How Do You Like Your Hot Dog?

1st thing I do when I try a new dog or dog joint is to try one plain. that way you can get the taste of what the dog tastes like,then on the next ones pile on the condiments.
I like my dogs various ways depending on how they're cooked. In no particular order are:
steamed, buns too, with spicy brown mustard & kraut
deep fried, plain
outdoor grill, yellow mustard &raw onion, or green,pepper or onion relish
flat griddle,yellow mustard,onion & meat sauce or chili sauce w\o beans

I like dogs the best way the make them in the place where you are.

That said, being a New Englander I cringe at fluorescent green relish and yellow mustard. Along with ketchup they are trappings of childhoods also filled with marshmallow fluff and coffee milk. It should be a nice piccalilli or such and brown, or Kosher, mustard. But then a good New England dog is fairly spicy and traditionally has some pork in it.

At home I like a Saugy or one of the other good local brands with grilled onions, red pepper relish and grainy brown mustard. With a big, beefy dog from Spike's it's onions and their version of NY System meat sauce (a meat chili sauce, usually not available in their Mass. locations) or baked beans. In NYC it's a Sabrett's dirty water (preferably the larger sausage) with Kosher mustard and onions in tomato sauce.

I'm sure if I were in Chicago those psychedelic condiments would taste great on the local dog (especially with those local sport peppers).

quote:

Originally posted by MilwFoodlovers

Give me a Usinger natural casing hot dog with mustard, stewed onions, raw onions, chili, ketchup, pickles, relish, slaw and sport peppers; now hold the mustard, hold the relish, hold the stewed onions and hold the chili, please.

And hold it between your knees.

Brad

First of all it has to be a good hot dog, preferably from someone I know or can get on the phone if I had to...(Oscar Meyer is not going to pick-up if I call) I like a Chicago dog for the social experience, but a good quality dog pan fried in butter, or grilled in a quality bun (Price Chopper has very nice fresh made buns)with a nice brown mustard, or creole mustard...maybe some mustard relish is fine...and you know what? I like castup in there too on occasion.

I like things that compliment a good dog, not bury it (with the exception of a Chicago dog of course).

You guys! I like the Hebrew National beef dinner franks, but they are best if they're crammed on the end of an extendable fork, cooked over a campfire until they're singing (and it's great if they have actual char stuck to them), then ladled with chili (Hormel with beans) that's been bubbling out of the can set on top of the campfire grate, some plain yellow mustard, relish or onions if you got it, in a soft white bun straight out of the bag. With chips and a sodie. Followed closely by s'mores.

The BEST hot dog I ever had was in a little mountain town in western North Carolina: Burnsville. A place called Lil Smoky's makes a foot long with onions, mustard,Chili, and topped off with lots of cold slaw..the southern way! For a New Jersey Yankee,this was ambrosia fit for the gods. My family now duplicates these dogs> We call them Burnsville Hotdogs. Lil Smoky's..may you live forever!!!!

quote:

Originally posted by Brad_Olson

And hold it between your knees.

Brad

http://youtube.com/watch?v=6wtfNE4z6a8
ain't youtube great

My favorite, of traditional dogs, if we are to exclude the heralded New Jersey Italian Hot Dog, which holds a special place in my heart (and probably my cholesterol count, too), is a Sweet-Works: mustard, sweet relish and kraut. Second favorite is a dog with mustard and the Sabrett red onions. After that, mustard, chili and chopped raw onions. The preferred method of cooking: boiled, then finished over charcoal. The bun should be toasted. That's as good as it gets.

A real close 4th is a traditional Chicago Style dog.

Of course, all these toppings must adorn a natural casing, all beef, 5-to-a-pound Best Provision (Newark, N.J.) hot dog, except in the case of the Chicago dog, which would be a Vienna Beef, steamed.

The Bear

I like many types of hot dogs, some more than others. I usually eat what I'm in the mood for. Sometimes an Italian Hot Dog, sometimes a grilled beef dog, sometimes a pork based Texas Weiner. The Italian Hot Dog is my favorite meal. Laugh, but when you think about it, the Italian Hot Dog contains bread, meat, vegetables, and potatoes. A well balanced meal if ever there was one. Like Screenbear I love the Best Provisions 5 count beef dog. Simmerred in water then finished off on a grill a/la Syd's, or sauteed in oil and finished off on a real charcoal grill like Jimmy Buff's. It's so good that I have it with mustard only. Preferably Admiration deli mustard.

