In case you missed it, the Internet foodie community has been all abuzz this past week about spiral-cut hot dogs.
The claimed benefits are a perfectly straight hot dog that fills the bun, more surface area so you have more grill flavor, and once in the bun the spiral cut leaves lots of slots for relish and other toppings. So after grilling my burgers for the 4th, I decided to give it a try.
I also decided to test it against my old method of slicing diagonal cuts in the sides of the hot dog, which gives you most of the same benefits, but is a little less work.
Grilled spiral cut hot dogs
- Hot dogs
- Hot dog buns
- Wooden skewer
- Sharp knife
- Cutting board
- Hot dog garnishes - mustard, relish, onions, etc.
Spiral cutting the hot dog is actually pretty easy.
Be sure to check the step-by-step photos in the slideshow above.
Here are the steps:
First you insert the wood skewer lengthwise through the middle of the hot dog.
Take a knife and start cutting at top of the hot dog at a slight angle till the edge of the knife is up against the wood skewer.
Roll the hot dog forward to start cutting a spiral. If your hot dog gets to the edge of your cutting board before you reach the end, just stop, move the hot dog back onto the board and start cutting from where you left off.
Slide the hot dog off the skewer when done. The hot dog is now ready to be grilled.
If this sounds too complicated, or you dont have a skewer, you can still use my old method of cutting diagonal slices along the length of the hot dog.
Try to cut a little less than halfway through the hot dog with the slices, then flip over and do the other side.
Again, check the pictures in the slide show above.
Grill hot dogs 4 to 5 minutes per side over direct heat.
Place hot dog in bun and garnish with your favorite fixings.
The hot dogs turned out great! Both methods worked, increasing the surface area.
But the spiral cut hot dog worked better, and for me, is worth the extra effort if you have the time.
Check out the Chow video that started it all.