Brad, I did catch Steven's blog post... most interesting. I'll add my input as he requested. Everyone please understand my bias because of where I'm at, but I believe the LA area dogs are most worthy of a spot in that lineup for a few very good reasons. First of all, we have the legendary Dodger Dog, that overgrown wonder that no self-respecting spectator would be without. Then we have the world famous "Pink's" hot dog stand in Hollywood, where even the celebrities frequent. Their menu features a plethora of varieties and folks from all over the world have been there. And did you know?-- LA consumes more hot dogs than any other city in the U.S., even NY? (If I am not mistaken, CA consumes more than any other state as well). Some may also be curious to know that the bacon-wrapped dog has more or less been adopted as the official dog of LA-- pretty much the basis of a Sonoran dog.
I guess you can imagine if one were to ask me what the top three football teams are, of course I would argue the San Diego Chargers!
Moving on with this idea of personal favorites, I'll share the one I cooked up for this here 4th of July. This is what I call the "Official Beercuer Dog." I sure hope that does not sound arrogant... it's just that I'm so proud of this puppy. A few of you know that I have tried seemingly countless varieties and variations, but if I had to choose, this one would be the one. And actually, Brad, it has much in common with your preferences-- puppy seeds on the roll, lotsa yellow mustard, and pickles (albeit on the side).
So, time to get started. Like Steven, I tend to really enjoy the Hebrew Nationals, particularly though, the beef knockwurst. However, my go to choice is this regional "Hoffy" brand, which just so happens to be the very same supplier to that world famous Pink's of which I referred. Notice that these are bun length dogs-- you'll see how dachshund-like this plated dog gets.
Let's see how the cooking of these goes from start to finish. I find that I prefer to grill mine indirect, under the nuance of mesquite or hickory smoke, in this case, mesquite. I believe the dogs develop more flavor this way. Maybe that's just my mind playing tricks on me, but the experience sure feels real.
Time to break out a serious roll, a long artisan filone with plenty of them puppy seeds and such. Notice I fit two bun length dogs together inside it. Generous globs of good ol' yellow 'Marican mustard followed.
That would be great in itself, but let's take the flavor up a few notches. How about some potato salad and sliced tomato for more toppings? Pickles on the side and some nice pretzels to go with it (and don't forget your beer/ale!).
Lastly, here's the long view, if interested. I failed to get in the pic the coarse ground pepper with which I finished it. Optionally, a little celery seed could get included. Makes my top ten list anyway-- barkin' good.
Perhaps others would like to post their pics here as well?