6 Pro Chefs Make Their Ultimate Hot Dog (2023)

Today, we're in the test kitchen making

our favorite hot dogs.

[Hot Dog Enthusiast] I think all a hot dog needs

is a hot dog bun.

And anything other than that, you know, you can just riff.

They are the perfect little canvas

for really whatever your heart desires.


I'm sorry, this is so good.

Done well, nothing's better than a hot dog.

When I'm eating a hot dog, I want the link

to have some texture.

I need it to be hot and I need something spicy.

And then like a really creamy, like sweet, punchy sauce.

I'm gonna score the link and then shallow fry them.

That's gonna make the exterior really crispy.

It's gonna add a little bit more snap to it, which I love.

And for the toppings, I'm adding mustard

and then I'm gonna make a quick kind of spicy mayo

using Maggi hot and sweet.

So this is a ketchup from India.

It is quite spicy, but it's also sweet.

And then I'm gonna add some pickled jalapenos to the top.

A good potato bun is, you know, it's soft.

It has great texture.

It kind of stands up to all of the condiments

that you're gonna add on your hot dog.

First, I'm gonna score my hot dog links.

It's because it's gonna give me more surface area

to get nice and crispy and also make them a little bit fun.

Scoring is making these little slices in the link.

When it fries, it'll like separate and twist out.

This is just a white onion.

It's gonna add some sweetness and crunch.

Please change your mind about raw onions.

Raw onions are delicious.

Just eat a gum after, but in all seriousness

if you're intimidated with raw onions, just soak them

in a little bit of water and it'll take the edge off.

I'm gonna make my sauce.

Some mayo and then Maggi.

It's the best ketchup.

It really is.

It's so good on sandwiches.

It's so good with fries, like anywhere where you

would use ketchup and you just want a little bit

of a kick use Maggi.


I'm throwing in some vegetable oil.

I'm gonna add a good amount because I wanna make sure

it comes up to like at least half of the hot dog.

Let that heat up quite a bit.

This is going to splatter.

So remember to use long tongs and gently

place it in there.

Now I just want the outside to get golden

and get these edges to get crispy.

So they're not gonna take a long time

but as they start to separate,

it just means that like you're getting closer.

Okay, I think this is ready.

So much texture.

Great, love it.

So I have my Arnold potato buns.

Test, test squirt.

So I'm gonna go with mustard then throw in your Maggi

creamy, sweet and spicy sauce, and then onions.

You can add whole jalapenos but I'm gonna cut them up

a little bit.

The jalapenos are gonna get add

this like vinegar spiciness to it.

That's how I like my hot dog.

There's heat from the jalapeno's, there's sweetness

and crunch from the onions.

The mustard is like adding this

like nasal vinegary heat to it.

This is a perfect bite.

It's a great summer food.

And it really brings some good, happy vibes to the table.

Growing up, one thing that I always looked forward to

was the state fair every summer.

The thing that kept me going was really just thinking

about those two foot corn dogs.

So my lifelong love for corn dogs has brought me

to today where I'm going to be making a gamja hot dog

which is a Korean corn dog.

The gamja dog is a little different

than what we know to be a corn dog here in the states.

The biggest difference is the batter.

So for the gamja dog, I'm gonna do a yeasted batter.

Whereas in like the corn dogs in the states

you're sort of dealing with a like corn based,

like wet batter.

That's not the case here.

I'm going for something a lot more bread-like,

(Video) 6 Pro Chefs Make Their Ultimate Hot Dog | Test Kitchen Talks | Bon Appétit

then I'm going to coat that in panko and French fries,

fry it and then top it off with sugar

and then we're gonna finish it off

with one of the greatest ketchups in the world,

which is the Whataburger ketchup.

It's literally called fancy ketchup.

And I feel like it lives up to the name.

We're gonna start by starting our batter.

First, I'm gonna take some warm water.

I'm just gonna add one packet of active, dry yeast.

I'm gonna add my sugar so my yeast has something

to feed off of.

This is just going to help us with our rise, lift

and then the texture of our bread.

