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Spiral Cut Grilled Hot Dogs

Transform ordinary hot dogs into extraordinary grilled treats with this simple spiral cutting technique that creates crispy edges and perfect pockets for condiments.
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Prep Time 10 minutes
Cook Time 8 minutes
Servings: 6
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 6 all-beef hot dogs (or preferred variety)
  • 6 hot dog buns
  • 2 tablespoons olive oil or melted butter
  • salt and black pepper to taste
  • favorite condiments (mustard, ketchup, relish)
  • optional toppings: diced onions, shredded cheese, jalapeños

Method
 

  1. Place each hot dog on a cutting board. Using a sharp paring knife, make a diagonal cut about ¼-inch deep, then slowly rotate the hot dog while maintaining the same cutting angle to create one continuous spiral from end to end.
  2. Brush each spiral-cut hot dog lightly with olive oil, ensuring oil gets into all crevices. Season with a pinch of salt and freshly cracked black pepper.
  3. Preheat grill to medium heat (350-400°F). Place spiral-cut hot dogs on grates perpendicular to grill lines. Grill for 2-3 minutes per side, turning carefully with tongs, for 6-8 minutes total until beautifully caramelized with grill marks.
  4. During the last 2 minutes of cooking, place buns cut-side down on the cooler part of the grill and toast until golden.
  5. Remove hot dogs when beautifully caramelized and expanded. Load up with favorite toppings, using the spiral grooves to hold condiments perfectly in place.

Notes

Make spiral cuts ahead of time and refrigerate until ready to grill. Keep cuts at ¼-inch maximum depth to prevent breaking. Use sharp knife for clean cuts. Grill on medium heat (350-400°F) to prevent burning. Store leftovers refrigerated for up to 3 days. Reheat gently in skillet, avoid microwaving.