I Asked 3 Chefs To Name the Best Hot Dog Brand, and Their Top Pick Totally Surprised Me

Yahoo

4 days ago

We might not all agree on whether a hot dog is a sandwich, and what should (but more importantly shouldn't) be used as a hot dog condiment is always a lively debate. But what we can agree on is that hot dogs are undeniably a summer staple.
Alongside a wedge of juicy watermelon, an ear of sweet, buttery corn, and a soft-serve ice cream cone, a hot dog is a loud alert to our taste buds that summer has arrived. Even if we're enjoying a hot dog on the coldest day of winter, a single bite is enough to transport us back to boardwalks, ball games, and backyard cookouts.
A dog dressed as you desire feels like a treat, however, if the sausage itself is meh, it can make you wish you opted for a burger instead. To help you ensure your hot dog experience is always a home run, we spoke with some seriously meat-savvy chefs to find out which brand they think is best.
George Duran, celebrity chef and TV host based in New York, N.Y.
Tristen Epps, winner of 'Top Chef' season 22 and the chef-owner of Epps & Flows Culinary and Buboy restaurant in Houston, Texas
Dominic Iannarelli, chef-owner of Prime & Providence in West Des Moines, Iowa
Perhaps you're on Team Chicago Dog, and believe that yellow mustard, relish, sport peppers, onion, tomato, and a pickle spear are top tier. Or maybe you crave Coney dogs, with their meat sauce, yellow mustard, and onions. Or perhaps you opt for the all-American combo of ketchup and mustard. Regardless of how you top things off, the chefs say it's all about that base.
Here are what chefs look for in a hot dog:
Classic ballpark flavor. 'When it comes to hot dogs, I'm not here for mystery meat that tastes like it was left behind by a witness protection program,' jokes George Duran. 'I want flavor that makes you feel like you're at a baseball game, even if you're just standing over your kitchen sink eating it at midnight.' If the dog is bland, overly sweet, or delivers an artificial flavor, it's a hard pass, the chefs agree.
Two meats or fewer—but ideally just one. All three chefs we spoke to agree that an all-beef hot dog is best for the most classic and pronounced flavor. But if that's unavailable, seek out a sausage with no more than two meats (ideally beef with either pork, turkey, or chicken.) 'Hot dogs with three or more meats are likely to have the most amount of byproducts, which is what gives hot dogs their bad name. These tend not to have a focused flavor profile, and usually are very salty,' explains the most recent 'Top Chef' winner, Tristen Epps.
Juicy texture with a nice snap. The interior should be juicy and the exterior must offer a pleasant, obvious snap. This is usually courtesy of a natural casing, Epps says, which delivers 'the quintessential texture of a good hot dog.'
An appealing color. It should look more like sausage than bologna, according to Epps. 'A deep, beefy color indicates the quality and cook of the hot dog during production, whether it's smoked, poached, or boiled. The lighter the color, the less flavor it probably says,' adds Epps.
Now that we've covered what makes a hot dog chef-approved, it's time to reveal the experts' pick for the best in the biz. Turns out, it's the same hot dog that Julia Child reportedly adored 'as much as a fine French meal.' According to two of our three experts, Costco's hot dogs reign supreme.
'Costco hot dogs are legendary for good reason,' Duran says. They rose to fame in the store's food court because of the substantial size and the almost too-good-to-be-true price. 'A 1/4-pound dog is still just $1.50 with a drink at Costco,' Duran raves.
For reference, the typical hot dot weighs in at about 1 1/2 to 2 ounces. The all-beef counterparts Costco offers are more than double the size, at 4 ounces, which ends that debate of 'How many hot dogs counts as a meal?' With these hot dogs one will definitely do it.
Besides the budget-friendly price and size, Duran digs these dogs because 'they sell the exact same product in bulk, labeled as Costco's Kirkland Beef Dinner Franks. If you can't get to the Costco food court, bring the Costco food court to you!'
With balanced seasoning, juiciness, and that delightful snap, Duran says, 'Costco's Beef Dinner Franks have more flavor than a Fourth of July parade.'
If you prefer a hot dog that's easier to fit in a standard-sized bun, the warehouse store has another chef-approved option. Epps tells us that Costco's Kirkland Signature All-Beef Hot Dogs are his go-to, especially when hosting parties and large gatherings. The 2-ounce dogs 'hit all of the criteria of a best hot dog at a killer price point,' according to Epps.
No need to fret if you're not a card-carrying Costco member. You won't be disappointed by either of these widely-available options:
Vienna Beef Beef Franks: Dominic Iannarelli prefers Chicago-style dogs. So for him, the trophy goes to Vienna Beef's beef franks. 'It checks my two most important boxes: all beef and natural casing,' Iannarelli says, adding that he loves the pleasant flavor from mustard and garlic in the mix.
Boar's Head Uncured Beef Frankfurters: For a pleasantly smoky quality, 'great snap and really natural hot dog flavor,' Epps also enjoys these celery salt- and garlic-infused dogs.
Your local butcher's hot dogs: For Iannarelli, the freshly-made option from your butcher shop or meat market is often your best bet of all.
No matter which brand you buy, you can't score a tailgate touchdown or conquer as cookout MVP if you drop the ball on the prep. Sure, you can grill for some smoky flavor. But you'll sacrifice an evenly-crisp exterior, which ensures the best snap, the chefs say.
Instead, here's how to cook hot dogs like a pro:
Fill a skillet with 1/2 inch of water and add a pat of butter or two.
Bring the water to a boil, then use heat-safe tongs to add your desired amount of hot dogs.
Cook the hot dogs until the water evaporates and butter starts to sizzle, then allow them to sauté, turning frequently, until the surface is golden brown on all sides.
Toast or warm your hot dog buns, and garnish as desired.
'Bonus points if you eat it standing up next to a cooler filled with canned soda or beer,' Duran says.
Read the original article on ALLRECIPES