Why Street Cart Hot Dogs Taste So Good

Ever been walking down a NYC sidewalk and stopped at one of those hot dog vendors? Despite Anthony Bourdain calling them "dirty water hot dogs," he — and pretty much everyone else who has ever had one — found them to be delicious, hitting a spot that you didn't know needed to be hit, scratching an itch you didn't realize needed to be scratched. It's not a happy accident, though: Street cart hot dogs are made differently than how your average backyard barbecue, kitchen skillet, or even restaurant hot dogs are cooked up. And, according to expert Nathan Gerard with Pellet Head, it's because of a combination of factors.

"Many carts simmer the dogs in seasoned water that's been reused all day, soaking up flavor," he explained. It's true — the longer those dogs sit in the just-under-boiling water that has been laden with a blend of seasonings, the more flavor they're going to absorb, both from the herbs and spices, and from each other. He added that it also has to do with the specific brands they often use, like Sabrett or Vienna Beef, whose proprietary spice blends also add to the overall flavor. "Add in a soft steamed bun, and that's the full street cart experience," Gerard said.

Can't make it to a big city to try a street vendor hot dog? While there's nothing in the world like an authentic dirty water dog, pulled hot from its bath and placed in a pillowy soft, steamed bun, then topped with relish and onions, you can recreate a reasonable facsimile in your own kitchen. First, try and source either of the hot dogs brands Nathan Gerard mentioned (or simply use your favorite); then, you must create your own seasoned water because it "can subtly infuse flavor, especially if there's onion, garlic, or bouillon in the mix," he said. You might also use beef broth in place of water, and add a splash of red wine vinegar, plus herbs and spices like cumin, nutmeg, and garlic powder.

But the perfect array of ingredients doesn't stop there. "Steamed buns are just as important; they're soft, warm, and let the hot dog shine without stealing the show," Gerard advised. You can easily achieve steamed buns at home by placing a round metal cooling rack in a pan of simmering water and putting the buns on the rack; conversely, it might be easier to just microwave them, wrapped in damp paper towels. Then, once you have placed your juicy wieners in the steamed buns, you can add on the traditional toppings for a perfect NYC-style hot dog, like mustard, sauerkraut, and relish, or go Chicago-style with pickled vegetables, mustard, onions, relish, and tomatoes.