Hot Dogs.

[bullet08]

Lately, I have seen number of articles about the "best" way to cook hot dogs. Most of the articles seem to prefer grilling. But my experience has been grilled hot dogs usually shrivels up like something you wouldn't want to put in your mouth.

I prefer to cook them until plump then roll 'em on hot pan till they are well browned and skin is cracking. Two brands I usually choose are Nathan's and Sabrett. Hebrew National is close second. Usually top 'em with French's yellow mustard and chopped onion.

How you like yours?

 

[VDL_Piper]

Mate we don't worry about hot dogs to much down under. We just slap a Mystery Bag on a Sanga and add a bit of Dead Horse.

 

[bullet08]

Mate we don't worry about hot dogs to much down under. We just slap a Mystery Bag on a Sanga and add a bit of Dead Horse.

You guys have too many unique slangs. Had to get that translated.

Mystery Bag is meat pie or roll with whatever is in it.
Sanga is a sandwich.
Dead Horse is tomato sauce.

So that means whatever meat on a sandwich with ketchup. Sounds like a meatball sub.

 

[warren]

I'll boil 'em, grill 'em and pan fry now and then. I'd never grill them until they shrivel though. My wife was from Chicago so, she knew dawgs, Vienna Beef, drug through the garden. I did my best but, Vienna Beef aren't shipped to Alaska. Well, once I got them through Amazon then, never again, just an e-mail saying they, Vienna Beef, didn't ship to Alaska. No idea how a couple of local hot dog stands used to get them. So we usually had to "make do" with Hebrew National. It's tough to live in Alaska!

 

[VDL_Piper]

You guys have too many unique slangs. Had to get that translated.

Mystery Bag is meat pie or roll with whatever is in it.
Sanga is a sandwich.
Dead Horse is tomato sauce.

So that means whatever meat on a sandwich with ketchup. Sounds like a meatball sub.

Very skilfully done bullet, I dips me lid

 

[Chasing Embers]

Over a flame with cheese, chili, onions, and pickle relish but if I've got a hotdog bun out I'm more likely making Yakisoba Pan.

 

[captainsousie]

The only good place for a hot dog is in the circular file. Them's nasty things

 

[The Amish Tyrant]

For a quick meal for the kid: dog in bun, wrap in paper towel, and microwave for 45 seconds. It steams the bun and cooks the dog. Top as desired.

For me: grill or pan until a slight char. Or the stick and fire method if roughing it.

For toppings: Detroit Coney (beanless chili, yellow mustard, diced onions), Chicago dog, mustard/onion/relish and maybe ketchup at a cookout, or pub mustard/onion/jalapeño.

For brats: saute until chared, add water until 3/4 submerged, bring to boil then simmer about 25 minutes until most of the water is gone, remove brats. Either eat with pub mustard, relish in onions. Or make porter onions (saute onions in butter with the same pan, add porter beer and reduce over low heat until almost jam like).

Pro tip: if grilling at a cookout, buy cheap dogs for the kids and rude guests as decoys. Save the Nathan's and Koegel brands for yourself and the pros.

 

[mawnansmiff]

But my experience has been grilled hot dogs usually shrivels up like something you wouldn't want to put in your mouth.

If you knew what hot dogs were actually made of you wouldn't put them in your mouth no matter how they were cooked!

Jay.

 

[fireground_piper]

Mostly either from the local butcher or direct from another local cattle company. Cooked on the grill over high heat to get a crispy outside until they start to crack open, then they are ready.

I usually do a combination of ketchup, mustard and relish depending on what I'm in the mood for.

 

[kcghost]

Just depends on who I am cooking for and how much time I have. Grandkids prefer boiled ones because they don't have any yucky black marks on. For adults I will usually cook them on the stove in a grill pan or on the grill to get the lovely grill marks on them.

 

[johnnyflake]

I prefer Nathan's and Hebrew National for my dogs. I like to get two cans of PBR Beer to a simmer in a 3-quart pot and then I stick each dog a few times with a fork, putting nice little holes in them and then add them to the simmering beer for about five, six, seven minutes!

Have all the sides and goodies ready, BAM - Good Stuff!

 

[JOHN72]

I love hot dogs. I buy them at the supermarket, they are supposed to be authentic German sausages. As they are already cooked, they go directly to the pan, in a good bath of boiling oil. Here in the house in the south, I have no grills, no barbecue either. Only when we have a party, at my brothers' house, they have everything.

 

[daveinlax]

Had two loaded Chicago style jumbo dog’s yesterday from Portillo’s here in Tucson. As good as in Chicago and much better than the local Sonora style hot dog.

 

[Egg Shen]

I generally pan fry in peanut oil. I find that most of the common brands, even the better ones have high fructose corn syrup and/or sugar so I get Applewood Farms organic hotdogs since they’re a little cleaner. You know the ones. The ones that give you 6 dogs instead of 8 to leave you with 2 extra buns. Those. Worth it though. Martin’s potato buns are the only bun I use. I open open to the myriad ways they can be dressed.

 

[anotherbob]

sliced into thick coins fried with potato chunks and onion. Seriously it's like insanely good. Found it while looking up depression era recipes and it's become a staple.

 

[LotusEater]

Steamed dogs are the best. A Montreal ”steamie” all dressed with mustard, onion, relish and coleslaw is the best of the best (imho).

 

[sablebrush52]

Since I've reduced my consumption of rat feces and insects, hot dogs have become a nearly non event. But on the occasion that I'm in the mood to have me some rat, etc, I'll hit up Pink's on La Brea, an 80 year old LA institution that serves its proprietary custom made dogs in an abundance of variations. On my next trip down I'll make a pilgrimage to Pink's.

 

[Flatfish]

If you knew what hot dogs were actually made of you wouldn't put them in your mouth no matter how they were cooked!

Jay.

I agree. Which is why I avoid looking at the ingredients. But I quite like them every now and then. Mustard and brown sauce on top. Maybe onions.
Recently tried fried sweet peppers on them and I prefer that to the onions.
.
There is a burger van near me that puts chilli on them with a little red onion and cheese. Its rather nice.

 

[warren]

If you knew what hot dogs were actually made of you wouldn't put them in your mouth no matter how they were cooked!

That tasty mix of stuff inside the casing is what makes them soooo damned tasty. I love mine topped with the bright green relish, among other condiments, and bedded in that tasty sesame seed bun. Nothing like it!