I Love Hotdogs

Have fun with this if you must, but I’d rather have a good hotdog than a stinky steak. When it’s my call on what we’re having for dinner I always choose hotdogs. I put as much effort and energy into my hotdog making as I do beef bourguignon. Only the finest quality hotdogs will do with the freshest of rolls.

I think my most favorite way to cook them is on my inside grill so every delicious aroma floats around my kitchen. I butterfly them sometimes and love crispy strips of bacon stuffed into the toasted roll. I love them with cheese or without, chopped onions are great but not necessary. Even relish is optional…but mustard is mandatory. Skinless hotdogs are my least favorite.

Plain old French’s yellow mustard is my first choice, but I’ll eat any mustard offered and have even enjoyed a hotdog at the ballpark (flabby and barely cooked with a brownish mustard that’s unlike any I’ve ever found in a jar and a relish that fluoresces in a strange Star Wars sort of way).

I have willfully traveled an hour and a half to go to a favorite hotdog stand called Walters. At Walters you order hotdogs this way: Seven regular dogs and two plain.

That’s it. You get the regular hotdog which has a mixture of mustard and relish on it – again, no mustard or relish you’ve ever seen before or will see again unless you eat at Walters – or you get nothing. There’s no “Hold the relish” talk at Walters. It’s simple to order.

Maybe they sprinkle cannabis on their hotdogs; maybe they marinate them in wine…I don’t know what they do to those pink tubes that turns them into such culinary delights, but they are the finest.

I have a new package of Boar’s Head hotdogs with skins in my refrigerator. Later on I’ll hit the best bakery in town for some fresh baked rolls.

So as I sip my morning coffee and write my morning blog, I already know what I’m having for dinner. Frankly, I can’t wait.