or a steak, burger or dog.
The weather here has been gorgeous for the past several days. With gorgeous weather comes grilling out, and the conversations that accompany it. Last night Adam and I went out for a bit to celebrate his b’day, and the talk in the local watering hole turned to grilling, and moved on to what makes the perfect hot dog. I love a really good hot dog. By good, I mean a tough skinned, skinny dog that is burned to a specific crispness. A burned crispness that my husband has perfected into art. After eleven years of grilling for me, it should only be expected.
Now, it’s not just the cooking that makes dog dining a monumental event. It’s the toppings, as well. A good dog deserves good mustard, good slaw, and chopped onions. And chili. But not just any chili. Real hot dog chili, also known as chili dog sauce. I may share my recipe, if asked. All this stuff needs to be piled on, and falling off. If your dog can be eaten without a fork, then it’s not a true dog.
Of course, that’s a dog in a perfect world. There are several variations that will work in a pinch. A relish and mustard dog. A kraut and mustard dog. A mustard, ketchup and onion dog. A chili cheese dog.
I am always amazed by the people that will turn their nose up at a good dog. Obviously they haven’t tried my dogs.
Monday, April 30th, 2007
Dena 