I'm gonna hit it off with some salt.

Salt is gonna help our dough rise.

I'm gonna go ahead and add my yeast mixture.

I'm looking to get rid of all of those floury streaks.

So I don't wanna overwork my dough,

where we're at with it now looks pretty good.

I'm gonna just set it to the side.

All righty, our yeasted dough has doubled in size

and we're ready to get going.

Right here I have my finely chopped French fries.

You just take 'em right out the freezer.

You can give them a cut, throw 'em back in the freezer

once they're done cut, and then they're ready to use.

Then here is my Japanese panko.

So I'm gonna go ahead and stick it in my batter.

Don't fret if your batter wants to come up a little bit,

just use your fingers to naturally make sure the rest

of the dog is covered.

So we're gonna jump right into coating it

with our French fries.

Then we're gonna go right into the panko.

I'm actually gonna use my hands just to sort of

like encourage the molding of this gomja dog.

Then we're gonna move right to the fryer.

You can already see after just a minute

it's starting to get very nice color.

We want it to be evenly golden brown,

a deep golden brown color, just to make sure

that our yeasted dough is cooked throughout.

So my first dog is looking pretty good.

I'm just gonna give it it a light shake.

I'm gonna take my sugar, give it a nice sprinkle.

To finish off these nearly perfect dogs,

we're going to take our Whataburger ketchup.

I'm a firm believer in the drizzle.

I think diagonal is the best way to go.

Here are my gamja hot dogs.

I'm sorry, this is so good.

You have salty.

You have crunchy, you have sugary.

The acid in the ketchup and the spices in the ketchup

really is lending this different type of sweetness.

The batter's not super abrasive or super thick

but it is sturdy enough to support the weight

of everything that we have going on.

This gamba dog won the Wisconsin State Fair.

This year, next year, she's the reigning champ.

I'm gonna be making the Kistwich sandwich.

It has a name.

This is a classic Stalwart dish

from a small diner in my hometown

which was one of the first places where I ever worked.

It is the perennial answer to me of the question

is the hotdog a sandwich?

Because this is a hot dog sandwich.

It is grilled bread, grilled butterflied hot dogs,

lettuce, onion, tomato, and a sort of comeback sauce,

medley of ketchup, mustard and mayo.

To me, the highlight of this recipe is butterflying

the hot dogs.

Realizing that the best part of a hot dog is the charry bit.

Butterflying your hot dog,

maximizing the surface area that gets charred.

All right, so we're gonna make our sauce.

Why we don't put mayo on a hot dog, I don't know.

Here, it does make sense.

I like to do like a Dijon mustard here

and obviously ketchup.

I think this is perfect and then we'll just slather that

on the bread before we build our sandwich.

So now we're gonna butterfly.

You're gonna cut almost all the way through

and then you really just rip that bad boy open like a book.

Next thing we're gonna prep is our bread.

This is just really great for grilling

because it's like perfectly flat slabs, ready to go.

And will take not that much time.

Little baby driz on both sides.

All right, we're gonna just drop our bread

and we're gonna drop our hot dogs, cut side down first

'cause that is the flat zone.

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So that is where you're gonna get maximum grill marks

and char.

And these go pretty quick so just keep an eye on them.

I feel the same way about hotdogs

as I do about marshmallows, which is like put it

in the fire and it should be crispy and charred.

Like almost to the point of that's an alarmingly burnt piece

of food you're eating.

Yeah, you can see the fat is dripping off the dog,

bubbling up, splurting out.

We love it.

Yeah, all right, we're looking pretty good back there.

We're done.

So we are gonna build our sandi.

Sauce on both sides, of course,

because we're not messing around.

The sauce is good.

Don't deny yourself it being on both sides.

Two go on this sandwich, that's classic Kistwich.

Gotta do it.

And then we'll do some tomato, red onion,

which I love and always want on any grilled meat.

And then you don't have to get too crazy with the lettuce.

We all know that's not why you're here.


Look at her.

Really fun, just like full slab of dog, right there.

It's a perfect sandwich.

It's so good.


I need to make this more.