Thumanns makes my favorite beef and pork dog. I prefer it cooked on a hot griddle with just mustard. Thumanns deep fryers are great for (what else?) deep frying as are Berks from PA. I like to occasionally throw on some yellow mustard and a pickle slice like Toby's Cup or Charlies Pool Room. Or some chili that I can buy from the Hot Grill, Libby's, or Father & Son.

Hey John F or ScreenBear, if I were to order 5 count all beef nc dogs directly from BP in newark, how close are these to the dogs you are getting at the establishments you mentioned? Cooking methods are another matter altogether but I'd be interested in opinions on how close the dog would be as a starting point.

It would be the exact same dog. Best makes different size dogs in both skinless and natural casings. The 5 to a lb natural casing dog is the same one that is sold to Jimmy Buff's, various distributors, or anyone who comes in off the street. It was the dog that was used for years at Syd's. Eric Neiderman, the last owner of Syd's, stated that Syd's dogs were specially made for them. This was not true. For a long time Syd's was the only place using this particular size dog, but they always were (and still are) available to anyone who wants them. I have been buying and making these dogs at home for years.

Hebrew National hot dogs at any Costco (really!) with sauerkraut (ask for it), mustard and sometimes pickle relish. All Costcos are good.

Second place is Sabrett's hot dogs at the Las Vegas Club casino (Downtown LV), with chili.

I like my Sabretts steamed in beer and then topped with onion sauce, mustard and kraut!!! Toasted poppy seed bun please! Nathan's is a different story. I like those with mustard, onions, and relish. the dog MUST be grilled on the flat top. When in Chi-town I'll take it with the whole garden!

David O.

Thanks John...will be ordering soon.

I by far prefer grilled over deep fat fried or boiled. I always have at least two Dogs, one has to be with Brown Mustard and raw onions. The other, some selection that is popular to the place I'm eating. I like to measure the place with my favorite combo and then have fun with the other. I'm really starting to like the Dill Relish instead of Sweet, and I have never been a sauerkraut fan. I like the slaw in theory and for the first few bites, but it doesn’t do it for me, I may try the Celery Salt with the Slaw, that does sound good. I like chili but I don’t always want to overpower the taste of the dog with the chili, but I’ll try it if people recommend it.

Hi,
Sabretts are an oily (greasy?) dog suitable only for boiling--thus the lable "push-cart"hot dog> And as such they're very good-although knock off brands usually don't compare. However a good natural casing griller is still the BEST classic hot dog: Schickhaus is the best..Thumanns a close second.
Lee

My personal preference is mustard, relish, diced onion, medium spicy chili, and kraut. It's what I grew up on. I have however had Chicago style which I like very much. I have never had a slaw dog because I don't eat slaw due to a milk allergy. I just recently dicovered that I can make a vinegar based slaw. Yeehaw!

quote:

Originally posted by Frankman

My personal preference is mustard, relish, diced onion, medium spicy chili, and kraut. It's what I grew up on. I have however had Chicago style which I like very much. I have never had a slaw dog because I don't eat slaw due to a milk allergy. I just recently dicovered that I can make a vinegar based slaw. Yeehaw!

Try this slaw recipe it is my new favorite......Russ http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=23657

I like mine grilled(charcoal or griddle)-if they are griddle-you must split them down the middle and press them into the grill. I like natural casing(can't beat that snap). I like mustard and saurkraut. Or Chili and cheese. I really found that I like my bun steamed-there is nothing better than the bun of a hotdog at a baseball game.
What do you think of those big Hebrew National Hotdogs that they sell in Costco snack bar-I like them but I am not sure if I am swayed by the price(1.25-for dog and soda).

In Eastern KY we ate ours with chili, mustard, slaw and onions, too.

I really like Kraft Hot and Spicy Mayo on my Dogs and Brats. I like to put it on my fries too. Yum

My default toppings are mustard and sauerkraut. However, if I am someplace where there is some sort of hot dog specialty, I am likely to try that.

