Obligatory summer post on hot dogs and condiments

joeekaitis · Jul 8, 2023

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ea56 · Jul 8, 2023

I like my Hot Dogs fully doctored with mustard (yellow), sweet pickle relish, ketchup, sliced tomatoes and finely minced onions. YUM!!!

In fact we are having Hot Dogs for dinner tonight and I’ve got the dough rising right now to make the buns.

I roast the hot dogs in the oven at 375 F for about 15-20 mins, turning them over 1/2 way thru the time, much better that boiled or steamed and easier that grilling since we don’t have a gas grill.

Eddie

ea56 · Jul 8, 2023

Hot Outta the Oven!

One dozen Hot Dog buns. Four for tonight and I’ll freeze the other eight for later on.

Eddie[this post was last edited: 7/8/2023-18:47]

Ultramatic · Jul 8, 2023

Here in NYC we call them frankfurters, or franks. Ketchup and mayonnaise are considered heresy. But hey, you put in your mouth whatever you want. Me personally, I like my franks to have natural skin. No surprise there. I love a good snap when I bite into it. I usually eat them plain on a bun, or sometimes with onion relish and a dab of dark (deli) mustard. If I am feeling particularly adventurous, a good helping of crunchy potato sticks on top.

Now I want a frankfurter.

wayupnorth · Jul 8, 2023

I dont eat many of them, but at a BBQ I'll top an all beef one with mustard, relish, onions and sauerkraut if there. My grandmother always had hers with mayo.

joeekaitis · Jul 9, 2023

Before ya eat ‘em . . .

. . . ya gotta cook ‘em.

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Ultramatic · Jul 9, 2023

Me?

Usually boiled, but sometimes grilled.

mattl · Jul 9, 2023

The only hotdogs all in my family eat are natural casing Kogel's Viennas, local Mid Mi product. I used to grill them in the summer but now instead of heating a large grill for a few hotdogs, I just pop them in the air fryer. Come out nicely browned and juicy with great flavor. I only use mustard and onions and if I have some a dry coney sauce.

Ultramatic · Jul 9, 2023

I'm intrigued.

"dry coney sauce"?

mattl · Jul 9, 2023

Most coney sauces are "wet" in that they are almost soupy, around here they are classed as Detroit style. I grew up with what is called Flint style, which is ground meats and seasoning but on the dry side, I'd say much dryer than the typical sloppy joe filling.

Most of the Flint coneys were opened in the teens and 20's over 100 years ago by Greek immigrants, and many have tried to copy the recipe but no one ever got it right. Each coney place had their own propriety recipe and it was closely guarded. Unfortunately all have closed the last one due to covid. So the coney's that are still sold all over town are sometimes close imitations, but not authentic.

circlew · Jul 9, 2023

I rarely eat hot dogs anymore, but I do eat Johnsonville Turkey Sausage fairly often. They've gotten hard to find, and the closest store that stocks them is about 25 miles away. A hot dog I want to try is Queen City Cincinnati's Hot Dog. They're made around the corner from where one of my friends lives, so I go past the factory often.

ryner1988 · Jul 9, 2023

My mother-in-law actually puts her dogs in the crockpot for about 4 hours on low. I tried it last time we had them and they were delicious! Just the right amount of crisp on the outside and juicy on the inside without being soggy. We usually eat hotdogs with chili sauce.

Just as an aside, I believe Hebrew Nationals are by far the best hotdogs one can buy, with Nathans coming in second place. Brand definitely matters when looking for a good juicy flavorful dog.

Ryne

angus · Jul 12, 2023

For me, it's Nathan's or Boar's Head when it comes to Frankfurts (but I won't turn my face away from Hebrew National either). Not sure if Boars Head is a national brand but it is a big player here in the NY and Connecticut areas. I prefer those with natural casings grilled or broiled but skinless ones can be boiled. Dressings are any combination of mustard, sauerkraut, chopped onion, relish or as a separate topping, chili or onion sauce (the kind you might get from a hot dog wagon in New York). One of my friends makes a version of onion sauce that comes really close to that. I will also confess to occasionally using a little mayo on the Frankfurts. But I usually reserve mayo for Hamburgs.

I do also love Chicago dogs and for a while our local "Shake Shack" offered a "Shack-cago" dog, which was a Vienna Beef wiener dressed with all the traditional Chicago toppings and served on the traditional Chicago style poppy seed bun. I loved those and would get them often. However, while Shake Shack still serves the Vienna Beef brand, they no longer dress it Chicago style. What a shame!!!!

Absolutely not a fan of deep fried Frankfurts. There is a local "institution" in my town (note the quotation marks) called Rawley's that apparently has been around since the beginning of time. And I think they are using the same oil since they opened. They use a local favorite brand - Hummel's which I can't stand (again this is purely personal) and top them with things like bacon, fried onions, etc... Rawley's gained tremendous notoriety when they were featured as "Martha Stewart's Favorite". I guess that's supposed to mean something but not to me. Somehow I just can't feature Mme. Stewart actually standing on line in air so thick with greasy smoke you literally smell for the rest of the day. Maybe I'm just a bad New Englander...

Ultramatic · Jul 12, 2023

As for frankfurter brands...

Currently Sabrett, Boar's Head and Hebrew National get my nod. Nathan's were good too, but I stopped purchasing them in protest over the political fundraising activities of it's executive chairman. I have never liked Oscar Myer.

kevin313 · Jul 18, 2023

The hot dogs I enjoy are both locally made: Kowalski natural casing or Kogel's Vienna natural casing hot dogs - both made in Michigan. I love the snap of the casing when you bite into it. Grilled is great, but boiled or steamed is fine, too. I do like the bun steamed - warm and soft and the hot dog topped with yellow mustard and sweet relish.

ea56 · Jul 18, 2023

Kevin

I like my hot dog buns warmed and soft too. I always put them in the MW, covered and nuke two buns for 30 secs and they come out just right.

When I was a kid and we lived in the East Bay Area there was a chain hot dog place called “Casper’s”. All they sold were hot dogs, bags of either plain or BBQ potato chips and sodas in the bottle. Their hot dogs were out of this world! They had huge SS steamers, one for the dogs and one for the buns. There was a counter that usually had three ladies working putting the dogs together per order. The hot dogs had a nice, snappy casing and were about 10” long. You could order your dogs with any combo of mustard, relish, red onions and sliced tomatoes. They were 35 cents a piece, chips and sodas were a dime each.

Casper’s had stores in Richmond, El Cerrito, Oakland and Berkeley, Calif. It was always a treat to get a Casper’s Hot Dog. Doing an online search I find that low and behold they are still in business. See the link below.

Eddie

– caspershotdogs

caspershotdogs.com

Ultramatic · Jul 18, 2023

I like my buns toasted, but steamed is good too. Frankfurters tonight! Going all out with onion relish, German spicy mustard, sauerkraut and potato sticks. Yeserie. Dinner will be talking back to me tonight.

foraloysius · Jul 19, 2023

Hot dogs have turned up on the market quite a few years ago. But before they did there were other variations. A popular recipe here is sausages in puff pastry. You can use any sausage for it. An easy recipe for ready made puff pastry.

kimball455 · Jul 19, 2023

Hot dogs are very popular in Cape May at Hot Dog Tommy'

Cape May NJ has one of the most unique hot dog stands anywhere.

Harry

HOT DOG TOMMY'S

www.hotdogtommys.com

Obligatory summer post on hot dogs and condiments

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