About this recipe

A backyard classic done right — juicy hot dogs with perfectly charred skin, nestled in a toasted bun with all your favorite toppings. This foolproof method delivers snappy, smoky franks with beautiful grill marks every time. Simple, crowd-pleasing, and ready in minutes.

Instructions

1. 1

   Preheat your grill to ^[medium-high heat] (about ![400°F]). If using a charcoal grill, let the coals ash over and spread them into an even layer. Allow the grill to heat for at least 10 minutes.

2. 2

   Once hot, clean the grill grates thoroughly with a grill brush. Then fold a paper towel into a small pad, dip it in neutral oil, and use tongs to rub it over the grates. This prevents sticking and helps develop great grill marks.

3. 3

   Score the hot dogs: using a knife, make 3–4 shallow diagonal cuts on each side of each hot dog (or a spiral cut along the length). This helps them cook evenly, prevents bursting, and creates more surface area for char and flavor.

4. 4

   Place the hot dogs on the grill at a diagonal to the grates. Grill for 2–3 minutes per side, turning with tongs, until you see distinct grill marks and the skin is lightly charred and beginning to split. Total grill time should be 6–8 minutes.

5. 5

   In the last 1–2 minutes of grilling, open the hot dog buns and place them cut-side down on the outer edge of the grill (lower heat zone). Toast for 60–90 seconds until lightly golden. Watch carefully — they toast fast!

6. 6

   Remove the hot dogs and hot dog buns from the grill. Nestle each hot dog into a toasted hot dog bun and serve immediately with your choice of toppings: Yellow mustard, ketchup, sweet relish, diced white onion, sauerkraut, or shredded cheddar cheese.