HOME > Chowhound > General Topics >


How Do You Eat Your Dogs?

I love a great hotdog, preferably grilled. Before I cook them, I spiral slice the dog in a circle down the length so it plumps as it cooks. Then I toast the bun, and it's usually a sesame seed bun.

I like mine with spicy brown mustard, chopped onions, hot pepper relish or chopped hots, and sauerkraut. In another mode, I will do chopped onions with chili and cheddar cheese.

What's your favorite way to eat a hotdog?

  1. Click to Upload a photo (10 MB limit)
  1. Like mine simple. Grilled ( to really well done), served on a toasted NE style roll ( opening is in the top), mustard and a bit of piccalili. Never ketchup!

    1. sauerkraut, raw onion, and dijon. Grilled dog AND bun, preferably.

      3 Replies
      1. re: C70

        All beef dogs,grilled with a warmed bun. I prefer them topped with mustard and kraut, grilled onions occasionally.

        The "Dirty O" in Pittsburgh has the best.

        1. re: Kelli2006

          One I need to take a drive and go to the Dirty O . I have seen a TV program on PBS about their fries I heard a large can feed a family of 4. IS THAT TRUE.
          If i go to dominick 's it kraut , onions , mustard , and red pepper

          1. re: FAL

            A large order of fries at the O' is about 2lbs of potatoes, and can easily feed a family of 4-5. I went to U-Pitt and we would split a small order among 3-4-friends and it was plenty. The O has good steak sandwiches and decent pizza's but do not use the restrooms unless it it a matter of life or death. The bathroom could easily be declared a Superfund site.

            You must go to the Forbes Ave location for the true 'Original experience.

      2. Fairly simple, as well. Grilled Hebrew Nat'l beef, well done so the skin has that 'snap' when bitten into, toasted bun...spicy mustard and kraut.

        1. From Hot Dog Johnnys- Fried (peanut oil?) with mustard and a dill pickle spear on a bun.

          1. Kraut and mustard, but they are great with kimchee on them too.

            1. Grilled Best Kosher, or Hebrew National,

              Chicago Style: Mustard, onion, relish, tomato, sport peppers, a dill pickle spear, and celery salt.

              I also like chili dogs, with raw onion, and cheese.

              11 Replies
              1. re: swsidejim

                I prefer to eat my salads and hot dogs separately....

                Deep fried dog with a slash of mustard. Or, if I ever find myself in cincinnati again, a cheese coney. A hot dog with mustard and onions covered with cincy chili and big wad of shredded cheese and topped off with some hot sauce.

                1. re: ESNY

                  salad, now thats funny...

                  at least I dont like ketchup on my dog.. ;)

                  1. re: ESNY

                    ESNY, did you know that you can get skyline coneys at cincy nights at Edward's downtown? They hold one once a month.

                  2. re: swsidejim

                    SW'Jim, why do they called the small peppers on a Chicago dog, a "sport" pepper?

                    What gives the relish the unnatural green hue?

                    1. re: Kelli2006

                      the peppers are an actual variety from what I can tell,they ar also called piquant peppers, they are sold in a vinegar mixture, and have a kind of waxy thicker skin than alot of other peppers I eat., not really hot. I know if I ask for hot peppers at the hotdog stands I go to I will get giardinara.

                      The relish, I just think its extra food coloring, and just part of what makes a hot dog "chicago style".

                    2. re: swsidejim

                      Spot on with the Chicago dog, and unless you're four years old or younger, ketchup on hot dogs should be illegal.

                      1. re: jbentley4

                        you are correct about the 4 year old statement, I was at a Sox game, and a guy in our group asked for ketchup for his dog, and thats exactly what he was asked.."what are you four.?"

                        1. re: jbentley4

                          I do think it's regional, though. I never heard the no ketchup "rule" until quite recently. I know people strongly about this, but I think it's silly.

                          1. re: Glencora

                            There was a looooooooong thread about this a year or two ago. Having been raised mostly in small Midwestern towns where just about every family had its own cuisine, the only time I ever encountered judgmental attitudes towards food was at Scout campouts, where the only acceptable hot dog to most guys was a skinless Oscar Mayer, and my fat tough-skinned garlic weenies from the butcher case were elaborately disdained...but I wasn't going to share anyway, so what the hell.

                            In our family we ate mustard on hamburgers and ketchup on hot dogs. So did most of the guys I knew. I was the odd one in our house because as time went by I decided I just didn't like ketchup very much, though if I eat some now it will probably be on a dog.

