Happy National Hot Dog Day! How Do You Like Your Wieners?
I'm highly suggestible when it comes to these food holidays, so this morning, I walked to Pike Place Market and purchased a couple of old-school frankfurters from Bavarian Meats. As I made my way home, I thought about how I would prepare those wieners.
I love to roast 'em over an open flame, but it was too early in the day for a campfire and I didn't feel like lighting the grill. I could have sliced them lengthwise and popped them in the George Foreman Lean Mean Grilling Machine, another way I like to cook hot dogs. When I was a kid, we ate a whole lot of beans and weenies. Kind of burned out on that dish. I miss my hot dog toaster, lost in a series of cross-country moves.
So, I decided to gently simmer them with some sauerkraut. Might sound like more of a fall preparation, but what the heck? It tasted great. Especially with Organicville's Yellow Mustard.
What's your favorite way to do up a dog?
-- Leslie Kelly
How do you
Bill Schrock on July 21, 2010 at 07:48 PM
My first choise is one with natural casing. but since they are hard to find Oscar Meyer or Ball Park will do. Then I smother it with canned chiliu (no beans) yellow mustardm ad top it off withg chopped Vadilia onions, mmmm mm gimme some
brahma on July 22, 2010 at 05:39 AM
I like a hot dog with some real flavor, there are a lot of bland dogs out there I'd pass on. Due to local availability/pricing I usually go with Nathan's or Hebrew National, but back in the day, in NJ, we used to get a brand called "Best Products" and I like Vienna Beef and OM Deli Style.
I like them best grilled, and a little on the done side, but pan fried, steamed, roasted, or boiled works too.
I prefer the Gulden's Spicy brown mustard, or one of its several competitors works too.
I really like the spicy tomato based hot onion relish that used to be commonly available at street vendors, but I've had to start making that myself since I can't find it (looking for a good recipe if anyone has one).
Though I'm a NYC area native, I've come to enjoy the New England style of bun (that's a Yankees/Red Sox kind of conflict), preferably lightly buttered and toasted.
Karen on July 22, 2010 at 05:43 AM
There is no hot dog better than Smith's from Erie, PA. Grilled on a stick over a campfire. Eat them plain or Topped with grandma's relish and plain yellow mustard.
dkriese on July 22, 2010 at 09:32 AM
How I miss the Old "Nedicks" Hot Dog, with an Orageade drink. They were on the corner of 34th Street and 6th Ave (where sunglass hut is or used to be) or the old Chock Full O'Nuts hotdogs, both which were served on a top sliced bun which was grilled in a panini press sorta griddle. The flavor of these 2 hotdogs were fresh, not like todays which are just greasy and salty. Did you know that a hot dog can contain as much as 800 mg salt per dog!, Boar's Head franks are around 300, and they are tasty, they also make a light hotdog (light meaning less sodium) I am a hot dog purist, and will one day figure out how to make my own. Mustard and Onions please
KC on July 22, 2010 at 04:21 PM
I like Boars Head all beef natural casing done on a flat grill on the stove, in a warmed bun (regular hot dog bun) usually yellow mustard, sometimes deli, light finely chopped onions, a little relish, or chili. The coney's at the American Coney Island in Detroit, may be the best but the Original Coney Island in Tulsa is a pretty damn good coney.
Denver on July 23, 2010 at 12:33 PM
Cannot find good quality weiners, w/o fillers like turkey and chicken, and beef franks are not hotdogs. 100% pork, or nuthin', guess it's nothing.
Papa Ray on July 23, 2010 at 12:42 PM
My favorite way is without the bun with crackers or Texas Toast.
Here is how I make it.
What is in it?
* 1 (12 ounce) package Beef Franks, sliced
* 1 pound ground lean hamburger, uncooked
* 1 (28 ounce) can petite Diced Tomatoes, undrained
* 4 cups pinto beans dry-uncooked
* 1 (8 ounce) can Tomato Sauce-No Salt Added
* 1 cup finely chopped yellow onion
* 1 cup finely chopped Poblano chili with seeds
* 1/2 cup finely chopped jalapeno chili with seeds
* 3 tablespoons Chili Powder
* 2 tablespoon [heaping] brown sugar
* 2 tablespoon minced garlic
* 3 teaspoons ground cumin
Add beef broth and water to bring up level so that beans
can have liquid to absorb. Can't tell you how much. You
can add salt and pepper but I think that is best used when
you first taste it in your bowl.
How I do it.
1. Place all ingredients in 4-quart slow cooker; Mix well
2. Cook on LOW setting 6-1/2 hours [stir a couple of times]
or 3 hours on high.
If you cook on high, stir once in a while and look to add some beef broth or water if getting too thick.
Or if you have nothing to do that day, put in cast iron pot and stir frequently while on med-low.
Enjoy with your favorite beverage.
J on July 23, 2010 at 12:47 PM
No Twinkie-wiener sandwiches?
Alam on July 24, 2010 at 07:00 AM
Nathans first, or Zweigle's Beef Frankfurts (from Rochester).
I like 'em boiled. I don't think the grilling thing works for hots. Unless maybe the rollerthings at the corner store, but you'll never find an edible dog there.
A