The humble hot dog has been experiencing a renaissance lately: chefs are adding gourmet toppings and custom sauces, creating entire composed dishes in one bite. But, at home, it doesn’t always make sense to make braised short ribs, three different purees, and a pickled slaw or two just to put on top of some store bought hot dogs.
So, if you wanna make your home-grilled hot dogs extra special this summer, opt for a physical, rather than a recipe change: spiral-cut it.
Blake Smith shows you how to make this relatively easy yet impressive looking cut, and explains why you’d want to give it a shot: it increases surface area for better browning and caramelization, they cook up straight and fit well in a bun, and provide little pockets for toppings and sauces that just slide off the dog and bun in a regular situation.
Plus, it looks awesome, and everyone will want to know how you did it, proving once again that you’re an excellent, thoughtful griller.