Why should you spiral cut a hotdog
How do you spiral cut a hotdog
Now for the fun part, cutting the hotdog. I think the easiest way to do this is run a wooden or metal skewer through each hotdog. If you don’t have enough skewers, then skewer the hotdog, cut it and remove the skewer. The only problem with removing the skewer is that it’s a little harder to grill. If you leave the skewer in place you can easily turn them and remove from the grill without much effort. If you can’t find wooden skewers, ask at the meat department, they generally just give them to me. They have a large supply that they use for their kabobs or you can get them here.
Once you have put a skewer down the center of the hotdog, take a small paring knife and start to slice about a half inch down from the top. Slice on the diagonal going around and around the hotdog. Depending on the thickness of the hotdog, you can make the spirals as close together as you like. I like them about an inch or so apart. Stop cutting before you get to the end of the hotdog.
If you cut all the way through, no one is going to care, it will still be nice and crispy and if you’ve kept the skewers in the hotdog, it will stay together until you remove it from the skewer into the waiting bun.
Now you have a crispy surface with crevices to put catsup or cheese or pickles or whatever topping you like. Mike puts Chili Crunch on his.
I hope you’re enjoying your summer, give these hotdogs a try and impress your family and friends.
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