Specialty Hot Dogs Recipe

Preheat

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using a stovetop, heat a large skillet over medium-high heat.

Butter the inside of each hot dog bun lightly with the unsalted butter and set aside.

Grill the hot dogs for 4–6 minutes, turning every 1–2 minutes, until they have even char marks and reach an internal temperature of 160°F (71°C) for beef dogs. Remove and keep warm.

Place buns face-down on the grill or in the skillet for 30–60 seconds to toast until lightly golden. Remove and set on a platter.

In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes and sesame oil.

Heat a medium nonstick skillet over medium heat. Add the diced pineapple and cook 2–3 minutes until it begins to caramelize.

Pour the soy-brown sugar mixture into the skillet with pineapple. Bring to a gentle simmer and cook 2 minutes to meld flavors.

Mix cornstarch with cold water to make a slurry, then stir into the skillet. Cook 1 minute more until sauce thickens and coats the pineapple. Remove from heat and stir in sliced green onion. Keep warm.

Place a grilled hot dog into a toasted bun. Add a thin ribbon of yellow mustard down the length of the dog.

Spoon 1 tablespoon sweet pickle relish alongside the mustard, then sprinkle about 1 tablespoon diced white onion over the top.

Tuck a wedge of tomato and a dill pickle spear alongside the dog. Add a sliced pepperoncini (or sport pepper) on top and finish with a light dusting of celery salt.

While grilling the hot dogs, cook the bacon in a skillet over medium heat until crisp, 6–8 minutes, turning occasionally. Transfer bacon to paper towels to drain, then halve slices lengthwise if desired.

Place a grilled hot dog in a toasted bun. Arrange two slices of crisp bacon over the dog (or wrap bacon around the dog before finishing on the grill for extra crispness).

Spoon 1–2 tablespoons mayonnaise onto the bun ends and sprinkle about 1/4 cup shredded cheddar over the bacon. If you want melted cheese, place assembled dogs under a broiler or on the grill for 1–2 minutes until cheese melts—watch closely to avoid burning.

Place a grilled hot dog in a toasted bun. Spoon 2–3 tablespoons of the warm pineapple teriyaki topping over the hot dog so it covers evenly.

Garnish with a few extra green onion slices, a sprinkle of toasted sesame seeds and a squeeze of lime if desired.

Arrange the specialty dogs on a platter. Offer pickled jalapeños, extra relish, mustard, and lime wedges on the side so guests can customize.

For late-night service, keep hot dogs wrapped in foil in a low oven (200°F / 95°C) for up to 30 minutes so they stay warm without drying.