Oh my goodness. I was just about as happy as a kid on Christmas morning opening a pile of presents as I cooked these cedar-plank hot dogs. I knew I was going to enjoy a truly tasty fantastic dog, topped with onion and crispy bacon that also had just a hint of cedar to them. The dogs cooked up super plump and moist. No overpowering sense of cedar. Just enough, there in the background. Perfect. After the onion and bacon got some cedar ‘happiness’ they went into a cast iron skillet on the grill to get cooked up the rest of the way.
These dogs really struck me for some reason. I loved cooking them. The entire process was fun. And I loved the final results. As much as I enjoy just tossing some dogs on a hot grill, the process was getting a bit… mundane. On a dog, off a dog. Not here. Heck, these even smell great. I don’t remember the last time I said that.
The Hot Dogs Of Dreams
Just thinking about these great cedar-plank hot dogs has my stomach growling. What great tastes in each and every bite. One of my favorites of all time, that’s for sure. I used good ole beef hot dogs. Not even the jumbo-sized ones. You can use anything you want. This technique is a great way to amp up lesser dogs. Well… maybe not lesser. But dogs that need a little ‘help’ in the flavor department. Instead of loading on the toppings, infuse them with a bit of cedar love for a change!
- Textured Grilling Planks for More Smoke and More…
- 5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!
Cooking on cedar planks (I use my Weber grills!) can really change the ordinary into something special, which is why I do it often. Check out my other cedar plank recipes: creamy mashed potatoes, Cajun mashed potatoes, Twinkies, beef sliders, chorizo portabellos, sausage sandwiches, shrimp and grits and spicy grilled shrimp.
Cedar-Plank Hot Dogs
Equipment
Ingredients
- 2 hot dogs
- ½ medium sweet onion sliced
- 2 pieces bacon chopped into 1/4″ pieces
- 2 hot dog buns
- Your favorite hot dog toppings
Instructions
- Soak the cedar plank in water for 30 minutes.
- Fire up your grill for direct and indirect cooking.
- Place the plank rough-side down over high direct heat. Let the plank get nice and hot, smoke and even get a bit charred. Move to indirect heat.
- Add the hot dogs, onions, and bacon to the plank. Close the grill and let the ingredients cook for 15 minutes. Make sure you have the heat high enough to make the plank smoke but don’t let it catch on fire. I keep a spray bottle full of water nearby just in case…
- Remove the hot dogs to a plate.
- Transfer the onions and bacon to a skillet on the stovetop over medium-high heat or use a small cast iron skillet on your grill since it’s already nice and hot.
- Cook the onions and bacon until the bacon is crisped and the onions are done.
- Meanwhile toast the buns as desired.
- Serve dogs on buns topped with the bacon and onions and your favorite condiments.
Notes
Nutrition
Nutritional values are approximate.
- Textured Grilling Planks for More Smoke and More…
- 5.5″. x 11.00″ x 1/3″ – Upgraded Thickness!