Slot dog is cool! I do dogs about once a season. Not often. I bet brushing the slot dog with a garlic butter would make for an interesting bite with an after cook shake of Parmesan cheese. I will try this.
Hello Daymon. So far this has been an incredible Independence Day weekend for me. Thank you for watching my videos and supporting my channel... means a lot. Take care Daymon.
It’s funny to hear you say that someone will always want the burned dog because it’s true. I was asked to help cook for a gathering where people bring their own food to a bbq and they get it back cooked. There was three cooks and I had a couple people tell me to burn their dogs! Thanks for reminding me about the slot dog I’ll have to dig mine out too.
I’ve always burned hot dogs on the grill. What an elegantly simple solution. I will be using your technique tomorrow. Thanks! Oh and your right, opening a charcoal bag in one pull is probably the most satisfying way to start a cook! Happy Independence Day! 🇺🇸
I love my slotdog press. #slotdog I bought some cheap charcoal holders and not very happy with them. Good explaining Johnny. I like to bath my slotdog in butter and garlic, or any seasoning I want, gets it all up in them cracks. The Blackson griddle drip pan works perfect for the bath. Slot dog is a good Company!
Nice job Johnny! Simple yet smart way to grill dogs direct. I like smoke roasting dogs, brats, sausages etc by brushing them in olive oil and cooking them indirect for about 30-40 minutes and flipping half way through. I add a chunk or two of mesquite wood which adds color and flavor and you end up with the most moist and flavorful dogs or sausages and with a smoke ring to boot. So much flavor condiments are almost unnecessary. Happy 4th ❤️🇺🇸💙 to you and yours!
Hello KD. I need to get a hold of some hot links... The mesquite wood is a great touch, hard to get where I live in Texas, it does not grow around the East Gulf Coast. Take care and have a wonderful Independence Day!
Informative video. Good point about rolling the hotdogs so they don't get burnt with the exception of the one in the video. So true about not stepping away from hotdogs on the grill, yesterday I burnt three dogs because I left the Q for a minute, big mistake. I also grilled them on a very small charcoal BBQ, about a foot in diameter, so there was no cool zone or space to roll them, another mistake. Next time they'll be grilled on my Weber Kettle two-zone like in this video. Thanks!
@@Viewtoagrill Yesterday, I did use the two-zone grilling method on my Weber Kettle and the hotdogs came out great without getting burned. I rolled them back and forth for a few minutes, then put the dogs on the safe zone. I only filled a little less than half of the chimney starter and probably should have used more briquettes. For me, BBQing is a lot of trial and error, but I'm getting there. Is lump charcoal any more difficult to light up than briquettes? Thanks for this video!
Hello Joe. I thought about you yesterday while editing my video. Next week I will post an offset video... in the video I show my dad for a little making an offset. Be sure to check it out.
@@Viewtoagrill Yes sir! Today will be the first time I’ve done bbq in a while. But I think the 4th o July will tell my wallet to go and hide in the corner while I cook fresh paddy burgers and brats. ( It’s also my Anniversary with my wife 😅 ) Hope you and your family are doing well!
If you can get your hands on them where you are, try Sahlens hot dogs. Make sure they are the ones in the natural casings though, because they sell 2 different kinds. They can take a little more heat than the Hebrew Nationals, and get a little darker without burning. They REALLY plump a lot when you grill them, but they do tend to split a little, so it's important to poke a few holes in them with a fork to prevent that. They are THE hot dog in Western New York. There is even a very popular family owned chain of restaurants in the area called "Teds" that is famous for their charcoal broiled Sahlens dogs. Definitely check them out if you happen to run across them, I think you will really like them.
Seeing video of a man pulling the entire string and paper tabs off the bag in one pull is like seeing a man win a argument with his woman. Rarely seen but oh so enjoyable to observe 😁😆😅🤣😂. Johnny may you and your family have a great 4th of July. 😁👍🇺🇲🍻
you dont see a vid like this everyday,,, Pretty cool and also puts the limelight on the lowly Hotdog..NICE ! and yes... Id eat the burnt one as well.... Im not scared ! 🙂
QUESTION: You show it takes less than three minutes of "Direct Heat" before the hot dogs are ready to be moved to the other side of the grill. However, you did not say the amount of time the hot dogs need to spend when exposed to "Indirect Heat." How much time do the hot dogs need to spend exposed to "Indirect Heat"? And should the lid be placed on the grill when the hot dogs are being exposed to "Indirect Heat"?
