simmer, perfection awaits. This method also allows you to let them get plump and juicy in the water while you get the buns and fixin's ready.

Microwave
This was an after-school favorite since the kids weren't allowed to use the gas stove and usually wanted a snack before dinner. Done right, this method works perfectly well. The trick is to make sure the ends of the paper towel are wrapped under the dog so it's protected. When it is done wrong, you get leathery ends that are edible but unpleasant.

Roasting
Again, a serviceable method, but almost more work than necessary. I would use this if I had to roast other things in addition to the hot dogs and briefly had to be away from the stove. I'm fond of using this method to cook sausages, but to be honest, for a hot dog it doesn't seem necessary to turn on the oven when there are other methods that work as well and produce a better result.

As for our choice of buns, we much prefer the top-open, or lobster roll, type of bun. It's easier to load the dog than using the side-open buns. I found most grocery stores only carry the side-open or American-style buns, but we were able to find uncut buns at a local bakery and cut them as we wanted.


Originally published July 22, 2014

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Comments

  1. 5 stars
    For me, the “perfect dog” starts with the best quality dog one can find and ends with the most overlooked ingredient-the bun. Good buns can be found at farmers’ markets and some grocery with their own bakery. Snake River Farms makes a good dog that my favorite way to cook is on the grill, charcoal or gas is fine. Oh and don`t forget the potato salad!

    1. Should have also included the Costco 1/4lb. beef dinner frank, the same one they sell at the food court.

    2. You’re so right, lowandslow! The bun definitely can make or break that perfect hot dog.

  2. 5 stars
    Don’t judge me 😂…
    If I have to make hot dogs for several people (or a few hungry people), I bring a big pot of water to a boil then throw in the weiners, plastic vacuum-wrap included. When the water comes back to a boil, I turn down the heat and do everything else required to serve the hot dogs. Last step: slice open the packaging and empty the hot, juicy weiners into a colander then onto a plate. Steamed weiners at their best! No splitting, no waterlogged meat.
    P.S. Born and raised in Montreal.

    1. Interesting, Mary! That’s the first time I’ve heard of that method. Thanks for sharing!

  3. 5 stars
    We just made hotdogs for a crowd. I have a new Instant Vortex and we put the hot dogs in the rotisserie basket and air fried them at 380 for 12 minutes. They were just as good as on the grill. I know there are other rotisserie models available as well. This was a method you did not mention, and I think it is worthy as an alternative.

    1. Melody, that’s excellent! When we first posted the recipe, there was no such thing as an Instant Vortex, so we didn’t think of rotisseries. But a wonderful suggestion. Thanks.

    1. Split in half. Slap it cut side down first in a hot but not smoking cast iron skillet. Rummage through your drawers to find a reliable spatula to flip it when it gets charred to your liking. Then flip it and wait until warmed through.

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