2 hot dog pros share 3 classic styles, tips to recreate the best version at home
We’re officially in the dog days of summer, and two guys serving up loaded Vienna beef franks have the perfect savory fix for the seasonal occasion.
After more than a decade of experience working in the New York restaurant scene, Jarret Kerr and Joachim Boyle combined their culinary forces to open Dog Day Afternoon, a small oasis in South Slope Brooklyn dedicated to hot dogs.
Boyle, an Illinois-native from Oak Park, has spent the better part of his life perfecting the art of the iconic Chicago dog, known for its abundant, vibrant toppings of yellow mustard, bright green sweet pickle relish, chopped white onions, sliced tomato, a dill pickle spear, sport peppers and celery salt.
Kerr, on the other hand, has admittedly never even been to Chicago, but has also never met a hot dog he didn’t like. Plus, with a resume of over 15 years that extends to every restaurant job from busser to general manager at some of the top eateries in Brooklyn, he was primed for the position of co-founder.
The pair joined “Good Morning America” on Friday to share three delicious recipes for a truly great hot dog, along with tips for those looking to recreate them at home.
First up, the Chicago dog. Boyle and Kerr use a natural casing Vienna beef hot dog inside a poppy seed potato roll, then top it with the aforementioned accoutrements.
Second, is the all-beef chili cheese dog. Again, starting with a natural casing Vienna beef hotdog, they add a house made beef chili — which has deep aromatics from ancho and New Mexico chilis that get cooked down to a broth with added pureed chipotle pepper, garlic, onion and ground beef — and top it with cheddar cheese sauce, diced white onion, diced scallion and — for an extra kick — a serrano pepper hot sauce.
The all-beef chili cheese dog by Hot Dog Day Afternoon is pictured here.
Courtesy Hot Dog Day Afternoon
Lastly, Boyle and Kerr shared their take on the classic New York dog.
“We serve this with yellow or spicy brown mustard or house made caramelized onions and sauerkraut,” the co-owners told “GMA.” “Instead of making the classic Sabrett white onions in sickly sweet ketchup sauce, we make the caramelized onions to add sweetness without over powering.”
The classic New York dog from Hot Dog Day Afternoon is pictured here.
Courtesy Hot Dog Day Afternoon
Tips to make the best hot dog at home
Steaming is ideal
“If you have a simple rice cooker, you fill the hull with about three cups of water and let it steam, use the basket insert and put your dogs on there, cover and steam for about five minutes until dogs are plump and juicy,” they said. “If you don’t have a steamer, or a steamer basket for your pot, simply bring some water to a boil in a larger pot and place a colander or strainer in the pot just above the water line and cover.”
Grilled to get a little char
“For extra char, butterfly your dog (split down the middle length wise) and place on the grill for maximum grilling surface area,” they suggest. “If you have a small cooking weight or press, you can even press the dog down so it get extra crispy attention.”
If it ain’t broke, boil it
“When all else fails, simply boiling the dogs works too,” they said. “Especially effective with a natural casing dog so that the juices and flavor doesn’t cook out.”
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