My Favorite Food Group, 70 Years And Counting…..

We are closing in on the 4th of July, an all American holiday codified back in 1941 by Congress. I have always enjoyed this holiday, despite the tragedy that seemed to stalk the occasion when I suited up and hit the roads. This year we enter the holiday period with only 39% of Americans professing pride in America and under 60% of Americans owning a US flag. I have lived in Europe and Southeast Asia over my lifetime, experiences that have seared patriotism into my brain. Flag waving aside, I am writing to celebrate another holiday tradition, a perfectly grilled hotdog on a fresh split bun smothered with your favorite condiment, the hotdog. My love for this nitrate loaded belly bomb goes back to the beginning of my memory and always stimulates a huge salivary response.

We will consume 150 million, give or take, hotdogs on the 4th of July this year. That is enough to make a line from D.C. to LA and back 5 times. Americans will spend a whopping 9.4 billion bucks on food over the 4th, with a considerable amount expended on hotdogs. You need an intervention if you can resist a hotdog, cooked over a fire or on a grill to skin busting perfection, slathered in mustard and a sprinkling of sweet vidalia onion. Beans and real potato salad, not the chemically altered mush from the convenience aisle, round out this delicacy. Interestingly, the 4th is also America’s number 1 beer consuming day, which makes perfect sense.

True hotdog gourmets have their preferences, and we have ours. Here is my rundown of truly delectable hotdogs. My favorite hotdog is the Kirkland brand all beef frank, the same one you can buy at their stores across the counter. An absolute bargain. Next up, I like Nathans and Hebrew National for their consistency and roastability. Expensive, but delectable, is the Boar’s Head uncured franks. They are smoky and juicy. A hotdog standard, Ballpark, makes a great Angus Beef dog that offers flavor and economy. You can count on Oscar Mayer to deliver a great all beef, uncased frank that is also flavorful and juicy, especially over a fire. Finally, and surprisingly, I have found the school commodity, sold in the case, all beef hotdogs to be absolutely delicious when grilled over a hot fire. Who knew?

The preparation of a dog is a forgiving process. Some folks love ‘em steamed, some split and fried and most grilled. An all beef dog, smothered in chili is a gastronomical treat. A thick dog with kraut and new potatoes is hard to beat on a cold day. Some folks love ‘em smothered in onions, peppers, tomatoes and well, about everything in the refrigerator. There is New York style, Chicago style and riverbank style…a style to suit every taste. For me, the toasted bun and simple mustard/onion approach is the go to. Sharon likes her dipped in cornmeal batter, deep fried, coated in mustard and served on a stick. She chases it with a fresh squeezed lemonade, state fair style. Catsup on a hotdog is a sin, and should be carefully avoided. It is the equivalent of catsup on a steak or beer on corn flakes, just not right. Please, don’t insult the dog!

My challenge is simple enough. Buy and display a flag, enjoy a hotdog with home made potato salad or handful of chips. Celebrate the birth of a great nation, second to none on earth, with a simple pleasure. Oh, and be safe……….

SR