I would like everyone to take notice: I now prefer to broil my hot dogs instead of grilling them. You’re left with the same great tasting hot dog (as is usually the case when broiling meat properly) – nice and crispy on the out side, juicy on the inside. However, broiling allows for one important change that is difficult to accomplish on the grill: cheese and toasted bun in one clean go.
- Place the hot dogs in a skillet or baking sheet under the broiler for a few minutes. Turn once so that the whole dog is bubbly and crispy. I like mine slightly blackened.
- Move hot dogs to buns, and coat with thick slices of pepper-jack cheese. Stick some on the sides of the inside of the bun.
- Place newly constructed hot-dogs-in-buns back under the broiler for 60-90 seconds. Long enough to fully melt and bubble the cheese, and toast the buns.
- If you like onions or other non-condiment toppings (I always use banana pepper rings or jalapenos), place them under the cheese to secure and integrate before melting the cheese.
- Coat with condiments, if necessary.
- Eat, and repeat.
I’ve never been able to so cleanly and thoroughly melt cheese on a hot dog until the broiler. Trying this on a grill isn’t practical – you can’t use the bun because it’ll burn, and the heat won’t reach the cheese in time. Any other method just results in either cheese loss and messy transfer of cheese dog to bun, or only partially melted cheese (e.g. the residual heat of the dog).
This has been a cheese-dog PSA.
P.S. I was going to post photos but I ate them. With enough interest, I can post the results.