Grilling, Weeknight dinner
comments 5

Grilled Foot Long Hot Dogs

I’m on vacation this week. I’m taking the easy way out and grilling hot dogs. Throw ’em on the grill, turn after a few minutes, and serve.

I can’t help myself. Even when I take the easy way out…I don’t take the easy way out. I found foot long hot dogs at my local megamart and topped them with everything I could find in the refrigerator. Leftover chili? Check. Pickle relish? Yep. Chop some onions, and get every jar of pickles and bottle of mustard. Let’s load up them dogs!

Recipe: Grilled Foot Long Hot Dogs

Cooking time: 6 minutes


  • 12 (foot long) hot dogs
  • 12 (foot long) hot dog buns

Condiment suggestions:

  • Mustard (cheap yellow, grainy, sweet-hot)
  • Pickles (pickle relish, dill spears, jalapenos)
  • Chili (I make big batches of chili, to make sure I always have some in the freezer)
  • Cheese (shredded cheddar, slices of American)
  • Grilled peppers and onions
  • Chopped raw onions
  • Sauerkraut
  • Ketchup – Never!


1. Grill the hot dogs:
Preheat the grill to medium heat, and clean the grill grate. Put the dogs on the grate, and cook until browned on the bottom, about three minutes. Flip the dogs and cook until browned on the other side, another three minutes. Remove to the buns.

2. Serve:
Pass the dogs and the toppings, letting people top them however they want. Foot long dogs are perfect for multiple-choice topping. I like half chili dog, half polish boy…but that’s just me.


  • The kids didn’t believe me when I said they were foot long dogs, and measured them with a ruler. And they were right – the dogs were only 11 inches long. The fine print on the package said “extra long hot dogs”, not “foot long”. What are we coming to? What kind of a world is it where a foot long hot dog isn’t actually a foot long?
  • I got over it. It was the chili. I can’t stay mad at a chili dog.

What do you think? Questions? Other condiments for the dogs? Passionate arguments in favor of ketchup on a hot dog? Leave them in the comments section below.

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Filed under: Grilling, Weeknight dinner


Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.


  1. alan herskowitz says

    great website. Have a question about grilling hot dogs and knockwursts. They always split when I cook them. I have tried piercing them, but that doesn’t seem to help and they lose juices that way. I tried turning them every 2 minutes, and that doesn’t do the trick either. Anyone know the secret of cooking knockwursts and franks, and not having them split? THANKS!

  2. Lia Hollander says

    Ah, but were they at least the size of your foot? Because then they would still be “foot long”. 😉 Although I can’t agree with you on being anti-ketchup, know that Uncle Richard is firmly in your corner.

  3. guitarzantx says

    Another great post, Mike. When I was a kid and growing up in a small town in Eastern Montana, the country fair was a real big deal, and I had an annual tradition of a foot long hot dog with mustard, onions and sweet pickle relish, accompanied by fresh squeezed lemonade. The tastes of summer.

  4. stan says

    Have to reiterate your point. Ketchup does NOT belong on a hot dog (at least not when I’m eating one).

  5. Heath says

    I’ve found a better way for hot dogs. Spiral cut them (hold your knife at an angle, cut a 1/4″ deep, roll the hot dog under your hand) then marinate them (I use Dr. Pepper). Awesome grilled dogs.

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