Today everyone’s buzzing about — roll eyes here — the hot dog.
Yes. That gourmet cookout food you’ve been unknowingly been screwing up for years.
Luckily, chefs are here to save us just in time for Memorial Day.
At "The Perfect Hot Dog Slideshow" you can find expert, yes, expert, advice on cooking dogs just the right way.
In a town that survives each summer on Smith’s Natural Casing Wieners with mustard and Greek sauce, I don’t think any chef anywhere is going to make much of a dent in tradition.
But the tips are kind of funny.
My favorite is to look for hot dogs made out of crazy meats, like alligator, veal or boar.
I can just see the procurement guys at Smith’s wringing their hands trying to figure out where to find alligator.
Then there’s the commandments about pan frying before grilling to crisp the casing. OK.
Then there’s a long description of the right way to deep fry and boil. You know, if you’re deep frying your hot dogs, you might not live long enough to see the slideshow.
How about this one:
“Joshua Sharkey likes to finish his hot dogs with ‘Bark butter,’ which is ‘basically smoked lard.’”
They can’t be serious.
Step 10? Wrap them in bacon. Talk about a trend that’s seen its day.
So, as you dust off your grill this month, remember that somebody, somewhere thinks he can do it better. Prove him wrong.