If you have a smoker, you need to make smoked spiral hot dogs. They are quite different than regular ole grilled dogs. Not only do they pick up a great smoke flavor, they have a slightly different texture… a little denser. Cutting them into spirals not only makes for a great presentation, it also makes sure your topping stick to the dogs.
The first time or two that you try and cut a hot dog into a spiral you might not have great success. I can’t say my first few came out super-duper pretty, but after that I got the hang of it and they came out just like I’d hoped. The same technique can of course be used for grill dogs too.
I marinate my hot dogs before cooking them. It definitely adds flavor and moisture, and is something people don’t expect when they take that first bite.
Working one at a time, slide the skewer through the center of a dog, lengthwise. If you get it crooked just carefully pull it back and try again. I’ve found that laying the hot dog on a counter and sliding the skewer in while keeping it perfectly horizontal helps. Alternatively you can buy a hot dog spiralizer. See the post text for more information.
Take a sharp knife and starting at one end, slice into the dog until you hit the skewer while keeping a 30-45 degree angle. Rotate the dog until you’ve sliced all the way to the other end. Don’t worry if they aren’t perfect and don’t worry if you have to sacrifice a dog or two until you get them the way you want them. Remove the skewer and slice the remaining hot dogs.
Place dogs into a container. Add the marinade and refrigerate while you fire up your smoker for 250 F using a light wood such as hickory or maple.
Transfer the dogs onto the smoker and smoke for 1 hour.
Remove dogs and serve on buns with your favorite toppings.
What fun these smoked spiral hot dogs were to make and devour! I’ve made spiral dogs before, but this technique is much better than my old way. The key is inserting a skewer thru the dogs to keep them together after slicing. And of course, the skewer keeps you from slicing in too far. I smoked my spiral dogs, but you could just as easily grill them.
Anita and I recently ran across The Mustard Man at an event at the Jungle Jim’s market in Fairfield, OH. After sampling each of mustard I instantly picked up a bottle of each one. They are truly fantastic. I squeezed a bit of the Simple Pepper and Simply Maple on each of our smoked spiral dogs. The mustard runs down into the spirals, filling each bite with mustardy goodness. We cannot recommend The Mustard Man’s mustard enough!
Fire up your smoker for 225 F. You can also make these hot dogs on a grill
Carefully guide the skewer through the center of the hot dogs. If you get the skewer crooked at it pokes out of the side of the dog just pull it back and try again. I found that laying the hot dogs down on a flat surface and sliding the skewer in from the side, parallel to the counter top, worked best.
Lay the skewered dog down onto a cutting board or flat surface.
Holding a knife at a 45 degree angle, starting at one end of the dog, cut into the dog down to the skewer. Start rolling the hot dog, keeping the knife inserted into the hot dog, making cuts that are about 1/2″ apart. Continue rolling and cutting until you reach the other end of the hot dog.
Gently pull the dog apart, separating the cuts. Be careful, you don’t want to break it.
Sprinkle with your favorite seasoning.
Place dogs onto the smoker and smoke for 2 hours. If grilling grill until done as desired.