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.
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
Brats on the grill can be cook in several ways. This recipe illustrates an excellent way that requires little attention. You initially sear them on all sides while on direct heat. Then, set them aside, away from direct heat, while still on the cooking grate. You close the grill cover and wait for them to finish. That’s assuming, of course, you manage the heat to be within a good range of 375-425°F.
On a preheated grill of about 375-425°F, add your brats to the grate for direct heat initially. Turn about every 2 minutes. After all sides are seared, move to indirect heat and cover. Check in about 10-15 minutes.
When done (internal temp at least 160°F), remove and serve. Can be main course (this recipe) or served optionally on a hot dog bun.
Many have asked how long do brats cook on the grill. This section addresses the times but it also matches up with the temperatures which always has a key impact on how long to cook them. So, when you ask how long does it take to cook brats on a grill, you’ll see it takes anywhere from 15-35 minutes, depending on the temperature experienced. Read further to get a closer estimate for your situation.
How long do you cook Brats on the grill? Brats grilled at 375-425°F will take you about 15-25 minutes to cook. The interior Brats temperature should be 160°F, according to Thermomeat.com
How long do I cook Brats on the grill? I cook them like this recipe. My grill preheats to about 450-500°F. I then sear them on all sides for about 5-7 minutes right over the coals. Then, I close the grill lid, and walk away. When I return in 12-15 minutes, they’re usually done. It depends on what the temp rose to during this time frame, as I use a Charcoal grill. Also, if I want them to be a darker color, I may turn them and cook another 5-10 minutes.
How long to grill brats at 350°F
If you have real good temperature control of your grill, as it might be a gas or electric grill, this total time will take about 35 minutes, and that’s if it’s on indirect heat (or evenly distributed heat) with the lid closed. It’s best to check it after 20 minutes.
If you have brats grilled in a frying pan or skillet, times will be a little different but somewhat similar. You can initially sear them on medium high heat for about 4-5 minutes (turning often), and then reduce it to low with a lid on, turning about every 5-7 minutes. This takes about 20-30 minutes (varies a lot).
If you cook brats in the oven (baked or broiled), at about 350°F, they might take about 30 minutes.
The temperature to cook Brats on the Grill can vary between 375-425°F. Although, they can cook fine at lower temps. The times and temps are mentioned in earlier sections of this article but overall, 350-375°F might be about 25-35 minutes while a high of 425-450°F might be about 15-20 minutes.
Here are some good main or sides to go along well with Brats on the Grill. Cooking something else alongside Brats will save you some grilling time. Some will serve ribs and brats from the grill or chicken and brats.
Brats can also be served on small hoagie or regular hot dog buns. If you’re using a bun that might be sort of big, you’ll have room for add-ons like slaw or sauerkraut and top it with mustard. You can also consider putting some cheese on top for an added surprise.
In closing, for a change of pace from grilled burgers, brats on the grill is a definite good choice. They are nearly as easy to cook as hot dogs and they’re more filling. You still have the wide range of condiments and a good choice of side dishes.
This recipe for a pulled pork sandwich heavily involves its layering of the pulled pork sandwich toppers. It shows a great combination of just the right flavors and textures. It guides you how to make the best pulled pork sandwich and it includes all kinds of ideas for toppings, condiments, and spices. Basically, you’ll have the opportunity to have a loaded pulled pork sandwich. And here’s how to make pulled pork, in case you needed that recipe for the grill.
There are several extremely important keys to this kind of sandwich preparation. A good pulled pork sandwich includes toppers, condiments, and spices. And they should go in an order that gives the right flavors. Even the bun should be prepped. Those aspects are covered now. Read further.
¼ tbsp butter, 1 pinch Garlic Powder, 1 pinch salt, 1 ea hamburger bun
Brown the buns (inner side only) in the pan.
Prepare the Sandwiches
Layer each sandwich first with pulled pork.
½ lb Pulled Pork
Add your choice of BBQ sauce at this time.
2 tbsp BBQ Sauce
Add toppers such as Coleslaw. See notes for others.
2 tbsp coleslaw
Add condiments such as the mustard.
