Whether you call them hot dogs, wieners, franks or sausages, those tasty tubes of meat are pure summer. Who doesn't remember firing up the grill or the campfire to char a hot dog black and crispy, or hailing a vendor at a ball game for a couple of hot dogs with mustard? What is the super bowl without a hot dog recipe in the wings?
There are as many kinds of hot dogs as there are states to eat them in. "Each major city or state has their own local favorite hot dog," Pink tells us, "New York has Nathan's, Boston has our very own Pearl Hot Dogs, and Chicago has their own. In
Grilling is Pink's preferred method for both dog and bun. At Code 10, the hot dogs happily spin to grilled perfection on a rolling grill, while the rolls are toasted in a bit of butter on a sizzling griddle press. What to do if your home kitchen isn't sporting the latest rolling grill or sandwich press? Any good griddle pan or nonstick frying pan will work. Use medium to medium high heat depending on whether you want a gently warmed or crisply browned hot dog.
Watch your hot dogs carefully and turn frequently as they tend to brown quickly once they start cooking. On an outdoor grill, place your hot dogs over medium heat unless you like them charred beyond recognition (some do!) and turn as soon as one side starts to brown. Imagine your hot dog has a square shape and turn four times to brown all four sides. A minute or two on each side ought to do the trick.
Side loaders, on the other hand, tend to be doughier, so if you like a lot of bread with your hot dog, these are the buns for you. Side loaders are more likely to successfully sop up all the juices from your chili or sauerkraut without falling apart.
"Dressing a hot dog is an art," Pink says, "'Everyone has a very personal way of doing it." She supports that belief by stocking a vast array of unusual condiments along with the standard hot dog toppings. Chili, cheese, and sauerkraut are among the hot toppings offered at Code 10 and there's the old three sided condiment tray of chopped onions and two kinds of relish. Of course there's classic yellow mustard and spicy brown mustard, and good old red tomato ketchup. But these are for the traditionalists. For anyone on a quest for the ultimate hot dog personalization, Pink has lined the counter at Code 10 with rows of more exotic condiments. Honey mustard and horseradish mustard start the lineup. An extensive ketchup section is home to varieties including roasted garlic and pepper ketchup, sweet and tangy banana ketchup, hot and mild curry ketchups from
Whether you like your hot dogs plain or fancy, summer is the time to enjoy them. Have a hot dog party with all the fixin's and invite a few exotic condiments along just for fun.
Hot dog dishes