While there are those that might be surprised to see actual recipes for how to grill or cook a hot dog, there are a lot of people that are either just beginning to grill and cook hot dogs or others who are wanting to learn more about grilling, cooking, and preparing hot dogs in different ways.
Also, there are a lot of big and little tips that are here to save you time, steps, and improve your hot dogs quality. And, I’ll also include some tips of cooking hot dogs in your kitchen (off the grill) if you keep reading. You’ll be quite surprised by some of them!
We’ll start with Hot Dogs on the BBQ Grill Recipe.
For any kind of grill, this is a hot dogs on a Grill Recipe. Combined with the blog article, there are many tips for both beginners and experienced grillers for saving time and steps and on improving the quality of the grilled hot dog. This recipe also serves a reminder for different kinds of toppings and condiments that serve well for a grilled hot dog.Also, read the blog article for learning more ways on how to cook hot dogs.
Start to preheat the grill. Prepare any toppings and condiments and place covered in fridge.
When grill is preheated to medium high heat (375-500°F), add the hot dogs to the grill on direct heat. Using tongs (or other long handled utensil), turn each dog (by rolling) about once every minute. Change the frequency of turning to prevent extreme burning. If grill is too hot for cooking dogs for 5 to 10 minutes, move them to side (not over direct heat but still on grill) and cover lid to grill to finish cooking them. Check them for desired doneness in about 5 minutes. If still not ready, turn them over and cook an additional 3-5 minutes with lid closed.
Remove dogs from grill when ready for serving. Pull out condiments and toppings from fridge. Optionally, warm the hot dog buns.
The nutritional values are based on the “Sandwich Key Items” per hot dog sandwich.
Here are some expanded details regarding the Hot Dogs on a BBQ Grill Recipe.
Start to preheat the grill.
While grill is preheating, prepare all the desired toppings and condiments you’re wanting to have available and place them covered in the fridge.
When grill is preheated to medium high heat (375-500°F), bring the hot dogs, the long-handled turning utensil, and what you’re going to use for putting them on when they’re done grilling.
Add the hot dogs to the grill on direct heat. Use tongs (or other long handled utensil) to turn each dog about once every minute. I usually will roll each hot dog over 2 rods for representing a turn. Because of heat and grill differences, increase or decrease the frequency of turning to prevent extreme burning. It is desired to have a small amount of black areas or stripes. Too much blackened areas can impact the flavor to go from charbroiled to charred to burnt. People have a varied level of acceptance on this for their individual grilled hot dogs. It’s just something to be aware of.
Grilling hot dogs require mostly routine to nearly constant attention. To get thoroughly hot in the center, it takes about 5 to 10 minutes on a reasonably medium-hot grill. If the grill is too hot for this amount of time and would burn the dogs, just move them to the side. Or, if you’re using a gas or electric grill, just cut down on the temperature. You can finish the desired cook time on indirect heat (not over direct heat but still on grill) and close the grill lid (like your baking). Then, just check them for doneness in about 5 minutes. If still not looking done enough for you, turn them once and cook an additional 3-5 minutes with lid closed. You can always opt to put them back on direct heat to finish them out if you want.
Remove dogs from grill when ready and put them on something for serving. This can be a regular dinner plate, a platter, or even a bowl or baking sheet with sides.
Pull out condiments and toppings for serving, as needed.
Optionally, warm the hot dog buns (removed from plastic bag) in microwave by wrapping them (as a bundle of 4) in 2 connected, full sheets of paper towels for about 20-30 seconds.
How long to cook hot dogs on a grill
They usually take about 5 to 10 minutes, depending on their size. If it’s the larger, thicker hot dogs like quarter pounders, it takes about 1/3 longer time. It also depends on how hot the grill is. You can optionally cook them on the grill on only indirect heat on a charcoal grill, for example. Just put them on the preheated grill on the side, so they’re not directly over any coals. Or, you can put them on the warming shelf, if your grill has that. Then you put the lid on and check them every 5 minutes until done. On my grill, they take about 10-15 minutes using this method but I have to shut some of the vents a little bit partially closed to keep the coals from building up the interior temp too high.
