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I brought that mixture to a simmer over direct heat on the grill, then slid it over to the cool side, added natural-casing Nathan's hot dogs, covered the grill, and let them cook until heated through. I then plucked the hot dogs from the liquid and grilled them over a hot fire where they charred super fast, without a single casing splitting.
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Grilling hot dogs involves thawing them to room temperature, then grilling for 3 to 5 minutes per side at 325°F to 375°F. The ideal grilling temperature varies with the method used, such as charcoal grill, gas grill, stovetop, or oven. Dressing the hot dog bun with relish or salsa adds flavor to the grilled hot dogs. Table of Contents.
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Use tongs, though. Long ones, so you don't burn yourself. We used a propane grill, and set all the burners at around 3/4 power, closed the lid and gave it 15 minutes or so to heat up. It was around 350℉ when we put the dogs on. If you're using charcoal, make sure there's a not-too-hot area for the initial heating.
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Place the hot dogs directly on the grill grates on the grill. Cook the hot dogs for approximately 5-7 minutes, gently rotating the hot dogs every 1-2 minutes so that they are evenly cooked. Remove the hot dogs from the grill. Let them rest for 5-10 minutes. Serve on the hot dog buns with your favorite toppings. Enjoy!
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Rating: 8.5/10. Results: These hot dogs had the best snap with a stronger grill flavor. They were surprisingly juicy, too. Prep time: 12 minutes. Grilling time: A little over 1 minute. Method: Cook franks in boiling water until they're 150°F internally. The franks then go directly on a grill rack over high heat.
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When you're really tight on time, turn to the microwave.Wrap the sausages in a damp paper towel and microwave in 30-second increments. A single frank will take 30 to 60 seconds.
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Here's how long to grill hot dogs depending on its size: 5 to 7 minutes for regular-sized dogs. 7 to 10 minutes for jumbo-sized dogs. 15 minutes for quarter-pound dogs. Apply the fat or oil of your choice to your buns. Place the buns on the grill and let them toast and warm up for a minute. Don't toast them for too long or the bread will.
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Step 1: Preheat your grill to a temperature between 375 and 500 degrees Fahrenheit. Go for a hotter grill if you like crispier skin on your dogs, and a lower temperature if you want a classic, supple frank. Step 2: Vent your hot dogs in several places by puncturing them with a fork or knife. Otherwise, your hot dogs might burst on the grill.
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Preheat a grill to medium. Lightly oil the grill grates. Grill the hot dogs, turning, until lightly charred in spots, 5 to 7 minutes, brushing with barbecue sauce during the last minute of cooking.
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As you know, not all hotdogs are the same! See how easy it is to grill the perfect hot dog (skinless or natural casing) at your next BBQ with these easy to l.
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Clean and oil the grilling grate. Place stewed onions and juices (or sauerkraut, if using) in a 12-inch (or larger) cast iron pan and add beer. Nestle hot dogs into onions (or sauerkraut). Place cast iron pan on hot side of grill and cook until simmering, about 7-10 minutes.
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Grilling Hot Dogs in a Grill Pan. Go for a thick and heavy pan; it will hold on to the heat and give your hot dogs a better browning compared to a lighter pan. Add unsalted butter or cooking oil to the pan. Heat it over medium heat until the butter has melted and is no longer bubbling or the oil starts to glisten and ripple.
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4) Make sure it's evenly charred. It will take about 2 to 3 minutes to develop grill marks on one side of a hot dog. Once that's achieved, turn it over and repeat. Then it's fully cooked. Spend.