Hot dogs are a barbecue staple. But the way you make them — and the toppings you put on them — depends on where you live. In honor of Memorial Day, one of the biggest barbecue days of the year, we decided to take a look at how different cities across the country make their hot dogs. Joining us is Tom Raccioppi, owner of Jimmy Buff’s Italian Hot Dogs in New Jersey. Also with us is Mark Flynt, the owner of JS Pulliam Barbeque in Winston-Salem, North Carolina. Stuart Rubin, manager of Mustard's Last Stand, the oldest hot dog stand in Denver. He's from Chicago and serves real Chicago dogs at is stand.
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Comments [1]
When I was a boy, we used to travel up to a small shack of a shop in Maine. The line went out the door, and inside there was room for around ten to fifteen, and this was elbow-mashing at its most comfy. It is Flo's Hotdogs.
http://www.floshotdogs.com/
I think it might be celery salt that the dogs are steamed in, and their famous relish... Google yields an apparent desire for the recipe that people will look for because it is so so good.
For all hotdog connoisseurs, lovers, or anyone who values great food, Flo's is a must. People come from all over, from Maine to Myanmar to Mexico to Mars*, these are great dogs.
And for the record, ketchup is a cardinal sin when it comes to hotdogs.
*not intended to be a factual statement
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