Byo Dog (short) Recipe

Cook hot dogs

Heat a medium skillet or griddle over medium-high heat. Add the hot dogs and cook, turning occasionally, until browned on all sides and heated through, about 5–6 minutes. Alternatively, simmer in gently boiling water for 4–5 minutes or grill over medium heat 4–6 minutes, turning to get even char marks.

Toast buns

While the dogs cook, spread about 1/2 tablespoon butter on the inside of each bun. Reduce skillet heat to medium-low, place buns cut-side down in the skillet and toast until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Place a cooked hot dog into each toasted bun.

Add base sauces: squeeze 1 tablespoon mustard and 1 tablespoon ketchup over each dog (adjust to taste).

Layer classic toppings: distribute 1.5 tablespoons relish and about 2 teaspoons diced white onion onto each dog.

If using shredded cheddar: sprinkle about 2 tablespoons on each hot dog. If you prefer melted cheese, return the assembled dogs to the skillet and cover for 30–60 seconds until cheese melts.

For sauerkraut: drain well and mound about 2 tablespoons on each dog.

For bacon: sprinkle 1 tablespoon crispy bacon bits per dog.

For jalapeños: scatter 1/2 tablespoon sliced pickled jalapeños per dog.

For chili: spoon 1/4 cup warmed chili over each dog, then add cheese or onions as desired.

Season each finished dog with a light pinch of coarse black pepper and, if using, a small sprinkle of chopped parsley.

Serve immediately while hot with any extra condiments on the side.