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20-Minute Spiral-Cut Grilled Hot Dogs

Posted by Jess Larson on June 13th, 2022 (Updated March 8, 2024)
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The secret to the best Grilled Hot Dogs is a spiral cut! Slicing a spiral before it hits the grill creates more surface area for snappy blistered edges – plus, all those nooks and crannies nestle even more toppings into every bite. Load them up in toasted brioche buns with the classic fixings, or go all out with a specialty hot dog bar. Crispy-charred, perfectly juicy, and ready in under 10 minutes – the hardest part is trying not to eat 3 in a row!
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Featured In Grilling Series
A tray of six hot dogs with spiral-cut sausages, each topped with colorful ingredients like pickled vegetables, pineapple salsa, and crumbled cheese, on red checkered paper with corn, drinks, and condiments nearby.
Photography by Gayle McLeod
Prep: 15 mins
Cook: 5 mins
Serves: 5 hot dogs

The Case for a Spiral Cut Hot Dog

Grilling hot dogs seems about as straightforward as it gets: just toss them on, flip a couple times, done. And honestly, that’s fine! But a spiral cut is the small detail that makes for a truly superior grilled hot dog experience:

Spiral hot dogs get deeply caramelized and crispy on every side. A regular hot dog’s rounded shape means it has limited surface area to come into contact with the hot grill. But a spiral cut opens the whole frank up – every ridge and groove sits directly on the grates, so you get blistered char all the way around instead of just on two sides.

Spiral hot dogs hold toppings in every bite. Those spiraled grooves aren’t just aesthetic! They act like little channels that toppings actually sink into instead of just sitting on top of. You get even more toppings in every bite, without any risk of them sliding off.

A tray of four loaded hot dogs with various colorful toppings sits on red checkered paper, surrounded by grilled corn, relish, mustard, and a plate with watermelon slices. this Recipe for Later!
Once you try a spiral cut, standard hot dogs off the grill will never be the same!

How to Spiral Cut Hot Dogs (It’s Easier Than You Think!)

Don’t let the coiled shape intimidate you…it’s really easy to spiral cut hot dogs! You don’t need any special equipment – just grab your favorite franks, a wooden skewer, and a sharp paring knife and you can knock out a whole batch by the time the grill preheats.

A woman stabilizes a single hot dog with a wooden skewer placed through it lengthwise on a plastic pink cutting board with one hand while holding a pairing knife in the other. She presses the blade of the knife through the hot dog until it hits the skewer, while rotating the skewer, to create a spiral cut hot dog. The cutting board sits atop a creamy white textured surface and a baking sheet full of spiral hot dogs rests just above the cutting board.
Push a wooden skewer through the center of the hot dog lengthwise. This is your guide – it stops the knife from slicing all the way through, keeping the spiral shape intact. Press the knife into the hot dog until you feel it meet the skewer…
A woman stabilizes a single hot dog with a wooden skewer placed through it lengthwise on a plastic pink cutting board with one hand while holding a pairing knife in the other. She presses the blade of the knife through the hot dog until it hits the skewer, while rotating the skewer, to create a spiral cut hot dog. The cutting board sits atop a creamy white textured surface and a baking sheet full of spiral hot dogs rests just above the cutting board.
…then slowly rotate the hot dog while holding the knife steady – the blade will naturally work its way down the length of the hot dog, creating a coil. Try to keep each spiral a similar width – I like to aim for about ¼ inch between cuts.
A spiral hot dog sits atop a pink plastic cutting board that sits atop a creamy white textured surface. A small pairing knife rests, halfway on the cutting board, just below the hot dog while a small aluminum baking sheet filled with spiral hot dogs sits on the surface above the cutting board.
Slide the hot dog off the skewer and it should spring open into a beautiful coil. (No worries if your first one isn’t perfect – you’ll get the hang of the motion quickly!)

Essentials for the Best Grilled Hot Dogs

How to Grill Hot Dogs (Yes, It’s Really This Simple!)

Since hot dogs are already fully cooked, they’re one of the easiest things you can grill. The focus here is really just about getting them hot and deeply charred, which takes about 5 minutes!

