Finely chopped celery and celery leaves, for topping
Finely chopped red onion, for topping
Finely chopped or shredded carrot, for topping
In This Recipe
To spiralize the dogs, place the skewer through the center on the dog so it’s on a stick, like a corn dog. Place the stick part in your hand and angle the hot dog down so that the tip of the dog is touching the counter top. With your other hand, grab a paring knife and place it at the tip of the dog holding it at a 90 degree angle. While twirling the hot dog with your other hand, cut up the side of the dog to make a spiral cut running up the sides of the dog. Remove the dog from the skewer and repeat with the rest of the dogs.
To make the firecracker sauce, mix 1/4 cup of the hot sauce with mayonnaise, sour cream and celery seed. Set aside.
Heat a grill to a high heat. Once the grill is hot, place the dogs on the grill and grill for a couple minutes turning them occasionally until they begin to char. For the last few minutes of grilling baste the hot dogs with the remaining 1/4 cup of the hot sauce. Remove from grill and cover with foil to keep warm.
To build a firecracker dog, place one hot dog into a bun and top with blue cheese, celery, celery leaves, onion, carrot and slather of the hot dog sauce.
Grant Melton is an Emmy Award-Winning Producer of the Rachael Ray Show, food writer and recipe developer. He's a contributor to Food52, NYT Cooking and Rachael Ray Every Day Magazine. He loves cookies, cocktails and kindness.