Hot Dog Party

Last Updated on January 9, 2024

Your summer barbecue will be everyone’s favorite event when you make it a hot dog party, with perfectly grilled hot dogs and tons of fun toppings. Made from grass-finished and pasture-raised beef, ButcherBox “dogs” taste great however you cook them–but when you grill them, the meat’s sugars caramelize, adding a touch of sweetness, and the outside gets a crispy charred texture that’s so satisfying to bite into.

And you can get as creative as you like with the toppings. Here are some we love:

  • BLT: Cooked bacon, fresh tomatoes and crunchy lettuce, all chopped
  • Sonoran-style: Beans, bacon and avocado
  • Hot stuff: Fresh or pickled jalapeño, or chili crisp

Of course offer up your favorite condiments, like mayo, ketchup, maybe a few different kinds of mayo. Pickles are a must, so this recipe includes instructions for making your own.

The best part: Once you’ve brainstormed what you’re offering and done some basic prep, all you have to do the day of the party is man the grill and provide plenty of dogs and buns.

Hot Dog Party

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Servings: 8


  • 3 Persian cucumbers
  • ½ medium yellow onion
  • Salt
  • ¾ cup white wine vinegar
  • 2 tbsp sugar
  • 1 tsp turmeric
  • 15 whole black peppercorns
  • ¼ tsp crushed chili flakes
  • 1 bunch scallions trimmed
  • 3 tbsp olive oil
  • 1 15-oz can pinto beans
  • 2 tbsp chopped fresh oregano
  • 1 tbsp lemon juice
  • 2 cloves garlic finely grated
  • 1 pint cherry tomatoes halved (quartered if large)
  • 1 tsp red wine vinegar
  • Canola oil
  • 1 package ButcherBox Uncured Beef Hot Dogs or Uncured Beef & Pork Hot Dog​s defrosted and pat dry
  • 8 hot dog buns
  • Cooked bacon, chopped lettuce, and any condiments you like for serving, optional


  • Slice the cucumbers into ¼-inch-thick planks and set in a dish large enough that they can lie mostly flat. Cut the onion into ¼-inch slices, add to the cucumbers and toss with ¼ teaspoon salt. In a small pot, combine the white wine vinegar, ¾ cup water, sugar, turmeric, black peppercorns, chili flakes and ¼ teaspoon salt and place over medium heat. Cook until warm, whisking to combine and dissolve the sugar and salt. Pour over the cucumbers and onions and place in the fridge to cool.
  • In a medium bowl, toss the scallions with the olive oil and 1 teaspoon salt. In a small pot, heat the beans and their liquid over medium until thoroughly warm and starting to simmer, about 5 minutes. Season with salt. Using a slotted spoon, transfer the beans to a serving bowl and stir in the oregano, lemon juice, garlic and 1 tablespoon olive oil. In another small bowl, toss the tomatoes with the red wine vinegar; season with salt.
  • Prepare a charcoal or gas grill for medium-high heat, making sure to clean the grates and lightly slick them with a kitchen rag or brush dipped in canola oil. Once hot, place the hot dog buns directly on the grates and lightly toast, turning one or twice, then transfer to a serving platter. Place the hot dogs on the grates and grill, turning once or twice, until thoroughly hot and with some light charring, about 7 minutes.
  • Serve the hot dogs with the buns, pickled cucumbers and onions, beans, tomatoes and all the sides. 
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