Hello Michael. I was actually only putting them on the indirect side to keep warm while I finished grilling the other hotdogs. They are ready to go once you remove them from the heat.
@@Viewtoagrill Thank you. I had previously heard some people say a hot dog initially gets a form of "sear" from direct heating, which also put the marks on the hot dog. Afterwards, the indirect heating will cause the hot dog to expand a little bit. Does the direct heating time cause this "expansion" of the hot dog within that short of a time period?
@@michaelzoran yes, you can see that when the hotdog bends a little also, they will deflate pretty quickly. Most hotdogs are ‘skinless’. You can see the expansion better on a hot dog in a casing… hot dogs in a casing are usually small batch specialty types of dogs = more expensive.
Oh that hotdog juice I throw that over the hotdog 🌭 when there cooking I slow cook my dog’s brother the I put them over direct heat for the 1 minute then I’m done everybody has there ways of cooking I’m going to try yours thanks for the recipe 👍👌✌️🫡🇺🇸
If you're not married to grill marks, you can get nice snappy skin on hotdogs and sausages by arranging the links around a Vortex. You can somewhat replicate it with a 2-zone setup like this by banking the charcoal a little more to make sure it's pretty hot and arranging the links opposite the fire on the cool side close to the edge of the grill.
@@Viewtoagrill Yeah, I've been using the Vortex for anything that can benefit from a lot of radiant heat, such as chicken wings/legs/thighs, sausages, and even certain meats like picanha (fat cap up). I will be grilling burgers today and trying some of the techniques you showed. My ideal burger is pink with a nice crust, and I find it hard to achieve with standard grilling. But, using a cast iron skillet or even the flat side of a GrillGrate makes it more of a "fried" burger than a grilled one. Will see how it goes, though! Enjoy your 4th of July!
Great videos Johnny, been leaning a lot just picked up an SNS grill that I am about to put together soon. With the hot dogs do you need to check the internal temperature to ensure they are done, like you do with other meats?
Hello Jimmy. I do not check the internal temperature of hotdogs. Hotdogs have already been cooked so technically you are just reheating them. If you want to check the internal temp, I believe 140 is the recommended temperature. Which means you are just warming them up.
@@Viewtoagrill thank you Johnny for the reply and for sharing the grill master wisdom through your videos, I really vibe with your style of presentation. looking forward to making my first chicken thighs on my SNS grill this long weekend! Regards from Australia!
Does one pack of hotdogs really require that much charcoal? Seems like a lot or is it one of those things where you need as much charcoal whether it’s a little bit of food or a lot?
Hello, I like a hot grill so for me, I use a lot of charcoal. If you watch some of my other recipe videos, you will see that I also reuse my unburdened charcoal in my next cook. I don't let it burn out or throw it away.
I think the Kirkland is a rebranded Hebrew because they taste the same and look the same... but I am not sure. Take care Isaac, I appreciate you watching!
@View to a Grill I love your videos and take your word as gospel. I have MS and im in a wheelchair and cooking with one arm is tough but still fun I'm trying to save up for a Weber performer l8ke yours I'll teach you how to cook hot dogs lol the blacker the better . Your mom knows lol
I am not familiar with the Temp Spike. But I do enjoy my MeatStick 4X that I used in my Tomahawk Porkchop video from a few weeks ago and then again in my Picanha video... I actually like it a lot.
Shot of tequila everytime Jonny says "Hot Dawgs"😂
😂 do it!
Ain’t no way 😂
We'd all be dead
I have been grilling for fourty-eight years and I still enjoyed watching your view on grilling dogs!
It is always cool to watch someone else grill... just to pick up on little things.
I honestly didn't expect to learn anything about grilling hotdogs but I did. Nice technique!
Cool. Hotdogs... so easy... so delicous.
