1 package colossal hot dogs (Nathan’s recommended)
1 package brioche hot dog buns
½ cup freshly shredded cheddar cheese
Blackstone SPG seasoning
Cooking oil
1 stick unsalted butter, softened
2 cloves fresh garlic, grated
½ tablespoon chopped parsley
Directions
In a bowl, mix together the softened butter, grated garlic, and parsley. Spread a thin layer on each bun. Toast the buns on medium heat until golden. Once toasted, place them on a cooling rack over the griddle to prevent over-browning.
Score each hot dog with shallow cuts on both sides. Heat a drizzle of oil on the griddle over medium heat, then add the hot dogs. Season with Blackstone SPG and cook until they reach your desired doneness.
Place the hot dogs in the toasted buns. Sprinkle with shredded cheddar cheese and cover with a dome to allow the cheese to melt.
