1 1⁄2 (16-ounce) packages Angus beef franks, Oscar Mayer Selects
1⁄2 cup Worcestershire sauce
1⁄4 cup Creole seasoning, Tony Chachere’s®
12 hoagie or hot dog buns
Assorted toppings (see below)
In a shallow pan or baking dish, place hot dogs. Pour Worcestershire sauce over top, and sprinkle with Creole seasoning. Cover, and chill for at least 1 hour.
Spray grill rack with nonstick grilling spray. Preheat grill to medium-high heat (350° to 400°).
Remove hot dogs from marinade, discarding marinade. Grill hot dogs, turning occasionally, for 6 to 8 minutes. Serve on rolls or buns with desired condiments and toppings.