A spiral hot dog increases the amount of crispy, charred surface you get when grilling, making it a superior choice for char-grilled hot dogs. The spiral cuts create ridges that hold mustard, ketchup, relish, and onions so toppings cling to every bite.
Spiral-cutting a hot dog looks fussy at first, but once you have your tools and technique in place it’s quick and rewarding. Soon you’ll be pulling springy, charred coils from the grill that are full of smoky, savory flavor.
Spiral Cut Hot Dog
Which hot dogs work best for a spiral cut? Use whichever variety you prefer. I’ve made spirals with mass-market skinless dogs and with snappier, higher-end brands. The method works for most traditional hot dogs.
I haven’t personally tested this on plant-based or vegetarian hot dogs, so if you try a spiral veggie dog I’d love to hear how it turns out.
Making a spiral hot dog isn’t difficult — it just takes a little setup. You’ll need one round skewer per hot dog, a hot grill or broiler, and a sharp paring knife.
Bamboo skewers work well: they’re round, easy to find, and inexpensive.
Spiral Hot Dog
Begin by skewering each hot dog lengthwise, keeping the skewer as close to the center as possible. Do this for all the hot dogs you plan to spiral cut.
Hold the skewer at the base of the hot dog and angle the knife edge toward the skewer at roughly 10–45 degrees. With your thumb and forefinger, rotate the skewer counterclockwise while gently cutting. The knife will naturally spiral around the skewer, producing the ridged spiral cut. When you’ve scored the whole hot dog, carefully slide it off the skewer.
Place the spiral hot dogs on a hot grill or under a high broiler. Turn them occasionally so they brown evenly and reach a safe internal temperature (165ºF). Use tongs to transfer cooked hot dogs to a plate and top as desired.
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Looking for more great grilling recipes or things to serve with them? Try these!
Spiral Hot Dog
Equipment
- Grill
- Or broiler with pan
Ingredients
- 1 pound package hot dogs Usually 10 hot dogs to a pound
Instructions
- Heat your grill or broiler to high, or prepare a bed of hot coals.
- Skewer each hot dog lengthwise, keeping the skewer centered.
- Hold the skewer at the base and angle a sharp paring knife toward the skewer between 10° and 45°. Rotate the skewer counterclockwise while cutting to create a spiral.
- When the hot dog is fully scored, gently slide it off the skewer.
- Place the spiral hot dogs on the hot grill or under the broiler. Turn occasionally until evenly browned and the internal temperature reaches 165ºF. Transfer to a plate with tongs and serve with your favorite toppings.
Video
Notes
If you hold the knife closer to 10°, you’ll get more, tighter spirals and more crispy surface. Holding the knife nearer 45° yields fewer spirals but a sturdier hot dog. Choose the look and texture you prefer.
Nutrition
Carbohydrates: 17 g
Protein: 10 g
Fat: 13 g
Saturated Fat: 5 g
Cholesterol: 41 mg
Sodium: 621 mg
Potassium: 132 mg
Vitamin C: 1 mg
Calcium: 22 mg
Iron: 2 mg
Nutritional information is an estimate. Calculate nutrition using the specific ingredients you use for accurate results.
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