Three Spiral Hot Dog Recipes That Will Have You Begging For More
Summer is here and that means hot dog time. A classic dog, while tasty, has little wow factor. That’s where Charcoal Companion®’s Dizzy Dog® comes in.
The Dizzy Dog® spiralizes your hot dog, turning it into an eye-catching shape. There’s nothing quite like the magic of tossing a hot dog into the Dizzy Dog® and see it come out the other end totally different. Here’s how it works: You place the hot dog inside the Dizzy Dog® and spin the wheel. The blade inside the wheel slices into your dog at just the right angle and spacing. After slicing, tip the Dizzy Dog® slightly and let your spiralized dog roll out. Voilà!
You might be asking yourself: “I just want my hot dog to taste great. Why should I spiralize it?”
The boost to flavor you get from using the Dizzy Dog® definitely rivals the wow factor. The spiral cuts open up the hot dog and create more surface area. The heat of the grill can now reach more of the hot dog, which means more crispness and caramelization. And we all know crispy, caramelized hot dogs are the best.
We came up with three original recipes to celebrate the Dizzy Dog: Dizzy Pigs in a Blanket, The Poodle (also known as the French Hot Dog) and the Korean BBQ Dizzy Dog. While hot dogs are as American as apple pie, a sausage in a baguette is a classic in France. We put our own twist on that classic by using spiralized hot dogs. The thriving Korean BBQ restaurant scene here in the Bay Area is what inspired our Korean BBQ Dizzy Dog. This hot dog is an intriguing mix of salty and sweet. And finally, Dizzy Pigs in a Blanket is our interpretation of the traditional after school snack. You can see us make one of these in our video below.
Mmm. My head’s spinning just thinking about these recipes!
Dizzy Pigs in a Blanket
Ingredients
- 8 hot dogs
- 1 can of crescent dough sheet
Directions
Preheat your oven to 375°F. Remove hot dogs from their package and use the Dizzy Dog® to make spiral cuts. Set hot dogs aside and on a clean cutting board unroll the crescent dough sheet. Cut the dough into eight strips going in the short direction. Using light pressure, roll the strips of dough against the cutting board. Take one hot dog and one piece of dough and gently lay the dough inside of the cuts made by the Dizzy Dog®. Roll the dough and hot dog against the cutting board to make sure the dough is the same size and place on a parchment-lined baking dish. Repeat this process with all the hot dogs. Place baking sheet in the oven and bake for 15 minutes.
The Poodle (French Hot Dog)
Ingredients
- 1 Baguette
- 4 hot dogs
- 1/3 c. of grated gruyere
- Mayonnaise
- Dijon mustard
Directions
Preheat your grill for Two-Zone cooking. Use your Dizzy Dog® to make spiral cuts in the hot dogs. Cut the baguette through the top of the crust and then into 4 pieces. Spread the inside of the baguette pieces with mayonnaise and Dijon mustard. Cook the hot dogs on the hot side of the grill until heated all the way through. Place inside the baguettes. Top the baguettes with the grated gruyere and place on the cooler side of the grill. Close the lid and cook until the cheese has melted.
Korean BBQ Dizzy Dog
Ingredients
- 1 Pear
- 1/3 c. Soy sauce
- 1/3 c. Brown sugar
- 1/4 c. Rice wine vinegar
- 2 tsp. Gochujang chili paste*
- 2 cloves of garlic
- 4 hot dogs
- Kimchi
- Hotdog buns
Directions
Preheat your grill to medium. Peel and core the pear. Grate the pear on the small side of a box grater and transfer it to a small sauce pan. Mince the garlic and add it and some oil to the pan and cook for 5 minutes. When the pears and garlic are done, add the soy sauce, brown sugar, rice wine vinegar, gochujang, and 1/3 c. of water pan. Bring the mixture to a boil and turn down to a simmer. Continue to cook for 5 minutes. Using the Dizzy Dog® make spiral cuts in the hot dogs. Set aside 1/4 c. of the sauce. Place the hot dog on the grill and baste with the remaining sauce every 2 minutes until they are warm and glazed. To assemble the hot dogs, spread the reserved sauce on the inside of the buns. Place a few pieces of kimchi inside the bun and then the hot dog.
*Gochujang is a fermented chili and bean paste from Korea. It can be found at many Asian markets as well as online. If gochujang isn’t available near you, you can also substitute it with a couple pinches of red pepper flakes.