                            1. re: Will Owen

                              Careful there, Will. Wars are being fought as we speak on less than ketchup on hot dogs. And your "fat tough-skinned garlic weenies" will just inflame passions to the boiling point.

                              1. re: Sam Fujisaka

                                I WANT one of those fat tough-skinned weenies!

                                My favorites are Fanestil's Dinner Franks, which are stubby little flat tough-skinned weenies, although without the garlic. We cook them on the grill till the casings split open.

                      2. oh lord, don't drum me out of the group, guys.

                        I rarely eat hot-dogs, but when I do I like Red Hots - the old school schneider hot dogs, not at all fancy.

                        Nuked until the ends explode and get hard. Then dipped in French's.

                        (ducks and runs)

                        1. I have been experiementing with dogs and methods of cooking over the last few weekends, especially since my Weber is still under four inches of ice..

                          First the dog NEEDS to be 100% beef. Not a dietary thing but leave the pork dogs for Shea Stadium.

                          The dogs that are "into the next round" are Hebrew National, Nathans and the newly arrived Karl Elmer (all beef). What I can not find in CT is Best's Brand and that is unfortunate since in NJ these were some of my favorites (I know I can order from the factory but I have not figured out how to convince Mrs Jfood this is a good idea, but i'm working on it). Eliminated was Sabretts.

                          In rankings as of February 20:

                          1 - Karl Elmer
                          2 - Hebrew National
                          3 - and barely holding on is Nathans

                          Now cooking.

                          In the experiment I am using several cooking experiments (results as well):

                          1 - Grilled on the Weber - what can you say, nice crispy outside, when it pops it's done. A old time favorite. The only downside is that it seems to increase the saltiness of the HN and that's a little bit of an issue
                          2 - Boiled - Hey, I had to try for scientific reason. How bland can you go.
                          3 - Microwaved - changes the flavor too much, but is a good gotta have a dog on my way out the door. Not very good.
                          4 - Sauteed in oil - what a mess i created. It just ain't worth the effort
                          5 - Grilled on the cooktop without oil - This had some positives, but the pan got pretty ugly. The dog itself was very good
                          6 - Broiled - I must say that this late arriver to the experiment created an OUTSTANDING hot dog. I placed a piece of tin foil on a small rimmed cookie sheet and turn until the skin popped and the juice inside bubbled. The skin was beautifully crisp and each bite created that SNAP i was looking for.

                          Rolls - I have tried every store bought roll and i think Pepperidge Farm or a potato roll is the best. When I broild the dogs I opened the roll and toasted. Fantastic.

                          Adders -

                          Sauerkraut - I love sauerkraut but can find none in the market that reminds me of the NY street vendor, so i normally pass.
                          Mustard - Big debate on many threads. Major issue this week when the gulden's brown ran out and none in my basement stash. Choice was yellow or a variety of Grey Poupon. The yellow went on Dog #1. I really disliked the mustard. Taking a deep breath, turning off the light so noone would see I reached for the Whole Grain Grey Poupon. I gotta tell you. It was really good. But made sure last night to buy another jar of gulden's, still the best.
                          Relish - Gotta have a little green relish on the dog. We do not get the Chicago "Glow in the Dark" variety out here in CT so it's basically Heinz. Not bad but still looking for an uptick on this.
                          Others - Let's go to the peppers. Sweet? Spicy? I do not like spicy so the only choice were the sweet peppers in vinegar. I think these add a really nice flavor to the dog.

                          So long story, long.

                          The winning combo after a few weeks of testing is:

                          Karl Ehlemer, broiled, on a toasted Pepperidge Farm roll (side or top split, i recommend side if you toast, top if you want to feel more like a kid), with Gulden's mustard, a little green relish and a couple of sweet peppers.

                          Next up to challenge the Karl Dog is Hummel.

                          8 Replies
                          1. re: jfood

                            Great post, jfood! But don't discount a quality beef/pork dog. These are much better than the bland crap that is served at the ballpark. They use Kahn's, Ballpark, or some other cheap brand. I just finished eating 2 different beef/pork franks from Karl Ehmer's. One is a weiner (long, thin and contains veal as well) and the frank (beef and pork). Both excellent. Thumanns and Schickhaus are great franks also. These dogs taste best in my opinion on the griddle.

