Whatever you call them, hot dogs fit the grill bill
It’s time to hit the links … and I’m not talking about golfing. Instead, the grill is ready for hot dogs, that iconic part of American culinary culture. Maybe you call them wieners, weenies, coneys, tube steaks, frankfurters or franks. Regardless, this food links us to leisure and kicks off a new season of shopping must-haves.
In addition to grilling my own, I love purchasing hot dogs at sporting events. They just seem to taste better there when consumed outside and in public. The links can vary from small cocktail sizes to jumbo and everything in between. I am not a fan of those with the strange addition of cheese within the link … why do that?
I like the all-natural hot dogs that are increasingly found at the supermarket. Whether they are made from pork, veal, poultry or beef, hot dogs are made from meat trimmings mixed with fat. Without the fat and binders (such as soy, dry milk, cereal in all-natural dogs), the product would be so dry you wouldn’t be able to eat it. Water, salt and seasonings are just as critical to making these allnatural products flavorful. Carol, dry mustard actually goes back to the 18th century, but it wasn’t until the 19th century that it started gaining worldwide use. Dry mustard is most often made by grinding brown and white mustard seeds into flour.
Most are sold fully cooked and smoked. Making a few slashes on the outer surface of skinless types before grilling reduces cooking time and keeps shrinkage at a minimum. There is no need to slash cased hot dogs.
Buns are of major importance to the hot dog experience. You don’t want the bun to be too difficult to chew or too mushy. I like to grill or toast the bare side of the bun to make sure it doesn’t get too soft after loading with toppings.
And speaking of that, toppings can get on the crazy side. I am a mayonnaise, yellow mustard and relish kind of girl. The main thing to remember is that this is fun food, so don’t take it too seriously!
Contact Tammy Algood at ttalgood@bellsouth.net.