Hot dogs are one of those foods that never left my table —
not because they’re trendy, but because they’re good. My family loves them. But I’m not into those “plump when you cook them” mystery meat specials.
So I go to Detwiler’s here in Tampa, or grab a pack from Apollo Meats. They both carry good Angus beef hot dogs, the thick, chubby ones with real flavor and no filler fluff.
Here’s the trick that changes everything: I crosshatch them.
Why it works:
When you grill a crosshatched hot dog, all those little cuts create surface area. You get more crispy edges, better char, and that satisfying texture that just feels right. It’s like turning up the volume on a classic — familiar, but way better.
And the condiments? They nestle right into those grooves instead of sliding off like a slip-n-slide. Mustard, relish, sauerkraut. They stick, they pop, they shine.
Top-sliced buns are my go-to. They are cleaner, classier, and they hold everything in place. If a hot dog can be elegant, this is how you do it — but hey, it still works great with the regular side-sliced buns too!
So next time you fire up the grill, take the extra 30 seconds with your knife. Because sometimes it’s the smallest tricks — like this one — that remind you: simple food can still start a conversation.
Want to see it in action? Click Here.
