Jul 09 2026
Restaurants›Big Bob Gibson Bar-B-Q›Pit – Fired Hotdog Recipe

Pit – Fired Hotdog Recipe

Inspired by Big Bob Gibson Bar-B-Q
Time25m
Serves4

Our extra thick jumbo dog is loaded with your choice of toppings: ketchup, mustard, mayo, cheese, pickles, onions, slaw, and jalapenos

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Ingredients

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Hot Dogs & Buns

Toppings & Condiments

Method

Hot Dogs & Buns

  1. 1

    Preheat Pit or Grill

    Prepare a pit, charcoal grill, or gas grill for direct medium-high heat (about 375–425°F / 190–220°C). If using wood for a pit-fired flavor, add a small amount of hardwood (hickory, oak, or apple) to create light smoke.

  2. 2

    Prep Grates and Buns

    Brush the grill grates lightly with neutral oil (use the 1 tsp) to prevent sticking. Spread softened butter on the cut sides of each bun and set buns open-faced near the grill for toasting later.

  3. 3

    Season Hot Dogs

    Pat hot dogs dry. Lightly score each hot dog with shallow diagonal cuts every 1–1.5 inches to promote even cooking and controlled flare-ups. Sprinkle the hot dogs with the kosher salt and black pepper.

  4. 4

    Pit-Fire Grill the Hot Dogs

    Place hot dogs directly over the heated area. Turn every 1–2 minutes to get even char and to heat through — total cook time 8–12 minutes depending on thickness and heat intensity. Watch for flare-ups from fat; move dogs briefly to a cooler zone if flames get high. When the last 60–90 seconds remain, place a slice of cheddar on each dog to melt.

  5. 5

    Toast Buns

    During the last 1–2 minutes, place buttered buns cut-side down on a cooler part of the grill (or on the griddle) until golden and lightly crisp, about 30–90 seconds. Remove buns and hot dogs from the grill and rest 30 seconds.

Toppings & Condiments

  1. 6

    Prep Toppings

    While the grill heats, prepare toppings: thinly slice pickles and jalapeños, finely dice onion, and portion out ketchup, mustard, and mayo into squeeze bottles or small bowls for easy assembly. If using pre-made coleslaw, stir to recombine dressing.

  2. 7

    Assemble Each Hotdog

    Open a toasted bun and spread condiments to taste: about 1 tbsp ketchup, 1 tbsp mustard, and 1 tbsp mayo per bun (adjust as desired). Place the pit-fired hot dog in the bun, then top with a slice of melted cheddar (if not fully melted on grill, press briefly so it softens).

  3. 8

    Finish with Pickles, Onions, Slaw & Jalapeños

    Add 2 tablespoons (about) of sliced pickles, 2 tablespoons diced onions, and roughly 1/2 cup coleslaw to each hot dog (or distribute to preference). Finish with 1–2 teaspoons sliced jalapeños per sandwich, or to taste. Serve immediately while hot.

  4. 9

    Serving Suggestion

    Serve the pit-fired hot dogs on a platter with extra condiments on the side and additional jalapeños or coleslaw for guests who want more. Provide napkins — these are hearty, saucy sandwiches.

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