Hot Dogs on Blackstone: Charred Franks and All the Toppings

Hot dogs on the Blackstone are better than off the grill. You get a full sear across the entire surface of the frank — not grate marks on two sides with pale, soft sections in between. The flat-top chars the casing evenly as you roll the dog, and you can toast the buns directly on the griddle at the same time. The whole thing takes 6 minutes and the buns come out warm and lightly crispy where they’re cut.

This is the right way to cook hot dogs for a crowd: 8–12 at once, all done at the same time.

Prep time: 5 minutes · Cook time: 6 minutes · Serves: 4–6

---

The Basics

Hot dogs: Any brand works. All-beef franks (Hebrew National, Nathan’s) have the most flavor and the best snap when you bite through the casing. Bun-length franks fit the bun better. Thick franks take slightly longer to heat through.

Temperature: Medium-high (375–400°F). High enough to char the casing, not so hot the skin splits and bursts before the interior heats through.

Scoring: Optional but good. Use a knife to score diagonal cuts across the hot dog, about ¼ inch deep, before it goes on the griddle. Scoring increases the surface area that chars, helps the dog curl into a slight crescent shape (which seats well in the bun), and lets the interior steam out slightly, which prevents bursting.

---

Instructions

Step 1: Preheat. Set Blackstone to medium-high (375–400°F). Add a light drizzle of oil or butter.

Step 2: Score the hot dogs (optional). Score diagonal cuts across each frank, spacing them about ¾ inch apart.

Step 3: Cook the hot dogs. Place franks on the griddle. Cook 1–2 minutes until char marks appear on the bottom. Roll a quarter turn. Repeat every 60–90 seconds until all sides are charred and the skin has a slightly crispy, caramelized texture — about 6 minutes total. The scoring should open slightly and show some char inside the cuts.

Step 4: Toast the buns. While the dogs are on their last rotation, split buns open and place cut-side down on the griddle. Toast 60–90 seconds until golden. Don’t leave them — they go from perfect to burnt fast.

Step 5: Dress and serve. Add toppings and serve immediately.

---

Topping Combinations

Classic (What Most People Want)

Yellow mustard and ketchup. Diced white onion. Relish. Done.

Chicago-Style (No Ketchup)

Yellow mustard, bright green sweet relish, diced white onion, tomato slices (cut into wedges), a dill pickle spear, sport peppers, and a dash of celery salt. No ketchup — this is a firm rule in Chicago. The flavor layering actually works: the sport peppers bring heat, the celery salt ties everything together.

Chili Dog

Top with warm beef chili (canned works), finely shredded cheddar, and diced raw onion. The Blackstone is good for this because you can warm the chili in a small cast iron skillet on one zone while the dogs cook on another.

Bacon-Wrapped Franks

Wrap each hot dog in a strip of bacon (start at one end and spiral to the other, overlapping the bacon slightly). Secure with a toothpick at each end. Cook on the griddle as above, turning until all sides of the bacon are crispy, about 10 minutes total. The bacon fat renders and bastes the frank throughout. Skip the ketchup — add sriracha mayo.

---

Tips

Don’t split the casing on purpose. Some people split hot dogs lengthwise before griddling. This gives you more char but ruins the snap — the whole appeal of a good hot dog is biting through a taut casing. Score instead; you get more char without sacrificing the texture.

Toast the bun cut-side down, not the outside. The cut interior surface of the bun is what needs to toast. Don’t flip the bun to toast the outside — it’ll get soggy from the inside and not hold the toppings.

High-quality franks make a difference. A Blackstone can’t save a cheap frank, but it can elevate a good one. All-beef franks have better flavor and snap. Spend the extra dollar on Nathan’s or Hebrew National.

Cook more than you think you need. Hot dogs on the Blackstone are fast and fun. People always want a second one.

Blackstone burgers cook at a similar temperature and pair well for a cookout spread on the same griddle.

---

Frequently Asked Questions

What temperature should a Blackstone be for hot dogs? Medium-high (375–400°F). High enough to char the casing and caramelize the outside, but not so hot the skin bursts and splits open before the interior heats through. Roll every 60–90 seconds for even charring.

How long do hot dogs take on a Blackstone? About 6 minutes — rotating every 60–90 seconds so all sides get char. Thicker franks may take 8 minutes. The dog is done when the casing has a slightly crispy, caramelized texture all around and the interior is heated through.

Should you score hot dogs before cooking on the Blackstone? Optional, but recommended. Scoring increases the charred surface area, helps prevent bursting, and lets the dog curl slightly (which sits well in the bun). Use diagonal cuts about ¼ inch deep, spaced ¾ inch apart.

Can you cook hot dogs and buns at the same time on a Blackstone? Yes. Toast the buns cut-side down on the griddle during the last 60–90 seconds while the dogs finish their final rotation. Everything is done at the same time.