Thanks for sharing- I love me some hotdogs and that slot dog is pretty cool. I like your rolling technique
Hello Louis. Thanks!
Slot dog is cool! I do dogs about once a season. Not often. I bet brushing the slot dog with a garlic butter would make for an interesting bite with an after cook shake of Parmesan cheese. I will try this.
Yeah that slotdog is cool. I bet that would be a great tasting dog!
Such a simple cook, but this is a great video. I actually learned something! Hope you have a great 4th of July holiday, Johnny!
Hello Daymon. So far this has been an incredible Independence Day weekend for me. Thank you for watching my videos and supporting my channel... means a lot. Take care Daymon.
It’s funny to hear you say that someone will always want the burned dog because it’s true. I was asked to help cook for a gathering where people bring their own food to a bbq and they get it back cooked. There was three cooks and I had a couple people tell me to burn their dogs! Thanks for reminding me about the slot dog I’ll have to dig mine out too.
Yep, definitely throw the burnt dogs on the plate, there is always someone who is going to eat it!
Love that rolling the dog around technique! Much more efficient than picking the up and turning each one individually. Great video!
Hey Ramiro... rolling is the way to go.
I’ve always burned hot dogs on the grill. What an elegantly simple solution. I will be using your technique tomorrow. Thanks! Oh and your right, opening a charcoal bag in one pull is probably the most satisfying way to start a cook! Happy Independence Day! 🇺🇸
Hello Bruce... I see no more burned dogs in your future, and good luck on the pull!
Nice dogs! I love my slotdog!
Yeah, that slotdog is fun.
I love my slotdog press. #slotdog I bought some cheap charcoal holders and not very happy with them. Good explaining Johnny. I like to bath my slotdog in butter and garlic, or any seasoning I want, gets it all up in them cracks. The Blackson griddle drip pan works perfect for the bath. Slot dog is a good Company!
The slotdog is cool... I like it. I hope they restock on Amazon soon!
Nice job Johnny! Simple yet smart way to grill dogs direct. I like smoke roasting dogs, brats, sausages etc by brushing them in olive oil and cooking them indirect for about 30-40 minutes and flipping half way through. I add a chunk or two of mesquite wood which adds color and flavor and you end up with the most moist and flavorful dogs or sausages and with a smoke ring to boot. So much flavor condiments are almost unnecessary. Happy 4th ❤️🇺🇸💙 to you and yours!
Hello KD. I need to get a hold of some hot links... The mesquite wood is a great touch, hard to get where I live in Texas, it does not grow around the East Gulf Coast. Take care and have a wonderful Independence Day!
Informative video. Good point about rolling the hotdogs so they don't get burnt with the exception of the one in the video. So true about not stepping away from hotdogs on the grill, yesterday I burnt three dogs because I left the Q for a minute, big mistake. I also grilled them on a very small charcoal BBQ, about a foot in diameter, so there was no cool zone or space to roll them, another mistake. Next time they'll be grilled on my Weber Kettle two-zone like in this video. Thanks!
Thanks for watching!
@@Viewtoagrill Yesterday, I did use the two-zone grilling method on my Weber Kettle and the hotdogs came out great without getting burned. I rolled them back and forth for a few minutes, then put the dogs on the safe zone. I only filled a little less than half of the chimney starter and probably should have used more briquettes. For me, BBQing is a lot of trial and error, but I'm getting there. Is lump charcoal any more difficult to light up than briquettes? Thanks for this video!
Sometimes the simplest things on the grill are the best. Great video Johnny!
Hello Joe. I thought about you yesterday while editing my video. Next week I will post an offset video... in the video I show my dad for a little making an offset. Be sure to check it out.
@@Viewtoagrill Yes sir! Today will be the first time I’ve done bbq in a while. But I think the 4th o July will tell my wallet to go and hide in the corner while I cook fresh paddy burgers and brats. ( It’s also my Anniversary with my wife 😅 ) Hope you and your family are doing well!
Happy Anniversary brother!
Roll them doggies! Winner video Johnny.
Hello Brian thanks!
Love your videos. Man, I wish I had a dollar for every time you said Hotdogs in this one! LOL.
