Why Poaching Hot Dogs Before Grilling Keeps Your Franks From Bursting

We can all agree that hot dogs are the best part of any barbecue. But when your designated griller slaps the dog onto the heat and, instead of a sizzle, you hear a pop — your franks have burst. There's nothing that kills the vibes more. To see if there's anything you can do to make sure your dogs stay intact, Food Republic consulted with expert Nathan Gerard of Pellet Head, who revealed that the secret to keeping your dogs from exploding is poaching them beforehand.

Hot dogs are made from a mixture of meat, fat, and water, all encased inside a skin. When placed over high, direct heat, the water evaporates into steam, rapidly increasing the pressure inside the casing until it eventually ruptures. "Pre-poaching lets the hot dogs warm through gently, which means less time on high heat and a lower risk of splitting," Gerard told us. So, by gradually increasing your dogs' internal temperature, steam pressure is reduced before they even hit the grill. "It also helps lock in moisture, so you're not drying them out over the fire," he added. The final result? A snappy bite and juicy interior — pair them with some bougie hot dog toppings and you'll take your franks to a whole new level.

Poaching your franks before grilling may sound like overkill — but don't worry, the whole process literally takes less than 10 minutes! It's a no-fuss hack for juicy hot dogs with a perfect snap. "You want to keep the water around [160 to 180 degrees Fahrenheit]. Hot, but not boiling," Nathan Gerard told us. It's important to keep the water at a stable temperature. If it's too hot, the steam in the hot dogs will rapidly expand and the casing will burst, which defeats the entire purpose of poaching at all. If you're unsure about the temperature of your water, you can use a digital thermometer to get an accurate reading (many of the best meat thermometers are suitable for checking a variety of foods and liquids). Another hack is to use ice cubes to prevent the water from getting too hot.

After that, Gerard recommends: "Let the dogs sit for about [five to seven] minutes. They should be hot through but not cooking too hard." Once they're properly poached, all that's left to do is sear them. Remember, you're not trying to cook your dogs — you're just trying to get a crispy, caramelized crust. One to two minutes on a hot grill will often suffice — just make sure to frequently turn them to allow a nice, even char and smoky flavors to develop.