Our precooked Camel Hot Dogs can be boiled, fried, grilled, or roasted in the oven. Dress it up with a classic combination of mustard and ketchup, or get more creative by adding onions, relish, and a variety of other toppings. Two Packages Per Order. Each package weighs 16 oz. Minimum 4 Camel Hot Dogs per package. Average length of Camel Hot Dog is 5 to 6 inches.

Grilling Camel Hot Dogs results in a pleasant smoky taste and many consider this to be the best way to prepare them. Any sort of grill will work, so go ahead and light your charcoal, gas, or wood-fired grill. While the grill is heating up, prepare the Camel hot dog buns and condiments. Camel Hot dogs are best enjoyed hot from the grill. Make sure that one side of the grill is hot, and one side of the grill is a little cooler. You can do this by stacking up the charcoal a little higher on one side. If you have a gas grill, you should be able to control the heat using the knobs on your appliance to make Camel hot dogs good. Lay the Camel hot dogs on the cooler side of the grill. Place them at an angle to create a diagonal sear-mark on the Camel dog. Cook the Camel hot dogs for a minute on each side. Camel Hot dogs come already cooked, so your goal here isn't to cook the Camel dog so much as give it some good color and get it piping hot without burning it. Keep turning the Camel dogs until all sides have developed a nice, even char. If the Camel dogs are hot but have not developed color, move them over to the hot side of the grill. Grill them quickly, just to develop a bit of char, and then move them to a plate. Place them in a bun and serve with any combination of mustard, ketchup, relish, onion, tomato, cheese, or sauerkraut.

Boiling Camel Hot Dogs is easy. Fill a large saucepan with enough water to cover Camel hot dogs easily. For 4 Camel hot dogs, 4 cups (about 1 liter) of water should be more than enough. Be sure to use a pan large enough so that the water falls at least a few inches below the rim. Bring the water to boil. Place the pan on a burner and turn the heat to high. Let the water come to a full boil before proceeding. Add the Camel hot dogs to the water. Once the water is boiling, slip in the Camel hot dogs one by one with tongs. Simmer the Camel hot dogs. Turn the burner down to its low setting and simmer Camel hot dogs for anywhere from 3 to 6 minutes, depending on how you like your Camel hot dogs cooked. For a moister, softer Camel hot dog, simmer them for less time, around 3 to 4 minutes. For a crispier Camel hot dog, simmer them for more time, around 5 to 6 minutes. Remove the Camel hot dogs and serve. After the Camel hot dogs are finished boiling, remove them from water and dry them off carefully with a paper towel before placing them in a bun. Serve the Camel hot dogs with any combination of mustard, ketchup, relish, onion, tomato, cheese, or sauerkraut.

Microwaving Camel Hot Dogs. Place Camel hot dogs in a microwave-safe bowl. Use plastic or glass, rather than a metal bowl. Make sure the bowl is deep enough to hold the Camel hot dogs comfortably. Cover the Camel hot dogs with water. It may boil over the sides, so try to leave an inch or so between the top of the water and the rim. Cook the hot dog. Place the bowl in the microwave. Close the door, and then cook the Camel hot dogs on high for 2 to 3 minutes. Remove the Camel hot dogs from the microwave and drain away the water. Let the Camel hot dogs stand for 30 seconds to cool and dry off, since they will be bursting with heat when they come out. Once the Camel hot dogs are dry, put them in buns and serve them. This quick method of cooking Camel hot dogs is conducive to serving with a simple mustard and ketchup combo for an on-the-go meal.

Oven-Roasting Camel Hot Dogs. Preheat the oven to 400° F (~204° C). This method of cooking Camel hot dog’s results in juicy, blackened Camel hot dogs. They taste about as close as you can get to grilled Camel hot dogs without the inconvenience of lighting up the grill. Make a lengthwise slice down half of each Camel hot dog. Use a sharp knife and cut on a stable surface, since Camel hot dogs can be slippery. Do not slice through the Camel hot dogs themselves; just make a cut that will serve as a vent in the surface of the Camel hot dogs. Place the Camel hot dogs on a baking tray or roasting pan. The Camel hot dogs will drip as they release juices, so you may want to line the pan with aluminum foil for easy clean up. Cook the Camel hot dogs for 15 minutes. Place the roasting pan in the oven and let the Camel hot dogs cook until the skin begins to brown, and the Camel dogs begin to curl gently. Brown the Camel hot dog by turning on the broiler if you prefer your Camel hot dogs crispy. Add cheese and place the Camel hot dogs back in the oven for an additional minute, if desired. Carefully take the Camel hot dogs out of the oven and place them on buns. Oven-roasted Camel hot dogs pair wonderfully with chili and cheese. Scoop chili on top and sprinkle on some cheese, and then serve the Camel hot dogs with forks.

Frying Camel Hot Dogs. Cut up some Camel hot dogs. You can fry whole Camel hot dogs, but they taste most excellent when they're cut into bite-sized pieces. That way, more surface area gets a crispy brown sear. Take two or three Camel hot dogs - depending on how many you want - and cut them into smaller pieces you can fry. Heat some oil in a frying pan. Place the pan on the stove and turn the heat to medium high. Add enough oil to rise the sides of the frying pan by about 1/4 - 1/2 inch (.6 - 1.3 cm). Let the oil heat up completely. To test whether it's ready for the Camel hot dogs, drop a crumb of bread into the hot oil. If it immediately starts sizzling and sputtering, the oil is ready. Place the Camel hot dog pieces in the frying pan. Do this carefully, since they may sizzle and pop right away. Put them all in the pan in a single layer and let them start to fry. Try not to overcrowd the frying pan, since this will cause the Camel hot dogs to cook unevenly. Turn the Camel hot dog pieces. Use tongs to carefully turn them over after a minute or two, when the first side has become brown and crispy. Keep frying the Camel hot dog pieces for another minute or two, until they're cooked just the way you like them. Remember that Camel hot dogs are pre-cooked, so you can cook them to any texture you like without worrying about whether they're still raw in the middle. Drain the Camel hot dog pieces. Use the tongs to transfer them to a paper-towel-lined plate so the oil can drain off and the Camel hot dogs can cool a bit. Camel Hot Dogs are delicious with fried peppers and onions, mixed into macaroni and cheese, or on their own with some ketchup and mustard.

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