Ahhh the Hot Dog

[SeaCat]

So what if they contain things like Beef Lips and other unidentifiable items. They're cheap and they taste good.

So how do you like them?

Me I prefer them one of two ways.

Steam the dog and place it in the bottom of a roll. Bed it nice and deep without splitting the roll in half. Now on top of the dog place layer of hot steaming but mild Kraut. On top of this lay down a layer of Chili Sauce and top with minced Onion. (This is often called a Philly Dog. It does have one side effect though. Often noticed by those down wind roughly 24 hours after ingesting the dogs.)

My other favorite is to grill the dogs and toast the rolls. When the rolls are a nice golden brown line them with either Swiss of Pepper Jack Cheese. Put down a light layer of minced Onion. When the dog is grilled to the point the skin is splitting and starting to turn black it's ready.

PLace the dog in the minced onion and cheese then top with a splash of good BBQ Sauce and your favorite Hot Sauce. Top this with more Minced Onions.

So again how do you like your dogs?

Cat

 

[Remec]

So what if they contain things like Beef Lips and other unidentifiable items. They're cheap and they taste good.

So how do you like them?

It can vary a bit depending on my mood, but I tend to be rather simple about it.

Pan-fried in just enough water to keep them from sticking, then a thin line of ketchup along both sides of the dog as it sits in its bun. That's my usual way of doing it.

If I am going to be fancy about it...I'll spread a bit of mustard along the faces of the bun, then line them with slices of cheese, insert dog (maybe add ketchup, maybe not)...sometimes add slices of dill pickle between cheese and dog on one side.

I sometimes use hot dog chili, but never onion or slaw--can't stand them. I'll confess, though, I usually avoid the chili 'cause it makes such a mess.

 

[TE999]

Mmmmm...hot dogs! (Homer voice)

I like to grill the dogs, toast the buns, sprinkle shredded cheddar cheese, chopped onion and crumbled bacon on the bun and nestle the dog inside. Top with shredded lettuce and spicy deli mustard.

I also like chili dogs, prepared as above, covered with homemade chili, chopped onions and shredded Cheddar.

 

[Austin8]

Texas Dog

kosher beef hot dogs
good quality hot dog buns, split 3/4 through

For the BBQ sauce:

2 tablespoons canola oil
1 large Spanish onion, coarsely chopped
5 cloves garlic, coarsely chopped
3 cups canned plum tomatoes and juices, pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoon honey
1/4 cup molasses
3 tablespoons ancho chili powder
3 tablespoons pasilla chili powder
2 to 4 canned chipotle chiles in adobo, pureed (depending on how spicy you like it)
Salt
Freshly ground black pepper

For the cole slaw:

3/4 cup mayonnaise
1/2 small white onion, grated
2 tablespoons sugar
1 teaspoon celery salt
3 tablespoons apple-cider vinegar
Salt
Freshly ground black pepper
1 head cabbage, cored, finely shredded
1 large carrot, finely shredded

Sour dill pickles (not half sour), for serving

For the hot dogs:

Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.

For the BBQ sauce:

Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 30 to 40 minutes until thickened, stirring occasionally.

Transfer the mixture to a food processor and puree until smooth, season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Sauce will keep for 1 week in the refrigerator stored in a tightly sealed container.

For the cole slaw:

Whisk together the mayonnaise, onion, sugar, celery salt, vinegar and salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.

Place hot dogs in the buns and brush dogs with BBQ sauce, top with coleslaw and pickle.

 

[Liar]

KISS. Keep It Simple, Stupid.

The whole point of a hot dog is the ad hoc feel. Spit-grill a good beef dog or a thin kolbasz if you're adventurous, watch it turn to cinder over an open pile o glow. Balance the bread further up the spit for a light roast. When the skin cracks, catch the sausage in the bread before the juice starts to drop, swipe one line of coarse mustard on it and consume standing up, with a lake chilled lager in the other hand.

Hope the weather's fine.

 

[Guest]

I'm not a huge fan of hot dogs, sorry to say.

Chili dogs? Now you're talking.

But after three years of Litogethers, I finally experienced the Chicago hot dog.

http://i22.photobucket.com/albums/b318/sweetsubsarahh/chicagohotdog.jpg

There was a big sign in one of the restaurants. NK-17.

(No ketchup unless you're under 17.)

 

[penandpaper]

Chicago style hot dog is great, especially on a cold winter day while you're Christmas shopping. Nothing beats it.

 

[3113]

KISS. Keep It Simple, Stupid.

The whole point of a hot dog is the ad hoc feel. Spit-grill a good beef dog or a thin kolbasz if you're adventurous, watch it turn to cinder over an open pile o glow. Balance the bread further up the spit for a light roast. When the skin cracks, catch the sausage in the bread before the juice starts to drop, swipe one line of coarse mustard on it and consume standing up, with a lake chilled lager in the other hand

Ah, a man after my own heart in the hot dog department. Though I do appreciate a pinch of Kraut and/or raw, well-chopped onions. Just a pinch, however. Nothing should overpower the joy of a good dog.

And you're so right about roasting it till the skin cracks; if one can do so on the end of a stick over an open campfire, there on the beach at twilight with the stars beginning to sparkle, the waves crashing on the shore, and the air chill enough that you put on a nice warm sweatshirt and huddle close to that fire and friends, so much the better. Have a seat and join me, Liar.

I've got regular, grainy and spicy mustard

 

[vrosej10]

Ah, a man after my own heart in the hot dog department. Though I do appreciate a pinch of Kraut and/or raw, well-chopped onions. Just a pinch, however. Nothing should overpower the joy of a good dog.

