Posted on 09/06/2015 9:18:01 AM PDT by 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.
I get two skillets and put bacon grease in both of them.
One I fry the hot dogs in. In the other I heat up some rinsed kraut.
Put a bit of kraut on the buns and drop the dogs in... slather with brown mustard.
Mmmmmm!
Do you char the kraut?
Bacon grease and hotdogs just go together!
If anyone around upstate NY has pity on an AZ sand rat, they will immediately box up a case of Glaziers red cased hot dogs and overnight here.
If not, then you are an evil, evil person...
I generally eat dirty-water hot dogs (Sabrett) on street corners with mustard and only mustard. Delicious. At home, I only use Hebrew National with Gulden’s mustard, sauerkraut and occasionally baked beans. I sometimes make the beans myself and they are so superior to the store bought which are too sweet and tomato-y.
After our yearly Easter concert I saw a picture of myself squeezed into my tux and immediately started diet and exercise. So far 30 lbs lost. One of my treats is Hebrew Nation reduced fat hot dogs with some caraway seed kraut and Boetjes’s mustard. Not the best dog out there, but certainly the best at 45 calories.
Hot dogs in natural casing cooked to 155 F.
http://www.epicurious.com/expert-advice/the-best-method-for-cooking-hot-dogs-article.
This is the new rage, scoring your sausages and dogs so they self-baste while cooking and hold the melting cheese sprinkles!
The heat index for 12 weeks has been 115o, I just watch Aaron Franklin re-runs on the Create channel whenever my BBQ jones starts running ahead of my anti-heatstroke defense.
I’m trying to grow some Chicago Sport Peppers I got from pepperjoe.com
I grew up in Rochester, NY, and we loved Zweigle’s Pop-Open Hots. They make the natural casing, red and white hots (pork). My oldest son says the white hots are the closest thing he’s found to the Bratwurst he gets in Berlin. They also have red and white skinless. I prefer the Pop-Open on the grill, but don’t get to have them very often because I live on a third floor apartment, and don’t own a grill. I usually only get to have them when I visit my sister-in-law back in Rochester. I can get Zweigle’s Hots at the local P&C here in Rome, NY, or at any Wegman’s store. The closest to me is in Syracuse, about 45 minutes away.
I like 'em plain or with some Wolf Brand chili.
My mother used to slice up hot dogs, fry them in a bit of bacon grease, then add a can or two of stewed tomatoes, probably added chopped onions, and cooked that down. We’d have it over rice or mashed potatoes.
Chicago dogs - mustard, sweet relish, chopped onion, tomato slice, pickle spear. Hotdog is grilled over charcoal, not propane. Mustard is Plochman’s and not French’s or, God forbid, Grey Poupon. No kraut because I want a hot dog, not Oktoberfest. And above all NO KETCHUP!!!!
Bacon grease and hotdogs just go together!
Ditto---or mayonnaise, God forbid.
It's mustard, chili, and onion for me.
Perfection.
The first time I had that combo was at Candlestick Park.
McCovey hit a HR and BOBBY Bonds stole two bases.
Against the Dodgers.
I char the dogs, I cook the kraut a lot but don’t char it.
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