‘Great American hot dog’ is still great
Long before the hot dog chain ever became famous, Americans had an incredible love affair with the hot dog.
The long Fourth of July week is over. When the holiday falls in the middle of the week, it somehow turns into a seven-day celebration.
A celebration of our nation’s birthday. A celebration of America’s independence. A celebration of the Red, White and Blue.
And a celebration of the … Great American Hot Dog.
In case you missed it, powereater Joey Chestnut broke the world record at the Nathan’s Famous July Fourth Hot Dog Eating Contest on Coney Island by consuming 74 hot dogs in 10 minutes.
But long before the hot dog chain … or the hot dog chaineater … ever became famous, Americans had an incredible love affair with the hot dog.
According to the National Hot Dog and Sausage Council (really?), Americans ate 150 million hot dogs on the Fourth of July. Lined end-to-end, those doggies would stretch from Washington to Los Angeles five times.
And the estimate for the entire year is 20 billion.
On the average, Americans eat 60 hot dogs per year. That statistic ought to make a few vegans choke.
If that doesn’t do the trick, then listing the ingredients of a hot dog certainly will. While the All Beef Frank is quite popular, most hot dogs contain a mixture of pork, beef, chicken and turkey … plus maybe a bit of water, curing agents and any combination of spices – like garlic, salt, sugar, ground mustard, nutmeg, coriander or white pepper. And, of course, there is the always-popular “meat by-products.”
But nothing can dissuade an American when the undeniable urge for a hot dog comes over them. Some will settle for just about any style of hot dog – boiled, grilled or even microwaved. Others have their favorites from a long list of frankfurter specialties.
Here are some of the best … and worst.
•The Dollar Dog – the Phillies have made the most of their Dollar Dog Night promotions. All the dogs you can eat – buck a piece. A friend took three out-oftown business guests to a Phillies game. They were unaware of the promotion and did not balk when he suggested that the one guy got in line for four large beers, while he stood in line for hot dogs. The Philly native was a hero when he came back to the seats with 20 hot dogs … until the visitors learned that he sprung for the grand sum of $20, while four beers cost $48.
•The Gas Station Dog – Warn-
ing! Toxic substance.
•The Thick-Skinned Dog – Since 1940, Jimmy John’s on Route 202 in West Chester has been famous for their thickskinned hot dogs. Each bite has a snap to it. In 2005 the roadside stand was purchased by its longest-standing employee, Roger Steward. It remains the same – the dog that bites you back.
•The Standard Dog – Hot dog, soft bun, mustard and relish. A few years ago kids – just beyond the age of eating bugs and dirt – began putting ketchup on their hot dogs. I would rather eat a bug.
•The Dog with Kraut – Hot dogs and sauerkraut are a slightly messier version of the standard hot dog. German ancestors brought the idea to this country and, ever since, Americans have had sauerkraut juice running down their arms. Dark brown mustard is a must.
•The Chicago Dog – This overloaded dog raises messy to new heights. I have long argued that Chicago’s other noted “delicacy” – the deep-dish pizza – is a disgusting stomach-bloater. But the Chicago Dog? … the middle of the country gets a solid A-rating for this concoction. It starts with a boiled hot dog on a steamed bun. Add a long stream of yellow mustard, sweet pickle relish, chopped onion, chopped tomato, two pickled serrano peppers, one kosher pickle spear, dash of celery salt. Try to keep that off your white dress shirt.
•The Street Dog – See “Gas Station Dog” – above. Those insulated boxes that the vendors use to keep the hot dogs warm until time of sale are used to wash
their underwear at night.
•The Sonic Dog – Of all of the fast food joints, the variety of hot dogs offered at the Sonic Drive-In Restaurants may be the best. And, it doesn’t hurt to get some Tater Tots on the side.
•The Corn Dog – My wife has never had one … and refuses to have one unless it is an authentic corn dog from, preferably, the Oklahoma State Fair. Like there’s such a thing as an unauthentic corn dog.
•The Foot-Long Dog – This always seemed to be an odd marketing idea. For some reason it brought to mind the thought of Wilt
Chamberlain’s head and feet sticking over the edge of the bed.
The personal search for the perfect hot dog always brought me back to the halfway house at a number of golf courses around the country. Big, fat, juicy, charred hot dogs. They made the ones named “Jumbo Dogs” in the grocery store packages look anemic.
However, the secret behind those hot dogs was closely guarded by the chefs and general managers of those clubs. Many inquiries were met with the same truth-dodging answer, “I’m not really sure where we get them.”
Then, during a trip to BJ’s Wholesale Club, the prize-winner was spotted.
Dietz & Watson Deli Beef Franks.
The Promised Land has been found. The love affair with the hot dog continues.
Tony Leodora is president of TL Golf Services, host of the weekly GolfTalk Live radio show on WNTP 990-AM and host of the Traveling Golfer television show — as well as editor of GolfStyles magazine. He is former sports editor of The Times Herald. Send comments to tlgolfservices@aol.com.