A day after the announcement of the death of dictator Kim Jong-il, around the world, all eyes are on North Korea. More specifically, the world is closely watching the deceased leader's heir apparent, his youngest son Kim Jong-un. Last year, Kim Jong-un was named a 4-star general and vice chairman of the National Defense Commission. After a period of mourning, he's expected to take full power of North Korea.

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.

For this week’s food segment, we host an all-new Takeaway cooking smackdown.

On the menu: Barbecue sauce.

On the mat: Chef Rossi (of the Raging Skillet and Bust Magazine, as well as star of WOMR’s "Bite This") and Cathy Erway (blogger behind noteatingoutinny.com, author of "The Art of Eating In", and host of Heritage Radio Network’s "Let's Eat In").

On everyone’s minds: How will Cathy Erway’s history as a BBQ judge influence her sauce making? Will Chef Rossi’s reputation as “New York’s Wildest Caterer” be evident in her BBQ sauce? What secret ingredients will each of them be bringing to the table? And whose sauce will win The Takeaway’s crown? Recipes after the jump.