The hot dog is an American classic and as more grilling gurus are turning up the heat on their smokers, they’re looking for ways to shake up the traditional dog/bun combination.

We had the chance to try a number of Hebrew National kosher dogs (no, really, there are three Rabbis on staff at the Hebrew plant) from an East Coast-inspired tasting menu by chef Billy Parisi. We housed dogs we’d never imagined—think ramen, oyster crackers, falafel…

So you can take your grilling game to the next level, here are a few of our favorite recipes.

stuffed
Stuffed Dog
:
½ thinly sliced zucchini
½ thinly sliced yellow squash
½ seeded red bell pepper cut in ½” pieces
½ thickly sliced yellow onion
2 tablespoons of olive oil
salt and pepper to taste
1 cup of bbq sauce
8 Jumbo Hebrew National Hot Dogs
8 hot dog buns

Preheat the oven to 400° and the grill to high heat. Coat the vegetables in olive oil, salt and pepper and evenly spread them out on a sheet tray lined with parchment paper. Bake for 10 minutes. Next, slice each hot dog ¾ of the way through and stuff them up with the roasted vegetables using toothpicks to skewer the hot dog together without it falling apart. Dip the hot dogs in barbecue sauce, or brush them with barbecue sauce and grill them until the hot dog is heated up

ramen
Ramen Dog
1 package of ramen noodles
1 egg
1 tablespoon of soy sauce
3 tablespoons of vegetable oil
6 Hebrew National Hotdogs
6 hot dog buns

Add 1 package of ramen noodles to a pot of boiling water and cook until the noodles are done, about 3 minutes. Immediately strain them and add them back to the pot along with 1 egg and 1 tablespoon of soy sauce and mix until completely combined. Wrap each hotdog with the ramen noodles covering the hot dog completely, except for the ends. Place the hot dogs on a sheet tray sprayed with PAM and place them in the refrigerator for 15 minutes, this well help the noodles form to the hot dog. Next, heat some vegetable oil in a pan on medium—high heat and sear the ramen wrapped dogs on each side until golden brown and then remove. Serve outside or inside of a bun and with desired condiments.

potato
Potato Dog
2 spiralizer russet potatoes
3 tablespoons of vegetable oil
8 Hebrew National Hot Dogs
8 hot dog buns

Using a spiralizer, turn 1 peeled potato until it is gone. Next, wrap each hot dog with the turned spiralized potato until it is completely covered except for the ends and fry them on all sides in a large saute pan on medium-high heat with vegetable oil. Once the potato is browned and cooked, remove from the pan. Serve outside or inside of a bun and with desired condiments.

zoodle
Zoodle Dog
2 spiralizer fresh zucchinis
3 tablespoons of vegetable oil
8 Hebrew National Hot Dogs
28-ounce can of chopped tomatoes, strained
1 cup of assorted pitted Greek olives
8 hot dog buns

Using a spiralizer, turn 2 zucchinis until they are gone. Next, wrap each hot dog with the turned spiralized zucchinis until it is completely covered except for the ends and fry them on all sides in a large sauté pan on medium-high heat with vegetable oil. Once the zucchini is browned and cooked, remove from the pan. Add canned chopped tomatoes to the pan along with some Greek pitted olives and saute for 2 to 3 minutes or until warm. Season with salt and pepper. Serve the zoodle dogs outside or inside of a bun and garnish with the tomato olive mixture.

boston
Boston Dog
For the beans:
1 teaspoon of olive oil
½ thickly sliced yellow onion
2 finely minced cloves of garlic
3 15 ounce cans of Beans, strained
2 tablespoons of dark molasses
2 tablespoons of packed light brown sugar
1 tablespoon of Dijon mustard
1 tablespoon of ground mustard
1 clove
1 cup of vegetable stock

For the hotdog and crackers:
2 cups of oyster crackers
2 tablespoons of olive oil
1 tablespoon of preferred seasoning to taste
8 heated Hebrew National Hot Dogs
8 hot dog buns

In a medium-size pot on medium-high heat add in the olive oil and brown the onions, about 8 to 10 minutes. Next add in the garlic and cook for a further 3 to 4 minutes before adding in the strained beans. Add in the molasses, brown sugar, mustards, clove and stock and simmer over low heat for 3 to 4 hours. Keep warm before serving. Preheat the oven to 375°. Toss the oyster crackers, olive oil and preferred seasoning in a medium size bowl until combined and evenly spread them out on a cookie sheet tray and bake them for 5 to 7 minutes or until lightly browned. Serve the heated Hebrew National Hot Dog in a hot dog bun and top off with the baked beans and oyster crackers.

