Hot Dog Hegemony

[Fresser]

As I hail from the Midwest, I serve a hot dog topped with mustard, pickle and various garden veggies. This has earned me the derision of various East Coast folk, who prefer their dogs relatively unadorned.

Aside from the blasphemy of topping a hot dog with ketchup, is there a definitively wrong way to serve a hot dog? And how does this procedure vary from region to region?

[MarketStEl]

As I hail from the Midwest, I serve a hot dog topped with mustard, pickle and various garden veggies.  This has earned me the derision of various East Coast folk, who prefer their dogs relatively unadorned.

Aside from the blasphemy of topping a hot dog with ketchup,

Mea culpa, mea culpa, mea maxima culpa...

is there a definitively wrong way to serve a hot dog?  And how does this procedure vary from region to region?

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Whenever I've seen them offered around these parts, the usual accompaniments are mustard, ketchup, pickle relish, chopped onion and maybe sauerkraut.

I'd say that the only wrong way to serve a hot dog is bunless (unless the bunless dogs are sliced and mixed with beans).

But this gives me an occasion to ask a question that's been burning in my mind for some time: Is there a definitively wrong hot dog to serve? Or, cast positively, what's the right hot dog to offer?

I know that lots of Americans wish they were Oscar Mayer wieners, and that brand's not that bad, even though it tastes heavily of artificial smoke flavoring or beef broth. But you're from Chicago, Fresser, where I understand real hot dog aficionados wouldn't be caught dead serving anything other than Vienna Beef.

Here in Philadelphia, the dog of choice is Dietz & Watson. I know some swear by Nathan's or Hebrew National.

The absolute best hot dog I've had so far came as a freebie with an order of Omaha Steaks. Theirs are really beefy with no artificial flavorings.

So can we discuss what hot dog to top as well as how to top it?

[Gifted Gourmet]

A good hot dog can be a thing of beauty and a stupendous culinary experience! I think that simplicity in toppings magnifies and allows the taste of the hot dog to shine through .. multiple layers of toppings only serve to obscure the true taste .. but, keep in mind that the quality of the hot dog must be high and worthy of enjoyment.

Worst topping? ( what a superb chance to use a pun here: wurst topping )

Hot dog topping is an exercise kind of like font choice in graphic design. If you apply many toppings without thought, you get clashing flavors in your mouth with every bite .. simplicity in all things ...

[Gifted Gourmet]

So can we discuss what hot dog to top as well as how to top it?

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Not too long ago, Jason Perlow (and his eG guests) had a scientific experiment in which he taste-tested several types of hot dogs and put the results into a grid ... than drew conclusions based on multiple factors .... can't locate the thread right now but will soon ...

and we do actually have several threads on hot dogs from numerous perspectives ... go to "site search" on top of the page and type in "hot dogs" which will bring up these threads ...

[viaChgo]

Vienna Beef dogs are pretty much the standard in Chicago but Hebrew Nationals are pretty tasty as well. They serve Hebrew National dogs at Wrigley Field, as well as another brand, but the Hebrew Nationals are the ones to get there.

[daniellewiley]

In my mind, the best way is with mustard and sauerkraut, though I will partake of a "Chicago Dog" with all the toppings when I'm in the windy city, or at Red Hot Lovers in Ann Arbor.

My dad prefers the Smoosh. This is a hot dog with mustard and sauerkraut minus the hot dog. It derives from his childhood in Brooklyn when he was too poor to get the hot dog. And, now he eats it b/c he doesn't eat red meat. I suppose he's come full circle.

My daughter, age 3, used to do ketchup AND mustard, despite my explanations that ketchup on a hot dog is a bad, bad thing. Thankfully, she's come around. On our last visit to NY, her dad picked her up a Gray's Papaya frank with mustard and sauerkraut, and she ate the whole thing. I think I might have cried.

[AlisonA]

Vienna Beef dogs are pretty much the standard in Chicago but Hebrew Nationals are pretty tasty as well. They serve Hebrew National dogs at Wrigley Field, as well as another brand, but the Hebrew Nationals are the ones to get there.

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Being a former southsider I'd have to say David Berg.

AlisonA

[Toliver]

I eat them with varied toppings and sometimes, yes, that includes ketchup. But then it depends on the dog. I wouldn't dream of using ketchup on a sausage-y, wurst kind of dog. But there are some lowly dogs that deserve nothing but ketchup.

edited to add: I was happy to discover that in addition to sweet pickle relish for hot dogs they also make a "sour" (dill) pickle relish, too. It came in handy when I needed to add some dill pickle to a potato salad I was making and only had the relish on hand.

Edited February 15, 2005 by Toliver (log)

[NulloModo]

For me the toppings have a lot to do with the dog and how it is prepared. If it is a good dog, grilled or griddled so it has a crispy skin and is still juicy on the inside, and especially if it has picked up some smokey flavor from being grilled over charchoal, then I am all about the basics: mayo, mustard, sauerkraut, onion. Now, if it is a a lesser specimen, or was cooked on one of those rotary rotor things, or even worse, god forbid, boiled (blech, if I can even bring myself to get near it) then the toppings must be loaded up with great abandon: mustard, mayo, sauerkraut, cheese, onions, relish, salsa, jalenenos, chili, whatever I can find.

