Not a lot of people may share this opinion, but I think that a good hot dog is hard to beat. You know, wieners, franks, tube steaks, or just plain hot dogs, the German creation that has become such an American tradition, just isn‘t for everyone it seems. Do you love them or hate them?
It seems odd that such a simple meat can so divide people, but it’s true. In the South, at least, hot dogs seem to be relegated to the young folks, kids. When I was young and dad was in the mood for a grilled steak, the kids got hot dogs. I assume it was a matter of economy and most kids couldn’t eat a big steak anyway.
But the debate really runs deeper than that. I hate to say it, but many folks just haven’t had a good hot dog. All dogs are not created equally, you know?
So, what is a good hot dog? Most people agree that Nathan’s and Hebrew are at the top of the list, but there some others out there (albeit harder to find), that are pretty darn good too, namely Sabrett and Koegels (from Costco).
What are the factors that go into making a good hot dog? It’s really pretty simple. Good quality ingredients are of course paramount, but people also look for a good texture, and of course flavor. Some people like a dog that is a little smoky, with maybe a hint of coriander or garlic.
But even the best hot dog can be a failure if not cooked properly. Hot dogs sold in most street carts lay around all day in warm water, and I hate to admit it, but that’s the way my mother cooked them too. Seared in a hot pan is a pretty good idea, there is just something about a well-browned and crusty dog that is simply delicious. My preference, of course, is grilled over the red-hot embers of a hard wood fire. I learned a very good technique from my Germany friends, many years ago, that I still enjoy. Simmer the hot dogs (or sausages) in beer (good enough to drink!), for just a bit, then take them to the grill. The beer bath really does add something nice.
What you serve with your well grilled hot dog makes a difference too. My all-time favorite is hot German mustard (Lowensenf), I just can’t think of anything better. I also love a good dog that is served with melted pimento and cheese! It doesn’t even have to be served on a traditional hot dog bun (they are pretty soft and can become mushy quickly). A nice, crusty pistolette from Le Bakery in Biloxi is just perfect, and my other choice would be an equally crusty baguette from Henry’s Café and Bakery in D’Iberville.
Hot dogs are truly a simple concept, with endless options.
