How to CookHello, Summer

Spiralized Hot Dogs Are the Only Way Anyone Should Ever Grill Hot Dogs

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It's summer! In honor of all the BBQing, sprinkler-hopping, and ice cream truck-chasing to come, we give you Hello, Summer, a picnic basket full of easy-breezy recipes and tips to help you make the most of every minute this season.


Photo by Julia Gartland

When I initially stumbled across the idea of a “spiralized” hot dog, I was, admittedly, tickled. I decided to try it out for myself. And—plot twist!—after giving it a go, I’m not sure I’ll ever grill a hot dog the old-fashioned way again.

There are a few reasons why I’m really into this quirky concept. First, the spiral-cut score increases the “crisp” factor, creating a snappy, caramelized char down and around the dog. And the perfectly grilled grooves become condiment canals for ketchup and mustard. The hot dogs also lengthen a bit after they’re grilled (since they're less constricted by their casing), making them bun-length for an equal meat-to-bun ratio, for a change. Lastly, and most importantly, they’re very, very fun to make.

Or try this

I find the best way to spiralize a hot dog is to put the sausage on a skewer and then, using a paring knife, cut it from tip to tip while giving the skewer a twirl. When you remove the hot dog from the skewer, you end up with something that looks like a corkscrew of big meaty fusilli that grills up in no time.

After they’re grilled, how you dress your dog is totally up to you. I sometimes like to baste them with BBQ sauce as they cook and then top with coleslaw, pickles, and crushed potato chips. Other times I keep it classic with just a simple slather of spicy brown mustard. But one of my favorite recipes is a Buffalo-style “firecracker” dog that’s basted with hot sauce and then topped with celery, carrot, red onion, blue cheese, and a creamy, spicy mayo.

Spiralized Firecracker Hot Dogs

Spiralized Firecracker Hot Dogs

Grant Melton Grant Melton
Makes 6 hot dogs
  • 6 hot dogs
  • 1/2 cup hot sauce, divided (I prefer Frank's)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 teaspoon celery seed
  • 6 hot dog buns
  • Crumbled blue cheese, for topping
  • Finely chopped celery and celery leaves, for topping
  • Finely chopped red onion, for topping
  • Finely chopped or shredded carrot, for topping
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How do you take your hot dog? Let us know in the comments below.