Labor Day Weekend Hot Dog Thread

[Terry L Smith]

It is Labor Day Weekend, the last gasp for some before the soup/stew/casserole season comes.

So, I am interested in knowing how many of you are going to, or already have, enjoyed a 'good hot dog', made the way that 'is the norm' in your region, (and believe I know there are particulars, as per region)? Or have you just 'winged it', and created a new way to enjoy your hot dog?

Whether it is grilled, boiled, fried, or steamed, with a flat-cut bun, or a New England style bun, or even just plain slices of white bread, with anything or not, please tell me.

Here is a hint: All those years in Thailand, when I was working within the supply yard, and not my secondary function, my lunch pleasure was always a walk over to the base exchange/post office, to get a small carton of chocolate milk from the B.X., and then a nice, large hot dog with toppings off the cart outside, and return to work with hot dog in one hand, and milk carton in the other.

[KGeorge]

:-D What took y’all so long? My (West Texas) mom has been doing them that way (not as many cuts, though) since I was a little girl. We put ours in the oven at 350 or under the broiler. My mom usually basted them first with a mixture of Worcestershire & mustard. Sometimes I do & sometimes I don’t.

We’ve been eating Hebrew National for years, but tried Nathan’s last time & they sure were luscious.

I believe we’ll go high brow this Labor Day. Sirloins on the grill tomorrow with wild rice, patty pan squarsh & King’s rolls. Burgers last night & fried (chili) burritos today.

[virgil283]

I’ve been using smoked sausage because none of the hot dogs have much taste (or seasoning). When I can find them the “Sunny Land Cajun Smoked Sausage’ tastes more like a hot dog that I remember. Put them under a broiler and turn when the have a light scorch like when you leave a hot iron on a white cotton shirt a bit too long. The crispness brings out the flavor and despite being Cajun they are not hot.

[capt. norm]

"with mustard and only mustard. Delicious."

Roger on that...ans it's going to be French's Mustard as I have used for over 45 years...none of this newly announced "Heinz" mustard (for John Kerry's crazy wife)

[CyberAnt]

If you’re cutting back on bread .. here’s a different way to have your hot dog.

I use tortillas. I cook the hotdog (usually 2 in either water or by sautéing in a pan with olive oil or butter). Then, I warm up the tortilla in the microwave (because it was in the fridge); lather on some honey/mustard; place two hotdogs in the center of the tortilla; layer with a smattering of grated cheese (your favorite kind); and top off with shredded lettuce (or your favorite greens).

I wrap it up and then enjoy all the wonderful flavors.

Of course, you can always add sliced tomatoes of any other items your taste buds would enjoy.

Oh yeah, I always use the Hebrew Hot Dogs, because they cause less stomach/intestinal issues.

[SaraJohnson]

Simmer them in beer.

[pa_dweller]

Alas, we moved and getting a Sechrist's dog, the only proper one to put on a Martin's roll, is now just too far a drive. I know they'd ship them but that's just too expensive.

[pa_dweller]

You can order Glaziers from the comfort of your keyboard.

[Fast Moving Angel]

Nothing beats Der Wienerschnitzel’s chili dogs with onions ... YUM.

[miss marmelstein]

Two thumbs up!

[Terry L Smith]

dear fast,

I live in rural, trying to become urban Louisiana.

I have not SEEN a Der Wienerschnitzel since moving to this state!!!

[Terry L Smith]

dear dweller,

I was raised in New England, with their unique style hot dog bun, as well as white bread for burgers.

Imagine my surprise, when i began my time in military service, living in the rest of the country, where neither was the case.

Here, in Louisiana, they seem to like using a style of French bread called a baguette. Ain’t the same, McGee!

[Terry L Smith]

dear Sarah,

Living in Louisiana, you find yourself in odd surroundings, if you are a 49-Stater, like me.

The parish/county I live in, has no bars, no liquor stores, nothing but coffee, tea, and sodas in the restaurants, and nothing of any of the sorts in the supermarkets.

Therefore, also, no Chili’s; Applebee’s; Olive Gardens; no buffet places, but we have a ton of fast food joints.

Thank you for the suggestion.

[Terry L Smith]

dear bobalu,

I do it in one skillet .... I cook for me.

It is so yummy.

[be-baw]

We did a taste test with my blind brother and he says Nathan’s are much better than Hebrew national. I agreed.

[Terry L Smith]

dear norm,

Saw a place or two using those really, really red dogs on the youTube channel Hot Dog Stories.

In a local supermarket chain, i did see some of them, but it would not be a known label, and nowhere near upstate NY.

Sorry.

[mowowie]

What a GREAT Thread.
I LOVE America.....and Hot Dogs!!!

Actually this post put me in a bit of a sad melancholy mood for some reason.

Anyways, been marinating the steak tips all day and getting ready to spark up the Smokey Joe BUT tomorrow is definitely Hot Dog day.
Got some nice Dietz & Watsons in the fridge. Gulden’s and relish too.
The Sauerkraut mentioned in this thread has realllly got me hungry, maybe i’ll pick some up.
The local German club down the street has a annual Oktoberfest every year, now i can’t wait!

Thanks for posting this!

[Terry L Smith]

dear miss marmelstein,

Ahhhhhh, Sabrett! When i was living on Long Island, i could get the dogs, and the jarrred sauce.

Believe it or not, here in Louisiana, they look at you funny if you buy Hebrew Nationals, although i know how good they are, a la Ben’s Delicatessen.

I like a good coarse brown mustard, or stone ground mustard, not that party ‘yeller stuff’ they call mustard. I remember those little jars of Imhopfer(sp) mustards, again, not down here.

I would imagine that your homebrewed beans do taste good.

Me? Cooking for me? I never equated B and M being ‘too tomato-y’, nor the Bush beans as such. Heinz, yes. VandeCamps, yes.

I would suggest a ‘good new England plate’ of hotdogs, no buns, baked beans, and brown bread. A good sub for the brown bread, is a nice thick sliced, moist and warm pumpernickle bread with butter. ‘As long as the Rabbi approves.’

[Terry L Smith]

dear crazyIvan,

30 pounds!! Good for you!

As to the dogs, I don’t think Nathan’s makes a ‘lite dog’, do they?

You can always enjoy a hot dog, other than lite, once you get to your goal, or, make THAT as PART of your goal, no?

[Terry L Smith]

dear be,

I loved the blackened hot dogs as a kid.

Now?

Until they are ready in a skillet, sometimes with the fajita vegetable mixture.

[miss marmelstein]

Sounds good to me! My husband insists on only Gulden’s for hotdogs and not the brown spicy kind either. Which is weird ‘cause he likes spicy food. I have seen brown bread sold in cans but have never tried it. I think B&M makes it. Probably very easy to make. This winter, maybe!