It's not unlike a BLT, right?

You've got your toasted bread.

You've got a mayo based sauce.

You've got your lettuce and tomato.

No shaved bacon, but a hot dog is really something else.

Today, I'm gonna make you one that I make

at my house sometimes.

It's delicious and it's super easy.

So I got like, you know, wherever you live,

a little sub roll or grinder

or whatever the freak you call 'em.

So I'm gonna put two on this.

All right, and then we're gonna load it up

with a little sauce I like to make.

And then it's just a nice little, [imitates nibble]

little eater and I like to do, you know, I just do a half.

I don't cut all the way through a nice little nice.

All right.

I'm gonna make this little weird kind of

little saucey thing we're gonna do.

A little relishy, saucey thing.

So it's a little, we got a little daikon kimchi, okay.

Daikon radish, little spicy, funky, bubbly.

Nice, okay.

But it'll give it some crunch too.

It's gonna add a little crunch.

It's gonna be like our, it's gonna be our pickle

in a sense, okay.

Little mayonnaise, a little mustard.

And then I got a little, oh yeah.

A little ativo in there.

We got some sauerkraut, all right.

Some classic caraway.

And then I'll mix in some chopped up parsley,

just to give it a little freshness, you know,

no measurements.

We're just gonna do it by eye.

We're cooking here.

You know, we're backyard barbecuing.

Let's break out a little bit of the daikon kimchi

and I don't wanna use too much of the liquid.

You know, I don't want this to be too, too loose,

but I don't want it to be kind of in the relishy world.

Little small pea size pieces.

Do a little sauerkraut, real ballpark kind of deal here

you know, caraway seed, crunchy sauerkraut.

The parsley, I didn't do the little, tender stems in there.

I don't care.

And now we'll mix in a little bit of our mayo, mustard.

It's just a nice little kind of crunchy, refreshing little

not traditional kind of little relishy pickle.


I don't think it needs anything else.

Now follow me, I'll go cook 'em up.

I'll show you how I like to cook up hot dogs.

No offense, Uncle Dave, all right.

But you hammer the hell out of those things

on the 4th of July, pal.

You poach 'em first, all right, in hot water.

Heats 'em up all the way through,

secures that real nice snap.

Doesn't need to be a boil.

It just needs to be a hot simmer, a little poach.


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All right, here we go.

I'm gonna add a little oli oil.

Let that heat up for a sec.

All right, let 'em dry off.

And we're in.

And I turn 'em often, you know?

Yeah, look at that, look at that.

You don't have any flareups,

you don't have any black sift from the smoke kissed

awning or burned up charcoal from the grill grates.

None of that.

These are gonna be delicious.

Skin gets crisped up and it's hot all the way through.

So it's just a little flash crisp on the outside.

So yeah, we got two hot dogs in there 'cause we,

this is a bigger bun or a bigger roll

than say the traditional hot dog.

Then we put on our little fun relish here.

And for me, it's a cut job.

I know traditionally that's not how a hot dog is laid out

but this ain't your traditional dog.

The biggest takeaway was poaching 'em first,

hitting 'em in the cast iron just to get that nice kind

of crunchy skin on there without, you know

really beating 'em up.

That little vinegar kind of spiciness

from the mustard, little spiciness from the kimchi.

And then that parsley really comes through,

really freshens it up.

And then that little relish, fool around with it, mix it in.

It's a real plug and play with ingredients.

You know, it's, that's what's nice about cooking.

You can do it a little different every time.

So, today I'd love to introduce you

to a Swedish style hot dog topped with shrimp salad,

exclamation points.

It's one that I came to know through my Swedish husband.

If you like lobster rolls, if you like shrimp cocktail

you'll like it on a hotdog.

Today, the bun I'm using is the Trader Joe's Pain Au Lait

It's not marketed as a hotdog bun, certainly.

So it's softer, a little sweeter, not too much bread,

so you can really focus on the dog and the toppings.

Let's talk a little bit about the shrimp we're using.

These are deveined, fully cooked, tail off shrimp.

The shrimp need to be very dry going into the shrimp salad.

We're introducing a lot of kind of wet condiments

and ingredients so we have to just ensure

that the shrimp itself are dry from the start.

Roughly chop, we're not measuring each one

into maybe like four or five pieces.

Okay, that looks good.

The hardest part of the recipe is done.

And now it's all about adding the condiments to your shrimp.

We have mayo, we're adding a bit of creme fraiche.

It's both rich and tangy.

Chili sauce, this is a sauce that plays a very pivotal role

in cocktail sauce.

Horse radish, another player in cocktail sauce.

We've got some relish, a dab of Dijon mustard.

Dijon mustard also cuts through some of that richness.

So you just wanna combine everything gently.

That took no time at all.

I'm just gonna cover it up with a little bit of wrap.

We're going to chill it in the fridge for 30 to 60 minutes.

So we're ready to cook the dogs.

I'm just going very standard route of heating them

through in a pan with just a touch of oil.

You just want a little bit of color on all sides.

These are done.

So I'm just gonna pull them and we're ready

to build our hot dogs.

So here, my favorite cutie pain au lait buns,

they're so adorable and small.

So what you wanna do is actually not cut them at the top

but turn them to the side and cut long way.

You'll have a little more room for your hotdogs that way.

Let's admire the frankfurter to bun ratio.

Like this is correct.

Oh my God, these ketchup, they squirt so badly.

So forgive me in advance.


It feels very like Jackson Pollock.

So for purist, like maybe you wanna stop right there

but we're gonna keep going.

Look at this.

This has been chilling, not too much liquid

at the bottom at all.

It's just perfect.

This looks nice and generous.

Now, red onion.

It's such a nice accent to seafood,

especially shrimp, thinly sliced Persian cucumbers.

You can obviously use standard cucumbers

but these are so cute and small.

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They fit the ratio just right.

And then French's crispy fried.

This really feels like span con, but like, honestly

these are delicious.

We're gonna add them to top the hot dogs.

I mean, aren't they so cute.

Look at this colorful little party in a bun.

Cold shrimp salad, acidic, sweet, salty.

Oh my God.

Bye. [laughs]

The red onion adds nice freshness as does the cucumber.

Really the only thing that would make this better

is an ice cold beer.

I think when it comes to hotdogs, you need very little.

But I do think ultimately, you know, some sweetness,

something with some saltiness or with some heat to it.

Things that cut through the fattiness

and the richness of the meat just provide that balance

and that counterweight.

So toppings, yellow mustard.

Next, bread and butter pickles.

These have a special place in my heart.

Lastly, Fly By Jing's Zhong sauce.

This is a little specific.

I really love putting things like either chili crisp,

gochujang, chili oil or something like a Zhong sauce,

which has some soy sauce in it.

It has some oil, it has some sweetness,

some sesame, also has some heat and some texture.

This is not too fancy.

Okay, let me emphasize that.

Like, this is more of a brioche style bun,

you know kind of mildly enriched, but it's just got

like a little bit more of like a heft and gravitas,

okay, than just like your average grocery store bun.

This has to be toasted.


In terms of relish, I'm feeling making my own.

And I find that a lot of pickle relish out there

is just very sour.

This has a lot of freshness.

I feel like we just want like a touch more of the liquid.

Not much don't want it waterlogged

but just a little of the jus.

Two step process on the hot dog.

And here's why, this method accounts for either having fresh

or frozen hot dogs that you might be starting with, okay.

Also is gonna ensure that we don't have wrinkly dogs.

It's not about boiling your hot dogs.

It's about poaching them.


Right on time, refreshed.

So the water is just below a simmer and dogs are going in.

I'm just looking for them to be heated through and plumped.

Once they're done, gonna go over to the grill

and we're just gonna mark 'em up just a little bit, okay.

Look, they go fast, like boom, look at that.


All right, so I'm gonna do this a couple different ways.

So this is just gonna kind of disappear into the bun.

It's just gonna be fixed there.

And all the flavors are just gonna be, you know

absorbed into the bread.

