Instructions

1. Prepare the hot dogs for cooking. Start by reading the cooking and safety guidelines on the back of the package. Store the hot dogs in the cool, refrigerated area within the cart. Ensure you don’t tear the skin off the hot dogs prior to cooking, as this will affect the texture of the dogs when cooked and is more likely to dry them out.

2. Decide on a cooking technique. Boiling is widely used by hot dog cart vendors because it lets you cook multiple hot dogs quickly while leaving them warm, soft and juicy. Fill a stockpot, basin or tank roughly 3/4 full with water, making sure there will be enough room for the hot dogs to float freely in the water. Bring the pot of water to a boil and place about eight hot dogs into the pot. Cook the dogs for five to 10 minutes to a minimum temperature of 170 degrees Fahrenheit. Use a food thermometer to ensure this temperature is reached. Note that the cooking time will vary depending upon the number of hot dogs in the water. Remove the dogs using a pair of food tongs and place them in the warming compartment, kept at 135 degrees Fahrenheit. Hot dogs can be kept in the warming compartment for up to one hour and if not sold by then must be thrown out. This cooking method allows hot dogs to be cooked over a period of several hours while adding water only when needed. The repetitive cooking of new batches of hot dogs over time will leave the water well seasoned, adding additional flavor.

3. Steam the hot dogs if you have chosen not to boil them. Steaming hot dogs uses some of the same procedures as the boiling technique; however, with steaming the hot dogs never actually touch the water. Fill the tank or basin 3/4 full with water and bring to a boil. Reduce the cooking temperature and allow the water to simmer. Place a rack above the water on top of the tank or basin. Put the hot dogs onto the rack and cover them with the lid to the tank. Ensure the water simmers continuously as this is what provides the steam for cooking. The hot dogs will cook in five to 10 minutes. Use a food thermometer to ensure they are at a temperature of 170 degrees Fahrenheit. Remove the hot dogs from the rack using a pair of tongs and place in the warming compartment until you serve them. They can be kept in the warming compartment for up to one hour. The steam can also be used to warm the buns--just place the buns on the rack over the steam.

4. Serve the hot dogs to customers in buns and with their desired condiment(s). Common condiments include ketchup, mustard, relish and sauerkraut.