Juicy grilled hot dogs loaded with sautéed peppers, onions, jalapeños, pickles, and melted Swiss cheese – all cooked on a flat skillet. The ultimate BBQ street food upgrade.
🕒 Prep Time: 10-15 mins
🔥 Cook Time: 15–20 mins
🌭 Serves: 4–6
🔥 Grill Setup: BBQ with flat skillet (plancha/griddle), direct heat at ~180–220°C (340–390°F)
Why You'll Love These Loaded Dogs
These aren't your average backyard hot dogs. Cooking on a flat cast iron skillet over live fire gives everything a beautiful sear and smoky depth. The colourful combo of red onion, sweet peppers, tangy gherkins, spicy jalapeños, and melted Swiss cheese takes it to the next level. It's a street food vibe with gourmet flavour, all from your own back yard- crack a cold one and get that griddle on…
Ingredients
For the Dogs:
- 4–6 quality hotdog sausages- (beef or pork)
- 4–6 brioche hotdog buns
- Olive oil or neutral cooking oil
Toppings:
- 1 red onion finely diced
- 1 each small size : red, yellow, and green bell pepper- diced
- 1–2 jalapeños, rough dice (adjust for heat preference)
- 2–3 gherkins, rough dice is fine
- 1 cup grated Swiss cheese (Gruyère or Emmental works great)
- Salt & pepper, to taste
- Check out some Angus&Oink rubs in the store for a personal twist to flavour
- Optional: Mustard, ketchup, mayo- your choice!
Equipment Needed
- Flat skillet, griddle or plancha attachment (cast iron preferred)
- Tongs and spatula
- Oil brush or paper towel
- Lid/dome/Cloche for melting cheese (optional)
Grill Setup
- Set up your Kamado BBQ for direct cooking with the flat skillet or griddle attachment in place.
- Preheat to 200–220°C (390–430°F)
- Allow the skillet to preheat fully before cooking (cast iron needs time to come up to temperature).
Method
1. Sauté the Veggies
- Add a drizzle of oil to the hot skillet. Spread it around with spatula or some paper towel, get every corner covered.
- Toss in the red onion and all three bell peppers. Season with a little salt and pepper. If you’re using it- get the rub dashed in there now to allow flavours to bind.
- Cook for 6–8 minutes, stirring occasionally, until softened and slightly charred.
- Push to one side of the skillet or transfer to a warm tray.
2. Grill the Hot Dogs
- Add a touch more oil if needed.
- Place hot dogs on the skillet and grill for 5–7 minutes, turning regularly until golden brown and cooked through.
3. Assemble the Loaded Dogs
- Toast the hot dog buns briefly on the grill or skillet (optional but recommended).
- Using the back of a spoon smear your sauce of choice, this works great with a spicy mustard mayonnaise or just a simple hot dog style ketchup
- Place a sausage in each bun.
- Top with sautéed peppers and onions, jalapeño dice, gherkins, and a generous handful of grated Swiss cheese.
4. Melt the Cheese
- Lower the BBQ dome or use a melting dome over the skillet to help the cheese melt over the toppings (1–2 minutes).
Tip: Splash a little water on the skillet before covering to create steam for faster melting.
5. Serve Immediately
- Serve hot, with your favourite condiments on the side.
- Great with fries, chips, or grilled corn!
🌶️ Customisation Ideas
- Swap Swiss cheese for cheddar, Monterey Jack, or blue cheese.
- Add crispy bacon bits or fried onions for extra indulgence.
- Use spicy mustard or chipotle mayo for a flavour boost.
💡 Pro BBQ Tips
- Preheat that skillet: Let it get smoking hot before adding anything – this gives the best sear. Make sure to use a pre-seasoned skillet.
- Don’t overcrowd: Cook veggies and dogs in batches if needed to avoid steaming.
- Use quality sausages: Gourmet hot dogs or butcher-made sausages make all the difference.
📸 Show Us Your Loaded Dogs!
Tried this recipe? Snap a photo and tag us @eggandember or use #thatdoginmeEE – we want to see those melty, messy, mouthwatering results!