¾ tsp yellow mustard
Toppers for pulled pork sandwiches have several options. The minimum classic is coleslaw, which can be sweet, mayonnaise-based, or vinegar-based. Some will just add some shredded cabbage (green and optionally a little red) for some crunch. And yes, they then might add on a teaspoon of vinegar plus a pinch of sugar.Here are some other toppings choices:
Individuals also have added a slice of sweet or red onion
Another somewhat popular addition is about a teaspoon of finely-diced apple.
For those different ideas, it’s been known that others might add on slices of cucumber.
Regarding cheese, some do Monterey Jack, Pepper Jack, Mozzarella, or a Sharp Cheddar.
The content and the sequencing of the layers is sometimes important and this sandwich is one of those. Here are the 5 items for creating a standard pulled pork sandwich including toppers:
Recipe for Pulled Pork Sandwich
While the emphasis is on pulled pork sandwich toppings, here is a visual summary of the recipe for a pulled pork sandwich. It includes an appropriate focus on pork sandwich toppers like BBQ sauce, coleslaw, and mustard.
So, to make a pulled porch sandwich to start with, you have a choice of buying the pork premade from a grocery store or making your own. If you make your own in the kitchen, the most common equipment to use are a slow cooker, instant pot, or an oven. If outdoors, the most common is via a smoker but it can also be made via a grill using indirect heat. Indoors cooking under pressure is quickest and still tender for pulling apart. Outdoors via a smoker is the longest at about 8-12 hours but has the best flavor of all sources (indoor or out).
Use your pulled pork or canned pork
Whichever method you choose, here’s our pulled pork recipe via a grill (but can also be used with a smoker) and is ready in about 5 hours total (1/2 hr prep, 4 hrs cooking, 1/2 hour rest).
Preparing the Sandwich Bun
This sandwich creation starts with seasoning and grilling the buns, commonly in homes as a hamburger bun.
Browning seasoned, buttered buns for pulled pork sandwiches
You basically apply a slight amount of butter, a pinch of garlic powder, and a touch of salt. Then, you brown it in a skillet, apply the meat, sauce, and toppings.
Spices for Pulled Pork Sandwich
There are about 10 spices contained in pulled pork as shown here. Then, in preparing to brown the sandwich bun, you’ll want to add a pinch of garlic powder and salt to the buns.
Pulled Pork Sandwich Toppers
The best toppings for pulled pork sandwiches have several options. Here are some of those pulled pork sandwich topping ideas.
The classic is coleslaw, which can be sweet, mayonnaise-based, or vinegar-based. Some will just add some shredded cabbage (green and optionally a little red) for some crunch. And yes, they then might add on a teaspoon of vinegar plus a pinch of sugar.
Individuals also have added a slice of sweet or red onion. Another somewhat popular addition is about a teaspoon of finely-diced apple.
For those different ideas, it’s been known that others might add on slices of cucumber.
Pulled Pork Sandwich Toppings Cheese
Regarding cheese, some do Monterey Jack, Pepper Jack, Mozzarella, or a Sharp Cheddar Cheese. While you don’t have to melt it, here’s the way you can manage that. When you are having both coleslaw and cheese as toppers, ensure the cheese is either on top of the pork or on the bottom of the pork. In such a case, I will put the slaw on first, then the pulled pork, and finish with the cheese, then mustard. If I’m having any onions, I’ll either put it on the slaw or the last thing to go on top, just under the top bun.
Condiments for a Pulled Pork Sandwich
BBQ Sauce: In this recipe for pulled pork sandwich toppers, for condiments, we use BBQ sauce and yellow mustard. Some people will vary on what type of BBQ sauce, whether it’s vinegar-based or tomato-based but it’s all about your personal choice, as both work well. The deep south usually goes with a vinegar-based BBQ sauce in its restaurants.
Mustard: Regarding mustard as a pulled pork sandwich condiment, the de-facto standard is yellow mustard.
MUSTARD: Adding Condiments for a Pulled Pork Sandwich
There are others that will replace that with a Dijon mustard. a brown mustard, or a small amount of people will even use a honey mustard.
Other Condiments: Also, some people have used horseradish sauce and sour cream. And, for those who used a tomato-based BBQ sauce, they might add about a teaspoon of apple cider vinegar for a tangy flavor.
