Season Closer: The Ballpark Hot Dog

By Suzanne Corbett, STLSportsPage.com Travel/Food Editor

With only three weeks left, the regular season is winding down and with it the concession stand favorites will soon be a tasty memory until next year. I don’t know about you, but I’m going to miss the ballpark hot dog. We still have time to catch a game– and a dog. This weekend the Mariners are in town as the Cardinals start a six-game homestand, first with Seattle and then the Reds.

There’s something about a ballgame hot dog that just tastes better, no matter what the ballpark you’re in. As a member of Cardinal Nation, the red hots at Busch Stadium are my personal favorite, which brings me to the question. How you  like your hot dogs?

Relishing the perfect dog depends on where you are and the occasion. Competitors at Nathan’s  Hot Dog Eating Contest have their dogs naked, as per regulation. Chicagoans curse anyone putting ketchup on their dogs. Preferring mustard on their dogs while piling on neon green relish, tomatoes, hot sport peppers, dill pickle and celery salt. All stuffed in a soft poppy seed roll.  Placing the Cubs Cards rivalry aside, the Chicago Hot Dog is a must have anytime in or out of the ballpark when visiting Chi-town.

Nearby in Michigan chili is a topping of choice. In the South, mustard reigns supreme, along with coleslaw, creating the famous slaw dog. Reported as being a fav of Dolly Parton.  According to a survey taken by Kraft-Heinz, Florida is the only Southern state reaching for ketchup.

Ketchup or mustard does rule, but several states prefer onions or relish as their hot dog. Washington is the only state in the West that likes onions along with Iowa, Kansas and Nebraska. Then there’s New York. Their famous New York-style hot dog is topped with sauerkraut, onions and spicy brown mustard.

Hot dog controversies for the most part revolve around ketchup, with 84% of Americans believing ketchup is an acceptable hot dog topping. Sorry, Chicago. Overall, Americans believe the top condiments are mustard, ketchup, onions, relish and chili. The most popular sides are French fries, potato salad, potato chips, baked beans, and macaroni and cheese.

No matter how you dress your dog, the trick to making a great ballpark hot dog taste almost as good as the ballpark, doesn’t depend on the toppings. It’s all about the dog – grilled or flat top grilled dog and the bun. The secret is in the bun. Don’t skimp on the bun, then gently steam them before serving.

These last few weeks of the season can be fun grilling dogs and getting creative with the toppings like the Cardinal’s Chef Norman who rolled out this year’s slinger dog.  A 1/3-pound hot dog covered with hash browns, taco meat and topped with two fried eggs.

Get creative like Chef. Set up a hot dog topping bar for guests and let them create their own masterpiece, and us a picture of your hot dog creation. Who knows – hot you topped your hot dog could set a trend or inspire next year’s gourmet dog at Busch Stadium for the 2025.

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