The Best Hot Dogs for Summer BBQs, According to Our Pro Grillers

If you’re looking to pick up a package or two of hot dogs to satisfy everyone at your backyard barbecue, snag Hebrew National Beef Franks.

These hot dogs are beef-forward in flavor with a hint of smoke. The all-beef filling gives these dogs a nice depth of flavor; it also provides the right canvas for piling on the toppings like chili and salsa. You can get more inspiration with our best hot dog recipes.

Texture-wise, these hot dogs fit the bill. The casing on the outside is thin but still grills up nicely for a subtle snap. According to Catherine Ward in the Test Kitchen, these sausages would appeal to kids and adults alike and  “are ideal for a picnic or cookout.”

Also worth noting: These hot dogs are the perfect size for filling a regular sausage bun, which is a major win! No one likes nestling a hot dog in a bun only to find an inch of unfilled bread on either side.

For a hot dog that makes you feel like you’re taking in a game at the park, our Test Kitchen recommends Nathan’s Famous Skinless Beef Franks.

Sampling these dogs, our Test Kitchen had visions of sitting in the bleachers and catching a game—peanuts and Cracker Jack optional but always encouraged.

Nathan’s hot dogs are exactly what you’d expect visually from a hot dog. Flavor-wise these sausages have a nice beef flavor with plenty of salt and just a whisper of smoke. The texture of these hot dogs is a little softer, but that’s part of the appeal of this baseball park-syle snack.

Texture plays a key role in any sausage, including hot dogs. Taking a bite into that bun, you want that satisfying snap—and you’ll get it with Dietz & Watson Deli Beef Franks.

Thanks to the natural casing, these franks grill up beautifully and give that snap we all enjoy. In fact, the snap was mentioned in every single one of our Test Kitchen pro’s reviews.

Beyond the top-notch texture, these hot dogs had an artisanal feel to them—something akin to sausages made at your local butcher shop, according to Shannon Norris in the Test Kitchen. The beef inside has a nice flavor with touches of pepper, celery and sweet wood smoke.