FAQ on Grilled Hot Dogs
Can you grill hot dogs?
Yes. And here are some of the most popular ways. You can grill them in a skillet or fry pan on a stovetop burner on medium to medium-high heat while frequently turning them for about 5 minutes. You can grill them on an electric grill in a similar fashion. Probably the most popular method is on an outdoors grill with a heat source such as charcoal, gas, pellets, wood, and electric. The recipe in this blog article addresses how to cook hot dogs using an outdoor grill.
How long do you grill hot dogs on charcoal?
Usually similar times for any kind of grill but, because charcoal has less heat control, hot dogs will often cook faster with a lot more attention required.
The time for how long to grill hot dogs on charcoal grills is about 8 minutes.
How long to grill hot dogs on gas grill
The time for how long to grill hot dogs on gas grills is much easier to rapidly lower or raise the temperature so it can easily vary anywhere between 5 to 10 minutes.
How long to grill hot dogs on electric grill
The temperature control for electric grills is still manageable but it’s much slower to respond than gas grills. People tend to cook hot dogs more “mildly” with a less hot temperature, so the time tends to be closer to 10 minutes.
How to tell when hot dogs are done on the grill
Technically, hot dogs are already cooked and you’re just heating them up on the grill. So, their doneness is a combination of these things:
Getting hot enough in the center
Grilling long enough to acquire the smoky, grilled flavor you like
Obtaining the desired grilled appearance on the hot dogs
The level of “stripes” and its associated charring appeal and texture it provides
Most generally, they’re ready when they just start to split or tear, usually on the ends first. However, there are times when a dog will split wide open in the center, almost as if it exploded. You may have a small number of them that will be splitting wide open and that’s okay. If you have all of them doing that, they’re cooking a bit too long. If they only just start to expand on the ends or just begin to split down the middle, that’s how to tell when hotdogs are done on the grill.
How can you grill the perfect hot dog?
There are those who desire very little charring or striping, if any, on the grilled hot dog. To get closer to achieving this, you’ll need to keep the grilling temperature down between 250-300°F. This will take longer to grill as it needs 10-15 minutes usually. However, some say that the all beef hot dogs do better at this temperature.
Recipes for Hot Dogs How to Cook
There are the classic ways of cooking hot dogs in a kitchen. They involve grilling, broiling, boiling, frying, open fire, etc. Here’s some of them.
How to Grill Hot Dogs on the Stove
You can get grilled dogs directly in the kitchen on the stovetop burner in a skillet or other frying pan. Just preheat the pan to a medium heat first. Then, add the dogs and roll to turn them to different sides about every 1-2 minutes. They take about 8 minutes to be ready.
How to Grill Hot Dogs in the Oven
You can have grilled dogs from the oven. Just preheat it to 400°F. Put the hot dogs in either an open casserole dish or a baking sheet that has sides on it. It usually takes about 10-15 minutes.
Broiling Hot Dogs Oven
Preheat your oven’s broiler to 450-500°F. Place your broiler pan on the middle shelf, or about 12-inches below the broiler elements, and let it preheat also for about 1-2 minutes. Place the hot dogs on the broiler pan and broil for about 1-2 minutes and turn as needed to broil to the desired appearance and “doneness”.
Broiled Bacon Cheese Hot Dogs Oven
An optional recipe of broiling is to cut a slit down the center of each hot dog, stuff with pieces of American cheese, and wrap a raw bacon slice around the body of the dog, and secure each end with a toothpick. Broil in the similar manner as described above but it will take a little longer to ensure the bacon gets cooked appropriately throughout the repeated turns of the dogs. The bacon tends to contain the cheese a bit; however, there is some seepage and burning of cheese spillage during this cooking process and is to be expected. You can also perform this same grilling recipe on an outdoor grill. When bacon is done, remove the dogs and toothpicks, and present for serving on a bun with the bacon remaining wrapped around it with the cheese in the center.
Hot Dogs Boiling Water
Fill a pan with enough water that it will be at least 4 times the thickness of the hot dogs. Bring the water to a boil, add the hot dogs. Get it to a boil again but lower the burner to low, with the lid off. They’re ready when they have expanded and begin to split open, which is usually 4 to 6 minutes.
Hot Dogs in Microwave
Cooking hot dogs in the microwave is a commonly popular way to prepare a fast food lunch or dinner. Probably the best, fast way is, for example, roll up 2 hot dogs into a full sheet of a paper towel and tuck under both ends of the paper towel. Place it into the microwave and cook for 45 seconds on the normal default power setting. Open it up and inspect to estimate about how much more time is needed. Because of very different microwaves, it may take anywhere from 15 to 60 seconds longer. You can repeat cooking the hot dogs in adding 15-second increments in order to determine how long it will take for future dogs in your microwave model.
Hot Dogs in Oil – 2 ways
Method 1: Deep Frying Hot Dogs
How to make a Fried Dog
Bring your frying oil container to the temperature between 350-375°F. Gently lower the hot dogs into the fryer. Because of their size, be cautious to prevent a splash of the hot oil. Because they tend to float, you’ll need to use a utensil like tongs or a fork to push them under a few times during the cooking process. They are done when they have a lightly browned coating developed. It usually only takes about 2-3 minutes.
How to make a Danger Dog
A second deep-fried recipe option is to wrap the hot dogs in bacon (secured with toothpicks on each end) and deep fry them until the bacon is cooked. This is called a Danger Dog recipe. Ensure the toothpicks are removed after the hot dogs are drained and cooled down a bit.
Method 2: Slowly Cooking in Low Temperature Peanut Oil
Yes. You can cook hot dogs in oil without frying them. However, it should be peanut oil. You basically keep the temperature of your pot or fryer at a reduced temperature of around 200°F. And, on this one, you can insert the dogs as the oil heats up. It takes a total time of about 15 minutes. When removing the hot dogs from the peanut oil, you’ll put them on a paper towel for draining. You’ll notice they don’t get plump like when in water or deep fried. They actually appear very much nearly the same size before cooking. Also, you’ll notice there’s very little oil that remains on the dogs when they’re cooked and removed to drain.
How to Cook Frozen Hot Dogs
Most will pop the frozen dogs into a microwave for about 30-60 seconds on the default cooking temp. When you can begin to bend the hot dogs, that’s thawed out enough and you can cook them following any of the recipe cooking methods.
But, if you don’t have one, an old-fashioned alternate method is to run them under some hot tap water. Turn them over at least once. They begin to thaw out pretty quick, maybe after a minute or two is all.
If you still need to cook them from the frozen state, some recipe cooking methods will just need some minor adjusting in the sense of extending the initial cooking times. For example, if putting frozen dogs onto a grill, you might want to roll them around about every 15 seconds to distribute the initial heat to rapidly thaw them out for beginning to do the normal cooking phase of the recipe. Regarding the boiling water or deep-fried methods, no changes are needed other than it may take an extra minute or two to cook. However, use caution when adding a frozen hot dog into hot oil; it will splatter a lot more initially.
You simply put them on a bun and serve in the usual manner. Peanut oil is the healthier oil to use for this and it does well on draining off the hot dog with no oily taste and no after taste either. This is a similar method that’s used by some of the hot dog fast food chains still today. There are many reasons for this but one of them is that the hot dogs can remain in the peanut oil for several hours (at the safe hot temperature) and they don’t overly swell open or get “over-cooked”. They couldn’t do this if they remained in a pot of water.
Cooking Hot Dogs over an Open Fire or Fire Pit
In the movies of the old days, cowboys or families would be shown having a hot dog supported on a stick that had a perfect set of 2 prongs on the end. From my early days of remembrance from camping, I rarely found a stick that had that perfect 2-prong approach. However, I did find some that you could break apart where the 2nd prong of this natural “fork” might be a tad thinner than the main prong. You use a knife to remove the bark and to form 2 points as prongs to stab into the hot dog.
You basically push the hot dog through each of the 2 prongs, like using it as a long-handled fork. Then, you hold it just above the flames of an open fire. You don’t hold either the stick nor the hot dog directly in the flames of the fire. As children, we kids would inevitably learn this cooking requirement. I remember watching my handcrafted long-handled stick fork burn away and drop off as the hot dog also fell into the fire and was consumed by it.
You just have to have some patience and after about 6-8 minutes, your dog is done. You then use the open bun like an oven mitt to pull the hot dog from the prongs of the stick. These days though, to prevent health risks from nature, they make the perfect long-handled forks for us. Here’s a few on Amazon.
What Hot Dogs Are Made Out Of
Hot Dogs are made out of a mixture of various sources of emulsified meat trimmings. That is combined in with spices, preservatives, colorings, and other ingredients. That meaty batter is then pushed into collagen-based casings and finalized into the hot dog shape we are familiar with. Here’s a more scientific explanation of what hot dogs made out of.
Hot Dog Grilling Experience and Conclusion
During the 1970s, I had begun my food service career and part of that was with fast food and specializing with hot dogs. I worked in management in 3 different hot dog fast food restaurants (Florida and Arkansas). So, using the transfer of learning, this blog article summarizes how you can save steps, save money, and expand learning new ways of preparing and serving hot dogs.
Whether you’ve grilled a lot of burgers before or you’re new to the game, we all have the same goals. We want a great tasting grilled burger and we want it as quickly and easily as possible. Maybe you want to look for something different from the store-bought frozen burgers or the basic ground beef patty. Well, get ready to expand your horizons. You’ll probably about to save time, money, and improve your burger grilling skills.
Forming the Burgers: For every 1.2 pounds, divide and roll ground beef into 4 balls. Then, gradually flatten them to desired thickness while compressing inward the outer sides of each patty. If available, place each between patty papers, or keep somewhat separated on a plate.
On The Grill: Place each hamburger patty on the preheated grill on direct heat initially. If temp control exists, maintain between 350-400°F. After initial 1 to 3 minutes, turn each burger. Monitor to ensure no side gets too charred. A typical 1/3-inch thick burger (this recipe) will take about 5 to 10 minutes to cook. However, if grill is too hot (or flaming a lot) for continued cooking on direct heat, you can opt to move patties to side for indirect heat and close the grill lid. When burgers are done, remove from grill onto a plate or platter for serving.
Serving: The buns can be warmed, if desired. It's easiest if condiments and toppings are laid out for making each sandwich. Here are several popular example burger combinations that you might make.
4 each hamburger buns
Burger Sandwiches Options
The Midwestern Burger has mayo, lettuce, and tomato.
You can never beat homemade burgers on the grill, especially if you feel you have the best hamburger recipe. I worked in the foods industry, including fast food restaurants for over a decade, all across the Southeast United States. There are tons of “best burger” recipes out there but this one has evolved over a few decades and it’s been narrowed down to the most popularly loved ingredients for homemade burgers.
I’ll cover that plus a lot of tips for prepping, grilling, and serving them a lot easier. This recipe has some basic info but there are many more things to know that will make it easier for you every time. And, the most popular questions are answered as well.
I use 80/20 ground beef mix.
Best Cheese for Grilled Burgers
The best cheese for grilled burgers is American Cheese. However, there are some surprising changes that have been taking place these past 10-20 years. People have experimented with and also love White American Cheese, Provolone cheese, and Swiss (with grilled mushrooms).
When you add cheese to grilled burgers, you’ll want to only add it about 1 minute before removing from the grill.
How to Season Grilled Burgers
In some cases, such as this burgers on a grill recipe, it’s best to add the seasonings into the raw meat before grilling it. However, not everyone may like it seasoned the way I do so, over the years, I gradually reduced and eliminated some internal seasonings to get the best balanced amount to where all agreed they liked it the best. So, it’s a very subtle amount of initial ingredients (garlic and onion powder, S&P, Worcestershire sauce) in the meat. And it lets individuals add more of whatever they want on their own grilled burgers, e.g., extra salt.
Saving Time on Seasoning Burgers
Now, if you’re running short of time, do what I do. I’ll get the unseasoned ground beef patties slapped onto the grill to start cooking. I’ll run inside and grab the spices and sprinkle them about the top of each raw burger on the grill.
I’ll use very little salt, pepper, pinch of garlic & onion powder, and a splash or Worcestershire Sauce. Although not mixed into the meat, they still turn out as darn good burgers on a grill.
How to Keep Grilled Burgers Warm
You can keep grilled burgers warm in several ways. Don’t forget that the doneness continues to increase while keeping it warm if it’s for an extended period of time. Here is a variety of popular ways.
If it’s just for about 5-10 minutes, you can keep it off direct heat, remaining on the grill off to the side or on the upper warmer shelf, if your grill has one.
You can put them on an oven-proof platter or plate, cover it with foil, and set it the oven set to 225°F.
You can set them on a microwave-proof dish and set your microwave on “Keep Warm” if it has that function. Don’t cover with foil, of course. But, if it’s going to be for longer than about 10 minutes, you can consider enclosing it with paper towels that will cover over all the burgers to help with moisture retention.
Some have been known to just put them all in a big sheet of foil and close it up and set it off to the side of a still warm grill.
Time and Temp for Burgers on the Grill
The cook time and internal temp for burgers on the grill are dependent on these things:
what heat control you have and the grill temp itself
the distance of the meat from the direct heat source
grilled burgers cook time
grilled burgers internal temp
We now review all these items.
Controlling the Grill Temp
When you first place each hamburger patty on the preheated grill on direct heat, the typical initial temp might be around 375-500°F. As you continue to cook, it may drop to about 350-425°F. All of this depends if you have a charcoal grill, a pellet grill, or a more consistent gas or electric grill.
Controlling the Grill Temp Using the Grill Vents and Lid
You can control your grill temp using available vents by opening or closing them. You can also use the grill’s lid. You can remove it to let the upper heat quickly escape. Or, you can use it to snuff out some air (lid vent closed).
Controlling the Grill Temp Using a Water Spray Bottle
If your grill allows it, you can also have water in a spray bottle handy for quickly putting out excessive flames or mildly toning down a hot charcoal area. If using charcoal, you can spread out any charcoal that might be piled up a bit too high, which was causing higher heat. With gas or electric, it’s easy enough to turn the temp down.
The Distance of the Burger Meat from the Heat Source
In the case of burgers, you’ll want the usual distance to be anywhere from 3 to 8 inches from your heat source on a charcoal or gas grill. Although this isn’t a steadfast requirement, this is referencing a common distance when referring to direct heat. For indirect heat, of course, you’re not directly over a heat source, and the distance doesn’t apply as long as you’re still cooking off to the side (and the grill lid is on).
Grilled Burgers Cook Time
Cook times vary a lot but here is a generic guideline that might help you. It does vary with the temp of your grill grate and the distance from your direct heat source. For about 1/2-inch thick burgers, the following is a total estimated burgers on the grill time, including when you turn the burgers over.
With experience of grilling burgers, you can tell based on the feel of the resistance when pressing a spatula down on a burger. A well-done burger will give the most resistance and doesn’t press down very far. A medium burger will press down a fair amount. All pressing down with a spatula will release a lot of juices usually. The best confirmation of doneness is performing an internal temp check with a grill thermometer.
Grilled Hamburgers Temperature
If the hamburgers aren’t too thick, it might be difficult to test the internal temp. But you can angle the tip of the thermometer when testing the meat’s center. Angling it gives you more meat contact. Also, it’s a good idea to test more than just one burger in order to get a more accurate “sampling size” of your set. However, it’s generally not necessary to check them all. I usually only check about 2 and sometimes 3 max. Here’s a good grilled burgers internal temperature guide regarding doneness. We’ve used the top end of the temps instead of a range for safety reasons.
An excellent reference work and study on time, temps, and food safety for cooking burgers was done by ThermoMeat.com. Check it out here.
Grilled Burgers Charcoal
Grilling burgers on a charcoal grill results in a fantastic flavor. The skill rests with managing the heat during the cooking process. All grills are different so here are some basic concepts to address while using your own techniques for your grill. It’s also a learned skill of when to flip the burgers.
When to Flip Burgers on the Grill
Manage flames, if any, to not become excessively long periods on burgers. Try to avoid flipping burgers for first 1 to 3 minutes, but don’t risk burning for this.
When sides become slightly browned and surface starts to show juices, it’s time to turn the burger. If flames were excessively a long time, you’ll need to turn them before this.
Also, when flipping a burger, especially the first time for each one, you especially want to use the spatula to scrape deeply into the grate’s surface. Your thinking can be you’re wanting to avoid the burger falling apart. Also, on the very first turn, the burger will want to “pull itself together” due to the shrinking process. Sometimes, on some burgers, I’ll just scoop inward about halfway and then back off as it pulls itself together. Then, I’ll finish scraping it off the grill coming in from a different angle. I usually only have to do this for when I’m making bigger skinny burgers for double-decker sandwiches.
Sides for Grilled Burgers
Having sides for grilled burgers is to understand what complements this kind of sandwich. So, let’s look at what goes with grilled burgers commonly.
Fast and easy things are shown here:
canned, already seasoned baked beans
regular potato chips
Also, here are some good recipe ideas for more substantial side dishes for burgers on the grill.
Conclusion of Burgers on a Grill
In conclusion, we provided all of this information in one article so you don’t have to click around for expanded details on cooking burgers on a grill. We hope you enjoyed it. Also, try grilled hot dogs with lots of ways to cook and prepare them.
Please let me know (leave a comment below) if you want to see any additional sub-topic or more expansion on existing ones. I’m also very interested in your thoughts on how you cook burgers on a grill. Thanks for reading!
Rinse the outside of the cantaloupe and cut in half lengthwise.
Remove the innards and discard. Set aside one of the cantaloupe halves by tightly sealing it and placing in the fridge. With the remaining half of the cantaloupe, slice it into 4 sections (like the shape of quarter moons).
½ medium cantaloupe
With each section, make a deep end-to-end cut down the middle but not going past the rind.
Cut cross sectionally about every ½-inch.
Slice the orange cantaloupe near the rind to separate it. Put the pieces in a mixing bowl. Discard the rind and repeat with the other sections.
Making the Cantaloupe Salad
Diced the celery and add it, along with the mayo and black pepper to the cantaloupe pieces in the mixing bowl. Combine to distribute evently and coat the pieces. Serve individually in small bowls, optionally on top of part of a lettuce leaf.
2 stalks celery, 3 tbsp mayonnaise, ½ tsp Ground Black Pepper
This recipe for cantaloupe salad is fast and quick. It uses mayo, celery, and black pepper to work together to bring out flavors that will be noticeably appreciated. If serving to children, you might want to consider leaving out the black pepper as that’s mostly preferred by a more mature set of taste buds. But, you never know, some kids might like it with it left in it. Best to let them do a sampling.
How to Cut a Cantaloupe
While the recipe is very easy, there are many initial steps regarding the cutting of the cantaloupe. If you want more details and pics regarding those steps, here are the full details:
What Can Be Added to Cantaloupe Salad
You can add several additional ingredients to this recipe for cantaloupe salad easily. Here’s a list of combinations of items you can consider adding to supplement its flavors:
Diced cucumber and bacon bits/pieces
Seedless grapes and walnuts
Crumbled Feta cheese
Cottage cheese, on the side
What Goes With Cantaloupe Salad
Here are some main courses and side dishes that go well with this recipe for cantaloupe salad.
Health Benefits of Cantaloupe and Conclusion
Here’s a good article on all about the cantaloupe from Medical News Today. It references a lot of the good nutrients, vitamins, and anti-oxidants it provides. It’s also good towards prevention of dehydration during the hot summer months.
While there are a few ways of how to cut a cantaloupe properly, we inherently focus on ways to emphasize the least amount of steps and to encourage safety with the knife.
Your end result will be either to have one cantaloupe section per person and the other cutting method ends up with a bowl of bite-sized pieces to dish out servings (or for use in a fruit salad). These steps will show you both ways so you’ll know how to cut a cantaloupe easy.
The good thing is you start with making the individual sections for the first way and then you continue from there to make the bite-sized pieces for the second way. Let’s begin.
The Best Way to Cut a Cantaloupe for Individual Sections
This is how to cut a cantaloupe into slices or sections. Normally, you’ll want about 4 to 8 sections per cantaloupe half. That’s 8 to 16 sliced sections per cantaloupe. Here are your steps to achieve that.
