New York Hot Dogs on the Arteflame Grill

Introduction

Bring iconic street flavor to your backyard with these classic New York-style hot dogs, cooked to perfection on the Arteflame grill. Grilled over an open flame, seared hot dogs are topped with tangy sauerkraut, caramelized onions, and bold mustard, delivering that unmistakable New York City deli cart taste right off your grill.

Ingredients

• 8 all-beef hot dogs
• 8 classic hot dog buns
• 1 cup sauerkraut (drained)
• 1 large yellow onion (thinly sliced)
• 3 tablespoons unsalted butter
• Yellow mustard to taste
• Vegetable oil (for lighting the grill)
• Paper napkins (for lighting the grill)
• Firewood

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins in vegetable oil.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and let the fire build for about 20 minutes until your grill is up to cooking temperature.

Step 2: Prepare toppings

1. Place butter on the flat cooktop griddle near the center for higher heat.
2. Add sliced onions and slowly sautée them, stirring occasionally, until caramelized (about 10-12 minutes).
3. Move to a cooler spot on the cooktop to keep warm.
4. Warm the sauerkraut in a separate area of the griddle until it begins to sizzle, then keep warm.

Step 3: Grill the hot dogs

1. Place the hot dogs directly on the flat cooktop near the center to achieve a perfect sear.
2. Roll them frequently to get even caramelization and charred grill marks.
3. Once seared, move them slightly outward to a cooler section to keep them hot without overcooking.

Step 4: Toast the buns

1. Place the hot dog buns open-side down on the outer cooler edge of the Arteflame griddle to toast until golden brown (1-2 minutes).

Step 5: Assemble and serve

1. Place each hot dog in a toasted bun.
2. Top with a generous spoonful of sauerkraut, a layer of caramelized onions, and a zigzag of yellow mustard.
3. Serve immediately while hot.

Tips

• Always remove hot dogs when internal temp is around 150°F — they’ll coast to 165°F off the grill.
• Use butter on the cooktop instead of oil for deeper flavor and richer browning on the onions and buns.
• The hotter center sears fast — use the cooler outer ring to warm toppings or rest wrapped hot dogs.
• Don’t overcrowd the grill — space your hot dogs, buns, and toppings for even cooking.

Variations

1. Spicy New Yorker: Swap yellow mustard with spicy brown mustard and add pickled jalapeños for heat.
2. Cheesy Dog: Add sliced cheddar cheese on top of the hot dogs just before serving and let it melt from the grill’s heat.
3. Bacon-Wrapped Dog: Wrap each hot dog in a strip of bacon before searing and cook until crisp.
4. German Style: Replace sauerkraut with red cabbage slaw and top with stone-ground mustard.
5. NYC Reuben Dog: Add Swiss cheese, Thousand Island dressing, and a layer of sauerkraut for a deli-style twist.

Best pairings

• Crispy shoestring fries grilled with garlic butter
• Chilled coleslaw with apple cider vinegar dressing
• Ice-cold root beer or classic cream soda
• NY-style soft pretzels grilled on the flat top
• Dill pickle spears with cracked pepper

Conclusion

Classic New York-style hot dogs are all about bold flavor, perfect searing, and iconic toppings. With the Arteflame grill’s center zone searing power and spacious flat cooktop, you can serve up food-cart favorites at home with ease and style.