I like 'em plain or with some Wolf Brand chili.
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!
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.
I’m trying to grow some Chicago Sport Peppers I got from pepperjoe.com
I like 'em plain or with some Wolf Brand chili.
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!!!!
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.
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.
Simmer them in beer.
Nothing beats Der Wienerschnitzel’s chili dogs with onions ... YUM.
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!
Yummy New England hot dog rolls....buttered and toasted sides......hold your grilled hot dog.
Also used for their famous lobster rolls.....worth the trip to Maine.
Hamburgers served on toasted buttered white bread...also good.