Several spiral cut hot dogs are arranged on an aluminum baking sheet that sits atop a creamy white textured surface. A small ceramic plate filled with brioche hot dogs buns and two small glass jars filled with ketchup and mustard surround the baking sheet pan at center.
Just before grilling, lightly spritz the hot dogs with avocado oil spray. When the franks hit the hot grill grates, the oil immediately starts working toward the deeply browned, crispy exterior we’re after.
A side angle shot of spiral cut hot dogs being grilled atop gas grill grates.
Be sure to gently stretch the spiral hot dogs open as you lay them down on the grill. If you just set them down without stretching, they’ll spring closed and grill like a regular hot dog – we want every ridge and groove exposed to the heat!
How to grill hot dogs, step 3: Spiral cut hot dogs rest atop gas grill grates as the cook & become char grilled.
I like to arrange them at a slight angle so they don’t fall through the grates. Close the lid and grill until warmed through, rotating every couple of minutes for even char on each side.
An overhead shot of grilled hot dogs that are spiral hot dogs arranged atop an aluminum baking sheet. The baking sheet pan sits atop a creamy white textured surface.
With a high-heat grill, it only takes about 5-7 minutes to whip up a batch of spiral hot dogs. Grab a cold beer or glass of wine for this step and hang close to the grill!

Build-Your-Own Hot Dog Bar with Endless Toppings!

The only non-negotiable for grilled hot dogs is serving them on a great bun. I love using split top brioche hot dog buns. Brioche is soft enough to stay pillowy after a quick toast but sturdy enough to hold up to a fully loaded frank – the perfect vessel!

🌭Tip! ⇢ Don’t forget to toast the buns! Just spritz the inside with cooking spray and place them directly on the grill grates. They’ll be perfectly golden-brown in less than 1 minute.

A grilled hot dog in a bun topped with ketchup, mustard, and relish, served on a white plate with red-checkered paper and a side of ridged potato chips.
Pop your grilled hot dog in a toasted bun and pile on your favorite toppings. You can’t go wrong with ketchup, mustard, and sweet relish – they’re classics for a reason!

Classic condiments will always have a place at the cookout. But a spiral hot dog bar is a great excuse to get a little more creative – just pick a few themed toppings and let your friends build their dream summer hot dogs.

Serve them with my 2-minute dijonnaise sauce alongside brown sugar baked beans and your favorite salads (my go-tos are lemony broccoli salad and my mom’s creamy macaroni salad!)

A few more ideas to get you started...

A close-up of three grilled hot dogs on a red-and-white checkered tray, topped with various toppings like diced onions, relish, pickles, tomato slices, grilled corn, cheese, lime, jalapeños, and cilantro.
Chicago-Style: sliced tomato, yellow mustard, sweet relish, diced onion, and a full dill pickle spear. Absolutely no ketchup!
Grilled hot dogs in buns topped with various ingredients like chopped mango, red onion, cilantro, cheese, relish, and jalapeños on a checkered tray, with sides of mustard, potato salad, green onions, and watermelon.
Teriyaki-Style: grilled pineapple, red onion, jalapeño, cilantro, and teriyaki sauce. Sweet, spicy, and savory all in one bite!
Two grilled hot dogs in buns on red-checkered paper; one topped with grilled corn, cilantro, lime, and cheese, and the other with chopped onions, tomatoes, and relish. Part of a plate and sauce are visible nearby.
Elote-Style: grilled sweet corn, cotija cheese, fresh cilantro, a dash of paprika, and a squeeze of lime.
Three grilled hot dogs in buns on a red and white checkered tray, topped with various toppings including shredded cheese, sliced jalapeños, cucumber, carrots, cilantro, bacon, mustard, relish, and ketchup.
Banh Mi-Style: quick pickled carrots, thinly sliced cucumber, jalapeño, cilantro, and sriracha aioli.
A tray of five grilled hot dogs in buns, each topped with a variety of colorful toppings like relish, onions, corn, pickles, slaw, and sauces, on red checkered paper. Sides of condiments and watermelon are nearby.
Just set everything out and let people build their own. The easiest way to feed a crowd this summer – and the most delicious, too!

I can’t wait for you to try these Spiral-Cut Grilled Hot Dogs at your next summer cookout! If you give them a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo & tag @playswellwithbutter on Instagram. I LOVE hearing about & seeing your PWWB creations!

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A grilled hot dog in a bun topped with mustard, ketchup, and relish, served on a white plate with red checkered paper and a side of ridged potato chips.

20-Minute Spiral-Cut Grilled Hot Dogs

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  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 5 hot dogs 1x
  • Category: Main Dishes, Sandwiches & Burgers
  • Method: Grilling & Smoking
  • Cuisine: American
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Description

The secret to the absolute Best Grilled Hot Dogs is a spiral cut! Slicing a spiral before it hits the grill creates more surface area for snappy blistered edges – plus, all those nooks and crannies nestle even more toppings into every bite. Load them up in a toasted brioche bun with the classic fixings or take your hot dog bar up a notch with some fun specialty toppings.

Crispy-charred, perfectly juicy, and ready in under 10 minutes – the hardest part is trying not to eat 3 in a row!