Coleslaw for Pulled Pork
When you get a coleslaw for pulled pork on your sandwiches, you want to ensure it has a good tasting dressing as well.
Adding coleslaw for pulled pork sandwich
You can, of course, get it pre-made already or you can make it the way you like it. Using coleslaw (as a topper) that isn’t as good as what you’d eat by itself, will definitely reduce the enjoyment of the pulled pork sandwich as well. So, if you get it pre-made, you’ll want to ensure it’s something you’ve had in the past that you’ve liked. Or, you can get a small bag of dry coleslaw from the grocer’s produce department and also get (or make) a sweet coleslaw dressing for it. But then again, I prefer sweet coleslaw and you may have another flavor in mind.
FAQ on Pulled Pork Sandwiches
How many pulled pork sandwiches per pound of meat?
This addresses the question of how many sandwiches in a pound of pulled pork. Although you can create your own super colossal sandwiches, a more common practice is you can usually get 3 to 4 sandwiches per pound of pulled or shredded pork. That makes about 1/4 to 1/3 pound sandwiches. Plus, you then add in all the toppings and you’ll have some hefty sandwiches.
Side with Pulled Pork Sandwich
Complete your meal with these ideas of side dishes for pulled pork sandwiches.
These pulled pork sandwich toppers included lots of things to add to a regular pulled (or shredded) pork sandwich. I’d like to hear what you put on your pulled pork sandwich. Let me know when you leave a comment below!
And try burgers or dogs on the grill for another kind of sandwich.
This is a pulled pork on grill recipe with a secret way to speed up the process. The normal 8 to 12 hours cook time is reduced to about 4 plus prep and rest time. Lots of tips on how to do it. Includes dry or wet rub.
1tbspapple cider vinegaralternate is white vinegar
Preparing the Pork Roast
Prepare the Dry Rub for Pork and set aside. If you choose to make it a wet rub (your option), go ahead and mix in those additions as well.
Rinse the roast and pat somewhat dry. Cut deep slits (cross-sectional) deeply into the roast to make about 2-inches apart. The slits will be at least halfway deep inward and about ¾ to fully across.
Apply the rub by hand and work it all over, including on the fatty side and inside each of the deep cuts. Try for reasonable distribution of the rub mixture.
Grilling (indirect heating)
Place a disposable/foil drip pan in a location that will be under the meat during cooking. This is usually the center, under the top, main grill grate.Ensure the grill is preheated. Pour about 4-6 cups of hot tap water into the drip pan. Place the roast (indirect heating) on the grill grate, ensuring the water drip pan is under that grate. Roast fat side down gives a better, dark crust. Fat side up gives better flavor; it's your choice. Charcoal or heat source should not be under the roast.
Cover the grill and work to acquire and maintain 250°-275°F, throughout the cooking process. Recover to that temperature range each time after you remove and recover the grill lid, e.g., in turning the roast, refilling water or your heat source such as charcoal. You can optionally turn the roast each time you've removed the lid.
After about 4 hours, the internal temp of the roast will reach about 190° to a little over 200°F, and it's now done. Remove the roast carefully and let it set for about 30 minutes before cutting and shredding.
Shredding, Serving, Storage
Ensure the roast is in a deep large bowl or roasting pan. Before shredding, review if there are any large fat sections to remove. Then, begin to take it apart using the shredding claws. Tougher pieces can be cutup with a knife.
Optionally, add your preferred barbecue sauce now or leave it up to each individual. Whether it's for sandwiches or a bulk main course, enjoy its grilled and seasoned flavor!
For food safety, as soon as you can, put excess pork into the fridge or freezer.
Of all the cooking methods for smokers and grills, any pulled pork on grill recipe is considered to be among the most avoided tasks by the average outdoor cook. This is mostly due to the typical standard of cooking for 8-12 hours and common grillers don’t see that as a pleasurable feat to tend to something for so long (on a grill). Hopefully, our guidance will give you a comfort level to tackle this one, if you’ve never tried it before. And, don’t forget to make the dry rub for pork in advance, as it has its own separate recipe (link provided in this recipe), and it’s just a matter of mixing together a bunch of dry ingredients.
