Creating the perfect hot dog starts with cooking, Steam then put on a grill just for a few seconds sears in the flavor. If you can’t steam then you can boil but wait until the water is boiling then put the hot dog in long enough to reach 140 degrees then put it in a frying pan with a little oil and cook it for about a minute.
When it comes to the meat, there are two main types of hot dogs: beef and pork. While some may never have thought about the difference, I think beef will give you the best flavor, and you will want a 100% all beef hot dog.
The first criteria for a proper bun should be the perfect fit. Hot dogs and buns go hand in hand and should fit as closely. The goal for the bun should be with every bite, you experience dog and bun as one, and not have bun left after the hot dog is gone.
The bun is a carrier for the hot dog and therefore texture and flavor need to be kept in mind. A steamed bun is a perfect start. Then grill with butter until the edges are brown. “When the casing of the hot dog is snapped with the first bite, those juices are unleashed and there needs to be a bun there ready to collect and not get soggy and fall apart.
Once you’ve got the perfect hot dog set in a perfect bun, plain ketchup will not cut it. Starting with a steamed and toasted bun, put grated cheddar cheese, inside the bun and then put the dog on top. It will soften and melt the cheese, then top it off with grilled onions, diced tomatoes, fresh crumbled bacon, a touch of avocado, zig zag some brown mustard on top. Finish with a sprinkle of celery salt.