LOL... I wanted to make sure RUclips knew this was a hotdog video!
If you can get your hands on them where you are, try Sahlens hot dogs. Make sure they are the ones in the natural casings though, because they sell 2 different kinds. They can take a little more heat than the Hebrew Nationals, and get a little darker without burning. They REALLY plump a lot when you grill them, but they do tend to split a little, so it's important to poke a few holes in them with a fork to prevent that. They are THE hot dog in Western New York. There is even a very popular family owned chain of restaurants in the area called "Teds" that is famous for their charcoal broiled Sahlens dogs. Definitely check them out if you happen to run across them, I think you will really like them.
Hey Thomas. Thanks, I will look for them. Thanks for watching.
HOT DAWGS!!!
😀
This looks absolutly amazing Johnny! A BIG Thumbsup 👍🏻 from a fellow food content maker!!
Thank you so much 👍
Great video as always Johnny! That last hot dog that had the bad treatment my mom actually like hers burnt just like that lol
There is ALWAYS someone who wants that 🐕
Love that rolling technique!
Thanks. I appreciate you watching. What is your name?
It's Scott and I've just started a new channel. It would be great if you had a look and left a comment.
Seeing video of a man pulling the entire string and paper tabs off the bag in one pull is like seeing a man win a argument with his woman. Rarely seen but oh so enjoyable to observe 😁😆😅🤣😂. Johnny may you and your family have a great 4th of July. 😁👍🇺🇲🍻
It happens every once in a while.
Thanks for your video. I can feel your passion.
Hello Isidoro. Thank you.
you dont see a vid like this everyday,,, Pretty cool and also puts the limelight on the lowly Hotdog..NICE ! and yes... Id eat the burnt one as well.... Im not scared ! 🙂
LOL.. never throw away the burnt ones no mater how charred they get... there is always someone who will grab it!
QUESTION: You show it takes less than three minutes of "Direct Heat" before the hot dogs are ready to be moved to the other side of the grill. However, you did not say the amount of time the hot dogs need to spend when exposed to "Indirect Heat." How much time do the hot dogs need to spend exposed to "Indirect Heat"? And should the lid be placed on the grill when the hot dogs are being exposed to "Indirect Heat"?
Hello Michael. I was actually only putting them on the indirect side to keep warm while I finished grilling the other hotdogs. They are ready to go once you remove them from the heat.
@@Viewtoagrill Thank you. I had previously heard some people say a hot dog initially gets a form of "sear" from direct heating, which also put the marks on the hot dog. Afterwards, the indirect heating will cause the hot dog to expand a little bit. Does the direct heating time cause this "expansion" of the hot dog within that short of a time period?
@@michaelzoran yes, you can see that when the hotdog bends a little also, they will deflate pretty quickly. Most hotdogs are ‘skinless’. You can see the expansion better on a hot dog in a casing… hot dogs in a casing are usually small batch specialty types of dogs = more expensive.
I’d pick the last one
Hello! I was surprised as to how many folks would take that one.
Oh that hotdog juice I throw that over the hotdog 🌭 when there cooking I slow cook my dog’s brother the I put them over direct heat for the 1 minute then I’m done everybody has there ways of cooking I’m going to try yours thanks for the recipe 👍👌✌️🫡🇺🇸
Thanks Rob.
Hey Handsome you getting all fancy I just use a fork and my stove oh the good ole days lmao
Happy Fourth
Hello Auntie. I should do a video on that! LOL
If you're not married to grill marks, you can get nice snappy skin on hotdogs and sausages by arranging the links around a Vortex. You can somewhat replicate it with a 2-zone setup like this by banking the charcoal a little more to make sure it's pretty hot and arranging the links opposite the fire on the cool side close to the edge of the grill.
I have not used the vortex for dogs. I am sure your method works well also. Take care Brad and thanks for watching.
@@Viewtoagrill Yeah, I've been using the Vortex for anything that can benefit from a lot of radiant heat, such as chicken wings/legs/thighs, sausages, and even certain meats like picanha (fat cap up).
