Absolute Best Tests
The Absolute Best Way to Cook a Hot Dog, According to So Many Tests
Spiral-cut? Boiled in beer? Microwaved? Columnist Ella Quittner sets out to find the ultimate hot dog.
Photo by Julia Gartland. Prop Stylist: Ali Slagle. Food Stylist: Pearl Jones.
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203 Comments
Andrew S.
June 26, 2022
Start on the grill to brown, then finish in the oven in a pan of sauerkraut which keeps them moist.
Beverly
June 26, 2022
I would like to add a tweak to the microwave method, which comes from Tappan’s Microwave Cooking cookbook, which came with my very first microwave (I thought it was a TV when I opened the box, having never seen a microwave before). Unless I’m cooking for a bunch, I have used this method ever since, because it’s quick, simple and works great: after giving it a couple of slashes across the top, put your dog in a good, soft bun. Wrap it in a paper towel. Pop it in the microwave for 30-40 seconds (a minute if you’re doing two). Taking hot, steamy, perfectly cooked hot dog out and dress with condiments of choice. No better way if you are just making a quick lunch, or even if you gussy it up for a casual dinner.
Bonnie M.
June 26, 2022
This is what I do (minus the slashes), and it works very well, just as Beverly described. I think the paper towel keeps the bun from becoming tough, as bready things tend to do in microwaves.
Richard L.
May 31, 2022
We like them grilled over oak coals. Sometimes due to weather on a very hot cast iron skillet. Hot dogs vary drastically. Our favorites are Stemple Ranch, Porter, Primal Pastures and Nathan's among the mass produced products.
#1 reason: Flavor
#2 reason: Scorching*
#3 reason: Ripping
All our favorites have skins that don't scorch on high heat. Stemple, Porter Rd and Nathan's rip. Primal doesn't rip. Their flavors are different but excellent. Ripping is just an aesthetic touch I look for in a good hot dog.
*Omaha Steaks & Hebrew National scorch terribly. Omaha's looks terrible but still tastes good. Hebrew National's are ruined if scorched. They're extremely difficult to grill properly over live coals.
#1 reason: Flavor
#2 reason: Scorching*
#3 reason: Ripping
All our favorites have skins that don't scorch on high heat. Stemple, Porter Rd and Nathan's rip. Primal doesn't rip. Their flavors are different but excellent. Ripping is just an aesthetic touch I look for in a good hot dog.
*Omaha Steaks & Hebrew National scorch terribly. Omaha's looks terrible but still tastes good. Hebrew National's are ruined if scorched. They're extremely difficult to grill properly over live coals.
Yogi61
May 29, 2022
Best hot dog is broasted! Try Johnny’s HotDogs. Route 46 Buttzville NJ. Y’all will love them. Great fries also. Dog broasted with mustard, onions and slice of pickle
Dawn B.
May 27, 2022
Best hotdogs for me come from my butcher. It's an all beef hotdog. The SNAP alone instantly makes you happy. I love my spiral cut but not to deep, grilled with onions and mustard. If it's raining outside I pan fry. Occasionally we top with chilli too. The flavor of these hotdogs is incredible and they are large enough to fit and cover the entire Martins 🌭 Bun. This brand of buns is a MUST for me. I hate when the dog is so small and your eating mostly bread and toppings......... Happy hotdog 🌭 eating 😁
Rita K.
May 27, 2022
Who cooks One hot dog at a time?
Robert H.
May 27, 2022
I do! My wife is a vegetarian and our kids have families of their own. I pop a deli-sourced 1/4 lb. frank or brat in the sous vide at 160° and a half hour later I enjoy a sausage that is moist with an incredible “snap” to it. Of course you can do as many as you like that way.
Virginia
April 24, 2022
I thought about it(the all beef) as I was typing my previous comment. Best not to think about the details and just enjoy it once in a while.
Nina
April 24, 2022
I prefer pan grilled in butter . And for me the real key to a successful dog is a top cut bun grilled on cast iron pan. With lots of butter slathered on sides . Golden brown … dog topped with onions finely chopped, mustard and relish …
Virginia
April 24, 2022
I prefer the all beef after a person I knew told me about all the ingredients that go in making hot dogs, for many years I wouldn't eat them.
Deleted A.
April 24, 2022
Just because a hotdog is 'all beef' doesn't mean it is made of ground sirloin or something. :)
sherlockzz
April 24, 2022
To each his own. I'm not a ketchup guy. I eat hot dogs eagerly no matter how they are cooked but my preference is boiled or steamed. I tend to go back and forth between mustard and relish or chili. I will occasionally add chopped onions. I prefer real casings. What jumped out at me though is your choice of "all beef". Like great meatballs, great hot dogs demand a melding of pork and beef and maybe even other "stuff".