Chili-dogs are sort of a sub-set of hot-dogs though, while they are certainly wonderful, not every dog has to be a chili dog.

With regards to the actual dog, Hebrew National are definately pretty good. I am also quite partial to the Usinger's Knockwurst, which is such a mild sausage it might as well be a hot dog. My overall favorite hot-dog like item though is the Bahama Mamma from 7-11. i have no idea what they put into it to make it look and taste so red, but it keeps me coming back.

[mhadam]

The best hot dog, the actual dog without the trimmings, I've had has to be the pure beef dog from SuperDawg in Chicago.

The trimmings make it expectional, but the physical dog is pure joy! It's plump, juicy, oh so flavorful, it's a true joy to eat.

*hungry now *

[DTBarton]

For me the toppings have a lot to do with the dog and how it is prepared.  If it is a good dog, grilled or griddled so it has a crispy skin and is still juicy on the inside, and especially if it has picked up some smokey flavor from being grilled over charchoal, then I am all about the basics: mayo, mustard, sauerkraut, onion.  Now, if it is a a lesser specimen, or was cooked on one of those rotary rotor things, or even worse, god forbid, boiled (blech, if I can even bring myself to get near it) then the toppings must be loaded up with great abandon: mustard, mayo, sauerkraut, cheese, onions, relish, salsa, jalenenos, chili, whatever I can find. 

Chili-dogs are sort of a sub-set of hot-dogs though, while they are certainly wonderful, not every dog has to be a chili dog. 

With regards to the actual dog, Hebrew National are definately pretty good.  I am also quite partial to the Usinger's Knockwurst, which is such a mild sausage it might as well be a hot dog.  My overall favorite hot-dog like item though is the Bahama Mamma from 7-11.  i have no idea what they put into it to make it look and taste so red, but it keeps me coming back.

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Mayo as a basic hot dog topping?

Mayo's what goes with your pastrami on white bread.

But seriously folks, I agree with Nullo that the toppings sort of depend on what kind of dog and how it's cooked. The heftier dogs and wursts that are grilled can stand up to more and more flavorful toppings. I also agree that Hebrew National is my favorite grocery store dog. Buy I also can appreciate a boiled dog as long as it's not been boiled to death. Reminds me of an old fashioned ball park dog, boiled on a steamed bun with mustard and passed through several strangers hands. Chili is a great dog topping, when I'm having chili dogs is the only time I make thin chili with ground beef. Diced onions are also de rigeur.

[Holly Moore]

There are at least two wrong ways to serve a hot dog.

1. Construct the dog from chicken, turkey or soy products.

2. Serve it on a cold bun, just out of the package.

I prefer mine all beef (ideally from Usinger) split, grilled, on a toasted, buttered New England style hotdog bun with brown mustard (or Raye's Mustard Mill yellow Factory Mustard), chopped fresh onion and a good, spicy Texas Wiener Sauce.

The oddest dog and one of the tastiest dogs I've ever downed comes from Flo's in Maine. Their dog is aswim in mayonaise and bbq sauce. Minimum order is three.

[Okbrewer]

We like the Hebrew Nationals, usually with mustard, pickle relish, chopped onion and grated cheese. But sometimes we just gotta have a chili dog! Wolf brand chili outta the can, chopped onion and grated cheese, and mustard on the bun, mmm.mmm!

Edited February 15, 2005 by Okbrewer (log)

[jgarner53]

I like the dogs they serve at Pac Bell (er, SBC) Park, and can't recall the brand name right now. Broiled (yeah, got a problem with it?), with a steamed bun, and yes, with ketchup. And sweet pickle relish.

You may revoke my eG membership now.

[Fresser]

The best hot dog, the actual dog without the trimmings, I've had has to be the pure beef dog from SuperDawg in Chicago.

The trimmings make it expectional, but the physical dog is pure joy! It's plump, juicy, oh so flavorful, it's a true joy to eat.

*hungry now  *

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Superdawg describes their namesake wiener thusly:

Not a wiener - not a frankfurter - not a red hot - but our exclusive... Superdawg™. On a poppy seed bun, we tenderly place the loveliest, juiciest creation of pure beef hot dog (no pork, no veal, no cereal, no filler), formally dressed with all the trimmings, escorted by our often imitated, but never equaled, Superfries™. Served with all the trimmings - golden mustard, tangy piccalilli, kosher dill pickle, chopped Spanish onions and a memorable hot pepper.

Edited February 15, 2005 by Fresser (log)

[Holly Moore]

and here is a picture of the Superdawg hot dog "restaurant veritae" as it arrived on the tray, after it was removed from the box:

Still ate great.

