I'm headed to a hot dog factory tomorrow to pick up some quality dogs and buns, and I'm planning to make some top notch dogs, and I'd like to see what everyone does for their perfect hot dog. Here's what I'm planning for mine:
The Dogs: I'll be acquiring some 1/4 pound, 7" all beef hot dogs, the same type that street vendors use for their dogs. They're huge, thick and taste friggin' amazing.
The Buns: I'll be acquiring those amazing yellow hot dog buns that street vendors use. They're the tastiest hot dog buns I've ever had, are very sturdy for these large dogs and I have yet to have a bun I love more.
The Preparation: There's nothing too special in my preparation style. I'll stick the dogs in the toaster oven until they're about 80% cooked, then I take them out and cut a crosshatch pattern on top and stick 'em back in at a slightly higher temp so they'll blossom out a bit and the edges of all those crosshatch cuts will just slightly get a bit burned.
The buns, I'll open them up and lay them on a frying pan to toast them a bit. Once that's done I'll lightly butter the insides of the bun. Once the dogs and buns are done I'll then put the dog in the bun and will stick the whole thing back in the toaster oven for a short while to give the overall outer part of the bun a very, very lightly toasted feel.
The Toppings: I'm still working on my topping selection for this latest round of hot dogs, but here's what I'm looking at. For the liquid condiments I'll be going with standard yellow mustard and ketchup, nothing fancy here. For the veggies I have historically diced up a white onion, but I'm honestly too lazy to do that so I've acquired a jar of sweetened pickled onions (basically itty bitty white onions) and they taste AMAZING! I'll cut those up a bit and sprinkle them throughout the dog. The only other topping I'll be adding is relish, but I'm having a hard time deciding which relish to go with. Historically I've gone with a sweet relish, but the onions are already sweet and I don't think I want sweet on top of sweet so I'm gonna have to shop around for a different relish.
So that's basically my perfect hot dog, and I'll be hopefully getting a chance to make it either tomorrow or the day after. What do y'all do? :)
EDIT.
Updating OP with my own pics. Used the methods laid out above but put Miracle Whip on the inside of the buns instead of butter. Found a lovely tangy relish to use as well
The Dogs: I'll be acquiring some 1/4 pound, 7" all beef hot dogs, the same type that street vendors use for their dogs. They're huge, thick and taste friggin' amazing.
The Buns: I'll be acquiring those amazing yellow hot dog buns that street vendors use. They're the tastiest hot dog buns I've ever had, are very sturdy for these large dogs and I have yet to have a bun I love more.
The Preparation: There's nothing too special in my preparation style. I'll stick the dogs in the toaster oven until they're about 80% cooked, then I take them out and cut a crosshatch pattern on top and stick 'em back in at a slightly higher temp so they'll blossom out a bit and the edges of all those crosshatch cuts will just slightly get a bit burned.
The buns, I'll open them up and lay them on a frying pan to toast them a bit. Once that's done I'll lightly butter the insides of the bun. Once the dogs and buns are done I'll then put the dog in the bun and will stick the whole thing back in the toaster oven for a short while to give the overall outer part of the bun a very, very lightly toasted feel.
The Toppings: I'm still working on my topping selection for this latest round of hot dogs, but here's what I'm looking at. For the liquid condiments I'll be going with standard yellow mustard and ketchup, nothing fancy here. For the veggies I have historically diced up a white onion, but I'm honestly too lazy to do that so I've acquired a jar of sweetened pickled onions (basically itty bitty white onions) and they taste AMAZING! I'll cut those up a bit and sprinkle them throughout the dog. The only other topping I'll be adding is relish, but I'm having a hard time deciding which relish to go with. Historically I've gone with a sweet relish, but the onions are already sweet and I don't think I want sweet on top of sweet so I'm gonna have to shop around for a different relish.
So that's basically my perfect hot dog, and I'll be hopefully getting a chance to make it either tomorrow or the day after. What do y'all do? :)
EDIT.
Updating OP with my own pics. Used the methods laid out above but put Miracle Whip on the inside of the buns instead of butter. Found a lovely tangy relish to use as well
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