The humble hot dog has been an American staple for over a century, yet many people still haven’t mastered the art of cooking them properly. Each cooking method produces dramatically different results in terms of flavor, texture, and overall quality. After analyzing multiple expert taste tests and cooking experiments conducted by professional chefs and food writers, these twelve methods reveal the stark differences between mediocre and magnificent frankfurters.
12. Microwave – The Emergency Option
Microwaving scores a dismal 2 out of 10 rating and wrapping a single frank in a paper towel and heating it on high in a 1100-watt microwave for 40 seconds produces consistently disappointing results.
The hot dogs cook very unevenly, withering noticeably on either end while the middle remains plump, with those overcooked ends being disappointingly dry and leathery, with a rubbery mouthfeel. While this method works when you desperately need food fast, it produces absolutely subpar results.
The microwave’s uneven heating creates hot and cold spots that ruin the hot dog’s natural texture. 30 seconds made this bad boy look like a victim of Robocop, and I could’ve grabbed another frank and tried this one over again, but I just didn’t feel like wasting another perfectly good frank in order to learn that, duh, microwaving isn’t the best way to make a hot dog.
11. Boiling – The Flavor Killer
This method receives a 3 out of 10 rating and following step 1 of this recipe from Allrecipes, which instructs you to bring a pot of water to a boil, turn the heat down to low, and place a hot dog in the water for 5 minutes produces lackluster results.
After boiling, the hot dogs’ appearance is just dreadful – a wan gray-pink color, with the texture being soft and slightly spongy, without that great snap you get when you bite into a truly great hot dog, and even though these franks were cooked in liquid, they seemed a little dry – noticeably less juicy than the others, with some of their moisture leached out into the cooking water, along with some of their flavor, which was rather muted.
As the folks at Nathan’s Famous say, “Honestly we just don’t recommend it. We didn’t back in 1916 when Nathan Handwerker started it all, and we still don’t today. When you boil a Nathan’s, all that special flavor rushes out into the water. And let’s be frank: who wants to eat a watered-down hot dog?”
This traditional method strips away the very essence that makes hot dogs appealing, leaving behind a pale shadow of what they should be.
10. Steaming with Poor Execution – The Waterlogged Wonder
Although this method is referred to as pan-frying, it’s clearly a steaming method, with these dogs having a nice texture, with a bit of snap and a juicy interior, though the flavor was interestingly uneven, with some bites tasting diluted and a little water-logged, while others were saltier and more sausage-y, with overall results being a solid “meh”.
When steaming goes wrong, it can make hot dogs taste watery and bland. Too much steam and your dog will shrivel and some dogs, all depending on the type of casing and meat, will split and turn grey. The key is controlling moisture levels properly.
Steaming can change the color of the hot dogs and it also doesn’t allow for long holding periods. However, when done correctly with proper equipment, steaming can produce much better results than this ranking suggests.
9. Baking/Oven Roasting – The Underwhelming Middle Ground
For this method rated 4/10, using instructions from Nathan’s, heating the oven to 400°F, arranging the hot dogs on a small sheet pan, and baking them for 15 minutes produced surprising results, as I really expected this method to fare better than it did.
At 400 F, it took about eight minutes for the hot dogs to reach the desired temperature, and within this cooking time, the exterior darkened to a beautiful deep reddish-brown with a slick, glossy sheen, while the interior stayed plump and juicy.
While oven roasting produces visually appealing results, it lacks the excitement of other methods. A few of the other hot dog preparations were a little more interesting and had another dimension or two of flavor, so this method isn’t super high in the rankings, but that doesn’t mean it’s not a great way to prepare hot dogs, as oven-roasted dogs are very good, and exceptionally easy to make.
8. Slow Cooker – The Patience Game
Cooking hot dogs in the slow cooker took a bit of trial and error, as not all slow cookers are the same, and my first try on the high setting resulted in desiccated dogs that had a texture not dissimilar to beef jerky, so the next time around I cooked them on low.
While this method requires significant time investment, it offers convenience for large gatherings. The slow cooker method mimics the texture you’d find at ballparks and convenience stores with those rotating racks.
The key to success lies in proper temperature control and timing. Once perfected, this method can keep hot dogs warm for extended periods, making it practical for parties and events where people eat at different times.
7. Air Fryer – The Quick Fix
When I want something quick and crispy, I automatically opt for the air fryer, and this simple, fast, and largely hands-off method works quite well for cooking hot dogs, as they have a very similar taste and texture to the oven-roasted dogs, but take less time, since an air fryer heats up much faster than a traditional oven.
Set your air fryer to 400°F, then space out your hot dogs in the basket, and cook until warmed through, around 4 minutes, and this method is not only very easy with minimal cleanup, but it’s one of the quickest options too.
The air fryer delivers convenience and speed, producing results similar to oven roasting but in half the time. Though it lacks the depth of flavor from grilling or other methods, it’s perfect when you need hot dogs fast with minimal effort.
6. Pan-Frying/Griddle with Butter – The Diner Style
You can forget grilling or boiling because cooking hot dogs on a griddle with butter is the best way to prepare them, according to a chef interviewed by The Kitchn.
Maurer told The Kitchn, “My preference for a hot dog is more about the dog than the fillings, but whatever the dog, [it should be] … griddled with butter. Never grilled”. Maurer recommends preheating a griddle over medium-high heat, and while the pan is warming up, split your hot dogs down the center with a knife, add a pad of butter to the pan and, once it’s bubbling, place your hot dogs split side facing down.
