What Makes A Perfect Hot Dog?
There is little doubt that Americans love hot dogs. They consume an average of 70 franks each year. In this love affair with the “Dog” there is considerable debate about what makes the perfect hot dog. It all starts with the frank.
A variety of franks exists to appeal to a wide spectrum of the hot dog market. The familiar all-meat weineer contains a variety of meats and is probably among the most economical meats at the market. For full-bodied taste there is the traditional all-beef variety. Health conscious individuals can choose turkey weineers. There are franks especially for the grill, more robust flavors and larger.
The next consideration is the method of preparation. According to the National Hot Dog and Sausage Council, 60 percent of Americans prefer their hot dogs grilled. This does not mean, however, that they are above eating microwaved and boiled hot dogs. Of course, another favorite is attached to the end of a stick in an open bonfire. The frank has found it’s way into casseroles to increase their wide range of appeal.
Because the bun is relatively insignificant, let’s move on to toppings. Remember, dress the dog, not the bun. Condiments should be applied in the following order:
- Wet condiments (mustard, chili, etc.)
- Chunky condiments (relish, onions, sauerkraut, etc.)
- Cheese, shredded
- Spices (salt or pepper)
A staple of American diet, these hot dogs are favorites at baseball games, barbecues, and picnics, They are are also enjoyed as meal for the family or a quick snack on the go.
When was the last time you had a “Dog” over an open bonfire? As far as I am concerned this is the best way to enjoy this favorite. Heck, we have even roasted them in the fireplace.
Date: July 19, 2009
Categories: Hot Dogs, Sandwiches - Hot Dogs - Etc.
