They should not require much thought, in either their preparation or their consumption. It’s likely that this hot dog requires a lower temperature and more careful cooking than the others, which kind of defeats the point. Mine didn’t burst, but it did bubble and blacken in spots, though we cooked it the exact same way as the others. Paul called it “fickle,” saying that it burst while cooking and that its skin separated from the inner meat. The Ball Park dog is rather bland-underspiced, without enough of that crucial smoky, garlicky flavor that makes hot dogs so spectacular and special. But if you’re going to the grocery store to pick out a hot dog for a barbecue, do right by your guests: Buy something else if there’s another brand available. This hot dog is the epitome of “sure, why not?” It’s the kind you’d be into when you’re so drunk you’d eat a shoe if it had ketchup and mustard on it. Not the best, but the most. Paul called it “very juicy” but “limp” and “uninspired,” adding that he’d want to “dress it up quite a bit with toppings.” Or perhaps, because of its supreme hot dog-ness, you might want to throw it into a hot dog salad? Like a scientist was put in a lab to create the hot dog that would go into a museum or time capsule, the representative hot dog. In my evaluation, I called this “the most hot dog hot dog.” It has what can only be described as a distinct hot dog essence. What it lacks in snap and complexity, though, it makes up for in intensity. It also has almost no snap, which we found disappointing, but which children who require perfectly uniform food (I was like that as a kid) may appreciate. This is a kid-friendly hot dog that nevertheless doesn’t skimp on flavor, with a slightly smoky taste, an even, delightfully bouncy texture, and a rich, fatty flavor that’s simple and straightforward enough to appeal to young, less sophisticated palates. Its one flaw-that it split in a thin, even line after it was cooked-didn’t affect its juicy texture, so we’ll let it go. That said, it’s supremely delicious served plain, which also makes this hot dog an exceptional option for picky, condiment-avoidant children or for hungry adults in a hurry. I particularly appreciated that their rich, full flavor stood up to toppings of all types-mustard and sauerkraut, hot sauce and mayo, finely chopped kimchi. Unlike Nathan’s dogs at the boardwalk, the ones we tried were skinless, though they still produced a subtle, satisfying snap after roasting. Paul Hope, my fellow evaluator, who writes about grills and cooktops at Consumer Reports, called it “the Goldilocks of hot dogs: crisp skin, subtle spice, uniform texture, and juicy.” I agree on all counts. That full century of expertise is evident in this hot dog. Its founder, Nathan Handwerker, was a Polish immigrant who worked at a Coney Island hot dog stand until he was able to scrounge up enough money to open his own business in 1916. This one comes from one of the oldest hot dog companies in America.
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