History of this Recipe’s Techniques
How did you come up with this method of reducing time? Others did their own recipes at a higher temp but it wasn’t as tender as this one.
Back in the 1970s, I worked in management for my brother’s franchised unit of a very old chain called “Dog n Suds”. It had originated out of Chicago and peaked at about 500 fast food locations nationwide. It had an expanded variation of a fast food concept like a Sonic Drive-in is today. During that time, I met a gentleman in Paragould, Arkansas who used to deliver pulled pork for the barbecue sandwiches. And one day, I asked him how he made it. I was so surprised at how long it took to make and the process involved. However, he had a huge volume business and explained to me how he was able to increase his volume and rotate out his meats quicker than others. He explained that he cut the slow-cooking time down by cutting the large bulk meat sizes smaller but had determined that he couldn’t go less than 3-4 hours because the fat had to have a minimal time to break down for its tenderness, no matter the size.
So, I tried a variation of his method 40 years later as a pulled pork recipe grilled on a Weber, and it was successful. I hope you enjoy it as I have. The trickiest part is to be able to stay within that temperature range for the duration, keep the water and charcoal full, and keep it covered.
I kind of understand how to perform the roast cuts. Just to be sure, can you clarify?
Cutting the meat slits is almost like making real thick slices of bread but you don’t cut all the way down (but you do go deep). You don’t want thick pork chops; you want deep and wide slits, not true completed slices. The meat still needs a degree of enclosure for it to breakdown. So, after you’ve prepared the slits and applied the rub, you “pack” it together as a single roast.
FAQ and Tips
What is the pulled pork grilled temp supposed to be for the roast?
It starts with a good solid preheating. Every grill is different. If not using gas or electric, you’ll want to plan ahead and know when to start to preheat the grill, to save overall time. After that, there’s a nominal temperature range to maintain. The lowest is 225°F and the highest is 300°F, although the preferred highest is 275°F. When at its lowest, you normally take about 1 to 1½ hours per pound so, an 8-lb pork roast would take about 8-12 hours to cook. And this is why the predominant choice of cooking equipment used is the smoker. It’s been designed for easy refueling and long time durations for cooking at low temperatures.
But now, armed with our method, you can use your charcoal grill more readily for this recipe, assuming you can refuel it during this cooking process. Even with 4 hours for its duration, that’s still considered slow cooking but, at least it’s not anywhere near the traditional, standard time lengths.
It will require your own personal experience in managing vents and your heat source. If using charcoal, you’ll need to maintain it and never let it get below half full (usually refills might be about every 30-60 minutes). Although certain lump charcoals last better between refueling cycles.
I read some other examples suggest to set the roast out for awhile so it won’t be so cold before putting it on the grill or in a smoker. Is that true?
It all depends what the temperature of the outer part of the roast is and how long you’re leaving it out. Generally, as a best practice for some sensitive foods, like pork and chicken, you don’t want to do this. Most of us will have a pork roast we’re pulling from the freezer to use for this recipe. So, it might be tempting to leave it out to “finish” thawing but it’s safer to either thaw it out for 1-2 days n the fridge (requires planning ahead) or use the microwave in a defrost cycle. The latter might take about 20-30 minutes.
Plan ahead or use the microwave in a Defrost cycle to thaw the roast.
Can I use a lean pork roast or trim off excess fat when starting the prep work?
The preferred cuts of meat (for pulled pork) have been selected purposefully for its typical level of fat and muscle. Despite its common appearance, usually you won’t cut off any excess fat on that fatty side, unless you see an uncommonly high fat content throughout the entire roast itself. Much of it will gradually cook down and it will add to its overall flavor, the tenderness, and it aids in moisture retention. This recipe lists the top 2 popularly (and professionally) preferred cuts of pork roast for excellent pulled pork results. So, regarding using a leaner pork roast, it is said that it won’t be as tender or flavorful but it’s still sometimes a personal choice for individuals. Here’s an excellent article on the preferred cuts of meat to use for pulled pork and it discusses using a leaner pork.
What if I notice that my roast is going to be done too early, like in 3 hours?
If the roast’s internal temp is approaching the final desired internal temp too early, reduce the heat to about 200-225°F and continue to ensure the drip pan has water to help stretch out the total cooking time.