The BBQ season has begun! We’re here to tell you how to make the best hotdog ever.
- Grill. The only time boiled hotdogs are an actual viable option is at 5:45 in the afternoon when dinner is at 6 and your oven is broken. Always always grill your hotdogs.
- Lightly score your hot dogs. Cutting small diagonal lines in hotdogs may take a bit of time and effort, but it ensures that your hotdogs will cook consistently.
- Heat your buns. Your BBQ is already on, cut your buns and place them, facedown, on the fire a few minutes before your hotdogs are done.
- Dress the dog not the bun. Hotdog experts seem to agree that all toppings should be on top of the hotdog and not on the surrounding areas.
- Mustard not ketchup. My apologies to everyone under 9 years old, but a true hotdog is served with mustard. Let the debate swirl around me, but I’ve got to stand firm on this one. You want to be squeezing your mustard down the length of the hotdog.
- It’s all in the slicing. Your pickles? They should be spears. Your tomatoes? They should be in wedges.
- Onions. I’m tempted to say fried onions are the way to go, but you can’t beat the crunch of a raw onion. Whatever route you choose, the onions should be white – they stay crispy longer.
- Eat in moderation. It is said that the legendary baseball player Babe Ruth once ate 24 hot dogs between games of a double header. We don’t recommend it.