                            I have some Karl Ehmer's beef franks in the fridge that I haven't opened yet. I've had them in the past and they are excellent. By all means, get some Best's from the factory. But go for the natural casings. It does make a difference. The best way to prepare Best';s is to heat in water, then finish off on the Weber. The skinless Best's also taste great in oil. They are the brand of choice for over 90% of the establishments serving Italian Hot Dogs. Usinger's beef dogs with sheep (not hog, they offer both) are excellent as well. Along with Best, my 2 favorite beef dogs. These are great on the grill, griddle, or in water. There are some delis that sell Hebrew National with collagen casings. These are worth seeking out. Empire National used to make a collagen casing 1/3 lb monster that they sold to Tabatchnik's, which is now gone. I used to buy them there to make on the griddle at home. Sadly, these are no longer made by Empire. Sabrett is okay, but only in the water or on a griddle. This is the dog served at Papaya King, Gray's, and Katz's in New York. Also Boulevard Drinks in Jersey City, and the new Papaya King in Clifton, N.J.

                            My favorite way to prepare most beef dogs is to heat in water, then charbroil. When I don't feel like grilling, I bring a pot of water to a boil, turn off the gas, throw the dogs in, cover, and heat for 7 to 10 minutes. I only do this with beef dogs. Dogs with pork in them are milder, and in my opinion need to be grilled or fried in order to bring out the flavor. Some dogs like Sabrett and Nathans I prefer to heat on the griddle until the casing becomes nice and crisp. When I make Italian Hot Dogs, I use my deep fryer and use the long skinless Best's.

                            For the German style beef/pork dogs, I prefer to prepare them on the griddle. Sometimes on the Weber, but the dogs I use most often (Thumanns griller and those from a quality pork store) are loosely packed (they don't employ a technique called vacumm chopping that sucks air out of the meat mix making for a tighter packing) which causes the dog to split wide open on the backyard grill. When preparing these dogs on the Weber, use low to medium heat.

                            Sometimes I get the special Thumanns deep fryers that are used at Rutts Hut and other places and deep fry them. I never microwave. As I teenager I used to put dogs in the stove, but haven't done this in years.

                            As for mustard, I prefer any decent yellow mustard for a beef/pork dog. Raye's is my favorite. Sunshine is very good as well. For beef dogs, I like a spicy brown mustard. Admiration deli mustard from Jersey is excellent. Gold's is very good. Gold's Dusseldorf mustard is used at Rutts Hut, The Galloping Hill Inn, and other places.

                            For rolls, I would try and find at least a food service bun such as Rockland. Bakers Touch used to be good, but they cheapened them. Look for those that are individually baked and not stuck together. I use Pechters, but they are only available in certain areas in Jersey. The best supermarket brand available to me is Martins Potato Rolls.

                            Let us know how Hummels does in your challenge. Do you know that most of the Hummels served in Connecticut dog houses are the beef/pork variety? It has a distinct tanginess and more spice than your usual beef/pork blend. Hummels does make a fine beef dog as well. I was able to pick some up at the Shop Rite next to the Old Swanky Franks in Norwalk a few years ago.

                            1. re: hotdoglover

                              head to head competition just completed on the all-beef Hummel versus Elmer.

                              Major one-sided victory for the Elmer. The only thing the Hummel won was the smokiness of the smell.

                              Flavor, texture, crunch, size had 15 rounds for the Elmer and 0 rounds for the Hummel. In fact the disparity ws so great I may chuck the other 7 hummels.

                              And since I respect your opinion so much I will give the combo dogs a try over the next few dys.

                              Thanks HDL

                              1. re: jfood

                                You may not like the combo dogs either. Both have a similar tanginess. But the beef and pork Hummel is what's used at many of the hot dog joints in southern Conn. Most deep fry them and finish them off on a griddle. One of my favorite places, the Glenwood, charcoal broils them. Looking forward to eating the all beef Ehmer's soon. How did you prepare them?

                                1. re: hotdoglover

                                  Weber still under 4" of ice.

                                  First time was a boil then pan fry, second was a broil.

                                  The latter was outstanding, I knew each sie was done when a little slit appeared and then went down the entire length like ER. Then cooked the other side till a little slit appeared and then it went sown the entire length like Grey's Anatomy. So I had a double popper without a deep fry.

                              2. re: hotdoglover

                                not all ballparks serve bad/cheap hot dogs..., White Sox park offers grilled Best Kosher hotdogs. The dogs are grilled on a flat top grill with onions.

