For the added flavor of lightly browned skins, grill them in a pan.
1. Put a few drops of water in the skillet, turn heat to medium, and wait until the water boils away. The pan is now hot enough.
2. Put hot dogs in pan, cook for a minute on medium heat, turn the hot dogs 1/4 turn, and cook for a minute more. Turn 1/4 turn again, cook 1 more minute. You get the idea. Turn and cook, turn and cook, 8 times, until all 4 sides of the hot dog have been cooked twice for 1 minute each.
3. Keep the hot dogs next to each other in the pan, to keep them from rolling around. Don’t worry if a side or two doesn’t get properly browned.
4. If you want, lightly butter the inside of the bun, turn heat down to medium-low, and put buttered down side for 2 minutes. The buns will be Texas-toasted.
For easier hot dogs, boil a few inches of water in a saucepan, drop in the frankfurters, cover, turn off heat, and let them cook in the hot water for 10 minutes. They will be firm, and 180° F inside.
Mustard, pickle relish, onions (pictured) – a favorite
Onions, cheese, mustard – superb
Sauerkraut and mustard (New York Style) – classic
Sauerkraut, pickles, mustard (German Style)
Chili, mustard, coleslaw (Carolina Dog)
Mustard, chopped onion, relish, cheese, and Cholula – great!
Mustard, chopped onion, relish, chili, cheese, and Cholula – even better!
Mustard, slaw, and relish (South Carolina Style) – tasty
Mustard and slaw – good
Grilled onions, kraut, and mustard (Deli Style) – excellent
Grilled onions, grilled peppers, and jalapenos
Green chile, mustard, Swiss cheese
Kimchi – slice into thin strips
Kraut, tomatoes, mayo, avocado (Chilean Style) – interesting
Cholula Hot Sauce – simple and delicious
Soft cream cheese and chopped onion (Seattle-Style) – good, unbelievably, though not unbelievably good. Thanks, Hanna Raskin.
Notes: I used KFC slaw, Wolf Brand Texas Chili (no beans!), Wickles relish, and Sabretta refrigerated sauerkraut. Use whatever mustard you like, and if you like ketchup, do it, no matter what anyone says.