Last year I got a shipment of neon-green relish, mustard, celery salt, sport peppers, Chicago poppy-seed buns and Fluky's hot dogs. Adding tomatoes and pickles, I was able to make what I guess was a pretty authentic Chicago-style hot dog, and I enjoyed them. (the wife thought I was nuts)

http://www.flukys.com/

All Beef Natural Casing Dog....
(Boars Head is usually what I have, since I now live in a area deprived of REAL dawgs.).. Hebrew National is runner up.....
Mustard, Onions, Relish...If I get one out, I usually will opt for kraut.....
Prefer New England style buns, but like any other type....
I am pretty lenient when it comes to the buns... Hell, even a Wallyworld bun works for me..
But my dogs?..Gotta be all beef for sure..
Thats the most important part.

Wrapped in a slice of processed American cheese on a nice, soft bun.

Cheese??? On a hot dog??? Here is a weird story... Years ago I was kinda hungry one nite for a fast snack, nuked a cheep dog, put it on a bun, hmm... now what? I had some cheese dip I made w/ Ro-Tel and Velvetta in the fridge... I slaped soma that cold cheese dip on my dog and... Hmmm? Sounds weird I know but it was real good. I still eat em like that sometimes. My grandzillas love them.

I would not do that to a good quility Boars Head, or other good hot dog.
Joe

Cheese??? On a hot dog??? Here is a weird story... Years ago I was kinda hungry one nite for a fast snack, nuked a cheep dog, put it on a bun, hmm... now what? I had some cheese dip I made w/ Ro-Tel and Velvetta in the fridge... I slaped soma that cold cheese dip on my dog and... Hmmm? Sounds weird I know but it was real good. I still eat em like that sometimes. My grandzillas love them.

I would not do that to a good quility Boars Head, or other good hot dog.
Joe

I had a chili cheese dog the other day from a hotdog truck in NJ-I saw him put the chili on and squirt can cheese on the top out of one of those canned cheese spreads-it was great!

since I sell hot sauces, BBQ sauces, and various relishes and condiments myself online, I ALWAYS have a great selection to choose from and experiment with :-)

I also like 1 slice of cheese between the bread and dog usually (but not required), but I always top with one of my jalapeno mustards and/or jalapeno ketchups, a bit of garlic powder, onion.. I find the il primo brand relishes and pepper marinades to be excellant and also required... I ALWAYS find myself dipping into my own inventory for more... lol

the toppings of course compliment and add to the hot dog or sausage but should NEVER take over the taste completely

Patrick

# 1 ... Chili Dog with mustard & onions...
# 2 ... Slaw Dog ...

Nathan's with mustard and 'kraut!

Char Grilled with a bit of minced onion and maybe some good spicy mustard

Patrick do you have a website?

I love thick juicy hot dogs on a grilled bun, with either regular or spicy mustard, put in the classic squiggle...if it's not in a squiggle, I won't eat it!

As a Los Angelan, I do love Pink's, near Melrose...but unfortunately, the line is usually way too long! But if you're ever in the Hollywood area, I highly encourage you to check it out!

Not everyone here in Chicago likes a salad on top of their dogs.

I prefer yellow mustard and raw onion on a natural casing dog served in a plain bun. Occasionally a little celery salt winds up on in, which is fine too.

When I travel, I almost always try and stop at a local hot dog stand to get one done up the way the locals like them.

Dietz & Watson (natural casing) steamed using a beer & water mix...served in a soft hot dog roll & topped with relish, mustard & some Texas Pete's......I could eat these all day.

quote:

Originally posted by Captain Morgan

Patrick do you have a website?

private-message sent :-)

Texas Hot Wiener style is my all time favorite. Boiled Oscar Mayer dog, brown mustard, minced raw onion, hot wiener sauce, in that order, all in a steamed bun.

tjd_tx:  There's several other recent threads relating to Texas hot wieners in which the posters seem to be unaware of your really good recipe for the sauce. How about reposting it on one or more of those threads?

Cheers, John 

if i go out its vienna or nothing and chicago style, at home its any good grilled beef dog with a little cheddar, mustard and carmelized diced onions

tiki


Grilled or steamed---split top bun--Gouldens--or Cajun--mustard--chopped onion and piccalli or chow chow--spicy!---oh--i forgot--NOT Skinless!!! Natural casing dogs please!

tiki,  here is a blues connection to hotdogs. Whem Eli Oberstein ran the famous Cobra records company and studio that recorded those great cuts by otis Rush and Magic Sam he hasd Willei Dixon producing his recordings. Eli was always strapped for cash and Willie complained for years that he never ate so mang gd hgot dogs in his life!

