South Dakota Classic Grilled Hot Dogs

Introduction

Grilling the perfect hot dog is more than just tossing meat over a flame—when you use the Arteflame Grill, every step becomes a flavorful experience. This South Dakota-style grilled hot dog recipe uses all-beef franks, classic condiments, and the reverse sear method to achieve juicy, charred perfection. The Arteflame Grill's unique flat cooktop and high-heat center grate produce unmatched flavor and texture with minimal cleanup and maximum satisfaction. Whether you're tailgating in Sioux Falls or enjoying a summer day by the Missouri River, this recipe delivers that all-American taste in every bite.

Ingredients

• 8 all-beef hot dogs
• 8 brioche or potato hot dog buns
• 2 tbsp unsalted butter (for toasting buns)
• 1/4 cup diced white onion
• 1/4 cup dill pickle relish
• 1/4 cup yellow mustard
• 1/4 cup ketchup
• Optional: sauerkraut, jalapeño slices, or shredded cheddar

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins and place them in the fire bowl of the Arteflame Grill.
2. Stack dry firewood on top of the napkins and light the napkins with a match or lighter.
3. Let the fire burn for about 20 minutes until you have a full bed of hot coals and the stainless steel cooktop is hot—especially the center grill grate.

Step 2: Sear the Hot Dogs

1. Place the all-beef hot dogs directly on the center grill grate where temperatures exceed 1,000°F.
2. Sear each hot dog for 30–60 seconds, rotating to get grill marks and lock in the juices.

Step 3: Finish on the Flat Cooktop

1. Move the seared hot dogs from the center grate to the hot flat top surface closer to the middle ring.
2. Cook for another 5–6 minutes, turning occasionally until internal temperature reaches 145°F.
3. Remove the hot dogs once they reach 130°F since carryover heat will finish the job perfectly.

Step 4: Toast the Buns

1. Apply a light layer of butter on the inner sides of each bun.
2. Place buns face-down on the outer edge of the flat top cooktop where it's cooler.
3. Toast until golden brown, about 1–2 minutes.

Step 5: Build and Serve

1. Place grilled hot dogs into toasted buns.
2. Top with diced onions, relish, ketchup, mustard, or your favorite combo of classic toppings.

Tips

• Always use butter instead of olive oil when grilling for better flavor.
• Use the inner zone of the flat top for high-heat finishing and the outer zones for slow cooking or warming buns.
• Keep an instant-read thermometer handy to pull your meat at the perfect point—about 15°F before the final internal target.
• Use thick brioche buns to hold in all the grilled goodness without sogginess.
• Grill your toppings! Caramelized onions or fire-roasted peppers taste incredible with hot dogs.

Variations

1. South Dakota Spicy Dog: Add fresh jalapeños and spicy brown mustard for a bold kick.
2. BBQ Bacon Dog: Wrap the dogs in bacon before grilling and top with BBQ sauce and crispy onions.
3. Chili Cheese Dog: Add grilled chili (made on the flat top) and shredded cheddar on top of your franks.
4. Kraut & Swiss Dog: Grilled sauerkraut with a slice of melted Swiss cheese gives an Eastern European twist.
5. Tex-Mex Dog: Add grilled onions, pico de gallo, and avocado slices for a southwestern spin.

Best pairings

• Grilled corn on the cob with butter and chili powder
• Potato salad or coleslaw
• Ice-cold root beer or South Dakota craft beers
• Watermelon slices or grilled peaches for dessert
• Kettle-cooked potato chips or sweet potato fries

Conclusion

South Dakotans love a good grilled classic, and these Arteflame-roasted hot dogs deliver every time. Using the reverse sear method on the Arteflame, you capture all the smoky, juicy goodness while giving your franks a satisfying meal-worthy char. Toasted buns and customizable toppings elevate these hot dogs to more than a backyard snack—they’re a gourmet celebration of classic American grilling.