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3 Unexpected Ways to Upgrade Your Hot Dogs! How to Make the Perfect Grilled Hot Dog
Jul 29, 2026
Printable recipe below! Quit eating boring old hot dogs! In this video we're showing you easy recipes to level up your hot dog recipe with 3 unique flavors. The steakhouse hotdog, the cowboy hot dog and the southwestern chile hot dog!
Used in this video:
Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f
Use code: KENTROLLINS for 10% off
Kent's original seasoning https://www.kentrollins.com/shop
Rode wireless Go 2 mic: https://amzn.to/3seAQ7X
Cowboy Hat: Chazhatz.com
0:00 Elevating Your Hot Dog Game
1:18 The Steakhouse Dog Experience
4:25 The Cowboy Dog Tribute
6:15 The Southwestern Green Chili Dog
10:48 Choosing the Winning Dog
For more suggested products seen in our videos click here: https://www.amazon.com/shop/cowboykentrollins
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Printable Recipe:
https://kentrollins.com/blogs/beef/cowboy-hot-dog
https://kentrollins.com/blogs/beef/steakhouse-hot-dog-with-caramelized-onions
https://kentrollins.com/blogs/cast-iron/southwestern-green-chile-hot-dog
======================
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
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Show More Show Less View Video Transcript
0:00
There is a lot of masterpieces out
0:01
there. Van Gogh, Mona Lisa, but there's
0:04
only one masterpiece of summertime.
0:08
I'm showing you three different ways to
0:10
elevate your hot dog cooking. Stick with
0:13
me, folks.
0:16
Before we begin, I know we have the most
0:19
observant fans in the world. We do. And
0:22
y'all are caring fans. Now, I know some
0:24
of you probably done seen it by now, but
0:26
2 weeks ago I had to have eye surgery.
0:29
The top of my eyelids were getting lazy
0:31
and they were falling down at night. I
0:34
could still see far enough to drive and
0:35
see a cow to half a mile away, but the
0:37
doctor said, "No, you got to have this
0:39
done." Still got some stitches in here.
0:42
But I'll be glad when they come out cuz
0:43
they sure do itch. But let's get on to
0:46
upgrading some hot dogs.
0:53
>> [music]
0:57
>> People been cooking dogs on the [music]
0:59
grill for a long time. They just throw
1:01
them on there, roll them around, slap
1:03
them in a bun, call it a hot dog, and
1:05
call it a picnic. We're not calling it a
1:07
picnic, we're calling this the best
1:09
party you've ever been to and we're
1:10
going to show you some tips and some
1:12
tricks to elevate your dog further than
1:15
it's ever been. Right, Maggie? He says,
1:16
"That's pretty scary, Dad."
1:19
Today we're going to walk you through
1:21
three different versions, but I'm going
1:22
to start off with one that I think is
1:24
the best and that is the steakhouse dog.
1:27
Now, we can put us some butter in a cast
1:29
iron skillet. Slice this really sweet
1:31
onion thin, throw it in there, we're
1:33
going to let it caramelize. Now, it's
1:35
down there on the what you'd call the
1:37
hot end of the grill and when it really
1:39
gets to cooking, we'll slow it down, put
1:41
it over here on the on the indirect
1:43
side, and just let them get soft and
1:45
caramelized. But we got to mix up the
1:47
sauce that goes with it first and that
1:49
is some mayonnaise,
1:52
some horseradish,
1:55
some of that what you call Dijon
1:56
mustard, some coarse ground black
1:58
pepper.
2:05
Let's set [music] this sauce aside
2:07
and check on them little onions.
2:10
You know, a little known hot dog stand
2:12
trick is they would boil their onions in
2:15
seasoned water instead of cooking them
2:17
in butter in a skillet like this to keep
2:20
them from scorching. You're going to get
2:21
some great flavor and it's that classic
2:23
taste that hot dog stands had forever
2:25
and they've been doing it for a long,
2:27
long time.
2:30
The onions have been cooking about 15
2:32
minutes and we stirred on occasion we
2:34
did. Now to that we going to
2:36
put some of that the Worcestershire
2:38
sauce on there, however you want to
2:39
pronounce it, about that much
2:42
and a little brown sugar sprinkled in
2:44
there.
2:45
We'll give them a little stir and let
2:47
them cook about another 2 minutes, pull
2:49
them over here to the low side and we'll
2:51
go to adding some of that magical sauce.
2:55
Another trick to elevate your dog even
2:58
further than that is let's score him.
