Not sure I should be thinking this hard about hot dogs.

[captainlee]

And I'm so happy when I can get a chilli dog, I guess that I need to expand my horizons.

[Santamarina]

This is a thing of beauty. I’m a big fan of unorthodox dog toppings, so this is right up my alley.

And +1 on the “From the Mind of Mosca” thread!

[Mosca]

Too much pressure. Too much spotlight.

It’s fun when I wake up in the middle of the night thinking of something, and it actually works out a few hours later. But this stuff is very correctly just a small flash of light among a galaxy of stars. I’m much more comfortable laughing at it as I write it.

[bbqLuv]

I can't believe you ate the whole thing

[HouseHomey]

Dear God, yes. I think you just need a bigger buns. That’s screaming for pickled red onions.

I eat that

[Oak Smoke]

Tom roll that hotdog in a good rub before you grill it. We don’t grill dogs without it any more. It’s just awsome!

[Oak Smoke]

Mosca rub adheres just fine without mustard for me. A good savory rub just goes to the next level with a bit of char. It’s great on brats too.

[Mosca]

My thinking is that the mustard will cook and taste different. It won’t be like on ribs or something long, because it will be subject to high direct heat.

Next time I buy some dogs I’ll try one with the mustard and one without. For science, ya know.

EDIT: And, what the hell do I know, y’know? Google “hot dog burnt ends”. Folks cut hot dogs into pieces, roll them in mustard and rub, and cook them 2-3 hours at 250°.

[Santamarina]

Rub on a dog is good stuff. I’ve been known to hit a bacon dog with MMD.

And when I’m going for a Mexican flare it gets a sprinkle of Tajin.

And I’m gonna try the fried mustard. I do it on smash burgers. Don’t see why it wouldn’t add a nice bit of flavor to a dog.