Here’s why some people slash their hot dogs. Try not to judge:
. In that piece, I advised against putting dogs on the grill any longer than a few seconds , and advocated for dogs with natural casings .
Today, I'm asking you to forget all that. Because today, we're talking about slashing your dogs. And while I'd never advise slashing into a natural casing hot dog, there's a dramatic whole world out there for skinless dogs. So why not explore it? Slashing is all about creating edges and ridges on a dog that will get crispy on the grill. These will not be the juiciest dogs in the world—all those slashes are just escape routes for moisture—but juiciness is not the point here. Crispiness is.I’m sure we all know the trick of slicing a hot dog lengthwise, leaving a hinge attached, allowing you to open the sausage up. But that’s child's play. The rage these days is to spiral-cut the hot dog, a trick a lot easier than it sounds.
Even easier is what I'll call the "wing cut"—four or five slashes on the bias of each side of the hot dog, so that it looks sort of, kind of like a plane. A plane with five sets of wings. Temperature is meaningless here. What you’re going for is an evenly browned exterior, one that's almost crunchy. You need a grill to make this happen. Note that while you gain crunch and browned flavor, you will lose the juiciness. But if you grill them right, these slashed dogs will be so damn crispy, you'll barely notice.
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