3:01
Now just take your knife and go a little
3:02
ways through there, cut them diagonally
3:05
I think would be the proper turn or at
3:07
an angle which is 46°
3:09
and then all you got to do is come right
3:10
back over here on this side and do the
3:12
same thing and you're asking yourself
3:15
why are we doing that? So when that
3:16
cooks that's going to open up a little,
3:18
get more char and more flavor down in
3:21
there. I'm going to get this and done,
3:23
I'll meet y'all at the fire.
3:29
We're not just going to just throw these
3:30
out there on the hot grill. No, we're
3:32
going to make them special. We're going
3:34
to do them like a steak. Start them down
3:36
here on the indirect heating and let
3:37
them warm up down here. Don't be
3:39
throwing them just right directly on
3:40
that fire because you'll shut the lid,
3:42
you'll get a beer and you go over and
3:43
talk to your buddy and they will burn,
3:45
curl up on both ends. So [music] we're
3:47
going to leave them down here, roll them
3:48
around a little bit here in a minute
3:50
just to warm them up and we'll slap them
3:52
on some hot fire.
4:15
>> [music]
4:27
>> Next up, a tribute to the cowboy.
4:30
Cowboy dog.
4:36
>> [music]
4:43
>> Get these down here on the warm end and
4:44
let them warm up just a little.
4:47
I won't tell you, them candied jalapenos
4:49
that you see me making there,
4:51
one of my more dishes. I like them on
4:53
everything I got. All I did was drain
4:54
about 3/4 of the juice out of some
4:56
pickled jalapenos, dump them in there,
4:59
add a cup of sugar, stir them, let them
5:01
come to a boil, they'll begin to cook
5:03
down. You don't want to just let them
5:05
cook plum away cuz they'll set up like
5:07
peanut brittle. I mean, you can hardly
5:08
break them apart. So, pay attention to
5:10
what you're doing there and that'll be
5:11
good to go. But, I had me some leftover
5:14
brisket that I chopped up, mixed a
5:16
little barbecue sauce with it. Now, you
5:18
can, if you ain't got that, go to the
5:19
store and buy you some that is already
5:21
like that in one of them little tubs,
5:23
bring it home, warm it up cuz that's
5:25
going to be on top the cowboy dog.
5:28
Let me give you another tip [music]
5:30
straight from the ballpark above the
5:32
dugout. Yes, I am. Now, a lot of times
5:35
there, they got some mini dogs that
5:36
they're cooking. They will either steam
5:39
them like [music] in a steam bath or
5:40
they will boil them for so long. You get
5:42
a more even cook time.
5:44
>> [music]
5:44
>> I'd say the hot dogs even have more of a
5:46
snap to them when you get them there.
5:48
But you can do them that way if you're
5:49
in a big hurry, steam them in the house,
5:51
bring them out here, finish them on the
5:52
grill. Don't take long at all.
5:58
>> [music]
6:14
[music]
6:17
>> Don't quit me now cuz we got the
6:18
Southwestern green chili dog coming up.
6:41
The horse that may stick up and beat
6:43
everybody in the race. This one right
6:46
here because it's going to have some of
6:47
them deep fried green chili strips in
6:50
there. Now, you see me over here blister
6:52
them green chilies good and hot over the
6:53
fire. Take your little plastic bag,
6:55
sprinkle some water in there, tie them
6:57
up, [snorts] let it sit for about 4-5
6:59
minutes, get them out, get them on the
7:01
cutting board. All that char will come
7:03
off. Cut the stem off, run it down
7:06
through there, split them open, take the
7:08
seeds out, cut them in however big of
7:10
strips you want to deep fry. It'll all
7:12
be good. But while them are sitting
7:14
there just ready to get deep fried, we
7:16
got the oil heating up, but we need to
7:18
make the batter that's going to go wet
7:20
and then dry. That is one cackleberry.
7:25
And I had a possum here just last night,
7:27
and he said he would like to have an
7:28
hors d'oeuvre, so he going to get it.
7:31
Some milk.
7:35
Give it a little mixing.
7:38
Now we got to have equal parts cornmeal
7:42
and flour.
7:43
So, we going to add about that much.
7:48
And this about this much.
7:52
Some of our original seasoning. You
7:54
ain't got none? Get you salt, pepper,
7:57
garlic powder, you get fixed up. Give it
7:59
a pretty good shaking.
8:02
Mix it with your hand.
8:06
So, everything is mixed up ready to go.
8:09
The green chili strips will go in the
8:11
wet, in the dry, back in the wet, back
8:13
in the dry.