                                1. re: swsidejim

                                  But the Kielbasi are sooooo good, gotta get both

                                  1. re: jfood

                                    i usually fill up on the dogs, and have no room. ill have to try the kielbasa next visit.

                                  2. re: swsidejim

                                    I've actually spent quite a bit of time working in ballpark concession stands at Safeco Field in Seattle (they have a program where non-profit groups come in and work concession stands) and there they use Cloverdale Meats hot dogs. Generally, these will be initially cooked in a convection oven, after which they will be held in water until ordered, after which they are briefly "grilled" on a panini press before serving on a toasted bun. Some stands will vary in how they do these (generally the "grill" stands will be better than standard "refreshment" stands.) I can't really compare them to other ballpark dogs (since I don't get out to other ballparks all that often) but they're pretty decent, and a lot better than some of the other ballparks/stadiums around here.

                              3. I like a different dog for different days

                                Day 1- Cooked to a crisp, with Goldens and sauerkraut, on a toasted potato roll.

                                Day 2- throwback from my days as a chow pup, experimenting in the kitchen- wrapped in a warm tortilla with american cheese and Goldens. I thought I was a genius with this one=)

                                Day 3- cut up in pieces, mixed into Kraft Mac & Cheese (my ultimate comfort food, only reserved for special occations)

                                1. Boil in beer. Allow to cool (or refrigerate overnight - still in the beer). Grill over charcoal.

                                  1. Grilled dog, split if it's big, on a warm bun with onions, dijon, and pickle relish.
                                    Now I'm craving one.

                                    1. What wonderful reading. Thanks to you all. jfood, change your name to "Mr Dog"

                                      1. jnever really liked hot dogs a lot but every now and then I get a craving

                                        I like a sausage dog steamed/boiled in a dark beer on a warmed bun topped with saurkraut mustard and onions :)

                                        one of my neighborhood taverns makes a really good "authentic" chicago hot dog (owner is originally from chicago, he and his wife make awesome food for bears and cubs games)

                                        1. I'm southern, and you may even call me redneck, but I like my hot dog panfried on a steamed roll, with mustard, onion, slaw, and chili. Down here, we refer to that as "all the way."

                                          1 Reply
                                          1. re: breadbox

                                            So, people "go all the way" quite young there in Dixie?

                                          2. I love hotdogs grilled in a grilled bun with mustard and relish and mayo...sometimes I put baked beans on it too, Its the only time I eat baked beans. I also like them sliced and fried with onions and served with white rice and hot sauce and ketchup. Or, in a blanket, I love pigs in a blanket dipped in mayo and ketchup thats been swirled together I also love them in lomo saltado and various other latin american preparations that for some reason include sliced hot dogs, no ketchup then. As a kid we sliced em length wise and made sandwiches with them instead of bologna, I don't know but, why my parents did't buy hot dog rolls.
                                            I think thats it..I hardly ever hothogs but when I do its one of these ways

                                            1. Here in the Bay Area where I grew up we ONLY put ketchup on our hotdogs, nothing else. Oh, and we boiled them. If that's not bad enough, sometimes we'd cut them in half cross-wise, then split them in quarters, lengthwise, not all the way to the top, and boil them so that the legs curled up. We'd dip the four-legged octopuses in ketchup.

                                              2 Replies
                                              1. re: Glencora

                                                Really! In the Bay Area we ONLY put ketchup on hot dogs!? Shocked. What town is this?

                                                1. re: zwilliams

                                                  This is Berkeley. And I'm not saying it's necessarily better, just the way everyone I know does it. Or did it. I don't know many adults who eat hotdogs these days. I don't think people are as passionate about them here as they are elsewhere. (I'm not talking about transplants, I mean people from here.) For me, hotdogs were/are something easy to give kids at at parties when the adults are eating something better. I actually wish I'd grown up aware of all the other possibilities. I feel deprived.

                                              2. Broiled in the toaster oven under high heat, served on a steamed bun with coleslaw, pickle and mustard. This is, in fact, one of the only reasons to OWN a toaster oven.

                                                3 Replies
                                                1. re: Booklegger451

                                                  The other 2 are:

                                                  Slice of american cheese open faced under the "Top Brown Only" setting
                                                  English muffin open faced with butter on it so the butter gets brown before you place the jelly on it.

