The last few days have been scorchers, but I won’t dwell on the heat. Instead, I’ll explain how plans for an elaborate Independence Day menu unraveled and how I ended up embracing the simple solution: lots of grilled hot dogs.
If you grew up watching Matlock, you probably remember the comforting image of Andy Griffith stopping at the courthouse food cart for a hot dog with the works. He clearly loved his hot dogs, and I get it—there’s something irresistible about them.
Hot dogs often get a bad rap, partly because they originated as a way to use leftover trimmings after prime cuts were taken. But that’s part of their charm. With good seasoning and the right cooking method—specifically, a little fire—the humble hot dog transforms into something delightful. Char and crisping bring flavor and texture that steaming or boiling simply can’t match.
I’ll admit: I’m firmly on Team Grill. My husband swears by steamed “dirty water dogs,” and while he’s adorable, I still think grilling produces the best results. Choose your camp and enjoy the debate—but if you ask me, grilling wins every time.
For me, the hot dog is a blank canvas made for bold toppings. Unlike a high-quality steak, which benefits from restraint to highlight its natural flavor, hot dogs invite extravagance. Pile on the toppings—mustard, onions, relish—and don’t be shy.
One of my favorite ways to dress a dog is with extra meat: crispy chorizo nuggets. Crunchy, deeply browned chorizo adds a smoky, spicy crunch that elevates a simple grilled hot dog into party fare. The contrast of juicy, charred frank with little crunchy bits of chorizo is pure summer happiness.
Make a batch tonight—whether to escape the heat, celebrate a holiday, or pay tribute to classic comfort food. Top grilled hot dogs with mustard, crispy chorizo, diced sweet onions, and candied jalapeños for a memorable bite. It’s a quick switch that turns an everyday meal into something special.
May Andy Griffith rest in peace—thanks for the memories and for reminding us that there’s joy in simple pleasures.
Crispy Chorizo Dogs
Rebecca Lindamood
Ingredients
- Freshly grilled hot dogs
- Hot dog buns
- 1/2 pound Bulk Mexican-style chorizo
- Optional toppings:
- Diced sweet onions to taste
- Mustard to taste
- Relish to taste
- Candied jalapeños to taste
Instructions
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Heat a heavy-bottomed skillet over medium-high. Crumble the chorizo into the hot pan and use a sturdy, heatproof spoon to break it into very small pieces as it cooks. Cook beyond the point of just done, stirring and breaking the meat so it browns deeply and develops crispy bits. If needed, transfer the cooked chorizo with a slotted spoon to a paper-towel-lined plate to drain.
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Place each grilled hot dog in a bun. Top with mustard, then a generous spoonful of crispy chorizo, followed by diced sweet onions and candied jalapeños. Add relish if desired.
Nutritional information is an estimate and is provided as a courtesy. Calculate nutrition using the exact ingredients you use if you need precise values.
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