What's the Fourth without dogs? They're as much a part of the holiday as fireworks and potato salad. Yet what makes them memorable is how they're grilled. Done the wrong way they can be rubbery and blah. Dome the right way and they're just perfect, especially in a warmed , buttery bun.
Regular contributor and cookbook author Ali Slagle gave some great tips in making good hot dogs in today's New York Times Wednesday Food section.It doesn't;t involve the recently popular fad of freezing them or cut them like pineapples to have a dog covered in crispy bits. These are simple rules to create a dog with a juicy , well cooked bite. The first step, Ms.Slagle says is having a grill that's not fiery hot. A charcoal fire should go past blazing to smoldering.The coals should be covered in ash.Warming them slowly minimizes the risk of the bursting as well as giving them a smoky flavor.The grill temp should be between anywhere from 325 to 375 degrees Farehneit. You should be able to hold your hand six to seven inches above the grill for six to seven seconds.Skip the prep is the second suggestions. Hot dogs do not need to be halved or fancily carved. Keep them whole to ensure full juiciness.Just pat them dry with a towel.If they have an all natural , then prick them with a fork to release steam. That's it.
Arranging them on the grates is the most important step. Before doing this however,make sure the grill is fully cleaned. You can use soap and water for this or even rubbing the grate with half an onion.While grill marks may look neat a fully browned hot dog is better.Instead of setting them perpendicular to the grate settle them in between the rods like they do in cases at the baseball park or convenience store. This set up exposes more of the meat to the flame, toasting the dogs more quickly and preventing them from rolling.Leave an inc between them so heat can circulate and turn them every minute so they can evenly brown.The most important suggestion is don't think about them.Just put on the grill and turn.If you're using a gas grill then close the lid between turns. Grill them for about six to ten minutes until plump and browned to your liking.As for the buns toast them on an unused section of the grill. Should you butter them first?If you want extra flavor, then just brush them lightly with melted butter. Have all the toppings for dogs ready too. Make sure there is plenty of mustard, relish and chopped onions. Also have ketchup and barbecue sauce for those wanting something different.
Hot dogs are a big part of the holiday. Make them right for a tasty barbecue.They'll be memorable and delicious.
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