How to Make Hot Dogs Better with One Easy Trick
Yield: Serves as many as you need
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Alright, let’s talk hot dogs. I know, I know—they’re simple, right? You throw them on the grill, add your ketchup and mustard, and boom—you’re done. But what if I told you that you can take your classic hot dog to a whole new level with just one simple trick? It’s all about scoring your hot dog.
Now, before you roll your eyes and think, “Eugene, it’s a hot dog. How fancy can it get?” Hear me out. Scoring isn’t about being fancy—it’s about flavour, texture, and honestly, making your hot dog more fun to eat. And let’s be real, we all deserve a little more fun in our BBQs, don’t we?
Growing Up with Hot Dogs
I grew up eating hot dogs. This was in the 90’s before everyone realized that they were super bad for you. My dad used to toss them into everything—from adding them to KD to his famous hot dog fried rice. Yep, you read that right. Hot dog fried rice. Still one of my favourite things to eat to this day.
So, Why Score?
It’s simple: surface area. The more you expose the hot dog to heat, the more flavour you get. Think about it—when you score your hot dog, you create all these little grooves and ridges. When that dog hits the grill, those cuts let the heat in, caramelising the edges and giving you that perfect crispy bite. Plus, those grooves? They’re like mini sauce pockets. Whatever toppings you throw on (whether you’re a classic mustard guy or a jalapeño relish kinda person), they stay in place, thanks to the scoring.
Here’s how you can do it:
Crosshatch Cut: This one’s super easy. Just make a few diagonal slashes across the dog—about ¼ cm (⅛ inch) deep—on both sides. This gives you a nice, even browning all around.
Spiral Cut: Take a skewer, thread it through the hot dog lengthwise, and then make a continuous spiral cut from one end to the other. As it grills, the hot dog opens up, creating even more crispy, caramelised edges. It looks impressive and tastes even better.
Both methods give you that perfect mix of charred goodness and juicy tenderness. Plus, you’re guaranteed more smoky BBQ flavour in every bite.
Why? Because Science
Let’s break it down. Scoring your hot dog gives you:
More flavour: More surface area means more exposure to the grill, which equals more smoky goodness.
Even cooking: The cuts help distribute heat more evenly, so you don’t end up with a dog that’s burnt on the outside and undercooked on the inside.
Better texture: Crispy edges + juicy centre = the perfect bite.
Topping control: Those grooves hold onto your toppings like a champ, so no more runaway ketchup or mustard.
Ingredients:
Hot dogs (as many as you need)
Hot dog buns (same amount as the hot dogs)
Your Favourite Toppings of choice: ketchup, mustard, relish, diced onions, sauerkraut, etc.
Tools Needed:
Grill or barbecue
Tongs
Knife (for scoring the hot dogs)
Wooden or metal skewers (for spiral cut hot dogs)
Method:
Prepare the Hot Dogs:
For Crosshatch Cut: Take a sharp knife and make diagonal cuts across the top side of the hot dog, spaced about 1 cm (½ inch) apart. Repeat on the other side, but in the opposite direction to create an "X" pattern. Be careful not to cut too deep—just about ¼ cm (⅛ inch) into the dog.
This method exposes more of the hot dog to the heat, creating crispy edges while locking in the juiciness.
For Spiral Cut: Take a skewer and insert it lengthwise through the hot dog. Make sure the skewer goes all the way through to keep the hot dog steady.
With your knife, start at one end and cut at a slight angle, creating a continuous spiral along the hot dog. As you cut, rotate the hot dog to ensure an even spiral. When you’re done, the hot dog should resemble a spring. Make sure to remove the skewer.
This method will create deep grooves that catch all the delicious toppings and sauces, while also giving you extra crispy edges.
Preheat Your Grill:
Preheat your grill to medium-high heat (about 200°C / 400°F). This is hot enough to give the hot dogs a nice char without burning them.
Grill the Hot Dogs:
Place the hot dogs on the grill, scored side down first. Cook for 4-5 minutes, turning every 1-2 minutes to ensure even cooking on all sides. The crosshatch and/or spiral will start to open up as it cooks, creating crispy, caramelised edges that enhance the texture and flavour.
Toast the Buns:
Place your hot dog buns directly on the grill grates for 1-2 minutes until they are warm and slightly toasted. The goal is to add a little crispness without drying out the buns.
Assemble and Serve:
Remove the hot dogs from the grill and slide out the skewers from the spiral-cut ones. Place each hot dog into its toasted bun.
Add your preferred toppings—whether you like the classics like ketchup and mustard, or want to go gourmet with relish, diced onions, or sauerkraut. The cuts in the hot dogs will help hold all those toppings and sauces in place perfectly.
Eugene’s Extra Tips:
Crispier Edges: Both the crosshatch and spiral cuts expose more of the hot dog’s surface area to the grill, leading to crispy, caramelised bites. The spiral cut, in particular, creates a fun, twisted texture that holds toppings better.
Even Cooking: The cuts ensure the inside of the hot dog cooks evenly, while the exterior develops that perfect golden-brown crispness.
Choose Quality Hot Dogs: Not all hot dogs are created equal. Opt for higher-quality sausages made from 100% beef, pork, or a blend of meats. The better the quality, the tastier the final result.
Don’t Overcut: When scoring your hot dogs, be careful not to cut too deeply. A shallow cut (about ¼ cm / ⅛ inch) is enough to allow the hot dog to expand and create crispy edges. Deep cuts can cause the hot dog to split apart or lose too much juice.
Low and Slow for More Control: If you're nervous about burning the hot dogs, grill them on medium heat (about 175°C / 350°F) rather than high. This gives you more control and reduces the risk of charring the exterior too quickly.
Watch for Hot Spots on the Grill: Grills can have areas that are hotter than others. If you notice your hot dogs browning too quickly on one side, move them to a cooler part of the grill to avoid burning.
Grill Buns for Just a Moment: Hot dog buns toast very quickly on the grill, so just a few seconds is enough to warm them up and give them a light crisp. Watch them closely to avoid burning.
Mix Up Your Toppings: Classic toppings like ketchup and mustard are great, but don't be afraid to experiment! Try things like grilled onions, pickles, jalapeños, shredded cheese, or even a dash of hot sauce to elevate the flavour.
Memories Wrapped in a Bun
Whenever I grill hot dogs now, I can’t help but think of my dad. Those simple meals made a huge impact on me, and it’s funny how a food as humble as the hot dog can bring back so many memories. Scoring might be new, but it’s a cool way to add a little extra something to an old favourite. It’s like paying homage to those classic family BBQs—just with a little upgrade.
So, if you’re firing up the grill this weekend, give scoring a try. Trust me, once you’ve had a scored hot dog, you’ll never go back to the plain ol’ version. And hey, if you do try it out, let me know! Snap a pic, drop a comment, or tag me on socials @the_eugefood—I’d love to see your creations!
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Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
