Mouth-Watering Wednesdays: The Hotdog 2.0

10 Apr


The weather outside is still a little crummy in the Brainerd Lakes area, but with the snow mostly melted, I have a strong desire to pick up some charcoal and fire up the grill.

One of the grillmaster’s staples is the common hotdog. The hotdog cooks incredibly fast, is super cheap, is moderately tasty… and it is incredibly boring. Sure, you can spice it up with some toppings, but there isn’t a lot you can do to make a hotdog exciting, right?


Here are 3 simple ways to turn your run-of-the-mill hotdog into something brilliant…

1. The Spiral Cut.
In case you missed the excitement last fall when this tip started flooding the internet, this simple trick will not only give you more of that delicious caramelized meat because of the increased surface area, but it will also cook straight, keep your condiments from sliding off onto your shirt, and spark a ton of conversation (your kids will be seriously impressed!). explains the simple process of preparing your hotdogs this way:

2. The Marinade

Marinade a hotdog? You bet! This is my favorite hotdog marinade from


  • 1/2 cup Heinz ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon red wine vinegar
  • 1 splash sesame chili oil
  • 1 splash worcestershire sauce
  • 1 dozen hot dogs

Method: In a casserole dish or other shallow pan, whisk together the ketchup, soy sauce, vinegar, oil, and worcestershire sauce. Score the hot dog by making three rows of angled cuts down each hot dog (unless you are doing the spiral cut technique above) with a sharp paring knife—you’ll get about 7 or 8 cuts per row. Roll the hot dogs in the ketchup marinade until they’re completely coated. Cover and refrigerate at least 6 hours or overnight.

3. The Bacon Wrapped Hotdog

Self-explanatory and just as tasty as you would expect. Do it.

Have any other tips for turning the boring, average hotdog into something special? Share your insights in the comments below!

-Dave Wonders

Yes, “David Wonders” is his real name. Dave is  a husband, a father, and the midday host at 104.3 The Pulse ( Somehow he finds time to read absurd numbers of books and run this wonderful site.  Connect with Dave onTwitterFacebookLinkedIn, and Klout. You can also e-mail Dave at if you are interested in writing for More Than A Beard.

Image via Chef’s Opinion

5 Responses to “Mouth-Watering Wednesdays: The Hotdog 2.0”

  1. Dawn Taylor April 10, 2013 at 11:46 #

    My husband and kids like the “crock pot beer hot dogs” I prepare during the months that I am unable to “dig out” the grill:
    Crock pot
    2 bottles of beer
    add some water to fill the crock about 3/4 full
    add hot dogs (we us all beef or Ball Park Franks)
    cook on low for about 3 hours or until done.

  2. Susie July 6, 2013 at 18:15 #

    you, sir, are a genius

  3. Chef Leo November 12, 2013 at 16:45 #

    Good Article! I would like to add that the Dog itself is the star for me…and while on a budget we may by the kind that NEEDS a good Bun treatment….I encourage seeking out a skin on real meat made by God fearing Wisconsonians…well OK they don’t have to be Wisconsonians…but great with a Wisconsin beer for the beer dogs…
    Chef Leo

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