Utah Fry Sauce Grilled Hot Dogs

Introduction

This Utah-Style Fry Sauce Grilled Hot Dogs recipe is perfect for backyard BBQs. Using an Arteflame grill, we sear all-beef hot dogs for a juicy bite and top them with grilled onions and creamy Utah fry sauce. This isn’t your ordinary cookout—it’s a flavor-packed grilling experience that’s as easy as it is delicious. From lighting the Arteflame grill to finishing on the flat griddle cooktop, we’ll show you how to elevate hot dogs into a mouthwatering masterpiece.

Ingredients

• 8 all-beef hot dogs
• 8 hot dog buns
• 1 large yellow onion, thinly sliced
• 2 tablespoons salted butter
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 2 tablespoons pickle juice
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• Optional: Sweet pickle relish, shredded lettuce, or diced tomatoes for toppings

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. Pour a small amount of vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the napkins and light the paper to ignite the fire.
4. Allow the grill to heat up for about 20 minutes until the center grate reaches 1,000°F for perfect searing.

Step 2: Prepare the Utah fry sauce

1. In a bowl, mix together mayonnaise, ketchup, pickle juice, garlic powder, salt, and pepper.
2. Stir until smooth and refrigerate until ready to use.

Step 3: Grill the onions

1. Add butter to the flat cooktop griddle, closer to the center for higher heat.
2. Sauté the sliced onions until caramelized, about 10–12 minutes, stirring occasionally to prevent burning.

Step 4: Sear the hot dogs

1. Place the all-beef hot dogs on the center grill grate over high heat.
2. Sear them for about 1–2 minutes per side until you get a deep char and the skin crisps.
3. Move the hot dogs to the flat cooktop to finish cooking through, about 4–6 more minutes.

Step 5: Toast the buns

1. Place hot dog buns open-faced on the outer edge of the flat cooktop.
2. Toast for 1–2 minutes until golden brown.

Step 6: Assemble and serve

1. Place a hot dog in each bun.
2. Top with grilled onions and a generous drizzle of Utah fry sauce.
3. Add any optional toppings if desired and serve immediately.

Tips

• Always sear hot dogs on the center grill grate to lock in flavor and juices.
• Remove meat when it's about 15°F below your target internal temp as it will continue to cook off the grill.
• Use butter rather than oil for grilling onions—it adds depth and keeps them tender and rich.
• Use the grill's heat zones—center for high heat, outer edge for warming and toasting.
• Make the fry sauce ahead and chill—it enhances the flavors and makes assembly quick.

Variations

1. Spicy Southwest Dog: Add jalapeños, pepper jack cheese, and a chipotle-lime version of Utah fry sauce.
2. Bacon-Cheddar Dog: Wrap the hot dogs in bacon, sear, and top with shredded cheddar and fry sauce.
3. Greek Dog: Swap fry sauce with tzatziki and top with grilled red onions and diced cucumber.
4. BBQ Slaw Dog: Mix the Utah fry sauce with a touch of BBQ sauce and top with creamy slaw.
5. Avocado Ranch Dog: Add sliced avocado, ranch-infused fry sauce, and crispy fried onions.

Best pairings

• Grilled corn on the cob with lime butter
• Homemade kettle chips cooked on the flat griddle
• Grilled watermelon slices with sea salt
• Cold root beer or a citrusy IPA
• Classic coleslaw or macaroni salad

Conclusion

Utah-Style Fry Sauce Grilled Hot Dogs are a quick and flavorful way to impress at any cookout. Cooked entirely on the Arteflame grill, these hot dogs come out smoky, juicy, and perfectly dressed in savory Utah fry sauce. With minimal cleanup and a bold finish, this recipe is ideal for your next backyard gathering.