I will be grilling burgers today and trying some of the techniques you showed. My ideal burger is pink with a nice crust, and I find it hard to achieve with standard grilling. But, using a cast iron skillet or even the flat side of a GrillGrate makes it more of a "fried" burger than a grilled one. Will see how it goes, though! Enjoy your 4th of July!
Thanks for the great tips 👍👍
No problem 👍, Take care.
Bravo Johnny.
Thanks Daniel!
Man, I needed this video! Feel like I always burn dawgs.
Hello Matt! Enjoy your Dawgs this weekend!
Nicely done.
Thank you sir! I appreciate you watching.
I can almost never figure out how to get the charcoal bag open that easily.
Hey Jody. I love it when it happens!
@@Viewtoagrill we need a tutorial on how to open these bags
Beautiful dogs. But that burnt one is for me.
I am suprised how many folks like the burnt one!
I know a few people who prefer burned hot dogs. My wife and my aunt certainly do.
Oh yeah. There is always someone who will take them.
@@Viewtoagrillwe don’t take them we prefer them burnt! The way you cook them are bland and flavorless!
Great videos Johnny, been leaning a lot just picked up an SNS grill that I am about to put together soon. With the hot dogs do you need to check the internal temperature to ensure they are done, like you do with other meats?
Hello Jimmy. I do not check the internal temperature of hotdogs. Hotdogs have already been cooked so technically you are just reheating them. If you want to check the internal temp, I believe 140 is the recommended temperature. Which means you are just warming them up.
@@Viewtoagrill thank you Johnny for the reply and for sharing the grill master wisdom through your videos, I really vibe with your style of presentation. looking forward to making my first chicken thighs on my SNS grill this long weekend! Regards from Australia!
let me know how they come out!@@el_jimmy_7
Brilliant Sir!
😁
Does one pack of hotdogs really require that much charcoal? Seems like a lot or is it one of those things where you need as much charcoal whether it’s a little bit of food or a lot?
Hello,
I like a hot grill so for me, I use a lot of charcoal. If you watch some of my other recipe videos, you will see that I also reuse my unburdened charcoal in my next cook. I don't let it burn out or throw it away.
Can you use less than a full chimney especially since it's lump and a shorter cook?
Of course you can.
I definitely need to try the Hebrew National. Have you tried the Kirkland hotdogs from Costco?
I think the Kirkland is a rebranded Hebrew because they taste the same and look the same... but I am not sure. Take care Isaac, I appreciate you watching!
Hey Johnny is that a grilla grills under the cover on your patio?
That is a Z Grills.
Burnt hot dogs. Not for me either. Those look great. I hope you have a Happy 4th of July long weekend. Cheers, Johnny! ✌️
Cheers Dwayne! I got my weekend started early and took Friday off as well! Happy Independence Day!
@@Viewtoagrill We had Canada Day on July 1. Cheers!
Us black folk like ours a lil burnt and our links too 😂
Crispy!
Your up early!
Hot dogs for breakfast:)
I schedule it to release at this time.
Indeed. I giggle like an idiot when I open a charcoal bag correctly.
I try to do that every time. But sometimes it does not work. I love it when it does.
Slightly burnt hotdogs are good. Rollem Rollem your doggies!
Hello Mr. Ken. Thanks for coming by!
Lump for hot dogs?
Hello King. Lately I have been using lump for everything.
@@Viewtoagrill I guess I'll have to switch it up then. Thanks, just joined your channel yesterday, I love it.
@@kingmiller1982 welcome to the channel!
HAWT dog
😀
My hot dogs have to be black lol
The black hot dogs are not for me... my mom likes them as well though.
@View to a Grill I love your videos and take your word as gospel. I have MS and im in a wheelchair and cooking with one arm is tough but still fun I'm trying to save up for a Weber performer l8ke yours I'll teach you how to cook hot dogs lol the blacker the better . Your mom knows lol
@@Viewtoagrill what do you think of the Temp Spike wireless probe
I am not familiar with the Temp Spike. But I do enjoy my MeatStick 4X that I used in my Tomahawk Porkchop video from a few weeks ago and then again in my Picanha video... I actually like it a lot.