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What goes on a Hot Dog?

2

Comments

  • gdenbygdenby Posts: 5,988
    Next question. Anyone make their own mustard or ketchup?
  • RascalRascal Posts: 3,831
    My preference.. mustard (Grey Poupon 'Country Dijon'), chopped onions and a tad of sweet relish; ooh la la !!~~
  • MickeyMickey Posts: 18,773
    Ketchup

    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • jaydub58jaydub58 Posts: 2,133
    Mustard, mustard, and then some mustard.
    John in the Willamette Valley of Oregon
  • bhedges1987bhedges1987 Posts: 3,201
    gdenby said:
    Next question. Anyone make their own mustard or ketchup?
    I don't, but whenever I go to a restaurant that does it is absolutely great!  

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


  • DieselkWDieselkW Posts: 869

    Indianapolis, IN

    BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe. 

    Drive a few hundred miles in any direction, and the experience changes dramatically. 



  • FockerFocker Posts: 8,364
    edited April 2016
    I live in Boetje(bo-gee) Country.  

    A staple for brats and dogs, nice punch.  You will also see it on sandwhich shop tables here.

    Along with a quality kosher dog or brat, all you need is some kraut, and finely minced raw onions.

    The Original has won some serious hardware.  Really like the Cody Rd/Boetje mashup, the punch is slowed a bit.


    The cocktail sauce is awesome too.

    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Carolina QCarolina Q Posts: 13,085
    gdenby said:
    Next question. Anyone make their own mustard or ketchup?
    I make ketchup from time to time. I like Heinz and mine tastes just like it. But neither has ever found it's way onto one of my hot dogs. :) 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • GratefulJasonGratefulJason Posts: 34
    edited April 2016
    The perfect hotdog has chili, yellow mustard, diced onion, and a sprinkle of cayenne. 

    But I'm also not one to care what someone else puts on their dog. 
  • HotchHotch Posts: 3,328
    First thing is to start with a great hotdog, cook it how you like it then load that pup up! It's all good!
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • nolaeggheadnolaegghead Posts: 27,254
    When I dice or slice onions for burgers or dawgs, I will soak them in either cider or rice wine vinegar for 10-15 minutes.   Try it, you'll like it.
    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • thetrimthetrim Posts: 6,093
    I'm a mustard and onions fan above all else.  
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16
    Tampa Bay, FL
    EIB 6 Oct 95
  • lousubcaplousubcap Posts: 17,064
    Your dog, your dressings, but I'm in the mustard camp. 
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • fishlessmanfishlessman Posts: 23,139
    i trick i learned here along time ago is to brush the roll with some butter lightly and dust it with a favorite rub before tossing the roll on the grill
  • HeavyGHeavyG Posts: 5,038
    When I dice or slice onions for burgers or dawgs, I will soak them in either cider or rice wine vinegar for 10-15 minutes.   Try it, you'll like it.
    Quick pickled onions are one of my favorite things. Luvs me some tsukemono.
    Camped out in the (757/804)
  • gdenbygdenby Posts: 5,988
    For you mustard lovers out there, have a try at this. The darker the seed, the more pungent it is. Indian groceries may have black mustard seed. Brown isn't as strong, yellow is passable from seed.

    Mash the seed in a mortar and pestle. Do a good job of crushing it fine. Then,  add just a little water and let it sit for 10 - 15 minutes. Better, get juice from green grapes or Granny Smith apples. The paste can be wasabi hot if using black mustard. The bite will fade rapidly if not used. Within 3 - 4 days chilled, won't be any more pungent than basic store bought. Water, not vinegar, is what makes mustard really hot, but it doesn't keep.
  • nolaeggheadnolaegghead Posts: 27,254
    This is my go-to mustard:


    ______________________________________________
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    i trick i learned here along time ago is to brush the roll with some butter lightly and dust it with a favorite rub before tossing the roll on the grill

    yep
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

  • JohnnyTarheelJohnnyTarheel Posts: 5,207
    All The Way.....   Mustard, Chili, Onions and Slaw.......  No Ketchup .. That would be blasphemy!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • MarkR7MarkR7 Posts: 3
    Being a little biased here but a Chicago dog is the only way to go for me! Mustard (absolutely NO ketchup), raw onions, relish, sport peppers, celery salt, kraut, and a pickle spear! Voila! 
  • DobieDobie Posts: 2,410
    Not playing well with others in Jacksonville FL
  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    Your wife has beautiful eyes
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  • SmokyBearSmokyBear Posts: 371
    Ketchup.   HATE Mustard!

    Chicago Dogs (even though I live across the pond in MI) are the best - poppy seed bun, pickle spears, onions, relish, tiny peppers, mustard (skip!) and tomatoes.

    We have what's probably the "best" Coney Place in the known universe by us - Lipumas.  They make every kind of dog known to mankind - Chicago, Russian, Polish, Mexican, Peruvian (kidding) and a lot more.

    Even better - we have some decent laws in MI as to what can go into a dog.  As my pop used to say - "never eat a hot dog outside of Michigan".  True words.
    Mini BGE, KJ Classic - Black, Cookshack SM025, Weber Gasser (mostly for Kamado storage!)
  • For me it's usually ketchup, mustard, and dill pickle relish.  Maybe some shredded cheese.  However there is a fantastic restaurant in Memphis called Hog n Hominy that serves a Beef and Cheddar dog on a pretzel bun.   They make their own in house, and they only serve it with mustard.   Probably best one I've ever eaten.
    --Because I'm like ice, buddy. When I don't like you, you've got problems.

    KJ Classic
    28" Blackstone
    South Carolina native, adopted Texan, residing in Olive Branch, MS.  Go Tigers.
  • gmacgmac Posts: 1,797
    Mustard. 
    Mt Elgin Ontario - just a Large.
  • FoghornFoghorn Posts: 6,591
    Catsup AND mustard

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • Hotdogs are like pizza, everything goes on a hotdog. No way could I pick between ketchup and mustard. The minute I you lock me into one, I'll crave the other. 
  • jdsmithiijdsmithii Posts: 25
    My friends and I agreed that catsup was ok if you were a child, or if it was one condiment in conjunction with others, but never alone. 

    Mustard, on the other hand, can be done in any form and combination.
  • Darby_CrenshawDarby_Crenshaw Posts: 2,657
    Anyone with a hardo take on mustard vs ketchup better not give me any sh!t when i call you a pansy for trimming your dry aged beef




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  • onedbguruonedbguru Posts: 1,570
    I'm with DH - ketchup does NOT belong on a hot dog - MUSTARD!!!!

    mustard, onions, chili, southern creamy cole slaw and in that order!!!
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