Ah, a “burnt” hotdog! It sounds like you’re a fan of that crispy, charred exterior and smoky flavor that comes from grilling a hotdog until it’s well-done on the outside. For those who prefer a “burnt” hotdog, here’s how you can achieve that perfect crispy texture:
How to Make a Perfect “Burnt” Hotdog:
- Choose Your Hotdogs:
- Any hotdog will do, but beef or pork hotdogs typically hold up better when cooked at high heat.
- Preheat Your Grill or Skillet:
- Whether you’re using a grill or a skillet, make sure it’s preheated to medium-high or high heat. The direct heat is essential for achieving that charred exterior.
- Score the Hotdog:
- To help with even cooking and extra crispiness, you can make shallow diagonal slits or small cuts along the surface of the hotdog. This will allow the heat to penetrate better and create more surface area for crispiness.
- Cook the Hotdog:
- Place the hotdog on the grill or in the skillet and cook it, turning occasionally to ensure even charring. For that burnt effect, you’ll want to cook it longer than usual—aim for 6-8 minutes, making sure the skin gets dark and crispy, even slightly blackened in places.
- If you’re using a grill, a few flare-ups are normal, and they’ll add to the charred flavor. If you’re using a skillet, turn the hotdog regularly to get that nice crispy finish all over.
- Serve:
- Once your hotdog is as burnt and crispy as you like, place it in a bun and add your favorite toppings. Mustard, onions, relish, or even some coleslaw work great for balancing the smokiness.
Enjoy your perfectly “burnt” hotdog—crispy, smoky, and satisfying!