Now, controversial but I'd say like something kind of

real chunky like this, like you almost want the bottom,

like why are you putting it on top?

You know, where it's just gonna like fall off.

Little squiggly, you gotta control the flow.

And you know what's nice about having the onion?

It sort of breaks up the visual field a little bit.

It's exactly what you're thinking to like distract you

from the imperfection of the squiggle.

Suddenly, it doesn't matter so much.

Now we're gonna plate up another one.

So, I'm gonna do zhong first here.

I think we gotta do mustard then relish.

Otherwise, you're gonna have mustard riding on top of relish

which just makes no sense whatsoever.

And just tiny bit of diced onion.

The little prickle of heat from the zhong

and then the fact that it's intensified

even the savory nature of the hot dog itself is just great.

And you would think that the pickle relish

would be too sweet or something, but it's not.

It's just provides that balance a little bit

of freshness and the pop of the raw onion just cleanses.

It just cuts right through.

It's really, really good.

I love this combination.

I have this all the time and I'm [beep] delighted with it.

[upbeat music]

All right, let's see how we did.

Sorry, like people are taking bites of hot dog

on camera and just like going for it.


What is a Milwaukee hot dog? ›

Enjoy these cheesy bratwurst hot dogs topped with sauerkraut, onion and mustard – a delicious dinner. Nora Hicks.

What is America's favorite hot dog topping? ›

According to a recent online survey conducted by Harris Poll on behalf of the Council, nearly three quarters (71 percent) of Americans who eat hot dogs say they top their hot dogs with mustard, followed by ketchup (52 percent), onions (47 percent), chili (45 percent) and relish (41 percent).

What kind of hot dogs do New Yorkers eat? ›

In New York, the simple dog reigns supreme. A hot dog in the Big Apple is traditionally topped with a spicy brown mustard and either sauerkraut or onions sautéed with tomato paste.

What is a TJ style hot dog? ›

But for those unfamiliar, TJ dogs are bacon-wrapped Mexican hot dogs which are grilled and sold as street food in Tijuana (which gets called TJ for short by the locals). TJ Dogs can be served with a variety of toppings such as guacamole, salsa, sour cream, avocado, tomatoes, beans, queso, or jalapenos, to name a few.

What is a Tennessee hot dog? ›

The regional "dog" for East Tennessee, North Carolina, and a lot of the South is an "all the way dog" with slaw, chili, diced white onion, and yellow mustard. To play along with the Smoky theme, I decided to do a grilled coleslaw and caramelize the onions on the grill. Messy but delicious! And look... SMOKY.

What is an alabama hot dog? ›

Place hot dogs in buns and top with mustard, onion, coleslaw or sauerkraut, and Alabama Coney sauce. Serve immediately.

What is the most eaten hot dog? ›

The reigning champ, Joey Chestnut, holds the world record for the most hot dogs eaten at 73. That's equivalent to about 16 pounds, or as much as 42 billiard balls! Chestnut consumed over 12,000 calories in less than 10 minutes when he set the record in 2013.

What is the most hotdogs eaten in one sitting? ›

2021 Mustard Belt Victories

Surprised to see the great Joey Chestnut up here? Doubt it! The 14-time champ broke his own world record in the 2020 contest, eating 76 hot dogs in 10 minutes!

What is the number one selling hot dog? ›

Top 50 Scanned: Hot Dog beta
#1Classic Wieners Oscar Mayer110 Calories
#2Franks, Bun Size Beef Ball Park Brand170 Calories
#3Smoked White Turkey Franks Ball Park45 Calories
#4Bun Size Franks Ball Park130 Calories
46 more rows

What kind of hot dogs does American Coney Island use? ›

Coney Kit Customer Care

The reasons for the great popularity of the American Coney Island is the high quality, specially-seasoned, natural skin casing hot dog from Dearborn Sausage and our own Keros family secret recipe Coney Island Chili Sauce developed decades ago.

Are hot dogs better boiled or grilled? ›

Grilled hot dogs, with their deep flavor and light charring, are tastier than their boiled counterparts. That said, boiled hot dogs are plump and much more tender, but they need condiments to make up for the blander flavor.

What is a Texas hot dog? ›

In its simple, classic form, the Hot Texas Wiener is an all-beef hot dog "blanched" or par-cooked in 350-degree vegetable oil in a fry basket for a few minutes, cooked by another hot vegetable-oil bath in a tilted steel pan until done, and then placed in a bun, topped (in strict order) with a spicy, ballpark-style ...

What is an Arizona hot dog? ›

Originally from the Sonoran capital of Hermosillo, a Sonoran dog is a bacon-wrapped hot dog topped with beans, mustard, mayo, onions, green salsa and tomatoes.

What is a NYC hot dog? ›

All-beef hot dogs are topped with a homemade onion relish, sauerkraut, and brown mustard, then nestled into a soft hot dog bun. The hot dogs are boiled just like they are on the street cart, but you can also grill them or cook them on a skillet.

What do they call hotdogs in Germany? ›

frankfurter, also called wiener or in the United States hot dog, highly seasoned sausage, traditionally of mixed pork and beef. Frankfurters are named for Frankfurt am Main, Germany, the city of their origin, where they were sold and eaten at beer gardens.

What is a Baltimore hotdog? ›

Baltimore, United States of America. Baltimore-Style Hot Dog. This hot dog variety consists of a kosher beef sausage that is fried with bologna slices until golden brown and slightly crispy. The sausage is then wrapped in bologna and placed in a split bread bun with a dill pickle spear.

What do they call hot dogs in Germany? ›

wiener. Two other words for hot dogs—frankfurters and wieners—raise an unsettled debate about where the food originated. The former is named for Frankfurt, Germany; the latter, for Vienna, Austria (wiener is the German adjective that means “of Vienna”).

What is a Maryland hot dog? ›

Buttery corn, fresh crab, and Old Bay-spiced potato chips are piled on top this Maryland-inspired hot dog. Get the recipe for Maryland Crab Hot Dog ». Farideh Sadeghin. Make your hot dog Maryland-inspired with buttery corn, fresh crab, and Old Bay-spiced potato chips.

What is a Fenway hot dog? ›

Unlike many ballpark hot dogs, which are usually either steamed or grilled, Fenway Franks are instead boiled and grilled (ever-so-slightly). This method allows the Fenway Frank to retain all the juiciness of a boiled dog, but still have the snap of one that's been gently grilled.

What is a rattlesnake hot dog? ›

Place 1 hot dog piece on center of each biscuit piece; bring 2 opposite corners of biscuit over hot dog, then press points together to seal. Arrange 16 wrapped hot dog pieces in "s" shape on baking sheet to resemble snake, leaving no spaces between pieces.

What is the unhealthiest hot dog? ›

All Beef: Unhealthiest: Ball Park Beef Franks

This hot dog is 98 percent beef, water, and corn syrup, and additional ingredients include potassium lactate, hydrolyzed beef stock, and sodium phosphate.

What state eats the most hot dogs? ›

Los Angeles residents consume more hot dogs than any other city (about 30 million pounds), beating out New York and Dallas.

Why do they dip hot dogs in water? ›

During the actual contest, the competitors dip their hot dogs and buns in water to increase lubrication, making it easier for the dogs to go down. After the eaters hurriedly chew the food, it moves to their esophagus just as it would with a normal eater.

Do professional eaters throw up? ›

Discomfort following an event is common with nausea, heartburn, abdominal cramping, and diarrhea. People may also use laxatives or force themselves to vomit following the event, with associated risks.

How fast can the average human eat a hot dog? ›

In a new study, a researcher calculates that a human could theoretically devour 83 hot dogs in 10 minutes—a rate of consumption similar to that of a grizzly bear chowing down on animal flesh.

Who is the best hot dog eater in the world? ›

Joey Chestnut, 38, who is known as “Jaws” and holds 50 world records in eating competitions, finished first after gobbling 63 hot dogs. Miki Sudo, the world's No.