This method produces restaurant-quality results with rich, buttery flavor and excellent browning. The split allows for better heat penetration and creates more surface area for that perfect golden crust that many hot dog lovers crave.
5. Proper Steaming – The Ballpark Classic
“It’s the method that’s been used traditionally here. It produces a hot dog with a better texture. It’s fluffier, and it’s juicier, too…. The difference between a steamed dog and a grilled dog is like the difference between a juicy burger that is dripping everywhere and a well-done burger that has the texture of rubber”, according to Tom Vriniotis, second-generation owner of Montreal’s Décarie Hot Dogs.
Steamed hot dogs and boiled hot dogs share some characteristics – neither make direct contact with cook surfaces in direct contact with a coil or flame, and so when finished each appear as pale as they were before cooking – but they are not the same, as while boiled hot dogs can split in the water and become waterlogged and slimy, steamed hot dogs stay juicy on the inside and dry on the outside.
When executed properly with commercial-grade equipment, steaming produces incredibly juicy hot dogs with perfect texture. This method requires precise control over steam levels and timing to achieve optimal results.
4. Deep Frying (Ripper Style) – The Jersey Legend
While this might not be your new go-to method for preparing hot dogs, deep-frying is something everyone should try at some point, also known as Ripper-style, these dogs get their name from Rutt’s Hut in Clifton, NJ, inspired by the rips that happen in the casing when the hot dogs are fried.
To make your dogs ripper-style at home, heat at least one cup of oil to 350°F in a large deep skillet over medium heat, work in batches, frying the hot dogs for 2 to 5 minutes, turning them around every 20 seconds so they cook evenly.
The high heat creates a dramatically different texture and intensely concentrated flavor. The characteristic “rips” in the casing allow the interior juices to caramelize slightly while maintaining moisture inside, creating a unique eating experience that’s both crispy and juicy.
This method produces some of the most flavorful hot dogs possible, though it requires careful attention to prevent burning and proper oil temperature control.
3. Sous Vide with Finishing – The Precision Method
Choosing to prepare sous vide hot dogs means embracing the full potential of flavor and texture, as the sous vide method ensures that your hot dogs are cooked evenly from edge to edge, resulting in a juicy, flavorful experience that’s unmatched by traditional boiling or grilling.
I tried cooking them at lower temps, and higher temps, and 155f (68c), is the “sweet” spot for the perfect juicy dog. Sous vide is vacuum sealing your hot dogs in an airtight bag and slow-cooking them in a warm water bath at around 155 degrees Fahrenheit for about 45 minutes, and the beauty of this method of cooking is that they can stay in their package for up to four hours without losing flavor or moisture, or being overcooked.
Okay, you cannot just take those reheated doggies, and eat them… Well, actually you could, but we need a finishing step that involves crisping those bad boys in a high-heat skillet, or a quick trip on the grill. This two-step process delivers unparalleled juiciness combined with perfect exterior texture.
2. Flame Grilling – The Nostalgic Champion
The flame-grilled dog may rank higher on this list than it should based on the nostalgia factor, but the comforting aroma of a hot dog sizzling as it’s licked by fire evokes a melange of memories, and it’s hard to put a number on that, as camping trips, barbecues in the park, summer grilling parties – each of these recollections is permeated in my imagination with the familiar, savory smell of grilled hot dogs.
You lose some interior juices with grilling, resulting in a slightly drier dog, but that charred, crunchy shell, with its smoky flavor, is a singular experience, impossible to replicate with any other technique. Visually, nothing tops the grill cooking method for hot dogs, as all those charred grill marks are a badge of honor for the dogs, and those earned stripes add a fun texture when gobbling up the final product, and when I pressed down on my dogs, they actually let out an audible steamed scream, and after they quieted down, the dogs had a nice crisp exterior to them and a smoky, full flavor within.
The combination of visual appeal, aromatic experience, and distinctive smoky flavor makes grilling a perennial favorite. Though there are technical challenges with even cooking, the sensory experience is unmatched.
1. Broiling – The Ultimate Winner
When we ranked our 12 favorite ways to cook hot dogs, we found that using the broiler was the best option on the list, as it’s similar to using an oven, but it’s faster and yields a surprisingly delicious result.
It’ll give you a caramelized skin without rupturing, heat the hot dog all the way through, and take almost no time to clean up or prepare, and while broiling won’t give you the same charred taste that some people miss when they can’t cook their hot dogs in a grill, it’s hard to argue with the results, as the skin has the perfect snap, the insides stay juicy and flavorful, and you can cook them in a batch as large as the container you broil them in.
First, turn on the broiler or set your oven to the highest setting, which should be at least 500 degrees Fahrenheit, and while you let the oven heat up for five minutes, lay out however many hot dogs you’re cooking onto a tray lined with aluminum foil, then, set them under the broiler, as close as possible to the top of the oven, and cook for about five minutes.
They won’t drip much juice given that they’re wrapped in the casing, but the casing will create a crust that might stick directly to the surface of a pan or foil if they’re cooked directly on it, and this crust is part of what makes this method so good, providing the perfect texture for every bite with hardly any effort.
Broiling combines the best aspects of multiple methods: the convenience of oven cooking, the browning of grilling, and the juiciness preservation of gentler methods. It’s fast, foolproof, and produces consistently excellent results every time.
The perfect hot dog doesn’t have to be complicated. While grilling gets all the glory and nostalgia points, broiling quietly delivers superior results with minimal fuss. Whether you’re feeding a crowd or just satisfying a personal craving, the method you choose can make the difference between mediocre and memorable. What cooking method will you try next? Tell us in the comments.
