Ultimate Grilled Hot Dogs with Spicy Slaw | Arteflame Series

Introduction

There is something undeniably nostalgic about a hot dog at a backyard barbecue, but cooking them on an Arteflame grill elevates this humble staple into a gourmet experience. Forget boiling water or uneven charcoal burns; the Arteflame’s solid carbon steel cooktop provides the perfect surface to achieve a restaurant-quality sear on the sausage while keeping the inside juicy and snapping with flavor. The magic of this recipe lies not just in the cooking method, but in the topping. We are moving beyond standard ketchup and mustard to introduce a crunchy, zesty, and fiery spicy slaw that cuts right through the richness of the beef.

Using the Arteflame allows you to toast the buns and grill the hot dogs simultaneously using different heat zones, ensuring everything is ready at the exact same moment. Whether you are hosting a large summer gathering or just looking for a quick weeknight dinner that feels special, these BBQ hot dogs with spicy slaw will change the way you look at encased meats forever. The combination of the smokey, charred frankfurter and the cool, creamy, kick-of-heat coleslaw creates a texture and flavor profile that is simply addictive.

Ingredients

For the Spicy Slaw

• 3 cups shredded cabbage mix (green and purple cabbage, carrots)
• 1/2 cup high-quality mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 2 fresh jalapeños, seeded and finely diced (keep seeds for extra heat)
• 1 teaspoon hot sauce (Sriracha or your favorite brand)
• 1/2 teaspoon celery seed
• Salt and freshly ground black pepper to taste

For the Hot Dogs

• 8 Premium Beef Hot Dogs or Frankfurters
• 8 Brioche or Potato Hot Dog Buns
• 2 tablespoons unsalted butter, melted (for brushing buns)
• Vegetable oil or duck fat (for the grill surface)

Instructions

Step 1: Prepare the Spicy Slaw

1. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, hot sauce, celery seed, salt, and pepper until the dressing is smooth and creamy.
2. Add the shredded cabbage mix and the finely diced jalapeños to the bowl.
3. Toss the vegetables thoroughly with the dressing until every strand of cabbage is evenly coated.
4. Cover the bowl and place it in the refrigerator for at least 15 to 20 minutes while you prep the grill. This allows the flavors to meld and the cabbage to soften slightly.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal.
2. Allow the cooktop to heat up for about 15 minutes. You are looking for a high heat near the center for the hot dogs and a medium-low heat near the outer edge for the buns.
3. Once heated, wipe down the flat cooktop with a thin layer of vegetable oil or duck fat to create a non-stick seasoning layer.

Step 3: Grill the Hot Dogs and Toast Buns

1. Place the hot dogs on the flat cooktop, positioning them closer to the center where the heat is higher.
2. Roll the hot dogs occasionally to ensure they develop an even, dark brown crust on all sides. This should take about 5-7 minutes.
3. While the dogs are grilling, brush the inside of the buns with melted butter.
4. Place the buns face down on the outer ring of the cooktop. Toast them for 1-2 minutes until they are golden brown and slightly crispy.

Step 4: Assembly

1. Remove the buns and hot dogs from the grill.
2. Place a grilled hot dog into each toasted bun.
3. Top generously with the chilled spicy slaw.
4. Serve immediately while the meat is hot and the slaw is cold.

Tips

When cooking on the Arteflame, temperature management is key to the perfect hot dog. Unlike open grates where fat drips down and causes flare-ups that can char your meat with soot, the solid griddle surface sears the hot dog in its own juices. To get that signature "snap" when you bite in, make sure you place the sausages near the hotter inner ring of the cooktop initially to crisp up the casing, then move them slightly outward to finish heating through without burning. Do not score the hot dogs before grilling; keeping the casing intact ensures all the delicious juices stay inside the link rather than spilling out onto the grill.

Regarding the slaw, time is your friend. While you can eat it immediately, making the spicy slaw an hour ahead of time allows the salt and vinegar to break down the cabbage slightly, resulting in a more tender crunch. If you are serving a crowd sensitive to spice, you can easily remove the ribs and seeds from the jalapeños, which hold most of the capsaicin, giving you the flavor of the pepper without the intense burn. Always butter your buns generously before toasting; the Arteflame steel imparts a delicious savory flavor to the bread that plain toasting just can't match.

Variations

While the spicy jalapeño slaw is a showstopper, the versatility of the Arteflame grill invites you to experiment with various flavor profiles to suit your palate. You can easily pivot from a classic American BBQ style to something more global or decadent. The flat top grill is excellent for cooking loose toppings like onions or bacon alongside your main protein without fear of them falling into the fire. Here are a few ways to mix up this recipe to keep your summer menu exciting:

• The Bacon Wrap: Wrap each hot dog in a slice of thin-cut bacon before placing it on the grill. The flat top renders the fat perfectly for a crispy exterior.
• Cheesy Melt: In the last minute of grilling, sprinkle shredded cheddar or pepper jack directly onto the hot dogs and cover with a basting dome to melt.
• Asian Fusion: Swap the creamy slaw for a vinegar-based kimchi slaw and top with sesame seeds and scallions.
• Sweet Heat: Add diced pineapple to your spicy slaw and swap the hot sauce for a sweet chili glaze.
• The Reuben Dog: Use sauerkraut instead of slaw, Swiss cheese, and Thousand Island dressing on a rye bun.

Best pairings

A bold dish like a spicy slaw hot dog deserves beverages and sides that can stand up to the heat and richness. You want to balance the savory, salty nature of the beef and the creamy heat of the topping. Crisp, refreshing drinks are essential here to cleanse the palate between bites. For sides, you want to utilize the rest of your Arteflame grill space while the fire is going. Since the hot dogs cook relatively quickly, choose sides that can either cook alongside them or can be prepped in advance.

• Beverages: An ice-cold pilsner or a hoppy IPA pairs beautifully with the spice. For non-alcoholic options, a sparkling lemonade or limeade cuts through the mayo-based slaw.
• Grilled Sides: Throw some corn on the cob directly on the Arteflame surface, slathered in chili-lime butter (Elote style).
• Crunchy Snacks: Kettle-cooked potato chips or sweet potato fries.
• Vegetables: Blistered shishito peppers cooked on the flat top with sea salt.

Conclusion

Mastering the art of the grilled hot dog on the Arteflame is about appreciating the subtle details—the temperature zones, the searing of the casing, and the contrast of textures. This recipe transforms a standard convenience food into a culinary highlight of any outdoor gathering. The spicy slaw provides a fresh, crunchy counterpoint to the savory depth of the grilled beef, proving that you don't need expensive cuts of meat to create a memorable meal. It is a testament to the versatility of wood-fired griddle cooking.

We encourage you to fire up your grill this weekend and try this recipe. Whether you stick to the strict instructions or improvise with your own slaw variations, the result is guaranteed to be delicious. The Arteflame brings people together around the fire, and sharing these elevated hot dogs is the perfect way to create lasting memories with friends and family. Enjoy the process, the smoke, and the incredible flavors.