PS Willie also would buy 10 pounds of buffalo fish for dinner for the family. According to his widow, Marie Dixon, he would split teh fish into two equal portions, one for Willie and one for the rest of the family.

hot  like mine hot !!!!!!!!! not warm but hot, that's why its called a hot dog, not a warm dog.

Lance Uppercut


Not everyone here in Chicago likes a salad on top of their dogs.

I prefer yellow mustard and raw onion on a natural casing dog served in a plain bun. Occasionally a little celery salt winds up on in, which is fine too.

When I travel, I almost always try and stop at a local hot dog stand to get one done up the way the locals like them.

yes, exactly. I grew up in Chicago and have been eating chicgao style dogs since I was a toddler. While a fully loaded CSD is something to try, most chicagoans I have ever met or observed craft their toppings from what is available and what they like. I choose (the yellow) mustard that is common, onions, celery salt, and a pickle. My Dad who just passed away at 90 and ate hot dogs for all of those years, loved his with mustard and green relish which he called picalilli.

When I was about ten i was taken to a baseball game in Milwaukee where I first discovered what good german style brown mustard does for a dog. Loved it but normally choose the yellow mustard so common in Chicago on my dogs, although other than corned beef sandwitches prefer the brown or other mustard varieties on most dishes.

By the way, I do not think that one can make teh case that a hot dog is more common or personifies the american roadfood experience any more than a burger, or any less!  Just two top favorites.

smokestack lightning

tiki


Grilled or steamed---split top bun--Gouldens--or Cajun--mustard--chopped onion and piccalli or chow chow--spicy!---oh--i forgot--NOT Skinless!!! Natural casing dogs please!

tiki,  here is a blues connection to hotdogs. Whem Eli Oberstein ran the famous Cobra records company and studio that recorded those great cuts by otis Rush and Magic Sam he hasd Willei Dixon producing his recordings. Eli was always strapped for cash and Willie complained for years that he never ate so mang gd hgot dogs in his life!

PS Willie also would buy 10 pounds of buffalo fish for dinner for the family. According to his widow, Marie Dixon, he would split teh fish into two equal portions, one for Willie and one for the rest of the family.

I Believe it all!!!  Buddy of mine--Pat Moss-the Juke Joint Preacher--was mentored by Willie and tells similaer stories. Wish i had got to know him-Pat went to see him a lot and i just never seemed to time it right to tag along.

seafarer john


tjd_tx:  There's several other recent threads relating to Texas hot wieners in which the posters seem to be unaware of your really good recipe for the sauce. How about reposting it on one or more of those threads?

Cheers, John 

John, I'd like to put it in the Roadfoods recipe listings. Do you know how I would go about doing that?

with some nice hot onions and hot chilli personally i think i got it down pat with that there combo
 

1)  with brown spicy mustard like Gulden's or Ballpark mustard, chopped onion, and warm sauerkraut.

2)  Chicago style, with the works.

3)  With all meat chili, chopped onion, and a stripe of yellow mustard.

phatphil


mustard onion relish pickle tomato and a dash of celery salt on a poppy seed bun,oh and 2 sport peppers

or chicago style lol

ditto.

Not like this, that's certain!
http://bighotdog.com/

Since I'm from West Virginia I've got to have slaw on my hotdog.  If I am at home I just ask for a hot dog with everything-chili,slaw, onions, mustard.  If I am out of West Virginia & I know that I will get real freshly made slaw, I ask for a chili dog with mustard & onions & a side of slaw.
Here in Indiana weiner roasts with our family & friends are  frequent events.  I always make slaw & have converted many Hoosiers to loving the slaw dog.
 
I also like to broil hot dogs, butterfly them.  Cut bread into 2 pieces, mayo on one slice, catsup on the other, spread out the hot dog on the catsup, top with mayo & enjoy.  This was a regular lunch when I was growing up & every once in a while I still indulge. 

claracamille


Since I'm from West Virginia I've got to have slaw on my hotdog.  If I am at home I just ask for a hot dog with everything-chili,slaw, onions, mustard.  If I am out of West Virginia & I know that I will get real freshly made slaw, I ask for a chili dog with mustard & onions & a side of slaw.
Here in Indiana weiner roasts with our family & friends are  frequent events.  I always make slaw & have converted many Hoosiers to loving the slaw dog.
 
I also like to broil hot dogs, butterfly them.  Cut bread into 2 pieces, mayo on one slice, catsup on the other, spread out the hot dog on the catsup, top with mayo & enjoy.  This was a regular lunch when I was growing up & every once in a while I still indulge. 

