There are many good ways to make a hot dog.
I will describe one style that is popular in southern New England.
1. The bun should be a "New England Style" hot dog bun. This style is also used for clam roll buns. The bun is squared off and white on the outside. Sunbeam is a popular regional brand.
The hot dog should be GRILLED. NOT steamed. NOT boiled. GRILLED. Over an open fire is best. The hot dog should be a premium brand, preferably a local brand (in CT, Hummels is a good choice) but Hebrew National will do in a pinch. Foot longs are preferred. Split the hot dog lengthwise before putting on the grill. Apply generous amounts of butter to the roll and toast on both sides. Add toppings to taste, but DON'T overdo it. Ketchup, mustard and relish are acceptable if not overdone. Celery salt and sliced tomatoes are not. Grilled onions are exquisite and will finish the dog all by itself.
I'm not saying this is the only way to have a great dog, but I know of none better.
