A hot dog is a hot dog is a hot dog, right? I mean, once you've got yourself some high-quality all-beef dogs, there's nothing else to say. Well not according to Casey Barber at Good. Food. Stories. Casey takes the hot dog up a notch and to hitherto unimagined heights with a ketchup-based marinade and another technique that has her buddies begging for more at cook-outs. Yes, she marinates her hot dogs, using a recipe adapted from Food & Wine. It includes ketchup, soy sauce, vinegar and a few other tasty ingredients.
But the real trick to this recipe is the series of crosshatch cuts on the hot dog. Casey says:
The crosshatch effect, combined with a ketchup-based marinade that seeps into the crevices and glazes the hot dog with sugary-spicy flavor, gives greater opportunity for the surface to come in contact with a searing-hot grill grate and leaves the hot dog with lots of little charred and crispy bits for the best blistered effect.
I haven't wanted a hot dog in a very long time, but that just changed. Suddenly.
• Read more and get the recipe: Parts is Parts: Embracing the Hot Dog at Good. Food. Stories.
Do you have any good tips or tricks for making a better hot dog?
Related: How to Prepare Chicago Style Hot Dogs
(Image: Casey Barber/Good. Food. Stories.)