Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Location: Moved to town. Miss 'my' woods and critters.
25,464 posts, read 13,573,872 times
Reputation: 31765
Advertisements
You are all making me hungry. Fixed hot dogs last night because my husband like a newer brand/type that I found. Turkey w/cheddar cheese inside. Sounds gross, but not too bad really. I like to grill them until the casing just about splits open, put on a warmed/toasted bun. douse w/ketchup, pickle relish, raw onions. Hmmmm good. Other time give me a chili dog. Nothing wrong with packaged sauerkraut either. Esp. put in the oven with country style ribs and French onion soup poured over and a little brown sugar mixed in. Or hots dogs or pork steaks. Have heard that Kosher hot dogs are the best but not available around these parts.
Firstly for me is not thinking what is really in them......then I like them plain off the bar b q with a little saurkraut. I know boring, but that's what I have for a good dog,
I am just getting ready to chow down on a Hebrew National chili dog with home made potato salad !.
You got the right idea, Hebrew national is my personal favorite...my second is Nathans but Hebrew National really is the best. AND I feel better knowing they use better cuts of meat, if your brave, do a little research and read what they put in the normal hot dog.
I also don't care AT ALL for hot dogs that have pork in them, thats another reason I like Hebrew National. I often throw a couple on the George Foreman grill for supper.
Another Excellent variation is to half fry strips of bacon... while parboiling some quality natural casing dogs... split each dog up the middle but not all the way through... insert good cheese in the middle and wrap each dog with the half done bacon, holding the ends together with toothpicks... the bacon should still be a little "stretchy" at this point... broil for 5 or 6 minutes or until deemed done. Then, put whatever is "good" to you over the top in either a browned bun or a steamed one.
The George Foreman Grill is perfect for cooking hot dogs. It's fast and leaves the burnt grill marks that make it taste like you cooked it outside on a barbecue grill. I like mine with a little shredded cheese, onions and mustard.
I'm a simple girl, like my franks with brown mustard & relish. I love B&G Emerald relish (it looks like a radioactive green), but we can't get in here. Almost out of the stash my husband bought in NY last year.
Otherwise, I love a Sabrett "dirty dog" right off the truck with mustard & onions (not chopped - the ones in the red sauce!). Wash 'em down with a black cherry soda, and I'm good to go!
Mickens-oh how I love dirty water dogs with the onions and mustard!!!!! That's our first stop when we go back to NJ!!!!!
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
What makes a good hot dog?
