Beef Hot Dog

Ingredients

Instructions

1. 1

   Choose quality all-beef hot dogs (Nathan's Famous, Hebrew National, or local butcher franks). Generic brands are noticeably inferior in flavor and texture.

2. 2

   Cook the hot dogs: there are three methods. (1) Grill: 5-6 minutes on medium heat, turning often, until lightly charred. (2) Pan-fry: 1 tablespoon oil in a skillet, 4-5 minutes turning, until brown. (3) Boil: 4-5 minutes in barely simmering water (don't actually boil — toughens them).

3. 3

   Toast 4 hot dog buns: brush with butter and toast cut-side down in a dry skillet for 30 seconds until golden. Buttered toasted buns elevate the dog dramatically.

4. 4

   Prep the toppings: chopped white onion, sweet pickle relish, sauerkraut (drained), shredded cheese, sliced pickles, chopped chives or scallions. Have them ready in small bowls.

5. 5

   Build each hot dog: bottom of toasted bun, mustard (yellow is classic, Dijon is upgrade), the hot dog, then toppings of choice.

6. 6

   Add the final touch: ketchup, hot sauce, or a sprinkle of celery salt (the Chicago-style finishing touch). Eat immediately while everything is warm.