Hot dogs are the perfect menu item for a lazy summer day, a quick-grill dinner, a picnic on the beach, or a cook-out with friends. To celebrate all that the hot dog is, the National Hot Dog & Sausage Council has declared July as National Hot Dog Month! There is even National Hot Dog Day on July 20 for all hot dog lovers to load up the toppings and devour their favorite franks.
It’s not just all about the best steaks with the Lobels—they enjoy a great grilled dog as well! Curious to know what a master butcher puts on his hot dog? So were we—so we asked!
David – I absolutely love the chili-cheese dog style. Shredded cheddar cheese on the bun, then the hot dog on top, and on top of that I add my homemade chili. It’s very spicy with just the right amount of cheese!
Stanley – Garlic has to be my favorite flavor, so I roast some garlic—about 1 to 2 cloves per hot dog—and spread that on the bun. I’ll top the hot dog off with yellow mustard and sauerkraut.
Evan – Hands down the “coney” is the best way to eat a hot dog. You use spicy brown mustard, lots of sauerkraut, and griddled onions on top. Oh, and the bun must be toasted!
Mark – If I said just ketchup and mustard, I’d probably get a lot of flack for that! But I really do love that combination. Sometimes I switch it up with different kinds of ketchups and mustards—not just a plain yellow mustard and plain tomato ketchup guy here! My favorite combination is a bacon ketchup with dijon mustard. Try it!
What are your favorite hot dog toppings? Do you have a favorite regional-style dog? Which Lobel are you most like in terms of how you take your hot dog? Ever tried any of these toppings?