Serve up gourmet hot dogs at your next summer BBQ!
A hot dog is the all-American summer staple. Charred just right, juicy on the inside, ready to be topped with all your favorite fixings – but we’re not settling for basic barbecue fare this year. With a little help from a Studio 5 grill master, your hot dog game is about to go from backyard basic to chef’s kiss.
Chef Todd Leonard shared his hot dog how-to—and let’s just say, we’ll never look at a bun the same way again.
How to Elevate Your Hot Dog
- Score Before You Sear
Chef Todd recommends lightly scoring your hot dogs before they hit the grill. Use a sharp knife to make shallow diagonal cuts across the surface. Not only does this create a beautiful presentation, but it also improves the texture and gives you that perfect snap when you bite in. - Think Big
When it comes to hot dogs, size does matter. “The bigger the dog, the better! Don’t get a puny dog,” says Chef Todd. He’s a fan of the quarter-pound hot dog—a juicy, meaty upgrade that’s sure to satisfy. Look for premium all-beef versions at your local butcher or specialty store. - Ditch the Ketchup and Mustard (Sometimes!)
Sure, ketchup and mustard are classic, but Chef Todd encourages you to elevate your toppings.
Hot Dog Topping Inspiration
The Chicago Dog
Toppings
- Yellow Mustard
- Chopped White Onion
- Neon Green Relish
- Tomato Slices
- Pickles
- Bell Peppers
- Celery Salt
- Onions
The Utah Dog
Toppings
- Bell Peppers
- Chopped Onions
- Sweet BBQ Sauce
The Sonoran Dog
Toppings
- Pinto Beans
- Bacon (Bacon Bites, or wrap your dog in bacon!)
- Chopped White Onion
- Cilantro
- Pico de Gallo
- Cilantro Cream Sauce
- Queso Fresco
- Queso Cheese Sauce
- Optional: Top with Fire Roasted Chilis
Want to learn to cook like Chef Todd? Sign up for classes at UVU Culinary Arts. Suitable for all ages, you’ll learn cooking techniques from their lineup of professional chefs. Find more information at uvu.edu/culinary, or on Instagram, @uvu.cai.
Find Chef Todd on Instagram at @cheftoddleonard.
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