Avoid This Handling Mistake When Grilling Your Hot Dogs - Tasting Table

"Whether you're worried about burning your hot dogs or just mindlessly turning them while chatting with friends, over-handling them can leave some parts overcooked and rubbery, and others without the browning and caramelized flavor. When you poke and prod, you also risk splitting the surface, which lets moisture and rendered fat release, leading to withered and shriveled spots. When you're moving them around too much, you're preventing browning from developing properly, instead of getting that flavorful caramelization."

""When the hot dog comes in contact with the hot grill grates something happens called a Maillard reaction. The heat removes the moisture from the surface and the aminos and sugars react, giving the hot dog a delicious flavor and look," explains Shoults. It's the same browning that gives steak its seared crust or bread its toasty edge. You want to wait until the hot dog browns - not burns - so you get those crispy, blistered spots without charring it completely."

Avoid over-handling hot dogs on the grill because frequent turning and poking dries them out, causes toughness, and can split the casing. Splitting the surface allows moisture and rendered fat to escape, producing withered, shriveled spots and uneven cooking. Excess movement prevents proper browning and caramelization, leaving some areas raw and others overcooked. Allow grill heat to produce Maillard browning by preheating the grill and waiting until the hot dog browns — not burns — to obtain crispy, blistered spots and a juicy interior. A less-is-more approach yields juicier, more flavorful hot dogs.

Read at Tasting Table