                                                  And do NOT place the bread or muffins in their wrapper on top of the toater oven while it is cooking. The palstic WILL melt. Been there Done that

                                                  1. re: jfood

                                                    Fair enough. I grill my cheese sandwiches in a pan, but see the allure of the toaster-oven grilled cheese.

                                                    You're absolutely right about the english muffins, and by extension, bagels and crumpets.

                                                    1. re: Booklegger451

                                                      I prefer my grilled cheese sandwiches in butter in a pan as well.

                                                      I also threw out my toaster oven 20 years ago when I left it on and had to turn back from driving to a weekend getawat.

                                                      I used the broiler for my muffins

                                                2. Broiling and grilling seem to work out equally well for me, and I like them done until they pop. Used to think Hebrew National was the best, but there's a brand in Texas called Premium Gold that is superb. Not kosher, but all beef, and great attention paid to quality. Bun is optional. Only topping allowed is mustard, almost always some form of spicy brown.

                                                  1. Only natural casing dogs in New England top-loading buns need apply: those buns can be properly toasted on the griddle on both sides. Load the dog (poached if it's mild pork style, griddle-browned if Kosher beef-style). Add hot sauerkraut (prepared properly with white wine, a bit of apple and caraway or celery seed). I am picky about mustard and use it only rarely.

                                                    Too many toppings turns the dog into a vehicle rather than the star attraction; that's the McDonald's approach to covering up an inferior burger, shall we say.

                                                    1. Ok so this is probably pointless to you all you meat eaters but I dont eat any meat (not that there is meat in a hotdog) but I like the concept. We grew up eating hot dogs this way: I just use Yves hot dogs now. I know know you are all sick to think of fake meat anyway here goes:

                                                      hot dog grilled
                                                      avocado spread (we call it palta it has salt and lemon in it)
                                                      a finely diced tomato and onion salad
                                                      mayo (yep)
                                                      toasted bun

                                                      That is it can't have it any other way.

                                                      4 Replies
                                                      1. re: Ljubitca

                                                        i dunno, if it tasted like meat i'd be all for it. the soy stuff rarely makes the meaty taste transition in a satisfactory manner, imho. one exception would be morningstar farms grillers prime. they're pretty tasty. obviously, not at all as good as a real burger, but if you must replace - they're worthy.

                                                        i'd love to hear if someone has a meatless hotdog or sausage that cuts the mustard, pun intended.

                                                        i like mine charbroiled well done or pan fried well done, always split when possible. served with mayo and datil pepper relish.

                                                        FWIW, i was just asking about deep fried jersey style dogs on the FL board. being from FL, i'd never HEARD of such a thing til seeing a piece on the travel channel that featured the rippers at Rutts. boy, did those look good!

                                                        you'd thing that as much as southerners love to fry things, we'd be all over frying up a hotdog.

                                                        not so, evidently.

                                                        1. re: hitachino

                                                          Being done south (if one considers MD and VA south) fried hotdogs are just one of the many food items that I miss from my years in NJ. My home stand is Hot Dog Johnnys located in Buttzville, NJ. And as I said above topped with a dill pickle spear and mustard.

                                                          I'd like to add that nothing beats a hotdog and beer at the ballpark.

                                                          1. re: hitachino

                                                            IMHO, as a sausage replacement, Morningstar Farms breakfast links are quite good. The taste will never, ever fool you into thinking that they're really sausage, but they are good of their own accord.

                                                            1. re: Marvin

                                                              similiarly, the Worthington Prosage Patties a.k.a. breakfast sausage patties are pretty good. I even like the stripples a.k.a. bacon strips -- nothing's like real bacon but the stripples are kinda fun

                                                        2. I like Yves - they have no weird after taste and go so well with any topping- I have to try the morning star franks - I hear they are good. The think about veggie or tofu hot dogs is that they are just mean to be heated up not really charred like real meat. Just a note.

                                                          1. Okay, call me four but I do like ketchup on dogs. In fact, I just plain love ketchup. I generally won't put it on but if there is no kraut around, ketchup, mustard diced onion and cheese.

                                                            My favourite way though is a Juicy Jumbo (Not really all that jumbo) grilled with old cheddar, diced onion, kraut (I make my own) and prepared mustard. Lots of fresh ground pepper too.
                                                            As Tony would say, "They're great"!!!


                                                            1. How do I eat my dog? Standing at the counter with ketchup, mustard and relish dripping down my arm from the soft, warm bun that it sits in. I also share my dog with my dogs.

