Boner Billy shares 4 ways to prepare Hot Dogs
Always use Natural Casing Hot Dogs when possible. Never puncture the skin as the best hot dog is a juicy one!
Use a Dutch oven fitted with a steamer rack, or a bamboo steamer or a pan with enough water, beer or broth to reach just below the steamer rack. Do not overfill and run the risk of liquid bubbling into the hot dogs. Bring the liquid to a boil, lower heat to low and add hot dogs to the steamer basket. Cover and steam 5 to 7 minutes or until hot dogs are heated through. To steam your rolls, stack them on top of the dogs during the last two minutes of cooking.
Cook hot dogs on high heat on an open grill. Use tongs, not a fork, when turning the dogs. Puncturing releases the juices, drying out the meat. Grill a minute or two on all sides, turning often to prevent the skin from burning. The aim is to heat dogs until they are uniformly covered in grill lines and even a little burnt desired.
Fill a pot halfway with water. Bring to a slow, rolling boil. Use tongs to gently drop hot dogs in the water. Allow to cook 3 to 4 minutes. Remember to use tongs to remove from water.
Heat a saute pan on medium high. Lightly coat the pan with vegetable oil. When pan is hot, add the hot dogs. Use tongs or a spatula to turn the hot dogs frequently to prevent burning. Saute for about 5 minutes or until the hot dog is crispy on all sides.
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