In a clarification I never anticipated needing to make, this is a hot dog recipe, although it isn't a recipe for creating hot dogs. I recognize that I have a tendency to craft things from scratch that most rational people might not bother with — like cream cheese, fig newtons, bagels, vanilla extract, and soon, almond extract as well — but I generally leave the “grinding meat with spices, salt, and curing agents into a smooth, fine emulsion” before getting it “stuffed into casings and smoked” to the professionals, usually Hebrew National.
So while Smitten Kitchen’s very first hot dog recipe isn't a guide for making hot dogs, thankfully, it does outline my favorite method for preparing them. And when it comes to this, as with many other topics, I have strong opinions.
→ Butterflied is the way to go: I prefer my hot dogs butterflied, meaning split down the middle but with a small section still hinged together, then flattened and cooked on a grill or in a pan. This technique allows the hot dog to brown and become crisp more evenly from the inside out. Additionally, there are structural advantages: it rolls around less during cooking and — crucially — provides better support for toppings.
→ Vinegared Iceberg: Although I enjoy all the traditional hot dog toppings — yellow mustard, ketchup, minced raw onions — I have two additional favorites. First, I relish cold, crisp iceberg lettuce, but I like it slightly pickled first, vinegared, if you will. My mother-in-law makes pickled iceberg, and I am determined to convince everyone that it’s the ultimate sandwich or frank topping. It delivers the perfect chill, crunch, and acidity I crave on a hot day, and really, on any day.
→ Potato Chips: If you haven't been adding crumbled potato chips to your hot dogs, now is the perfect opportunity to start. I first encountered this idea on a travel show about Venezuela decades ago [before that, I had only tried potato chips stuffed into a peanut butter and jelly sandwich in the school lunchroom — don’t judge until you try it], and I've since discovered that it's equally popular throughout Latin America. The ultra-thin “potato sticks” variety is more commonly found at ballparks, but I assure you that crumbled kettle chips are also fantastic in this context.
As a heat dome blankets the eastern US, I must mention that if you're willing to forgo the Great American Tradition of cooking over hot metal grates in sweltering heat and prefer to utilize that well-equipped kitchen indoors, you can actually prepare all components of this hot dog recipe there. Refer to: Oven Ribs, Dry Rub Oven Chicken, Crispy Oven Pulled Pork, and all of my slaws and potato salads. A happy cook makes for a happy everyone.
* Venezuela experienced a 4.8 magnitude earthquake last weekend, and rescue teams are tirelessly working under devastating conditions to locate survivors. If you wish to assist from afar, one of Smitten Kitchen’s preferred charities, World Central Kitchen, is on the ground providing hot meals to affected families and first responders, and they are seeking donations to help them reach more individuals quickly. You can contribute here.
A recipe for hot dogs prepared just how I prefer: butterflied and garnished with vinegared iceberg lettuce, finely chopped onion, and crunchy crumbled potato chips.