Step 1. Rinse off the outer surface of the cantaloupe before cutting. Then, place the cantaloupe on a cutting surface. Using a large knife, cut the cantaloupe completely in half, lengthwise, i.e., cutting along the longest middle length. Then, rinse off the cutting knife.
Step 2. Under running water, using a spoon (or your fingers), scoop out the insides (seeds and innards), minimizing the removal of the actual cantaloupe.
Step 3. Cut each half in half. Repeat until you have the sizes of serving sections you want to serve. Usually, it is about 4 to 8 sections per cantaloupe half. This gives you about 8 to 16 sections per an entire cantaloupe.
The Best Way to Cut a Cantaloupe for Bite-Sized Pieces or Cubes
The best way on how to cut a cantaloupe into chunks or bite-sized pieces is to follow the previous steps to result in the larger sections of about 4 sections per cantaloupe half, or a total of 8 sections per cantaloupe. Then, proceed with these continued steps to cut them down into the desired pieces.
Step 1. With each cantaloupe section, cut a deep slit (end to end) down the middle. Ensure you cut down deep and stop only when you reach the rind, from one end to the other.
Step 2. Perform cross-sectional cuts across each cantaloupe section. You’ll begin to see how these cuts will determine the size of each chunk. It’s here that you can alter it to make them very large cubes or smaller bite-sized pieces. For the smaller pieces, you can strive for about 1/3 to 1/2-inch cuts.
Step 3. Finally, you’ll slice along the bottom edge of each cantaloupe section. You can hold the cantaloupe section’s rind bottom during this process but use caution not to cut yourself. For safety, I hold one end and slice only to its middle; then, I turn the cantaloupe section 180 degrees to hold the other end and slice that other half to stop in the middle. After each section is done, discard the rind and place the cantaloupe pieces into a bowl to keep the cutting surface cleared for the next section to be sliced. You now have a bowl of cantaloupe pieces for servings or usage in a salad recipe.
Recipe for Cantaloupe Salad
Here’s a popular recipe for cantaloupe salad. It uses cantaloupe chunks as described on how to cut above. It’s extremely fast and easy to make and uses common kitchen ingredients. It also has lists of additional ingredients that can be added to make a more hearty cantaloupe salad.
FAQ on Cantaloupes
How long does a cantaloupe last in the fridge after it’s cut open?
This is how to cut and store cantaloupe. With proper refrigeration, it can last 3 to 5 days, according to various sources. If cut up into the smaller pieces, it’s best to plan to discard it after 3 days. If you’re trying to preserve an entire half of a cantaloupe, i.e., not cut into sections nor pieces, it can last up to 5 days if tightly sealed. However, for any orange cantaloupe cuts of sizes, it’s best to discard it if a white appearance or whitish foam starts to form.
What are some common ways of how to cut and serve cantaloupe?
It’s served often as sectional slices or bite-sized pieces by themselves. Sometimes, the sectional slices are also served with the rind cut away. It can also be served with a scoop of vanilla ice cream served over it. More on the recipe side, it’s often served as a member of a fruit salad or as a cantaloupe salad where it’s the star ingredient. For presentation, it’s sometimes served as cubed bite-sized chunks on top of a lettuce leaf, and possibly a small scoop of cottage cheese alongside it.
Where does the name “Cantaloupe” come from?
The orange cantaloupe is named after a small town close to Rome in Italy. That town is named “Cantalupa”. And it’s known for its sweet, orange melons.
What’s the difference between the honeydew melon and the cantaloupe?
The University of Arkansas explains it best here. Regarding flavor and texture, it references the honeydew melon as being green, sweeter, and with a firmer flesh texture when eaten.
Tell me more about the Cantaloupe.
Wikipedia does an excellent job of that here. It covers everything from its origins and variations, as well as its nutritional values.
This stir fry recipe for pork is a great addition to your dinner menu collection. Its steps for preparations and cooking are spelled out in a time-saving manner and is very easy to follow. There are two aspects of focus regarding its ingredients. The focus is on the Pork and then the Vegetables. We cover both beginning with the pork.
