Ohio-Style Hot Dogs on the Arteflame Grill

Introduction

Get ready to elevate your hot dog game with this Ohio-style classic, flame-grilled to perfection on the Arteflame. These dogs are all about that signature chili, freshly chopped onions, mustard, and gooey cheese—all nestled on a crispy, juicy grilled hot dog. Using the Arteflame’s unique center grate for a steakhouse-quality sear and the flat top griddle to build those complex layers of flavor, you’ll never look at a hot dog the same way again.

Ingredients

• 8 all-beef hot dogs
• 8 classic hot dog buns
• 1 tbsp butter for griddling
• 1 cup finely diced yellow onions
• 1 cup finely shredded cheddar cheese
• Yellow mustard to taste
• For the chili sauce:
• 1 lb ground beef
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1/4 tsp cinnamon
• 1 cup tomato sauce
• 1/4 cup beef broth
• Salt and pepper to taste

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins with vegetable oil.
2. Place them in the center of the Arteflame fire bowl and stack small pieces of firewood over the napkins.
3. Light the paper. Let the grill heat up for about 20 minutes until both the center grill grate and the flat griddle cooktop are hot.

Step 2: Make the chili sauce

1. Add a little butter to the inner flat top cooktop zone (closer to the center for more heat).
2. Sauté onion and garlic until translucent.
3. Add ground beef and brown, breaking it into fine crumbles.
4. Stir in chili powder, cumin, cinnamon, tomato sauce, and beef broth.
5. Simmer on the flat top until thickened, about 10–15 minutes. Season with salt and pepper. Move to outer edge to keep warm.

Step 3: Grill the hot dogs

1. Place hot dogs on the center grill grate to sear, about 1–2 minutes per side for nice grill marks.
2. Once seared, move to the flat cooktop outer ring to cook gently through until juices start to bubble inside the casing.

Step 4: Toast the buns

1. Butter the insides of the buns and place them face-down on the griddle until golden brown, 1–2 minutes.

Step 5: Assemble your Ohio dogs

1. Place hot dogs in the toasted buns.
2. Top with a spoonful of chili, diced onions, zigzag of yellow mustard, and a generous sprinkle of shredded cheddar.

Tips

• Reverse-sear the hot dogs for crispy skin and juicy centers.
• Use butter instead of oil to enhance the flavor of your buns and chili.
• Keep the chili sauce warm by placing it near the outer ring edge of your flat top.
• Remove the hot dogs when they reach 15°F below your target temp; carryover cooking will finish them.
• Use freshly shredded cheese for the best melt and texture.

Variations

1. Spicy Ohio Dog: Add sliced jalapeños and drizzle Sriracha on top for a fiery kick.
2. BBQ Lovers Dog: Substitute the chili with thick BBQ pulled beef and top with crispy onions.
3. Southwest Ohio Dog: Add roasted corn, diced avocado, and chipotle aioli for a Tex-Mex twist.
4. Breakfast Dog: Top hot dogs with a sunny-side up egg, crispy bacon bits, and cheese sauce.
5. Veggie Ohio Dog: Use plant-based hot dogs and vegetarian chili with black beans and corn.

Conclusion

These Ohio-style hot dogs cooked on the Arteflame grill are packed with flavor, texture, and comfort. Whether you’re hosting a backyard barbecue or just treating yourself to grilled perfection, this recipe delivers classic Midwest flavor with the added searing power of the Arteflame.

Best pairings

• Classic coleslaw
• Grilled corn on the cob with chili butter
• Sweet potato fries cooked on the flat top
• Chilled craft lager or root beer
• Pickle spears or pickled jalapeños for tangy contrast