 

Ingredients

Scale
  • 5 hot dogs or fully cooked sausage links of choice (see Recipe Notes)
  • wooden skewers
  • avocado oil spray or high smoke point cooking spray of choice
  • 5 hot dog buns of choice (I love split-top brioche buns!)
  • toppings and condiments of choice

Instructions

Method Overview:

Prepare the grill for medium direct heat grilling. Spiral cut the hot dogs by skewering them lengthwise and carefully slicing in a spiral pattern as you rotate the skewer. Lightly spritz the hot dogs with cooking spray, then grill until warmed through and deeply golden and charred. Toast the buns as desired, then serve with all your favorite toppings.

Step-by-Step Instructions:

  1. Prepare the grill for medium direct heat grilling (about 400-450 degrees F). Once preheated, clean the cooking surface by firmly brushing a wire brush over the grates. (If you don’t have an outdoor grill, you can preheat a grill pan over medium heat.)A Weber Genesis II stainless steel grill sits atop an outdoor deck. The grill preheats to prepare grilled hot dogs.
  2. Spiral cut the hot dogs: Pierce a skewer lengthwise through the center of a hot dog, pushing it all the way through. Place the skewered hot dog on a work surface. Holding the skewer in one hand, press a paring knife into the tip of the hot dog until it hits the skewer. How to make the best grilled hot dogs, step 2: Spiral cut the hot dogs. A woman's stabilizes a hot dog that has been pierced lengthwise with a wooden skewer. The hot dog sits atop a pink plastic cutting board. In her other hand the woman holds a pairing knife & uses it to cut the hot dog.Rotate the skewer as you run the knife at a slight angle down the length of the hot dog, cutting in a spiral pattern with about ¼-inch spacing between each slice. The skewer will stop the knife from slicing all the way through, creating the signature coil.A woman stabilizes a single hot dog with a wooden skewer placed through it lengthwise on a plastic pink cutting board with one hand while holding a pairing knife in the other. She presses the blade of the knife through the hot dog until it hits the skewer, while rotating the skewer, to create a spiral cut hot dog. The cutting board sits atop a creamy white textured surface and a baking sheet full of spiral hot dogs rests just above the cutting board.Carefully remove the hot dog from the skewer – it should have a tight spiral shape. Transfer to a plate or small baking sheet and repeat with the remaining hot dogs.A spiral hot dog sits atop a pink plastic cutting board. A small pairing knife rests just below the hot dog.
  3. Grill the hot dogs: Just before grilling, lightly spritz the hot dogs with cooking spray – I like avocado oil spray. Place the hot dogs on the preheated grill, arranging them perpendicular to the grill grates. Close the lid. Grill for 5-7 minutes, rotating 4-5 times as they cook, until warmed through and as golden and charred as desired. Transfer to a clean plate or platter.
    A slightly overhead shot of spiralized hot dogs being grilled atop gas grill grates.
  4. Optional: Toast the hot dog buns: Lightly spritz the inside of the buns with cooking spray. Grill 30 seconds to 1 minute, keeping a close eye on them to prevent burning.
  5. Serve: Nestle the grilled spiral hot dogs in toasted buns and serve with all your favorite toppings. See the blog post above for favorite classic toppings and creative hot dog bar inspiration. Enjoy!
    A tray of assorted gourmet hot dogs with various toppings sits on a red-checkered paper, surrounded by side dishes like corn on the cob, potato salad, sliced limes, and drinks on a white table.

Equipment

Notes

  • Hot dogs: Use whatever hot dogs you love most here. Beef hot dogs are classic, but this spiral-cut method and grilling directions also work well with cheddar dogs, turkey, or plant-based hot dogs, and fully cooked chicken sausage links.
An overhead view of six gourmet hot dogs on a red checkered tray, each topped with colorful ingredients like relish, onions, pickles, cilantro, jalapeños, mango, carrots, and crumbled cheese. Corn on the cob is on the side.
A grilled hot dog in a bun topped with ketchup, mustard, and relish, served on a white plate with red checkered paper and a side of ridged potato chips.

Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!

A tray of five hot dogs with various toppings like diced vegetables, relish, onions, shredded carrots, corn, sauces, and herbs on a red-and-white checkered paper, surrounded by small bowls of condiments.

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

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Comments

  1. 6.14.22
    DeVona O Eastman said:

    Just so you know, you can’t call it a Chicago style hot dog if it doesn’t have the “sport” peppers!
    Small hot vinegar peppers.

    Reply
    • 6.15.22
      Erin @ Plays Well With Butter said:

      Hi DeVona! Great call-out – we find “sport” peppers can be a little hard to source depending on where you live but love this assortment of jarred peppers for a tangy/spicy alternative! 🔥

      Reply