[*Deborah*]

I am partial to Kosher dogs (hard to find in Vancouver) and the sautéed onions. If I can't get those onions, I'll have ketchup and relish. Please don't hit me!

My favourites so far are NYC dogs on the street. But even a lousy dog can do the job if you're just drunk enough.

[Ben Hong]

Montreal style "steamies" get my vote, regardless of toppings.

Second choice: large quarter pounder Shopsy's weiner split and grilled, inside a "grilled on both sides" bun, hot mustard and sauerkraut.

But, only in Canada.

[Busboy]

I'll take almost any "real" dog -- none of this chickenshit chicken (or turkey) shit -- delivered on one of those New England-style with the flat sides for grilling in butter, the way they used to make them at Friendlies (to accompany crinkle-cut fries and a frappe) and HoJos.

Just to confuse things geographically, I then like to top the thing with cole slaw, a combination I first stmbled across at a Tastee Freeze in Cobb County, Georgia.

Of course, if you have a bold enough sausage and a big enough bun, lightly grilled onions and grocery store blue cheese are a pretty good way to go, too.

[DTBarton]

I'll take almost any "real" dog -- none of this chickenshit chicken (or turkey) shit -- delivered on one of those New England-style with the flat sides for grilling in butter, the way they used to make them at Friendlies (to accompany crinkle-cut fries and a frappe) and HoJos. 

Just to confuse things geographically, I then like to top the thing with cole slaw, a combination I first stmbled across at a Tastee Freeze in Cobb County, Georgia. 

Of course, if you have a bold enough sausage and a big enough bun, lightly grilled onions and grocery store blue cheese are a pretty good way to go, too.

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Ditto on the slaw dogs, that's good stuff.

[Bernaise]

Hebrew Nationals are available at COSTCO in Toronto - meaty and good.

I do prefer an all meat dog pork, veal or beef.

condiments however are another story. Day-glow mustard but I prefer Duych mustard and sweet pickle relish. Condiments have to be at room temperature. The thing is, once you pile 53 condiments and veg etc. the dog becomes lukewarm the bun soggy. YUCK!

Keep my dog HOT that's my mantra!

[djbeers]

I am partial to Boar's Head and Sabrett's. Nathan's are a close third. Being in the south, I have to get Sabrett's via FedEx. I prefer them fried up in a little oil, with spicy mustard (I am partial to Mr. Mustard hot style), a good-sized pile of chopped raw onion, and maybe a little sweet relish to balance out the hot mustard. I like to toast the rolls.

I don't understand the mayo and ketchup people. My wife does this. My son does the yellow mustard and ketchup deal. I have seen people order meatball subs with mayo (well, it was a Subway). This was quite unnerving.

But at times I like to put two dogs in rolls on a plate, cover it with canned chili with beans, dump on some onion, and cover the whole mess with sharp cheddar. This is then broiled to a bubbly, browned finish and then devoured using a knife and fork. Cheap American beer is a natural with it. Please don't tell anyone.

[ladyyoung98]

when i was a kid my sisters thought i was weird for putting cheese on a hot dog...im thinking i must have been ahead of my time as its now perfectly accpetable and if im not mistaken i think they have hot dogs on the market that do have cheese in them...so i dont think there is any wrong way to serve a hot dog...i think its a matter of personal taste

Edited February 15, 2005 by ladyyoung98 (log)

[*Deborah*]

Hebrew Nationals are available at COSTCO in Toronto - meaty and good.

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Oh, I haven't looked at Costco...of course, do I really need 144 hot dogs at once?

[John]

One of my hobbies is sampling different brands of hot dogs as well as going to hot dog restaurants. Where I live, N.J., has a great diversity of dogs and styles. Conn. and New York are also good. I've had hot dogs served every which way, and I suppose when it comes down to it, there is really no right or wrong, although I believe if you are going to enjoy a good quality hot dog, it's best to stay away from poultry or veggie dogs.

I usually enjoy a quality dog with just a little deli mustard. I like to taste and evaluate the dog itself. Other times I enjoy chili, or the special relish made at Rutt's Hut. And of course in Jersey there is the Italian Hot Dog. I'm not a big fan of the Chicago Hot Dog. Too much crap which takes away from the dog itself.

I make a distinction between kosher style all beef dogs and German style beef and pork dogs. The latter is milder with a different spicing. Little or no garlic, and spices like mace which aren't usually found in all beef dogs. I like all beef dogs grilled or griddled. Beef/pork dogs I like on the griddle or sometimes deep fried.

My favorite beef dogs are Best (the long natural casing dog served at Syd's), Usinger's Angus beef wiener, Sabrett, Boars Head, Nathan's, Grote & Weigel, and Empire National. For a beef and pork dog, Thumann's on the griddle is head and shoulders above the rest. Lieh's and Steigerwald of Syracuse, N.Y is a butcher shop making excellent hot dogs and wursts. Schickhaus/Grote & Weigel, Hummel's, and Berk's are also good.

There is a lot of hot dog posts elsewhere on E-Gullet.