A guide to boiling the perfect gameday hot dog..

[Dr. Who]

Well of course there's nothing wrong with that, aside from the fact that I've seldom had a grilled hot dog that wasn't at least partially burned. Some folks obviously like them like that. I much prefer a hot dog that is boiled. (Costco hot dogs are my go-to now, with a little bit of mustard and sweet pickle relish and a sh*t-ton of cold chopped onion.)

Like you, I dislike char on my hot dog. I also dislike it when the skin becomes leathery. I don't mind a boiled hot dog, as long as the dog has flavor. I also share your taste in condiments, although I may add a little bit of mildly hot banana peppers. I don't mind a grilled sausage, but again, it can't be immolated on the BBQ.

[Standing Wolf]

Like you, I dislike char on my hot dog. I also dislike it when the skin becomes leathery. I don't mind a boiled hot dog, as long as the dog has flavor. I also share your taste in condiments, although I may add a little bit of mildly hot banana peppers. I don't mind a grilled sausage, but again, it can't be immolated on the BBQ.

The "peppers" they put on the Italian sausages at the ballpark are just bell peppers, which of course have pretty much no flavor at all. Actually I like bell peppers, and sometimes will eat them for a snack or put them in my mushroom-cheese chicken, but with an Italian sausage they just lay there taking up a lot of good onion room.

[Dr. Who]

The "peppers" they put on the Italian sausages at the ballpark are just bell peppers, which of course have pretty much no flavor at all. Actually I like bell peppers, and sometimes will eat them for a snack or put them in my mushroom-cheese chicken, but with an Italian sausage they just lay there taking up a lot of good onion room.

As someone who doesn't attend ballgames, I don't know what kinds of sausage are available. If I patronize a food cart, I prefer a Polish sausage to an Italian sausage, since IMO, the Polish sausage has more flavor and can handle being smothered in cooked onions, sauerkraut, and all the other condiments, including hot peppers. It's a total party in my mouth!

[carolina73]

I have to say that by the time I get done with the condiments, it really does not matter if there is a hotdog in the roll or not.

[Standing Wolf]

I have to say that by the time I get done with the condiments, it really does not matter if there is a hotdog in the roll or not.

As absent-minded as I sometimes get these days, it's not outside the realm of possibility that I might actually forget to put the hot dog in the bun...because I've started putting the condiments - mustard, relish and chopped onion - into the bun first. It occurred to me to do this because I like a LOT of chopped onion on my hot dog, and would sometimes lose some of it when taking a bite. So I started to put everything UNDER the hot dog to keep it in place, and it works like a champ. If this catches on, don't forget I invented it.

[jigglepete]

As absent-minded as I sometimes get these days, it's not outside the realm of possibility that I might actually forget to put the hot dog in the bun...because I've started putting the condiments - mustard, relish and chopped onion - into the bun first. It occurred to me to do this because I like a LOT of chopped onion on my hot dog, and would sometimes lose some of it when taking a bite. So I started to put everything UNDER the hot dog to keep it in place, and it works like a champ. If this catches on, don't forget I invented it.

I present to you the doghot...

[The Booman]

Deep fried? Never heard of doing that. But of course in a world where deep fried candy bars and deep fried sticks of butter exist, I guess a deep fried hot dog is not that outré.

I got a hot dog in France and they just drilled a hole in an uncut bun and dropped the hot dog into it. I don't remember how they dealt with the condiments or even if there were any.

I think it's a Jersey thing

[Standing Wolf]

The late, lamented Alice Cooperstown restaurant in Phoenix used to offer a two-foot-long "Big Unit" chili dog to honor pitcher Randy Johnson. I'll confess I had to leave some of the bun uneaten.