Ingredients

4 hot dog rolls
4 hot dogs
mustard
relish (sweet and hot pepper)

Directions

Preheat grill.

1. Slice hot dogs on a slant, making shallow cuts along the whole hot dog every ¼ inch.
2. Place dogs on a heated grill (low to medium) on a slant to get grill marks onto surface of hot dogs. Turn once or twice to mark all sides of the hot dog.
3. Butter hot dog rolls on two sides and place on grill a few minutes before hot dogs are ready. Turn once to brown both sides.

Remove hot dogs, place in roll and garnish with mustard and relishes as desired.

Recipe courtesy of Bill Yameen, Butcher Boy Markets and Julie Geary, Classic Cooks Catering, 2012.

"It's the essence of summer; when you walk by the neighbor's house and you smell the grill, you've got to go home and have your own," says Julie Geary of Classic Cooks Catering, "I love grilling!" She gives us some tips and techniques for cooking the perfect grilled hotdog.

There are lots of theories about who invented the hotdog and how it got that name., The most popular story goes that it was a cold day at the New York Polo Grounds circa 1901. A vendor called Harry Stevens thought people would not buy his ice cream so he decided to sell hot sausages on a bun. A sports cartoonist called T.A. Dorgan was looking on and drew a cartoon, which showed dachshund sausages running around with legs. He didn't know how to spell dachshund so he called them 'hot dogs'.

It turns out that this cartoon was actually drawn in 1906 at the six day bike race at Madison Square Gardens and there are references to hotdogs before this in college magazines in the 1890s – it was thought to be a sarcastic comment on the dubious origin of the meat at that time.

"There’s something about the Red Sox and hotdogs that you just can't get over" says Geary. Hotdogs have long been associated with baseball. According to a national poll conducted by the National Hot Dog and Sausage Council in 2008, Americans eat 7 billion hot dogs during peak season – that's 818 hot dogs per second. A good chunk of those are consumed at major league baseball; during the 2008 season hot dogs consumed at MLB ballparks would round the bases 41,667 times – enough to stretch from Nationals Park in Washington, D.C. to AT&T Park in San Francisco.

Geary prefers hot dogs with a natural casing, but she chooses skinless ones because "children have a tendency to prefer the skinless hot dogs". She says that because the sausages are precooked "you don't really have to cook them a whole lot", it is just a case of warming them through and getting some of those sought after grill lines on them. 

“Keep the temperature down on your grill," warns Geary, "you really don't need to have it up high. All it's going to do is singe the outside and it's still going to be a little cold on the inside." She concedes that some people like their hotdog black on the outside, in which case this doesn't matter so much, "but most people like them just a little brown all the way around" she says.

Geary recommends cooking the sausages from room temperature so that they cook evenly. Before putting them on the grill she cuts some little slices in the sides of the sausages to relieve the pressure as they cook. She places them on the grill at an angle so that she gets 'nice grilled stripes', turning them a little at a time as she goes along.

While the sausages are cooking, Geary preps the buns. She butters the sides of the buns and puts them on the grill, also at an angle "so that they look like a professional did them." When the sausages are nice and brown, she puts them in the buns and tops with various sauces – she puts mustard on all of them, to two of them she also adds a traditional sweet relish, but her husband's favorite, which she thinks is "absolutely outstanding" is mustard and hot red pepper relish.

"Check out those hotdogs, they look awesome." Geary exclaims, "Perfectly grilled each and every one of them."

By Victoria Brown

The simplest of simple things, the All-American hot dog, otherwise known as a tube steak. This is not a natural casing. This is a skinless hot dog as it is known, but then there's a natural casing hot dog, which actually, I prefer, but children have the tendency to prefer the skinless hot dogs. These are really precooked, so you really don't have to cook them a whole lot.

One of the things I do prefer is to put the slices on the edge of the hot dog. So what we're going to do with ours is we're going to put slices on the edge. A couple of nice little cuts here. Now, one of things people do with hot dogs is they burn the crap out of them. Some people like them that way, that's OK. If you want your hot dog black on the outside, I'm not going to insult you.

But most people like them just a little brown all the way around. Keep the temperature down on your grill. You really don't need to have it up high. All it's going to do is singe the outside, and it's still going to be a little cold on the inside. If these are just room temperature, same thing with hamburgers, whatever, they're going to cook much more evenly.

Well, we have hamburgers on here too, what do you know about that? I mean, how often do you have a cookout where you have hamburgers and no hot dogs or hot dogs and no hamburgers. There's a couple things you can do with this. If you're really nervous, and you have an uneven deck, and it goes downhill, you put them like this right in the slots. And then you just flip them over and roll them. But I like the nice grilled stripes on mine, so we're going to put them across.

Now, these aren't going to take very long, and just roll them over a little bit and a little bit as you go along. We want them nicely brown. And for that guy that wants his well done, they'll be done the same time as the hamburgers, and we'll call him later. So let's put our cover back down and we'll get some brown stripes on these hot dogs.

While our hot dogs are cooking, why don't we get the rolls ready? So we're going to prep these. Put a little butter on the side, each one of these. Who wants a hot dog or a hamburger without a grilled bun? That's the essence of summer. When you walk by the neighbor's house and you smell the grill, you've got to go home and have your own. I love grilling.

Now, as you can see, the little slits are opening wide up. It relieved the pressure, so I'm glad we did that. And look at that, perfect. We're going to have the perfectly cooked hot dogs. So while we're at it, we will put the rolls on, and remember if you put them at the angle, there will be an angle cut on them, so they look just like a professional did them. Close that up for a second.

They should be ready to go. Oh, yeah, that looks great. And then, let's turn these again. Look at those hot dogs. They are looking mighty fine. Nice grill marks all over. Another two minutes, and we'll be ready to have our hot dogs. Beautiful. Our hot dog rolls are cooked absolutely perfect. Check out those hot dogs. They look awesome. Perfectly grilled, each and every one of them. Ready for mustard and relish and all your friends. Those came out awesome.

Now, for you that want the charbroiled one, I'll throw those back on now. We had four hot dogs. One, obviously, just has mustard on it. These two have regular, traditional sweet relish. You could have dill relish. And then, as my husband prefers, this is a hot red pepper relish. There's a sweet red pepper relish, but this one is a hot red pepper relish, which I think is absolutely outstanding. So we're just going to have to bite into one of these dogs and make sure it's perfect. There's something about the Red Sox and hot dogs that you just can't get over. This is a great hot dog.

Grilled Hot Dogs