What Up, Dog?

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Both my husband and I love this recipe. It's fantastic!

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This is stellar !! I made both, and although excellent, my heart belongs to the onion sauce. The first time, I made as written, but I'm a total wimp when it comes to "hot". Now I make it with 1 teaspoon of hot sauce, and tell others to add more if they wish. This is so delicious that I use it on hot dogs, hamburgers, steak, pork chops and sometimes mixed into rice. If you want to wow your friends, bring a jar to the next cookout. Also a very nice gift. I will always have a jar in my refrigerator. I also keep tomato paste in a tube and minced garlic packed in oil, so it's always easy to make.

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Best hot dogs I've had since I was a child. I have made the recipe twice and my friends agree that they are the best.

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I couldn't wait to make the relish and the onions for my hot dog. When I watched the show Brian said 2 cups of water but this recipe says 1/2 cup. I used two and it took about 30 minutes to thicken but I also added 1 more tbls of tomato paste. The combo with the brown mustard on the hot dog was stellar. I don't think I can enjoy a hot dog again without all these condiments. Outstanding recipe, Brian.

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. . . Chicagoans will know what I'm talkin' about here. :- Seriously, the details in this recipe are noteworthy: the split, caramelized hot dog, the toasted buttered bun, the brown mustard, the sweet and sour counterpoints of the relish and onion condiment. . . yum. A LOT of though and attention to detail went into this recipe - actual detail, not Sandra Lee-type knock-off fake detail. I'm making that onion condiment tonight, though I'll be using shallots, as I picked up a ton of giant ones at a local farmers market yesterday for cheap (the end of last fall's bumper crop. Thanks, Brian. Very timely recipe!