Baseball Season Means Hot Dogs
Posted on March 27, 2007 by Gary McCarty
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To me, the two All America foods are the [tag]hamburger[/tag] and [tag]hot dog[/tag]. I’ve been trying for years to concoct the perfect burger with nothing coming anywhere near close to perfect. Hot dogs are a different story because basically there’s no way I’m going to get the ingredients, buy a sausage machine and wrap the dawgs in their skin on my own.
Therefore, we all basically have our choice of which type and brand of hot dog we prefer, a personal taste type of thing. Then there comes the style of cooking–should you boil, fry or grill them? How about toppings? Chicagoans would be appalled at what people in my home state put on their dawgs. Again a personal taste type of thing.
I’ve tried ‘em all from New York to Chicago to Los Angeles, even Venezuelan Hot Dogs that feature broken potato chip crumps–pretty yummy, actually. But if I were to choose, I’d go for either a quality pork or beef dawg. Pork would seem more traditional and better suited, but some all-beefers are downright delicious. As for cooking, I’ve settled on boiling briefly and then grilling.
This hot dog maven on Food Network, whose dawg stand sells seven zillion a year or something ridiculous like that, said boiling is the only way. I disagree. I remember when Dodger Stadium quit grilling its dogs. Fans were up in arms and sales plummeted.Â
The public has spoken–bring on those grilled hot dawgs!
(How’s that for a random sample being generalized into “the public”? LOL)
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