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America’s Best Hot Dog via HuffingtonPost

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Who Would You Add To The List? 

“The hot dog is one of those foods that’s nearly impossible to screw up. You heat it through, plop it on a bun, squirt on some mustard, and call it dinner. But there’s a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dogs out there that have the power to change your life.

Click Here to see All of America’s 50 Best Hot Dogs

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there’s a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap, at places like Coney Island’s Nathan’s, arguably ground zero for American hot dog consumption. But then something interesting happened. People began developing their own spice mixes and making their own hot dogs, and every region and group of people put its unique stamp on the snack. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, while Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island. The uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.”

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