Let me just start off by saying that if you turn your nose up at a grilled hot dog, then possibly this post isn’t for you.
That being said, the following recipes for homemade sweet and spicy Tomatillo-Pineapple Pickle Relish, perfect pickled red onions, and bonus instructions for how to turn your store-bought hot dogs buns into buzz-worthy beauties may still be of interest, so possibly read on?
I am a big fan of basically any kind of sausage, from hot dog to hot link and everything in between. If it’s cooked over a charcoal grill and bedazzled with sparkling toppings; all the better. This post is essentially my homage to the perfect summer hot dog but equally applies to the perfect summer smoked sausage, vegan dog, chicken sausage, fill in the blank with your favorite.
The Best Way To Grill Hot Dogs
The wonderful thing about hot dogs is that they take no time at all to cook. The downside, is they take no time at all to cook, so keep a close eye on those dogs and turn them frequently to prevent burning.
Just wait for those grill marks to appear, give them a turn and let them cook on the other side then you’re done! It’s best to have all your toppings and sides ready before you start grilling the hot dogs so you can serve them nice and well, hot.
Tomatillo-Pineapple Pickle Relish Takes Your Dogs From Glum To Glam
The best part of a good hot dog and, in my opinion every other thing in life, is the toppings. Standard ketchup, mustard, and bottled pickled relish are fine but there’s no reason not to take the extra time to make some homemade alternatives.
Chopped raw tomatillos are the perfect vegetable to be quick-pickled into a relish. They stay nice and crunchy even after being pickled and have a pleasant tartness that stands up to the sweetness of the pineapple and spiciness from the serrano chiles. You can certainly up the heat by leaving the seeds of the serranos in the relish or adding one more to the mix.
Make The Toppings Up To 3 Days In Advance
To make the pickled red onions you basically use the exact same recipe as the Tomatillo-Pineapple Relish except you are pouring the brine over one ingredient (thinly sliced red onions) instead of many. If you plan on making both toppings you can make one big batch of brine and then divide it over the relish ingredients and onions. Both toppings can (and maybe should) be made and refrigerated the day before for maximum flavor. You can even make them up to three days in advance, after three days they will both still taste good but the colors will begin to fade.
Store Bought Hot Dog Buns That Impress
If two homemade, ultra-colorful toppings are not enough, you can easily transform store bought hot dog buns into more than just a vehicle for getting that grilled dog into your mouth.
Simply brush the outside of some good brioche hot dog buns with a little egg wash and sprinkle with coarse salt and black sesame seeds. Toast them in the oven until they are lightly toasted and the seeds are good and stuck on.
Got some other hot dog secrets? I want to know. Leave me a comment below!
One last thing….
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