Cast-Iron Hot Dogs in a Buttered, Toasted Bun with Mustard Onions
Cook sliced onions in a 12-inch cast-iron skillet over a medium camp stove flame or a grate over medium coals for about 10 minutes, then add vinegar and mustard. Steam the hot dogs with a splash of water for 3 minutes, sear them until blistered and hot to 165°F, then toast buttered buns cut-side down for 1 to 2 minutes. Build each hot dog in a bun with the onions and your toppings. Total time is about 30 minutes.
A hot dog in a bun is camp food at its easiest, but a stick over the fire usually gives you a burnt outside, a cool middle and a dry bun. A skillet fixes all of that. The dogs steam through, then blister in the pan. The buns soak up butter and get crisp edges.
The mustard onions take about ten minutes and cook in the same pan. They add sweet, tangy crunch that ketchup alone can't. Everything finishes in one skillet, with one pair of tongs and almost no cleanup.
Cast-Iron Hot Dogs in a Buttered, Toasted Bun with Mustard Onions
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium flame or medium coals
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- One-pan cleanup
- Prep ahead
Ingredients
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Gear you'll need
- 12-inch cast-iron skillet with lid or foil
- Tongs
- Cutting board and knife
- Instant-read thermometer
- Heat source: camp stove or grate over coals
- Serving plates
Steps
-
Slice the onions
Slice the onion into thin half-moons. Set up your stove on medium or put a grate over medium coals, and heat the skillet for 2 minutes.
-
Cook the onions
Add the oil and onions with a pinch of salt. Cook, stirring every minute or so, for 8 to 10 minutes until soft and browned at the edges.
-
Season the onions
Stir in the vinegar, brown sugar and whole-grain mustard. Cook 1 minute until glossy, then scoop the onions into a bowl and cover to keep warm.
-
Steam the hot dogs
Add the hot dogs and the water to the skillet and cover with a lid or foil. Steam for 3 minutes, turning once, until the water cooks off.
-
Sear until blistered
Uncover and cook the hot dogs 3 to 4 minutes, turning often, until browned and blistered. Check one in the thickest part with a thermometer. It should read 165°F.
-
Toast the buns
Move the hot dogs to a clean plate. Spread butter on the cut sides of the buns and toast them cut-side down in the skillet for 1 to 2 minutes, until golden. Work in batches and keep the heat at medium.
-
Build and serve
Tuck a hot dog into each toasted bun. Top with mustard onions, relish, mustard and ketchup, and eat while hot.
Trail Notes
Cook the mustard onions at home and chill them in a jar for up to 3 days. Keep hot dogs in a cooler at 40°F or below, and discard anything left out over 2 hours (1 hour if it's above 90°F).
Use chicken dogs, cheddar-stuffed dogs or plant-based dogs. Plant-based dogs only need to be heated through, and chicken dogs should reach 165°F.
Hot dogs are precooked but can carry bacteria, so reheat them to 165°F. Keep them away from raw meat, and use clean tongs and plates for cooked food.
Wipe the skillet with a paper towel and pack out the grease, onion scraps and wrappers. Strain your dishwater and scatter it at least 200 feet from water and trails.
Campers ask
How long do you cook hot dogs in a skillet at camp?
About 7 to 8 minutes total: 3 minutes covered with a splash of water, then 3 to 4 minutes uncovered to blister. They're ready when they're hot to 165°F in the center.
Do hot dogs need to be fully cooked at a campsite?
Most are sold precooked, but they should still be reheated until steaming hot, 165°F. Check the package, and cook any uncooked variety to 160°F or higher.
How long can hot dogs stay out at camp?
No more than 2 hours, or 1 hour when it's above 90°F. Keep the package in a cooler at 40°F or below and pull out only what you'll cook.
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