Inland 360

This summer, elevate the dog

Ruthie Prasil May 23, 2017 10:12 AM

I’m not a food expert. But as someone who does love a good barbecue, I’m here to say there’s no need to go for the cheapest, most generic hot dogs and the buns that don’t even fit the meat. Toppings don’t have to be just ketchup and mustard. Shake it up. Didn’t think hot dogs could be elevated from mediocre to gourmet? Maybe not, but here are some tricks that can them get pretty darn close.

My husband Danny and I ate like sophisticated adults when we visited Hawaii, and that included hitting up the hot dog stand, Puka Dog. We tried to re-create our own at home -- they were that good:

You can always garnish with bacon bits (real ones, not from a little spice jar) or pineapple, along with any other toppings like jalapenos, onions, ketchup, etc. I’m telling you, this mayo/jam concoction will change your Memorial Day weekend.