Favorite Dog Condiments

quote:

Originally posted by navy_mo

quote:

Originally posted by Tommy2dogs

I was involved with a Hot Dog Stand in Addisson Tx called the "The Duke of Dogs" our signature dog was the "Duke" a 100% beef natural casing dog topped with a mixture of carmelized onions and bacon with spicy brown mustard. Excellent

Tommy2dogs, You wouldn't be THE Tommy of "Tommy's Topping" fame from the Duke of Dogs, would you? I was such a big fan of theirs. My favorite was the one covered in "Tommy's Topping". If so, please tell me, what was in it/where can I get it? Thanks!

I am one and the same. Tommy's Topping is my personal recipe for Chicago syle Giardiniera. I can't share the recipe as I have gone to the trouble of having a commercial kitchen put it together as formula in case I want to sell it someday. The Albertsons where I used to live in Southlake carried a good Chicago style in the Italian section. Can't remember the name but it started with an M and was made in Melrose park Illinois. The difference will be in the crunch snap etc as I made it fresh.

I've mentioned this before, but it's fitting for this thread.

I grew up in the belief that anything other than mustard (and brown mustard at that)on a hot dog was gauche.

I no longer believe that, but I still think that a good hot dog doesn't need all the toppings to taste good.
If the dog, by itself, lacks a good flavor, then no matter how good the toppings, the dog isn't really all that good. If the dog is bad, you might as well just have the toppings on the bun.

On the other hand, since I no longer have the belief that only mustard belongs on a dog, if the dog is flavorful by itself, then the toppings with the good dog can enhance the whole package.

But, the toppings shouldn't really outshine the dog.

oh!
PS as far as the thread question

on a good dog, Brown mustard (Golden's) is still my favorite.

In Connecticut I've seen several places that have a HOT Pickle Relish. They don't have that sort of thing here in Florida, so I make my own.

For a small jar of relish (make sure it's sweet and green), scoop out two tablespoons of relish and replace it with a heaping tablespoon of crushed red pepper flakes. It's awesome if you like hot stuff.

Good Luck,
=Paul

From years ago, Texas Lunch, Poughkeepsie, NY had almost the best with simply mustard or cheese if you wanted, but the gem was simple chili/onion mix reminiscent of marinara sauce for italian sausage but more like what I've tried to duplicate. Grilled onions(not to a mush) that have been stewed in ketchup/chili powder(to taste)/touches of spices/etc. Onions need texture and sauce needs to hide ketchup. I usually wail on a small amount of onion for flavor then add the bulk later on.

Just depends....

If I am playing golf in Shelby, NC at Pinegrove Golf Course it's yellow mustard and their out-of-this-world chili sauce. 3 to start, 3 at the turn and 3 to take home! Perfect!

If I am in Mt. Holly, NC, one of their Saturday Specials, six hotdogs for $5.00 with homemade chili, homemade coleslaw, mustard and lots of chopped onions. Yeah Baby!

If I am in Columbia, SC (can't remember the name)...one of their hotdogs cooked in Texas Pete Hot Sauce, mustard and Chopped Onions.

If I am at home....a southern product call chow-chow (like pickle relish but more cabbage, sorta sweet), pickle and ketchup....Hmmmm!

If I'm up north....pickle relish, brown mustard and chopped onions. Not quite as good, but it will suffice.

HB

there is a guy in somerset pa. (the only hot dog vendor in 4 surrounding counties) he makes his own jalepeno relish.