烤热狗
Main13 分钟6 份简单关于此食谱
后院经典佳肴——多汁的热狗，烤出完美的焦黑外皮，放在烤过的面包上，配上你喜欢的所有配菜。这种万无一失的方法每次都能做出脆皮、烟熏风味的法兰克香肠，带有漂亮的烤纹。简单易做，人见人爱，几分钟即可完成。
步骤说明
- 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
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
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
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
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
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.
