Best Hot Dog Recipes

Course Appetiser, Main Course, Snack

Cuisine American

Prep Time 5

Cook Time 8

Servings people

Author Jordan Hanger

Place hot dogs on a hot grill and cook for about 5 minutes, turning occasionally to ensure they’re uniformly cooked.
Place the hot dog into a bun and top with ketchup, mustard and relish.

Boil hotdogs in water for 5 minutes and set aside.
Heat some oil in a pan over low heat. Add in sliced onion and cook for a few minutes until softened.
Stir in ¼ cup of water, 2 tablespoons of ketchup, and a pinch of salt. Stir occasionally until onions are completely soft.
Place the hotdog into the bun, add the onions and the spicy mustard.

Place hot dogs onto a pre-heated grill and cook for about 5 minutes, turning occasionally to ensure they’re uniformly cooked.
Place the hotdog into a bun and pile on the toppings in this order: mustard, relish, onion, tomato, pickle, sport peppers, and celery salt. The tomato wedges should be tucked in on one side and the pickle spear on the other.

Wrap your hot dog in bacon and grill or smoke them until the bacon is cooked all the way through. You may need to secure the bacon with toothpicks and then remove before serving.
Smear some refried beans onto the inside of the bun and place the hotdog in.
Finish by adding the following toppings: diced red onions, avocado, tomato, pickled jalapeños, zesty mayo and cilantro. For the zesty mayo you can make it using ¼ cup of mayo, 1 tablespoon of hot sauce, and juice of 1 lime.

Place hot dogs onto a pre-heated grill and cook for about 5 minutes, turning occasionally to ensure they’re uniformly cooked.
Top hotdog with chili, shredded cheddar cheese and some diced white onion.

Season hot dog with bbq rub and then smoke at 225 degrees for about an hour.
Chop leftover smoked brisket and warm up in a skillet.
Place hot dog into the bun and top with warmed brisket, bbq sauce, pickled onions and jalapeños.