OK I made SO many of these growing up in my family's Stewart's Root beer place, I cannot imagine how many I served, and how many I sampled! About once a month, if not once a week, another salesman (yeah in those days it was only sales men) came along and wanted to have us sell his brand only.
Alot of hot dogs later, geesh I still like them, (Root beer. maybe not just yet)
OK I like the burst! If you have to wonder what I mean, next!
For a LONG time I thought toasted bun did not matter; but a good Olive oil or butter toasted one, yeah. And while I adore potato buns for backyard grills of hamburgers, give me a white hot dog roll!, Split down the side please!!!!
So now, you have the bun and the dog is ready...
Smear mustard, a solid brown, in a thin stripe on the bottom. Place HD on top. Add green relish, ***roll***. Now add a thin strip of steamed sauerkraut. Make sure it was drained and reached end to end.
I am not done, wrap it as if to-go. yeah that slight steam does it for me.
NOW I will say Chile dogs are OFF topic; as they are another topic all together!
What makes your Hot Dog?
Updated 1 year ago | 67
Updated 2 years ago | 3
Updated 2 years ago | 30
Updated 1 year ago | 22
Updated 4 months ago | 9