                                                              1. THE JOSE SCHWARTZ:

                                                                Boiled Hebrew National, on a tortilla with melted chedder cheese, mustard, relish and drained kraut, all rolled up.

                                                                  1. I'm not a real big hot dog guy, but occasionally Mike gets a hankering, so I eat them. I like ketchup, mustard, relish & onion. I make my own relish, and it's not overly sweet or that weird fake green color.

                                                                    But there are lots of other things that are similar...whenever we go down to Kansas we usually come back with a package or two of Fanestil's "dinner franks," which are stubby little fat hot dogs with casings. Those go on the grill, then you cut them in half lengthwise and eat them on a hamburger bun with mayo, mustard, ketchup, dill pickle, onion and tomato.

                                                                    And then we have our sausages: Polish, brats, that sort of thing. Those go on a bun with some kind of brown mustard, onion, and sauerkraut. Depending on what kind of sausage they are, they might be grilled, broiled, or boiled in beer then grilled.

                                                                    1. I don't like hot dogs that much, but when I get that odd craving, I like them boiled, on a toasted bun with american cheese and ketchup.

                                                                      Yes, I am four. And probably banned from this conversation for life.

                                                                      1 Reply
                                                                      1. re: QueenB

                                                                        Very precocious for a four-year-old, posting to a chowhound board...:-)

                                                                        When I was little my grandma used to make us these sandwiches for lunch in which she'd take a hot dog and cut it in two lengthwise, then put the two halves on a slice of bread, top with a slice of american cheese, and put it in the toaster oven on top brown. Sometimes I want to go out and buy a new toaster oven just so I can have one of those.

                                                                      2. i slit a hummel dog half way through, insert strips of american cheese (half a slice), wrap the whole thing in a single slice of bacon, secure the bad boy with toothpicks and place the dog in a 350 oven on a double sheet of foil for five minutes or so. next, i fire up the broiler for the desired effect. some re-heated, left-over chili and diced onion (raw) top things off. toasted potato rolls work well here. forget about mustard, ketchup, relish. don't plan on any athletic stuff after ingesting one of these bad boys. you've been warned.

                                                                        1. I eat my hotdogs by going to Gray's Papaya in New York and eat them for $2.75 for two hot dogs and one of their fresh made tropical fruit drinks! =)

                                                                          Oh yea, with sauerkraut, grilled onions, and ketchup and tomato!


                                                                          1. HNs, sriracha, pickled jalapenos, mayonaise, avocado. Sounds like a stoner's wet dream but it covers all my favorite flavors and textures (spicy, acidic, pickly snappy, not too sweet, eggy oily creamy, vegetable creamy, salty, meaty). If jalapenos are not on hand, then sauerkraut and hot mustard work very well.

                                                                            Preparation: Pan-cooked no oil or broiled

                                                                            Roll: Sourdough roll split from above

                                                                            1. I love a great Maple Leaf brand- cooked in a frying pan with lots of butter until toasted all round- dark brown but never burnt. It has to go on a New England dog roll (split on top not sides) and the roll has to be also toasted, in the same pan with tons of butter. You never put ketchup on a dog- only served with tons of sweet onions, saurkraut (warmed), and tons of sweet relish. Once in a while I will put YELLOW mustard but not an absoulute must.
                                                                              Oh my goodness, guess whats going to be on the dinner menu tonight! The heck with weight watchers- tonight is CHEAT NIGHT!

                                                                              1. Nuclear-yellow mustard (this is the colour, not the brand).

                                                                                Nothing else (a purist).

                                                                                1. Here is my guilty pleasure: I make home fries with sliced hot dogs (I'm fond of Hebrew Nationals).

                                                                                  1. Vienna dogs, steamed, on a poppy seed bun, with yellow mustard, green relish, onions and sport peppers, and, oh yes, celery salt. Yup, I'm from Chicago, and boy, since moving to Maine, it's the food I crave most.

                                                                                    1 Reply
                                                                                    1. re: care2

                                                                                      Being from NJ and now living in CT where we think that both states have the best dogs, when i travel to Chi I grab one to go from the gate to the cab, and then again from cab to gate. I miss the little lady with the pushcart who used to be in the American Terminal, I have not seen her for years but she had the best dog at ORD.

