If you’re cooking up a Labour Day BBQ to celebrate the end of the season, hot dogs are a crowd pleaser — but not all hot dogs are created equal. With so many cooking methods to choose from (grilled, boiled, steamed or broiled), we want to know: what’s the best way to make a hot dog, according to experts?
To find out how to make the best hot dog possible, Yahoo Canada spoke to a professional chef and a hot dog expert about their go-to techniques, favourite toppings and grilling mistakes to avoid. If you’re looking to up your hot dog game, try these chef-approved tips and watch guests flock to the grill.
How to make the best hot dogs ever, according to chefs
For chef and restaurateur Cory Vitiello, making the best hot dog is actually a lesson in restraint. A good dog doesn’t require fancy equipment or complicated toppings — just good ingredients, proper timing and a toasted bun.
“I don’t like overly chef-y or try-hard hot dogs,” says Vitiello, who operates The Chase and The Frederick in Toronto. “I like a nice, classic hot dog.”
When it comes to making the best hot dog ever, Vitiello says there are really only two things that matter: the quality of the hot dog itself and, perhaps more importantly, the quality of the bun.
“It doesn’t matter how great the ingredients or the toppings are,” he explains. “If you’ve got a subpar bun, then it’s a disaster.”
Pro tip? Try buttering your hot dog bun and lightly toasting it. (Getty Images)
Vitiello’s personal favourite bun is a really soft split-top potato bun. He often goes for the Brioche Hotdog Deluxe buns from B.C.-based brand Portofino, and says they should always be served warm — never cold.
Here’s a pro tip: butter the bun as if you’re making a grilled cheese, and throw that on the grill. A buttered bun served fresh is a game-changer.
Vitiello stresses that timing is key.
“The perfect soft toasted bun can’t wait for the hot dog,” he cautions. “You’ve got to have your hot dogs cooked and your toppings ready, and then you’re doing the soft toasted bun in butter and you’ve got to eat it. You can’t let them sit around.”
When it comes to the hot dog itself, Vitiello goes for a high-quality option, always barbecued, ideally over charcoal.
“I like mine kind of burnt, blistered and split,” he says. “Lots of good char on it. I like the crispy edges.”
For that ballpark-style look, Bidello recommends lightly scoring the top of the hot dog in a criss-crossed pattern before grilling, which can help it crisp and blister.
As for toppings, Vitiello keeps things simple: diced white onion, ballpark mustard, a pickled element — such as relish or pickles — and a tiny bit of ketchup.
“I don’t like dousing it,” he says. “Less is more for me.”
Sean Kwinter, owner of Kwinter’s Hot Dogs, has been in the hot dog business for generations. He agrees the secret to a good dog starts long before the toppings go on: “You’ve got to start with a good hot dog, obviously,” he says.
He recommends a 100 per cent premium kosher beef hot dog, but also touts his family’s own chicken hot dog made with premium kosher chicken.
When it comes to technique, Kwinter says many people make the mistake of putting hot dogs directly over the flame. Instead, his preferred method is cooking hot dogs over indirect heat on the top rack of the BBQ.
“I turn the heat all the way up, but I make sure the hot dog is a little bit removed,” he says. “I keep the hot dog there for about 10 minutes.”
This top-rack method allows the hot dogs to plump up and stay juicy, but still get a touch of char. And if your BBQ doesn’t have a top rack, Kwinter says the same effect can be achieved by leaving one side of the grill off and cooking the hot dogs away from any direct flame.
Like Vitiello, Kwinter believes less is more when it comes to toppings.
“Don’t overthink it. Don’t overcomplicate it,” he says. “Let the hot dog be the star.”
His preferred setup is a classic bun-and-mustard combination, ideally using a potato bun like Martin’s or a brioche bun from Italiano.
Don’t overcomplicate your dog with toppings, experts say — “let your hot dog be the star.” (Getty Images)
For mustard, he recommends Cressy ballpark mustard for its tangy, vinegary flavour. As for sides, he says a classic vinegar-based coleslaw or a potato salad would pair well with hot dogs. He also recommends offering a mix of hot dog options for guests, including beef and chicken options.
According to Kwinter, a high-quality hot dog can be grilled, broiled, boiled or steamed, and they’ll always end up great.
For home cooks looking to serve up some amazing hot dogs, his advice is simple: “Don’t stress yourself out.”
The bottom line
Whether you prefer your hot dogs charred or cooked slowly over indirect heat, both experts agree the best hot dog is a simple one made with good ingredients.
A quality hot dog, a soft toasted bun and a few classic toppings can go a long way — especially during a long weekend spent outside with friends or family.
It turns out, spending a little extra time at the grocery store sourcing high-quality ingredients can help you take your hot dog game to the next level with little effort. So, when the long weekend rolls around, you can focus on manning the grill and spending time with loved ones — not fussing over toppings.
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Dining and Cooking