New Jersey Grilled Hot Dogs with Mustard & Kraut

Introduction

If you're looking to capture the authentic taste of a Jersey City dog stand using your Arteflame grill, this New Jersey-style hot dog recipe is perfect. The seared, juicy hot dogs are packed with flavor, topped with tangy sauerkraut, zesty onions, and spicy mustard—all made hot and fresh right on the Arteflame grill. No lids, no pans—just pure grilled goodness with a flame-kissed edge and sizzling sear.

Ingredients

• 8 all-beef hot dogs
• 8 soft hot dog buns
• 1 cup sauerkraut, drained
• 1 medium yellow onion, finely chopped
• 2 tbsp butter (for griddling)
• Spicy brown mustard, to taste
• Salt and pepper to taste

Instructions

Step 1: Light the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the soaked napkins and light the paper.
3. In about 20 minutes, your grill will be ready for cooking.

Step 2: Prep the Flat Cooktop

1. Add a tablespoon of butter to the flat cooktop griddle near the center portion for high heat.
2. Sauté the chopped onions with a pinch of salt and pepper until caramelized, then move them to the outer cooler edge to keep warm.
3. Place the sauerkraut on the griddle, warm it through, and shift it to the outer zone as well.

Step 3: Sear the Hot Dogs

1. Place the hot dogs directly on the center Arteflame grill grate, over 1,000°F of flame for a quick, flavorful sear.
2. Roll the dogs occasionally to get that evenly seared crust and lock in juices.
3. Once nicely charred, move the hot dogs to the inner flat cooktop griddle to finish cooking through over lower heat, about 3-5 minutes until heated through.

Step 4: Toast the Buns

1. Butter the inner sides of the hot dog buns and lay them flat on the cooktop griddle until golden and slightly crispy.

Step 5: Build Your Jersey Dog

1. Place the grilled hot dog into the toasted bun.
2. Top with sauerkraut, caramelized onions, and a generous squeeze of spicy brown mustard.

Tips

• Always remove the hot dogs from the grill when their internal temp hits 140°F—they’ll rise to 155°F off the grill from residual heat.
• Use firewood for a natural wood-fired flavor—no need for charcoal or gas.
• The Arteflame flat top gets hotter near the center—adjust positioning to control cooking speed.
• Clean-up is as simple as scraping the cooktop once it cools—no pots, no pans!
• Using butter instead of oil gives the buns and onions a richer, deeper flavor.

Variations

1. Italian New Jersey Dog: Top your dog with sautéed peppers, onions, and garlic, all grilled in butter on the Arteflame flat top.
2. Tex-Mex Dog: Add grilled jalapeños, grated cheddar cheese, and a spoon of salsa for a spicy twist.
3. Deli Style Dog: Swap mustard for deli mustard and add a slice of Swiss cheese melted right on the dog.
4. Bacon Kraut Dog: Wrap the hot dogs in bacon before grilling and top with fried sauerkraut and spicy mustard.
5. Garden Dog: Add grilled zucchini, yellow squash, and a drizzle of herb mayo for a lighter veggie version.

Best Pairings

• Pickle spears or chips on the side
• Grilled corn or potato wedges cooked on the Arteflame
• Cold root beer or lager
• Homemade coleslaw or macaroni salad
• Grilled sweet corn drizzled with herb butter

Conclusion

New Jersey-style hot dogs are a quintessential grilled classic that comes to life on the Arteflame. With flame-seared meat, buttery buns, and zesty toppings, this dish is an iconic tribute to street food—elevated to perfection in your own backyard.