But the real trick to this recipe is the series of crosshatch cuts on the hot dog. Casey says:
The crosshatch effect, combined with a ketchup-based marinade that seeps into the crevices and glazes the hot dog with sugary-spicy flavor, gives greater opportunity for the surface to come in contact with a searing-hot grill grate and leaves the hot dog with lots of little charred and crispy bits for the best blistered effect.
I haven't wanted a hot dog in a very long time, but that just changed. Suddenly.
• Read more and get the recipe: Parts is Parts: Embracing the Hot Dog at Good. Food. Stories.
Do you have any good tips or tricks for making a better hot dog?
(Image: Casey Barber/Good. Food. Stories.)