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Firecracker Hot Dogs

Firecracker hot dogs are grilled until spiral-scored charred and split open, then loaded with spicy jalapeño relish, bright yellow mustard, and a sriracha drizzle. These easy summer cookout BBQ hot dogs come together fast with toasted buns and crispy fried onions.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

hot dogs and buns
  • 8 beef hot dogs
  • 8 hot dog buns
spicy toppings
  • 0.5 cup jalapeño relish or pickled jalapeños, chopped
  • 0.25 cup yellow mustard
  • 2 tbsp sriracha
  • 0.25 cup crispy fried onions
  • 2 tbsp butter, softened
  • 1 ketchup for serving

Equipment

  • 1 cast iron skillet

Method
 

Score and grill the hot dogs
  1. Score each hot dog with diagonal cuts or a spiral cut to help them char and open on the grill.
  2. Preheat grill or grill pan to medium-high heat and cook hot dogs for 8–10 minutes, turning frequently, until charred and split open slightly.
Toast buns and build
  1. Butter the inside of each bun and toast on the grill for 1–2 minutes until golden.
  2. Place a hot dog in each toasted bun and top with jalapeño relish, a squeeze of mustard, and a drizzle of sriracha.
  3. Finish with crispy fried onions and serve immediately with ketchup on the side.

Notes

Pro tip: keep the grill at medium-high so the hot dogs char and split without drying out. Store leftover assembled toppings (relish, mustard, sriracha, fried onions) in separate containers in the fridge up to 3 days, and reheat hot dogs the next day; freeze hot dogs only (up to 2 months) for best texture. For a lower-sodium swap, choose reduced-sodium jalapeño relish or pickled jalapeños and use a no-salt-added ketchup for serving.