New Hampshire Maple Hot Dogs on the Arteflame

Introduction

This recipe brings together the savory snap of a grilled hot dog and the sweet, golden flavor of pure New Hampshire maple syrup. Made entirely on the Arteflame grill, this dish utilizes the high-temperature center grate for searing and the cooler flat griddle for finishing your food to perfection. It’s a quick, crowd-pleasing meal with a unique twist that tastefully showcases New Hampshire flavor in every bite.

Ingredients

• 8 high-quality beef or pork hot dogs
• 8 hot dog buns
• 2 tbsp butter, for toasting buns
• 1/4 cup pure New Hampshire maple syrup
• Optional toppings: diced onions, sauerkraut, pickles, shredded cheddar cheese, spicy mustard

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. Place three paper napkins soaked in vegetable oil into the center fire bowl.
2. Stack dry firewood over the napkins, light the napkins, and let the fire build up.
3. Wait about 20 minutes until the center grill grate hits 1,000°F and the flat griddle is evenly heated across its zones.

Step 2: Sear the Hot Dogs

1. Place the hot dogs directly on the center grill grate to give them a beautiful char and snap.
2. Sear for 1-2 minutes, turning occasionally to brown all sides evenly.

Step 3: Cook to Perfection

1. Move the seared hot dogs to the inner section of the flat cooktop griddle to maintain juiciness and cook them through evenly.
2. Rotate them occasionally for about 5–7 minutes until the internal temperature reaches 150°F (removing at 150°F ensures they finish cooking to 165°F off the grill).

Step 4: Toast the Buns

1. Spread butter on the inside of each bun.
2. Place the buns face down on the outer edge of the flat cooktop until golden and crunchy, about 1–2 minutes.

Step 5: Assemble

1. Place each hot dog in a toasted bun.
2. Drizzle immediately with warm New Hampshire maple syrup.
3. Add optional toppings as desired and serve hot.

Tips

• Always remove meats 15°F before desired doneness—they continue cooking after removal from the heat.
• Use firewood for even heat distribution and authentic flavor.
• Butter adds richness that olive oil can’t match—especially for buns and griddle-grilled items.
• Place toppings like onions and sauerkraut on the outer flat griddle zone to warm them gently before serving.
• Keep maple syrup warm on the griddle edge in a small metal ladle for drizzle-ready sweetness.

Variations

1. Maple Bacon Hot Dogs: Wrap each dog in bacon, sear, and finish with a maple glaze.
2. Spicy Maple Dogs: Add a dash of cayenne or Sriracha to the maple syrup for sweet heat.
3. Maple Cheddar Dogs: Top with sharp cheddar and allow it to melt on the flat top before adding to the bun.
4. Apple Maple Dogs: Add thin apple slices grilled on the flat top for a fruity twist.
5. New Hampshire Breakfast Dog: Top with a griddle-fried egg and maple drizzle for a breakfast-inspired bite.

Best pairings

• Maple baked beans grilled in a cast-iron pan on the flat griddle
• Grilled corn with a touch of butter and sea salt
• Crispy griddle potatoes cooked on the outer ring for added texture
• A chilled hard apple cider or a New England-style pale ale
• Fresh coleslaw mixed on site and kept cool beside the grill

Conclusion

Grilling these New Hampshire Maple Hot Dogs on your Arteflame grill gives you more than just a meal—it gives you a rich combination of seared meats, sizzling textures, sweet finish, and minimal cleanup. It's perfect for any gathering or quick weeknight dinner with a twist.