Astride your hot dog...

[Katie Jade]

I can post my recipe for my Rolled Oat dense Staffordshire oatcakes and how to make them some time I suppose (A mix between South Cheshire (Macclesfield) and Staffs Oatcakes) . Apparently a version of Indian flat breads brought back from India 150 years ago, when UK had colonies (not going into the political and humanitarian side of that). Anyone from that area of the England that emigrates elsewhere always misses them.
Love
Katie
XOX   

[Julia1996]

It's more like what I won't put on a hotdog. Mustard,ketchup, chili cheese, sauerkraut, coleslaw, raw onions, caramelized onions, jalapeño slices, relish, hot sauce and Dill pickles. Something else I do sometimes is wrap the hot dog in a slice of bacon then grilling it. That's stuff I put on a hotdog but not all at once of course. I'm picky about hotdogs. They have to be beef. The ones made from chicken and pork are nasty. I would never microwave a hotdog. They come out all uneven and the ends explode. I boil them, roast them or grill them.

[Cassi]

Bacon wrapped Hot Dogs,yummy

[V M]

When I make Mac n' Cheese I'll grill a bacon wrapped hot dog or two and saute some onion to go with it

[Julia1996]

When I make Mac n' Cheese I'll grill a bacon wrapped hot dog or two and saute some onion to go with it

That sounds really good. Hot dogs are good with so many things. My brother has put both baked beans and potato salad on his hotdog. I was afraid my boyfriend might put vegemite on his hot dog but thankfully he hasn't so far. Lol.

[Laurie]

I like to take the hot dog bun and squirt both sides with it before putting to hotdog in the fill it with tasty sauerkraut and finally pull that unfit for human consumption hot dog out of it and throw it away. Now the hotdog is ready to eat.

[V M]

I like to take the hot dog bun and squirt both sides with it before putting to hotdog in the fill it with tasty sauerkraut and finally pull that unfit for human consumption hot dog out of it and throw it away. Now the hotdog is ready to eat.

Um, okay

[Colleen_definitely]

https://en.m.wikipedia.org/wiki/Sonoran_hot_dog

Bacon wrapped hot dog cooked on a griddle + soft bollio roll + pinto beans + onions + tomatoes/salsa/pico de gallo/jalapenos/whatever + mayo or sour cream + cheese =

[Megan.]

https://en.m.wikipedia.org/wiki/Sonoran_hot_dog

Omg, I am so making this, Delish!

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[Colleen_definitely]

They are fantastic. I miss living in Arizona.

[Devlyn]

Smuggled directly from England to me. 

[Megan.]

Smuggled directly from England to me. 

I'm not telling how I got it past the TSA, but lube helped [emoji23]

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[Cassi]

I'm not telling how I got it past the TSA, but lube helped [emoji23]

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TMI

[Sephirah]

Smuggled directly from England to me. 

Lol, awesome I know it can be extremely expensive outside of Sheffield.

[Roll]

For me it is less about the toppings, and more about properly cooking the proper hotdog. Kosher and angus, no exceptions, and highest quality you can find of that. Make horizontal slices every half an inch, not too deep. Slice down vertically to about the center of the hotdog. Grill on charcoal, ONLY CHARCOAL, letting the rendered juices drop into the grill causing flareups that char the insides of the hotdog. Rotate until skin on all sides is bubbley blackened (not completely, but like 75%). Keep toppings simple: Ketchup, mustard, relish down the middle of the dog where you made the split.

[Julia1996]

For me it is less about the toppings, and more about properly cooking the proper hotdog. Kosher and angus, no exceptions, and highest quality you can find of that. Make horizontal slices every half an inch, not too deep. Slice down vertically to about the center of the hotdog. Grill on charcoal, ONLY CHARCOAL, letting the rendered juices drop into the grill causing flareups that char the insides of the hotdog. Rotate until skin on all sides is bubbley blackened (not completely, but like 75%). Keep toppings simple: Ketchup, mustard, relish down the middle of the dog where you made the split.

So no $1.00 a pack hotdogs made from snouts & tails and don't microwave it until the ends explode and it's orange crunchy. Got it.

[Sephirah]

So no $1.00 a pack hotdogs made from snouts & tails and don't microwave it until the ends explode and it's orange crunchy. Got it.

Mmmm... snouts & tails... *drools*

But then I like black pudding, which is basically fried blood, so ignore me.

[Devlyn]

Smuggled directly from England to me. 

Lol, awesome I know it can be extremely expensive outside of Sheffield.

Not surprising given the shipping method:

I'm not telling how I got it past the TSA, but lube helped [emoji23]

For me it is less about the toppings, and more about properly cooking the proper hotdog. Kosher and angus, no exceptions, and highest quality you can find of that. Make horizontal slices every half an inch, not too deep. Slice down vertically to about the center of the hotdog. Grill on charcoal, ONLY CHARCOAL, letting the rendered juices drop into the grill causing flareups that char the insides of the hotdog. Rotate until skin on all sides is bubbley blackened (not completely, but like 75%). Keep toppings simple: Ketchup, mustard, relish down the middle of the dog where you made the split.

Blasphemy. Hotdogs should be cooked in beer. 

[Cassi]

Lol, awesome I know it can be extremely expensive outside of Sheffield.


Not surprising given the shipping method:

Blasphemy. Hotdogs should be cooked in beer. 

All this talk reminded me I have Hot Italian sausages in the freezer.

[Laurie]

Okay I probably could eat  Ellie's cooked hotdogs by her description. I usually don't get to eat hot dogs that are grilling on a BBQ for me. Before they are edible someone comes along and throws it away thinking it was cooked too much.