Posted on 06/15/2014 4:35:31 PM PDT by kingattax
From classic franks to artisan wieners with toppings like kimchi, here are the nation’s best hot dogs.
Senate Restaurant; Cincinnati
Chef Daniel Wright has received national accolades for his playful takes on pub food, including a regularly changing menu of hot dogs like the Croque Madame (Black Forest ham, poached egg, béchamel) and the Lindsey Lohan (goat cheese, caramelized onions, bacon, arugula and balsamic vinegar). senatepub.com
Hot dogs unleashed at Senate in Cincinnati. (Photo: Gina Weathersby)
(Excerpt) Read more at yahoo.com ...
Sabrett!!! Fried.
Mostly from a diet of steak, roast beef, lots of sharp cheddar cheese and gallons of good red wine....been there,
very painful...needs lots of good whiskey to kill the pain!!
I’d pay an extra $.25 if Costco would go back to Coke products.
Best I’ve ever had was in Denmark. Skinny foot long dog seasoned with some sort of horseradish and topped with sauted onions. The bun was a little bitty nasty cheapo thing though but the dog made up for it.
Next best is a good old chili dog.
My solution to the low calorie hot dog issue is to BBQ the wieners as much as possible w/o destroying the wiener and then dunking them in Ketchup a bite at a time....yummy.....
Mama Vickie’s Coney Island hot dogs in Port Huron Michigan are the best on the planet. Some say true coney island hot dogs originated there. Their coney sauce is superb.
Marinate them in beer, onion powder and garlic overnight then grill them brown and a little crispy on the outside. I use kosher because I don’t really care to ingest what is in some of the cheaper ones. Hebrew National or Nathan’s. They are salty, salt is used as a preservative, so be aware of that when seasoning them. Use whatever floats your boat for toppings, I like a buttered, grilled bun, sharp cheddar, bacon, onion, relish and brown mustard.
Usinger
http://www.usinger.com/deli/link-products.html
We buy these online,vacuum pack and freeze them
http://www.usinger.com/deli/link-products/wieners.html
Skin-on Sabretts with Italian onions or kraut and mustard or a chili dog from Tommy’s in Carteret. Exit 12 NJTP. Also good is a Chicago dog in Chicago. Try mixing ketchup and curry powder and pouring on a sliced up frank. They used to call it a currywurst in Germany.
Send one my way!
Bookmarking
Of course..with hot dogs..it's more about the toppings..me, my fave is a little spicy brown mustard, topped by a generous mound of cole slaw..
Inside--I like to first cut my dogs diagonally end-to-end--about 1/4" apart (not all the way through---should look like pennies).....then grill them in butter.
They look nice and hold toppings better. Nothing like an old-fashioned topping of mustard, sweet relish and chp onion for me.
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This is a nice side w/ hot dogs....so easy and deelish
Arrange in doubled foil thick slices potatoes, alternating w/ thick slices of onion, dribble w/ butter, add s/p. Close up-tightly, then toss packages on grill.
Test for doneness by squeezing---soft when done.
I’ve only known Sabrett with their skins on. Do skinless Sabretts exist? What sacrilege! They need to be well fried so the skin is crispy and eaten on a fresh, non-toasted hot dog bun with a thin line of French’s yellow mustard along the top of the dog. Exquisite, gourmet simplicity.
Unfortunately, they do come skinless.
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