BeckandBulow
March 6, 2022
As a former Illinois/Chicago girl now living in Colorado, I totally agree with your BEST hot dogs and pizza. We now have a Giordano’s in Denver! Always packed and please visit us: https://www.beckandbulow.com
Stephen J.
July 23, 2021
Cooking advice from a person using ketchup and mustard on a hot dog. No thanks. Absolute indication of wretched taste! Learned to eat at Mcdonald's hamburger stand. Classic hot dog is dressed with mustard only. Other approved dressings are saurkraut or chilie.
Ruth M.
April 26, 2022
Mustard and sauerkraut only. I know many people who put ketsup and even Mayo ( ugh! gag! ) on their Hot Dog. Really disgusting. Best Hot Dogs I ever ate is at Rutt’s Hut in New Jersey. I’m 74 yrs old and can remember eating their when I was a little kid. They are still in business. Try it you will love it!
Tzarius
May 2, 2022
Ahotdog should be dressed how a person wants. There is no right or wrong way. Hell I will do chillies onions and pickles with mustard.
maria B.
July 5, 2021
You left out the very best!! Charcoal broiled!! With mustard and pickle, Western New York style!
pancrates
June 29, 2021
When I used to make turkey sausages often and now Beyond brats, I place links in casserole dish and fill with water and put in oven at 350F for an hour or two. Food is fully cooked, not burned, some fat and salt are leeched into the water. Let the criticism ensue.
Nancy
June 2, 2021
Instead of deep fry, air fry works also, but the cuts and slashes make the difference.
Nancy
June 2, 2021
Best hot dog in the world—Cut an X in both ends, cut three slashes across two sides and deep fry. Delicious!
Gcheek
June 2, 2021
So I appreciate the attention to the culinary masterpiece of the art of hotdog but I must point out one method that was missed… and I feel should be revisited. Slow smoked… obviously there are lots of variety in wood chips and smoke methods, I stumbled across this when I first got my smoker, it arrived early and I hadn’t expected it, so I of course fired it up and went to grab some meat.. the ONLY thing I had was hotdogs… so I shrugged and threw a bunch in. Smoked them for about 45minutes and WOW, the whole family agree they are the best hotdogs ever and now the only way we ever make them. So… I challenge you to revisit this and see if it any of the other methods are truly is the best, or perhaps just maybe they’ll be over thrown.
Ed H.
June 2, 2021
It's been mentioned a few times, but there are a lot of comments so I'm sure you missed them. I'll also do brats over pecan at 195 degrees for 4 hours.
Robert H.
June 2, 2021
I hope this isn’t a repeat. Over the course of about 60 years I have cooked hot dogs each of the ways that Ella has tested, and concur completely with her findings.
One way she didn’t test is my now current “go to” that I think yields results superior to all others: sous vide.
I sous vide hot dogs and Brats etc. at 165° for 90 minutes and the results are fabulous the skins maintain their “snap” and the interior is firm and quite moist. I don’t find it necessary to finish them on a grill etc. because they are perfect as they are.
One way she didn’t test is my now current “go to” that I think yields results superior to all others: sous vide.
I sous vide hot dogs and Brats etc. at 165° for 90 minutes and the results are fabulous the skins maintain their “snap” and the interior is firm and quite moist. I don’t find it necessary to finish them on a grill etc. because they are perfect as they are.
RayBourne
June 27, 2021
I totally agree! Sous Vide is such a superior way to go! I go one step further and after 70 minutes at 165° F in the sous vide bath, I do an apple wood smoke for 20 minutes at 150-175° F in the Big Green Egg with a Smoke Chief cold smoker.
One other comment: there was no mention of of hot dog brand. I'd like to put in a shameless plug for Cloverdale Beef Franks. I've tried every other brand that I could find (in Eugene, OR), and I will say that, IMAO, Cloverdale is the best! Just to be fair, the Cloverdale mixed-meat franks, not so much. Got to be all beef.
One other comment: there was no mention of of hot dog brand. I'd like to put in a shameless plug for Cloverdale Beef Franks. I've tried every other brand that I could find (in Eugene, OR), and I will say that, IMAO, Cloverdale is the best! Just to be fair, the Cloverdale mixed-meat franks, not so much. Got to be all beef.
Robert H.
June 28, 2021
If you get up to Portland, in my view Edelweiss is exceptional and well priced. Best German deli I have been to in many years. 1 block past Milwaukie heading east on Powell (26). Well worth the trip.
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