                                                                                    2. -----

                                                                                      I prefer a 100% pork Hot Dog/Frank baked whole, in a layer of bean chili. Eat with chili spooned over the top of them. (If I can find some decent bread/bun I may consider it)

                                                                                      Locally we have a place that does make their own beef and pork available as either HD/F in a natural casing.

                                                                                      In a semi-rush I prefer they be gently steamed and eaten. Not fond of bread, but toss in a few buns in the last minute, I may be able to handle them.

                                                                                      Total turnoffs is to cut or poke them should they be boiled. And another pet peeve is chicken mixed with any meat product.


                                                                                      1. This topic had me thinking last night about school hotdogs (blech).. did anyone else get served those nasty "cheese" filled dogs in their school cafeteria. I hated it... would think it was a regular dog then you bite into it and this nasty, greasy ,yellowish orange stuff would be oozing out of the middle of the dog.

                                                                                        It just wasn't right!!! Thankfully they weren't served often!

                                                                                        3 Replies
                                                                                        1. re: amopdx

                                                                                          I'm not certain if it was the novelty of them or my addiction to cheese with everything, but I use to love getting those hotdogs. Of course they tasted horrible and everytime I ate them I would later say to myself "why did I just eat that, it was awful", but I kept going back. Just like those frozen pretzels with the cheese filling.

                                                                                          1. re: amopdx

                                                                                            I remember the ones stuffed with Chili - Was it Frankenstuff?

                                                                                            1. re: Ljubitca

                                                                                              they were Frankenstuffs, a child hood favorite

                                                                                          2. Swiss cheese, coleslaw and fresh tomatoes.

                                                                                            It's also good with fried "holy trinity" on top, if I have some leftover.

                                                                                            1. Ketchup -AND- mustard (the most common way)
                                                                                              Carmelized onions and toasted bun (the preferred way)
                                                                                              Chili and cheese (the artery clogging way)

                                                                                              1. I live in a hot dog wasteland known as Dallas and there are very few places that can do it right.

                                                                                                I've always been partial to Nathan's and Boar's Head brands and recently I've been eyeing Karl Ehmer.

                                                                                                Toppings include Gulden's mustard, Claussen's sauerkraut that has been drained, washed, and excess water removed all on a grilled bun.

                                                                                                Don't like chili dogs, the chili always overwhelms the dog.

                                                                                                I love Chicago style but alas, very few places here serve it that way.

                                                                                                1 Reply
                                                                                                1. re: Scagnetti


                                                                                                  I tried my first KE over the weekend and they are now the Dog of Choice. They are outstanding. They have more of a kick than the BH and way better than Nathan's. Since your a guldens and sauerkraut guy, you will love these.

                                                                                                  If you want a chicago dog (lived there 2 years and always grab one through ORD) Vienna has a website that you can order the whole kit and kaboodle.

                                                                                                2. Ketchup, Boring (aka yellow) mustard, relish, diced onion and horseradish with a grilled dog and - I know i am going to get shot for this - a peice of Toast

                                                                                                  <Runs and hides>

                                                                                                  1. I love a good Chicago dog! Otherwise it's spicy mustard and onions only.

                                                                                                    Ketchup is just to weird to think about.

                                                                                                    1. Ok, picture this on the Traverse bay in Michigan. A wonderful summer evening about 80 degrees with your husband, kids and your sister, husband and her kids.
                                                                                                      A pack of hot dogs, cheap white buns, a fire by the beach, and a bottle of wine.
                                                                                                      Yep, that's a good hot dog!

                                                                                                      1. Southern style baby! chilli, slaw onions and mustard. favorite is two of those at Yum Yum's on Tate street near UNCG in Greensboro, NC

                                                                                                        1. All-beef, grilled to almost burnt, on a grilled roll - with mayo, ketchup, and fresh onions. Occasionally slices of just picked garden tomato, if available.

                                                                                                          1. This may sound really weird but I love love love my hot dogs chopped and fried then added to fried rice with some scrambled egg, garlic, butter, soy sauce, cilantro and chopped chillis.

                                                                                                            Even stranger but I like 'em in spaghetti too!

                                                                                                            1. Many of the local delis here in Baltimore serve their grilled hot dogs with a couple of slices of fried bolgna, I add a lttle deli mustard and some kraut,, always eat two at a setting.....

                                                                                                              1. I love charred hot dogs with ketchup on a bun! Plain and simple. I know, i know, why ketchup?? I just like it that way!!

                                                                                                                1. I like mine grilled over a fire on a bun with mustard chile slaw and onions. yummy