And you're so right about roasting it till the skin cracks; if one can do so on the end of a stick over an open campfire, there on the beach at twilight with the stars beginning to sparkle, the waves crashing on the shore, and the air chill enough that you put on a nice warm sweatshirt and huddle close to that fire and friends, so much the better. Have a seat and join me, Liar.

I've got regular, grainy and spicy mustard

Since my lapband, I prefer the dog and tomato sauce (ketchup) without the bun, but back in the day, I love onions on mine. Hubby does too. I actually really love the skin. it know thats weird.

 

[carsonshepherd]

I'm embarrassed about loving hot dogs because they're so unhealthy and don't fit my homemade-granola and tofu image.
Much as I love them, I gave up eating the cheap ones with undefinable, unnerving ingredients about two years ago. Now I get the all beef/uncured/natural ones and only have one once in awhile. I like mine grilled or pan-grilled until dark brown and juicy, on a regular bun with kraut and spicy mustard, or with chili and a little onion. Mmmmm.

 

[Liar]

Holy smokes, a Carson sighting.

I'm embarrassed about loving hot dogs because they're so unhealthy and don't fit my homemade-granola and tofu image.

http://www.lookydaddy.com/photos/uncategorized/dog_tofu_1.jpg

Probably tastes like cardboard though.

 

[lesbiaphrodite]

A broiled Hebrew National all-beef frank on a toasted bun covered with ample mustard and a dollop of Heinz ketchup accompanied by an ice cold Coca-Cola. Perfection!

 

[sadangel]

Grilled hot dog with grilled bun. Add mayo, cheese and relish. Enjoy with chips or fries and a soda.

 

[popcorn2721]

A broiled Hebrew National all-beef frank on a toasted bun covered with ample mustard and a dollop of Heinz ketchup accompanied by an ice cold Coca-Cola. Perfection!

Those and Nathans are the best dogs ever..
I have mine with onions, cheese, and relish. Put a strip of Ketchup down one side and strip of mustard down the other an its just right. Wash down with a cold Mikey's and its suddenly a great summer day.

 

[carsonshepherd]

Holy smokes, a Carson sighting.


http://www.lookydaddy.com/photos/uncategorized/dog_tofu_1.jpg

Probably tastes like cardboard though.

Hi Liar!

they're not horrible. But they're not hot dogs.

 

[lesbiaphrodite]

Those and Nathans are the best dogs ever..
I have mine with onions, cheese, and relish. Put a strip of Ketchup down one side and strip of mustard down the other an its just right. Wash down with a cold Mikey's and its suddenly a great summer day.

Totally agreed on Hebrew National and Nathan's being the absolute best dogs. Man, the last time I was in NYC, I went to Nathan's and just indulged myself completely on a dog and fries. Yummmmmmy.

 

[3113]

Holy smokes, a Carson sighting.

Indeed! Carson [waving a hotdog on the end of a sick], come on Carson! This way...you can join us at our campfire. We've got beer and chili and grainy mustard....

 

[The_Fool]

There is a brand that we pick up that is regional and is all the bad stuff in a natural casing. I cook them like I do the brats. Grill them to near char where the casing splits and the juice starts to drip. Grilled bun with brown mustard. Condiments are typically limited to kraut, onions and sometimes sweet relish.

 

[vrosej10]

There is a brand that we pick up that is regional and is all the bad stuff in a natural casing. I cook them like I do the brats. Grill them to near char where the casing splits and the juice starts to drip. Grilled bun with brown mustard. Condiments are typically limited to kraut, onions and sometimes sweet relish.

You can only get em boiled in australia. Grilled must be nice. I still love the skin in spite of its toxic components.

 

[vrosej10]

A broiled Hebrew National all-beef frank on a toasted bun covered with ample mustard and a dollop of Heinz ketchup accompanied by an ice cold Coca-Cola. Perfection!

I think coca cola is essential to the enjoyment of the dog. Round here, no one eat pizza without it either unless they are boozing on.

 

[Liar]

You can only get em boiled in australia.

I thought you ozzies were nuts about BBQ-ing. At least that't the popular stereotype.

 

[vrosej10]

I thought you ozzies were nuts about BBQ-ing. At least that't the popular stereotype.

We are. I heard a stat the other day that said 68% of household have a barbie. We'll bbq our shoes if given our head, but the one thing we NEVER stick on a bbq is a hot dog. EVER. We have a local tradition of bbqing fresh beef or chicken(if you are a chickenatarian) sausages and serving them on bread with grilled onions and tomato or bbq sauce. It's delicious. We have whole events called sausage sizzles where that's all we do. They are a staple of fundraisers for everything. Everybody loves a sausage sanger(sandwhich). Even vegetarians are known to bbq tofu sausage just to get their hit.

 

[Trudy_Antone]

Sorry just can't do hot dogs. I call 'em slops from the meat room floor. While a firm believer of consuming the entire animal from nose to tail, the fillers and binders and MSG's and food colourings put me right off.

That said, had a classic Aussie sausage sizzle yesterday - the smell of that barbie tends to throw my convictions right out the window.

 

[vrosej10]

Sorry just can't do hot dogs. I call 'em slops from the meat room floor. While a firm believer of consuming the entire animal from nose to tail, the fillers and binders and MSG's and food colourings put me right off.

That said, had a classic Aussie sausage sizzle yesterday - the smell of that barbie tends to throw my convictions right out the window.

Ibelieve in the same principle. That's why I eat a lot of beef. They use everything but the moo!

No one can resist a bbqed sausage. I am currently drooling.

 

[Tio_Narratore]

varied is my favourite...different each time (with some recurrence, of course), but I'll add one I haven't had in quite a while...

Classic New York City Street Corner Stand - boiled, on a steamed bun, covered with onions (simmered soft) in tomato sauce (a very thin sauce), and topped off with a few shakes of crushed hot red pepper flakes.