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Most of the time, the hot dogs at cookouts are dry, shriveled, and have a leathery exterior, making them unsightly and unpleasant to eat. I want a plump, juicy hot dog—ideally one that’s been poached then charred. (According to Kenji, it’s the best way to grill sausages.) I also want it piled high with toppings and condiments: Give me sweet, tangy pickled onions, a big squeeze of ketchup, plenty of sharp mustard, and tart relish! A little extra effort is all you need to make a superb hot dog, and below, we’ve gathered our favorite ways to prepare succulent, tender hot dogs, including Chilean hot dogs heaped with mayonnaise and festive firecracker hot dogs wrapped in flaky biscuit dough. No sad hot dogs here!
June 2016
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