nyc
NYC Dog
For the 1000 Island:
½ cup of dairy free mayonnaise
2 tablespoons of ketchup
¼ cup of small diced yellow onion
1 tablespoon of sweet pickle relish
½ teaspoon of tabasco sauce
½ teaspoon of Worcestershire sauce

For the hot dog and toppings:
1 tablespoon of unsalted dairy free butter
1 thickly sliced large yellow onion
1 pound of thinly sliced heated Kosher pastrami
1 15 ounce can of heated sauerkraut, strained
8 heated Hebrew National Hot Dogs
8 hot dog buns

In a medium-size bowl whisk together the dairy free mayonnaise, ketchup, onion, relish, tabasco sauce and Worcestershire sauce until completely combined and set aside and keep cool. Next, add the dairy free butter to a large saute pan on medium high heat until it’s melted and add in the onions to caramelize, about 30 minutes or until they are very well browned and softened. Serve the heated Hebrew National hot dog inside of a bun and top off with the sliced heat pastrami, caramelized onions, heated sauerkraut and 1000 Island dressing.

philly
Philly Dog
For the pretzels:
1 cup of warm water (110° to 115°)
1 teaspoon of granulated sugar
1/2 tablespoon of Kosher salt + more for seasoning
1 teaspoon of dry active yeast
1/4 cup of melted unsalted dairy free butter
3 cups of all-purpose flour
1 cup of baking soda
1 tablespoon of vegetable oil
1 egg yolks whisked with 1/2 tablespoon of water to make an egg wash

For the hot dog and condiments:
2 tablespoons of unsalted dairy free butter
1 thickly sliced large yellow onion
4 cups of quartered button mushrooms
8 heated Hebrew National Hot Dogs
spicy mustard for garnish

For the pretzels: In a standing mixer bowl, add in the water, sugar, 1 tablespoon of salt and sprinkle on the yeast and let it sit for 5 minutes or until it begins to foam. Place on the hook attachment and pour in the dairy free butter and flour and knead the dough on high until it begins to pull away from the bowl, about 5 minutes.Pour the vegetable oil into a bowl and place in the dough. Cover in plastic wrap and keep in a dry warm place for an hour or until the dough doubles in size. Pre-heat the oven to 450°. Before it is time to form the dough, bring 1 cup of baking soda and 1 gallon of water to a boil in a large pot. To form the dough, take a small piece and roll it out until it is an 18” to 24” long rope. Wrap it around each hotdog and pinch the ends so that it holds together. Turn down the boiling water to a simmer and cook each pretzel dough 1 at a time for :30 each and then place back on the Silpat. Once all of the pretzels have been cooked in the baking soda solution, brush the tops with the egg wash and season heavily with Kosher salt. Bake in the oven for 14 to 16 minutes or until golden brown. Serve with mustard or cheese sauce!

For the onions: Add the dairy free butter to a large sauté pan on medium high heat until it’s melted and add in the onions to caramelize, about 30 minutes or until they are very well browned and softened.

For the mushrooms: Add the dairy free butter to a large sauté pan on medium high heat until it’s melted and add in the mushrooms and caramelize, about 10 minutes or until they are very well browned and softened.

DC
Washington D.C. Dog
For the falafel:
2 cups of canned chickpeas, strained and dried
½ small diced yellow onion
3 tablespoons of finely chopped parsley
2 teaspoons of Kosher salt
6 cloves of garlic
2 teaspoons of cumin
1 teaspoon of baking powder
4 tablespoons of flour
vegetable oil for frying

For the hot dog and tahini sauce:
10 roasted garlic cloves
½ cup of tahini
juice of ½ lemon
½ teaspoon of cumin
1 teaspoon of chopped parsley
8 heated Hebrew National Hot Dogs
8 hot dog buns
Kosher salt and fresh cracked pepper to taste

For the falafel: Preheat the oven to 375°. Combine all of the ingredients except for the frying oil in a food processor and process on high until it becomes blended, but not pureed. Next form small balls from the blended mixture and set on a cookie sheet tray lined with parchment paper and place in the freezer for 1 hour. Once the falafel balls are very cold fill a large frying pan with vegetable oil until it is ½ way full and fry each falafel ball until it is golden brown. Transfer the falafel to a cookie sheet tray lined with parchment paper and bake for 12 to 15 minutes or until very brown and cooked through out. Set aside and keep warm.

For the tahini: Place the roasted garlic cloves, tahini, lemon juice, cumin, parsley, salt and pepper into a food processor and process on high speed until smooth.