Make the white rice now or pull any premade white rice from fridge.
3 cups cooked white rice
Chop the cabbage into about 1-inch pieces. Dice carrots or set aside shredded carrots. Cut onion into 1-inch pieces.
¼ head cabbage, 2 each carrots, 1 medium sweet onion
Cut the pork into small cubes or strips. Using a large frying pan (or wok), cook the pork on medium high using a small amount of sesame oil (or vegetable oil). When done, remove meat and set aside in a bowl.
2 lbs pork, 2 tbsp sesame oil
In same pan, still on medium high, add all the veggies, rice, garlic powder, red pepper, and oil. Cook in the oil, turning frequently, scraping the pan bottom often, for about 5 minutes.
3 cups cooked white rice, ¼ head cabbage, 2 each carrots, 1 medium sweet onion, 2 tsp garlic powder, ¼ tsp cayenne red pepper, ¼ cup sesame oil
Reduce heat to very low, add in the meat, soy sauce, sesame seeds, honey, brown sugar, and stir to combine well. Cover for 10 minutes, stirring just once, halfway through. Then, it's ready to serve.
2 tbsp honey, 2 tbsp dark brown sugar, ¼ cup soy sauce, 2 tbsp sesame seeds
If you have some pork leftover from pork chops, a tenderloin, or a pork roast, you could cut up the meat and easily use those cooked pieces in this recipe. I actually use this recipe often for making good use of leftover pork. On the recipe steps, you start with cutting up the leftover pork. You only change the pork cooking step to focus on reheating the pork cubes or strips, instead of actually cooking it, and the time for that is reduced by half. There are no changes after that. There is a step you will do later where you add the cooked pork back into the pan or wok. That’s where you toss in the leftover pork and it will heat up just fine during the remaining steps.
The biggest advantage is you can easily add, remove, or change out any of the vegetables. We started out this recipe with the more common kitchen vegetables that are excellent for stir fry that I use often. If you wanted it to be more Asian, here are some of the changes you could make this stir fry recipe with pork that I have also done.
Stir Fry Recipe Pork Vegetables
This stir fry recipe pork vegetables uses diced celery, shredded carrots, and chopped cabbage. If you wanted to change something out you can. In place of cabbage, you could use chopped bok choy, for example.
If you didn’t have any celery or didn’t want to use it, just leave it out. And, regarding the carrots, they can be shredded or diced. Also, if you wanted, you could exchange the onion for leeks instead. Be aware that leeks are a bit stronger.
And, if you wanted to add something you’ve had before with stir fry recipes, go with it. You could add in bean sprouts, as one example.
How To Make Stir Fry Pork
Here are the summarized steps used to make the best stir fry pork recipe. The recipe shows these steps in detail and includes an organized sequential order to make it for saving steps and time.
Cut or chop the meat and vegetables for their portions needed and set aside.
When the white rice is done, stir fry the meat.
Then, add the veggies, rice, spices, and cook on low for 10 minutes.
Ready to serve your recipe for stir fry pork with vegetables.
About Soy Sauce and Sesame Oil
Soy Sauce: The Kikkoman Soy Sauce is very popular as a quality soy sauce for your soy sauce usage. If you cook Asian foods or stir fry often, you might want to consider getting a larger container of it to save a lot of money.
Sesame Oil: Sesame oil in fried rice is the common way to stir fry white rice. Consider getting the “roasted” or “toasted” type of oil. If it’s a light color, it’s usually not that kind. The roasted sesame oil is a dark brown color and it has a much more noticeable sesame flavor. Unfortunately, the containers don’t always say if it’s roasted (or toasted) or not.
As sesame oil is costly, it too is a consideration for a larger container of it. I’ve tried a lot over the past three decades from the Asian stores in Atlanta, and have ended up staying with the Kadoya brand. It’s extremely cost effective and the flavor has always been consistently great. I’m in a smaller city now, so I always order it from Amazon for about the same price and still save a ton, compared to those small bottles you get from a regular grocery store. WebMD has an article here on the health topic of sesame oil.
Salads that go well with this Stir Fry Pork Recipe