8:14
To the deep frying it will go and get
8:16
all crispy and goodness, and they will
8:18
be the star of the show.
8:26
>> [music]
8:37
[music]
8:42
>> Well, we deep fried them green chili
8:44
strips up there just over there cooling
8:46
off just a little there. We got to have
8:48
a cheese sauce. I know you can sprinkle
8:50
that grated cheese on there, and you
8:51
think, "Well, it'll be fine."
8:53
No. Not for the Southwestern green chili
8:55
dog it ain't going to be fine. We got us
8:57
some Velveeta right here chopped up.
9:00
Put it in our little sauce pan.
9:02
I'd say about 2 Tbsp of milk. We'll see
9:06
if I can guess that close.
9:08
I'd say which is about
9:11
that much right there. Oh, one more, you
9:12
say? Okay, we'll quit right there.
9:16
Doing this in the house, put it on I'd
9:18
say medium low heat till it begins to
9:20
simmer, then even turn it down a little
9:22
more. Keep stirring around and round.
9:24
Now, it wouldn't be the perfect cheese
9:26
sauce if we didn't have some Ro-Tel in
9:28
here, which is diced green chilies and
9:30
tomatoes. So, in it goes.
9:33
A little bit of cumin.
9:35
And a little bit is all that's the jar,
9:37
I'm telling you.
9:39
I'd say that was the correct amount.
9:41
That one's gone.
9:42
Little bit of chili powder.
9:45
And you can taste this after you get it
9:46
together. And if you need to adjust
9:48
something, you think it needs a little
9:49
more chili powder,
9:51
go ahead on and put her in there. Little
9:52
bit of garlic powder.
9:56
We'll move this back down there to the
9:57
hot end.
9:59
Get everything incorporated while it is
10:01
nearly about time to throw them dogs on
10:03
the grill.
10:19
>> [music]
10:24
>> If you can't find a hot dog that you
10:26
don't like at this party, [music] you
10:27
probably shouldn't have gotten an
10:29
invitation. That's what I'm thinking.
10:31
So, I'm just going to start off here
10:33
right in the middle. Always go to the
10:34
middle first.
10:43
>> That little string hanging.
10:49
>> Well,
10:51
it's not easy to pick a favorite when
10:52
you have three horses in the race that
10:54
all end up at the finish line tied
10:56
all the way across.
10:58
But, I'm going to tell you right now,
11:00
the steakhouse burger, which has the
11:01
caramelized onions in there,
11:04
I'm thinking that might be the number
11:06
one horse in the race. But, when I reach
11:09
back over here and I got some of these
11:10
pickled jalapenos that go with this
11:12
right here,
11:13
and the barbecue brisket,
11:15
he passed I'm going to line them up.
11:17
We're going to have a horse race. Okay.
11:20
Here is this one. He's coming up to the
11:21
line. You really thinking he's going to
11:22
win.
11:24
And then we got the green chili horse
11:25
coming back here. They're pretty well
11:26
tied for second. As we get closer to the
11:29
line, here we come. Here we come. What
11:31
is it? It is the jalapenos with the
11:34
brisket on there. He was my favorite dog
11:37
in the race.
11:39
>> [applause]
11:41
>> Well, we hope we helped you
11:44
elevate your hot dog cooking game. So,
11:46
when you bring somebody over, it's not
11:47
just for a little hot dog cookout. This
11:50
is for gourmet hot dogs all the way
11:52
around.
11:53
We hope you enjoyed. We don't ever take
11:55
it for granted that you watch. We
11:56
appreciate each and every one of you.
11:58
But, it is with pride, honor, and
12:00
privilege that I tip my hat to all our
12:03
servicemen and women and all the
12:04
veterans that have kept that old flag of
12:06
flying over camp. We commend you all we
12:09
do. Rest of you, get on up in here.
12:11
We're going to give you a great big old
12:12
hug from a hot dog cooking rascal.
12:16
God bless [music] you each and every one
12:18
and I'll see you down at Three Dog
12:20
Trail. It ain't Three Dog Night. It's
12:21
Three Dog Trail.
12:25
>> [music]
12:28
>> We're going to have a little snack here.
12:29
Woo
12:30
a little hot dog. Woo woo Woo woo got a
12:33
haircut today. She looking sharp. Duker
12:35
[music]
12:36
we got enough to go one more round.
12:39
The little Snouse, woo woo
12:42
and the Duker
12:43
everybody had some. [music] Good job.
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