Hot Dogs

By: Farideh Sadeghin

Looking for best way to cook hot dogs in the Arc XL? Farideh’s got you covered.

Recommended Oven: Dome, Arc XL, Arc, Tread, Roccbox
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

Serves: 6

For the Hot Dogs:

Vegetable oil, as needed
6 hot dogs
6 hot dog buns
Dijon mustard, to serve
Plain potato chips / crisps, crushed, to serve

For the slaw:

2 tbsp tomato passata
½ medium green cabbage, grated
½ medium red cabbage, grated
6 pepperoncini, minced
60ml pepperoncini brine
2–3 tbsp mayonnaise
2 tbsp olive oil
½ tsp celery salt (optional)
Kosher salt and freshly ground black pepper, to taste

For the Hot Dogs:

Vegetable oil, as needed
6 hot dogs
6 hot dog buns
Dijon mustard, to serve
Plain potato chips / crisps, crushed, to serve

For the slaw:

2 tbsp tomato passata
½ medium green cabbage, grated
½ medium red cabbage, grated
6 pepperoncini, minced
2 fl oz pepperoncini brine
2–3 tbsp mayonnaise
2 tbsp olive oil
½ tsp celery salt (optional)
Kosher salt and freshly ground black pepper, to taste

Equipment Needed

Arc XL
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Instructions

Prevent your screen from going dark as you follow along.

Step 1

Preheat the Gozney to 400°C / 750°F. To make the slaw, mix the green and red cabbage in a large bowl with the minced pepperoncini, pepperoncini brine, mayonnaise, olive oil and celery salt (if using). Season with salt and black pepper and set aside.

Step 2

To toast the buns, heat 1–2 tbsp vegetable oil in a large cast-iron skillet ad place into the oven to heat for a couple of minutes. Open each bun and place cut-side down in the pan until golden, around 1 minute. Transfer to a platter.

Step 3

To prepare the hot dogs, score each one with shallow diagonal cuts about 3–6mm / ⅛–¼ inch deep, spaced 1cm / ½ inch apart. Rotate 90° and repeat to create a cross-hatch pattern.

Step 4

To cook, place the hot dogs in a large cast-iron skillet and put the pan into the oven. Cook for 3–5 minutes, rotating as needed, until plump and lightly charred.

Step 5

To assemble, place one hot dog into each toasted bun. Top with Dijon mustard, a spoonful of slaw, and a generous handful of crushed plain potato chips. Serve hot.