I made hot dogs the same way pretty much for years. They were always okay, but nothing to brag about. I think maybe in the back of my mind, the lowly wiener was just not important enough to warrant creative input from my imaginative culinary side. Then one day, I decided to try something different.
As a youngster, I was taught to boil the wiener in water, put it in a bun, and squirt various condiments on top. But as I grew and advanced in culinary skills, I knew there had to be a way to improve on this method of cooking a hot dog.
Things that go great with hot dogs are: potato chips, baked beans, coleslaw, or potato salad.
This method of cooking the lowly wiener is now a regular thing around my house. My family loves them, and they really are good. Here's what you'll need:
* All beef wieners (you can eat that other "stuff" if you want, we only eat beef wieners; we also prefer bun length)
* Soft buns (you want fresh buns here, not stale, although you can steam stale buns back to life if you insist on using old bread – I have other uses for old bread such as Bread Pudding with Amaretto Sauce)
* Hot dog relish
* Diced onions
* Mustard and ketchup
* Kraft shredded mexican style four cheese blend
* Hot dog chili sauce (Castleberry's is our favorite)
* Laura's homemade cole slaw
* Tin foil
* Cast iron skillet
Now, you do not have to do everything the same way I do it. I am letting everyone know how I do it, and you can adjust as you see fit.
Please note the hot dogs need to spend some time in the crock-pot in order to be good, and the steaming method I mention below is great. Plan properly so the dog packets get to warm and meld inside their "packet" in the hot crock-pot. I usually make the dogs and allow them 45 minutes to an hour in the crock.
- About an hour before dinner, turn the crock-pot on low and let it get warm.
- Heat up the iron skillet, and add a tablespoon of butter.
- Fry the beef wieners in the iron skillet.
- When they have a good "fry" on the outside, sort of like you get if you grill them, remove and place inside of a fresh non-stale soft bun (I am very particular about my bread being soft and fresh)
- Immediately wrap the assembled bun and wiener in tin foil, sealing all edges.
- Place in crock-pot.
- Repeat with remaining buns and wieners.
- Cover the crock-pot and leave it alone.
- Heat up the chili in the microwave or on the stove.
- Prepare the other condiments.
- Get everything on the table, including drinks, chips, dip, whatever.
- Then get out one assembled dog at a time for each diner, keeping the rest in the crock-pot with lid on to