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Nathan's Famous is among the best premium hot dog brands, and you can prepare them the exact way they do in Coney Island if you take a page from the company's book. The hot dog giant openly shares grilling techniques used by the staff at their restaurants — meaning you can put a Nathan's Famous flair on any kind of hot dog. The cooking method utilizes two temperature zones on the grill, and the whole process takes about 20 minutes.
If you have a charcoal grill, arrange the coals so that you have a hotter spot and a cooler side. With a gas grill or flat top, heat the burners on one side to 350 degrees Fahrenheit and the other to 400 degrees Fahrenheit. You'll start the hot dogs on the cooler part, cooking for about 10 minutes on each side before you move them. Then, "pop" the hot dogs: Move them across the grill to the hot side, rolling them and pressing them slightly until they become browned and blistered with a few ruptured spots in the casing. This final step only takes about a minute. The slower cook allows the beefy flavor and spices to come through, while the brief time over high heat creates an awesome crisp texture and lends a pleasantly charred taste.
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How to garnish a grilled hot dog like a Nathan's Famous professional
Nathan's Famous-style hot dogs are usually garnished with spicy deli mustard and zesty sauerkraut. To make one as close to what you'd get if you ordered from a Nathan's Famous location, you'll need crinkle-cut fries on the side. Make sure your condiments are prepped so that they're ready right when the dogs come off the grill. You don't want your hot dogs to get cold while you're digging the mustard out of the fridge.
These zippy condiments are just the beginning of what you can use on a Nathan's Famous hot dog. A whole world of toppings is at your fingertips — choose whatever condiments you love the most. We ranked 17 hot dog toppings to get you started, or go for classic chili dogs instead.
If possible, use split-top hot dog buns (also called New England-style buns) that are more sturdy. Toast them on the grill to add an extra layer of smoky flavor, and brush them in plenty of butter to create a crispy edge. Just keep a close eye on them so they don't burn.
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