Grill More Than Just The Meat For Elevated Hot Dogs

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Getting the grill going is an ordeal. Charcoal needs coaxing, propane tanks always feel half-empty, and there's usually a moment of wondering whether you remembered to clean it last year. But once the flames are lit and the grates are hot, you've got a short window where pretty much any ingredient in the vicinity can be transformed into something better. Don't waste that smoky heat on just the hot dogs: Throw on all the toppings and more, too.

Grilling intensifies flavor through a few key reactions. Maillard browning happens when amino acids and sugars on the surface of food meet high, dry heat, creating a cascade of new compounds and bringing in that meaty, nutty, je ne sais quoi. Sugars caramelize. Water evaporates. Edges blister. Even watery vegetables like tomatoes develop a jammy concentration and a bitter-sweet, flame-broiled balance.

So once the hot dogs are doing their thing (maybe with an added sprinkle of steak seasoning), start scanning your kitchen for anything else that deserves a little flame. The grill's already hot, and the clock's ticking. Most fruit and veg, once they hit the grates, get better. Give whatever fruit is in season, like watermelon or stone fruit, a shot. Hey, if tomato is a fruit, then peaches could conceivably go on hot dogs. If it's not the season, even canned peaches are wonderful grilled. Grilled fresh pineapple pieces are also a friend of meaty sausages. Don't overthink it. If it fits on the grates or in a grill basket, it's worth trying. The rule is simple: If it won't liquefy instantly, it's probably fair game. You can experiment with sauces though, by putting a small Pyrex or cast iron ramekin of your dog-condiment of choice (nothing mayonnaise based though) on the corner of the grill and letting it thicken, and take on smoke as it reduces. You can even grill mustard, and you should.

With your toppings grilled and caramelized, the possible combinations start to spiral. Sweet bell peppers pick up char and deepen in flavor, especially when layered with smoky pineapple and a grilled jalapeño or two. Red onions go soft and jammy on the grill, perfect alongside blistered pickle slices and a swipe of hot mustard. Mushrooms take well to high heat, turning savory and concentrated; paired with seared scallions, a drizzle of sriracha mayo, and a handful of crushed wasabi peas, they shift the whole hot dog into new umami territory. If your grill is still hot in late August, toss on a few cherry tomatoes until their skins split, then pile them onto your dog, or simply into a bun with fresh basil, a spoonful of burrata, and a splash of balsamic. Anything that might get lost between the grates can be placed in a grill basket (like this Birdtown Traders one that's perfect for veggies), on top of a sheet of aluminum foil, or even on a small cookie sheet. 

You can even treat barbecue sauce like a glaze: Heat it in a small pan right on the grate until it bubbles and darkens (add a few drops of liquid smoke if no one's watching), then spoon it over blackened onions with a side of pickled okra and topped with fire-licked cornbread crumbs. Capers crisp in foil with olive oil, turning into little salt bombs. Split buns can be buttered and grilled until their interiors pick up char stripes and crunch. Most people stop at grilling the dog. But if you treat the entire hot dog like a structure — bun, meat, condiments, toppings — then the whole dish becomes grillable and buildable.