North Dakota Style Grilled Hot Dogs

Introduction

Take your hot dog game up a notch with this amazing North Dakota Style Hot Dog recipe. Using the Arteflame Grill brings out bold, smoky flavors and a perfect sear that locks in juicy goodness. Topped with locally loved sauerkraut and golden mustard, these hot dogs celebrate traditional Northern Midwest flavors with a gourmet twist. Whether you're making a quick lunch or feeding a crowd, this method ensures mouthwatering results every time—all done to perfection on the Arteflame Grill without any fuss.

Ingredients

• 8 high-quality classic beef hot dogs
• 8 fresh hot dog buns
• 2 cups locally crafted sauerkraut, drained
• Yellow mustard, to taste
• 2 tablespoons butter (for grilling)
• Optional: chopped onions, pickle slices, or jalapeños

Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil on 3 paper napkins.
2. Place the soaked napkins in the center of your Arteflame grill.
3. Stack firewood on top of the napkins.
4. Light the paper to ignite the firewood.
5. Wait ~20 minutes for the fire to create cooking-ready coals and preheat the cooktop.

Step 2: Prepare the ingredients

1. While the grill heats up, drain the sauerkraut and set aside.
2. Slice open buns if not pre-split, and prepare mustard and optional toppings.

Step 3: Sear the hot dogs

1. Place the hot dogs directly on the center Arteflame grill grate.
2. Sear for 1-2 minutes per side at 1,000°F to lock in juices.

Step 4: Finish on the flat cooktop

1. Move the hot dogs to the flat cooktop griddle near the center for higher heat.
2. Add 1 tablespoon of butter underneath the hot dogs for extra flavor while finishing the cook.
3. Cook until internal temperature reaches 145°F, then remove immediately (carryover will bring it to 160°F).

Step 5: Toast the buns

1. Spread remaining butter on the insides of the buns.
2. Lightly press onto the griddle away from the center heat zone.
3. Toast until golden and crisp—about 1 minute.

Step 6: Assemble and serve

1. Place each hot dog in a toasted bun.
2. Top generously with sauerkraut and zigzag with yellow mustard.
3. Add any optional toppings of your choice.

Tips

• Don’t overcook the hot dogs—remove from heat at 145°F to allow for carryover cooking.
• Use butter on the flat cooktop for buns and sausages to enhance flavor.
• Keep toppings nearby and warm them gently on the outer flat area of the Arteflame.
• Serve immediately for best taste and texture.
• Clean-up is easy with the Arteflame—just scrape and wipe down after cooling.

Variations

1. Spicy Dakota Dog: Add jalapeños and spicy brown mustard instead of classic yellow for a kick.
2. Bavarian Style: Swap sauerkraut with red cabbage slaw and add whole-grain mustard.
3. Cheese Lover’s Dog: Top with shredded cheddar and grill a bit longer to let the cheese melt.
4. Western BBQ Dog: Skip mustard, add BBQ sauce and grilled onions.
5. Pickle & Crunch: Add sliced pickles and crushed potato chips for a texture contrast.

Best pairings

• Ice-cold root beer or light lager
• Grilled corn on the cob with chili butter
• Potato salad or creamy coleslaw
• Classic kettle-cooked chips
• Grilled peach halves with cinnamon

Conclusion

North Dakota Style Hot Dogs shine brightest when grilled to juicy perfection on the Arteflame. The high-temperature center grate delivers the perfect sear, and the wide cooktop makes assembly seamless. From tailgates to family dinners, these hot dogs deliver robust Midwest flavor with every bite—simple, nostalgic, and delicious.