What hot dog brand does Costco use? ›

First thing first: Costco uses Kirkland Signature Beef Wieners. Kirkland is their signature brand. When Costco started serving hot dogs in their food courts they used Hebrew National dogs and continued using them until 2008 when they made the switch to Kirkland (you can buy the exact same dogs in bulk in their stores).

What is the most hot dogs eaten in a day? ›

Joey "Jaws" Chestnut is seeking his 15th Mustard Belt. He won again in 2021 a year after setting a new record in the 2020 contest by eating 74 hot dogs, a full 33 more than the next best competitor.

What is a hot dog called in England? ›

Copyright is correct that we would call then "hot dogs" or "frankfurters"; we would also call them "franks" or "wieners." Americans don't use the term "bangers" at all, so I'll leave it to a British person to tell you whether they are bangers in British English.

What do they call a hotdog in Chicago? ›

A Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois.

What do they call hot dogs in New Jersey? ›

Italian hot dog
TypeHot dog
Place of originUnited States
Region or stateNew Jersey
Main ingredientsItalian roll or pizza bread, hot dog, bell peppers, onions, and potatoes

What's the difference between a smoke and a hot dog? ›

Uncooked sausages will need to be boiled first, regardless of how you cook them. What's the difference between a hot dog and a Smokie? As nouns the difference between hotdog and smokie is that hotdog is while smokie is (canada) a type of sausage, often used for hot dogs.

What is on a hot dog in WV? ›

A WV Style hot dog is a hotdog piled high with mustard, onions, chili sauce, and coleslaw, garnished with pickled jalapeños if you want some extra spice. The uniquely delicious combination of ingredients has been eaten in this state for decades.

What is a hotdog called in Canada? ›

The 'steamie' hot dog variety has become quite popular across Canada, now frequently replacing the traditional one. Steamie parlours, called 'wieneries', have opened across Canada and are replacing typical hot dogs at franchised restaurants, too.

Why does Chicago not put ketchup on hotdogs? ›

There is a reason Chicagoans don't be ketchup on their hot dog: it's called sweet relish. The neon green condiment contains about two grams of sugar in every tablespoon. While that's only half as much as ketchup, it's still a fair amount of sweetness in each bite.

What is a hotdog called in Germany? ›

The German and Austrian frankfurter also is known as a würstchen, or “little sausage,” and many varieties of these sausages exist. In Germany and Austria, frankfurters are eaten warm with sauerkraut and cold, if lightly smoked, with potato salad.

What do they call hotdogs in London? ›

Copyright is correct that we would call then "hot dogs" or "frankfurters"; we would also call them "franks" or "wieners." Americans don't use the term "bangers" at all, so I'll leave it to a British person to tell you whether they are bangers in British English.

What do they call hotdogs in Germany? ›

Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means "little sausage"), to differentiate them from the original pork-only mixture from Frankfurt.

Is a hot dog worse for you than a cigarette? ›

Take the example of a person eating one jumbo hot dog a day, every day. The fact that his risk for colorectal cancer is 36% higher than someone who doesn't eat processed meat is a real cause for concern. But note that a 36% increase, while substantial, is not anywhere near the risk associated with cigarette smoking.

What makes a hot dog taste like a hot dog? ›

I therefore suspect that the classic hot dog flavor is primarily celery, onions, garlic and salt pork with some smoke flavor (bacon is smoked). Show activity on this post. What is the flavor of hot dogs? The answer is hardwood smoke, salt, paprika, onion, nutmeg and celery powder.

What is an Arizona hot dog? ›

Originally from the Sonoran capital of Hermosillo, a Sonoran dog is a bacon-wrapped hot dog topped with beans, mustard, mayo, onions, green salsa and tomatoes.

What is a Virginia hot dog? ›

You haven't had the full West Virginia experience until you've sunk your teeth into a traditional West Virginian hot dog. This hot dog is piled high with chili, slaw, mustard, and onions.

What kind of meat is Pink's hot dogs? ›

The typical hot dogs are 9-inch, all-beef wieners with natural casing, made for Pink's since 1939 by Hoff's Quality Meats. The dogs are steamed and doused in a chili made specially for Pink's.


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