What kind of slaw is generally used for "slaw dogs"? Is it a mayo or vinegar based? Is it sweet or savory? I could see using a savory vinegar slaw, it would be similar to sauerkraut, which I love on a hotdog.

A hot dog for me consists of the following:

Nathan's franks pan-fried in bacon grease until wrinkly and charred. The buns are then grilled in the same pan after it has been drained of most of the grease.

Toppings listed in order of preference:

1. Trader Joe's green olive tapenade and raw onions... or,
2. Chili, shredded cheddar and raw onions... or,
3. Marinara sauce and grilled onions... or,
4. A minuscule amount of yellow mustard and Del Monte relish with a healthy splash of ketchup and raw onions.

RE: Numbers 1, 2 and 3: No mustard will be tolerated on these dogs. Not a speck. Especially the chili dog.

It depends on what I'm in the mood for, but it's usually:

Chicago Style
Southern Style with slaw
Chilli Cheese dog with onions and mustard but no beans in the chilli.
Dog with ketchup, mustard, relish, and onions.

Andrea

I eat my hot dogs one of three ways:

1. With ketchup only.
2. With ketchup and mustard.
3. With ketchup, mustard, baked beans and shredded tillamook cheese.

 I an still partial to the Chicago Dog. Vienna Beef dog, neon green relish, spicy yellow mustard, onions, cucumber, tomato, pickle, and of course celery seed all on a poppy seed bun!

  The other variation that I like is the classic Sabrett with mustard, sweet onion sauce and a little kraut! 

 I haven't had one of those since I last visited New York when I was a teenager. (many moons ago)

David O.

grilled or fried, toasted bun, mustard and sauerkraut. once in a blue moon chili and chopped onion. steamed dog only in dire circumstances, ditto the bun.

brats can have the mustard and sauerkraut, or mustard and grilled peppers and onions. bun should upgrade in crustiness.

hot links get mustard only.

It depends on the dog, bun and cooking method to me.
 
If I'm dining at a new hot dog establishment for the first time I want to try them 4 ways.
 
Plain - to see what you're working with.
With Heinz ketchup - no other brand will do.
With chili, mustard and onions - now we're getting serious.
With chili and cheese - my current favorite.
 
Then figure out which combo of all of the above works best for the location and repeat.
 
Toasted roll sometimes, steamed others, New England style lightly buttered with a roller grilled dog works nicely.
 
How about right off a stick over a bonfire?  
 
Pork & beef first and foremost, all beef next, venison dogs a distant third, turkey dogs if that's all there is, I guess. 
 
 

When I was about 14 (around a million years ago in the mid-60's) I took a couple of hot dogs, split them lengthwise, smeared a squiggle of spicy brown mustard down the center, laid a slice of colby cheddar cheese on them & topped them with Pace's brand GREEN salsa and broiled it in the oven. Yes, 45 years ago Pace's introduced a green hot sauce but it was nothing like the current one. The salsa had a short run, & the recipe was lost in the mists of time (yes, I wrote them a letter in the 80's & they couldn't find it).
 
The concept has only been tweaked over time. I now prefer to use all-natural nitrate/nitrite free beef/pork hot dogs, spicy brown mustard, Asadero or Queso Blanco cheese & Mrs. Renfro's Green salsa, which is the ONLY one I can find that, like the Pace's of yore, does NOT have tomatillos in it. The green is strictly a result of jalapenos. In a hurry I will zap them (not an option in the mid-60's) but they are still best broiled ~~ or grilled. Bunless.
CiaoMeOwwww!

SHE,BlackQueen

I'd like permission to add your recipe to my website. 

Website

boyardee65


 I an still partial to the Chicago Dog. Vienna Beef dog, neon green relish, spicy yellow mustard, onions, cucumber, tomato, pickle, and of course celery seed all on a poppy seed bun!

The other variation that I like is the classic Sabrett with mustard, sweet onion sauce and a little kraut! 

I haven't had one of those since I last visited New York when I was a teenager. (many moons ago)

David O.

Does anyone have a neon green relish recipe?
...Russ

I used to like chilidogs but since moving to New England I find that I have adapted to local custom and my tastes have changed. Now I like a grilled hot dog on a buttered and grilled top opening roll with nothing coming between the hot dog and the roll. It is funny because before moving here I had never seen a top opening roll before.