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One of my favorite things about summer is grilling! We grill all the time to avoid heating up the house. Hot dogs are one of the quickest and easiest foods we like to grill, and we’re pretty particular about the hot dogs we buy. One of our favorites is Hebrew National hot dogs because they’re all beef.
What makes a Hebrew National kosher hot dog premium? It’s all about what makes the cut (and what doesn’t). They choose only premium cuts of 100% kosher beef from the front half of the cow and then choose the best from that. There are no artificial flavors, colors, fillers or by-products. When your hot dog is Kosher, that’s a hot dog you can trust!
I grabbed a few packs this weekend while shopping at Kroger, so we could get some grilling going on for the upcoming holiday. You can easily find them in the refrigerated meats.
A couple of years ago we started making our hot dogs a little differently. My husband figured out how to spiral them, and our hot dogs went from average to amazing! During the summer, we like to make them for family get togethers, and everyone who has tried them loves them.
Here’s Nate — in action — spiraling the hot dogs:
Once they’re spiraled, we just lay them out on the grill and turn them about twice for a few minutes at a time. It takes hardly any time at all. The spiraling adds a little crispness to the edges that make the hot dogs just taste amazing. Even my teenager likes them!
You do have to be a little gentle with turning them and taking them off the grill, but it’s fairly easy. I love that Hebrew National hot dogs are bun length. When we spiral them, it adds a little more to the length so that they hang out just a bit. Once they’re done, we place them in the buns, ready to top with your favorite toppings!
They look just scrumptious! My son and husband just love chili cheese dogs, so that’s usually where we start.
First, I top them with chili. We prefer the “no bean” chili when making chili dogs. I just heat the chili up in the microwave for about 2 minutes.
Next, I freshly grate a block of cheese. It’s usually cheddar or pepper jack. Today it was colby, one of my favorite cheeses. The combination of franks and cheese toppings may not be Kosher.
Next, I chop up green onions to finish them off and serve them on the platter.Print
Love hot dogs? Then, you might love these spiral chili dogs.
- 7 Hebrew National beef franks
- 1 can of “no beans” chili
- 4 oz freshly grated cheese
- 7 hot dog buns
- about 3–4 chopped green onions
- Heat up the grill.
- Spiral the hot dogs as shown in this video.
- Cook the hot dogs on the grill, turning a couple of times and leaving them for about 2 minutes per side.
- Heat up the chili in the microwave for about 2 minutes.
- Grate the cheese and chop the onion while waiting.
- Once the hot dogs are done, slip them into the buns.
- Then, top with chili, cheese, and onions.
- Serve immediately.
- Category: Main Dish
- Cuisine: American
The nice thing about spiraling the hot dogs is that the chili settles in between the spirals and doesn’t just sit on top. It makes it a bit less messy to eat, and boy, are they yummy!