Brazilian Hot Dog. [Photograph: DesignWineandDine]

For last week's challenge, we wanted to hear all about your favorite ways to prepare hot dogs. The responses this week were a little slim but that's probably because it's pretty early in the grilling season. Nonetheless, some of you shared some pretty inspired takes on the hot dog and we'll be sure to revisit the topic as the summer goes on. Let's take a look at some of our favorite responses.

I knew this week's challenge was right up hotdoglover's alley. He broke his favorite dogs down into three categories with the quality of the hot dog reigning supreme over all. For natural casing all-beef dogs HDL prefers Best Provisions out of Newark boiled and then finished on the grill with Admiration mustard. When it comes to a beef and pork blend HLD goes for Thumann's. And if you have to top your dog with more than a spread of mustard the Newark style Italian Hot Dog is the only one that will do, topped with sautéed onions and peppers and fried potatoes and served on pizza bread.

MadelynRodriguez goes the veggie route when it comes to her hot dogs. Her preferred preparation is a open faced veggie dog cooked in a skillet, topped with ketchup, mustard, and eggless mayo served on a sprouted wheat bun.

DesignWineandDine decided to use the Hot Dog Showdown as an excuse to host a World Cup Hot Dog Social where guest were encouraged to bring their own nationally inspired toppings. Highlights of the social included a Brazilian hot dog topped with mashed potatoes, peas, corn, grated cheddar and parmesan cheese, homemade shoestring deep-fried potatoes, ketchup, mustard and a mayonnaise-sour cream sauce and a Mexican dog that won the "spicy award" with melted Oaxaca cheese, pico de gallo, ketchup, mustard and bacon.

Thanks to everyone who brought out the hot dog love for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Ice Cream Social.


Comments can take up to a minute to appear - please be patient!

Previewing your comment: