Not Your Mama's Hot Dog

Like many of you, I have been pretty traditional in my approach to garnishing my hot dog – ketchup, mustard, relish, kraut, chili and cheese. You know the standards. Well, a friend of mine took me to a little (literally) place here in Columbus called Dirty Frank’s and my life changed. You name it, they put it on a hot dog – corn relish, fries, tater tots, cream cheese, tzatziki sauce … Its all fair game. This is how I make my personal favorite…

Hot Dog


  • Hot dogs
  • Hot dog buns
  • Bacon, diced and browned
  • Tomatoes, diced
  • Lettuce
  • Mayo


I like to butterfly my hot dogs. Don't cut them all the way through. Dirty Frank's doesn't cut theirs but you can do as you choose. I thought it would be a little easier to put more stuff on 'em that way. You can do them on an indoor grill, an outdoor grill, in a saute pan, or like they do at ball parks, simmer them for a few hours, anything goes. This time, I used a cast iron grill on my stove top.
To get the best grill marks, weight them down. Technically, this is a bacon press. If you don't have one you can use a heavy pan or plate.
The objective is to achieve great grill marks.
When the dogs are just about done, place the buns on the grill to toast/grill or stuff them in your toaster.
Place the dogs on the buns and prepare to garnish your little heart out.
Garnish with reckless abandon and don't hold back! This is my favorite, a BLT w/mayo hot dog. The one on the right is layered with ingredients. The one on the left has everything mixed together, kind of like a BLT relish. It seems to stay on the hot dog and bun better but they both tasted pretty much the same. SO, step outside your hot dog comfort zone and let us know what your new favorite is.

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