All-Appalachian Cookout: Hot Dogs
All-Appalachian Cookout: Hot Dogs
By the time summer rolls around, those of us who live in Appalachia are ready for some outdoor activities. November is the beginning of uncomfortably cold weather in West Virginia and we’re piling under layers of hats, scarves and coats to go to work and run errands. While we average in the upper twenties and low thirties in winter, it’s been known to snow two feet and plunge below zero. Warm weather doesn't arrive until April or May, but after just a month of that kind of winter weather punishment, we’re ready to shed our jackets and take off our shoes and celebrate spring and summer. Besides, navigating snowy, icy roads that wind around these old mountain roads takes a toll on a person’s nerves.
Many like to garden, whether it’s raising flowers or vegetables. West Virginia has the highest home ownership in the country, so most of us have at least a little plot of earth on which to plant.
With the mighty Ohio River cutting its way through our mountains, there’s plenty of boating to look forward to, and hikers and ATV riders hit their respective trails in the spring. There’s camping at many state resorts and even some world-class white-water rafting within a two-hour drive from my house.
I’m not so ambitious. I like to celebrate spring and enjoy summer by relaxing with a drink around the pool and cooking out with a few friends. It reminds me of being a kid again, and being out of school for the summer. As a kid, it was fun to grill out down the street at Grandma’s house. Grandpa was the one who stood outside in the heat over the flames cooking T-bone steaks, while Grandma baked potatoes and boiled corn on the cob. And even though the food wasn’t as good, I loved to go to Kewaneee Park at the head of Chattaroy Holler, for a picnic. Meat was cooked on the open fire in the brick barbecue pits and salads and cookies were spread out under one of many shelters, the only shade available at the park. It didn’t matter who sponsored the event, it was always a good time. Somebody would get a softball game started, and maybe some badminton, but the best part was the creek running along the lower end; I loved to play in the water and catch crawdads.
Today, grilling doesn’t have to be fancy or sophisticated, either. While steaks are great and chicken’s delicious, I’m happy to get a sizzling hot dog hot off the fire.
One of the standout differences among areas of this country is how we eat our hot dogs. In some places, people simply want some combination of mustard, ketchup, onions or pickle relish, or all of the above. Some will put on cheddar or American cheese and some like chili beans. Still others like a special kind of hot dog sauce, and even those vary.
In Appalachia, we have our individual differences, too, but when we say “chili,” most of us know what to expect. Even at that, hot dog chilis can be chilis that are tomato based and they can have not a speck of tomato in them. I like both. Sometimes we use leftover spaghetti sauce and sometimes leftover taco filling as a hot dog sauce.
There's a sauce that's legendary in my hometown of Williamson, West Virginia. It's the kind that was used on hot dogs at the Brunswick, a restaurant that’s long been out of business. It was a sauce that had no sign of tomatoes. I saw the recipe on a bulletin board a couple of years ago, but never prepared it. This week when I tried to retrieve it from my files, it was no where to be found. However, I might have a reasonable imitation.
Here are two recipes for hot dog sauce, either of which you might find on an Appalachian hot dog, one that’s tomato based and one that’s not.
Tomato-based Hot Dog Sauce
- One pound ground beef
- 1 large onion, finely diced
- 1 tablespoon chili powder
- 1 teaspooon salt
- 1 minced clove of garlic
- 1 teaspoon brown sugar
- 1 teaspoon paprika
- 1 6-ounce can tomato paste
- 1 8-ounce can tomato sauce
- water to consistency
Brown the onion and ground beef. Use a little oil if you’re using very lean meat. Add chili powder, salt, garlic, sugar, paprika, tomato paste and tomato sauce. Slowly add water until you have the consistency you want. Turn to low and let simmer for 30 minutes.
Hot Dog Sauce, no tomato
- One pound ground beef
- 1 large onion, finely chopped
- 2 1/2 tablespoons chili powder
- 1/4 teaspoon garlic powder
- water to consistency
Brown beef and onion in a little oil, if needed. Add chili powder and garlic powder, then water to cover. Cover with lid, turn to low and simmer for an hour.
NOTE: For a more country flavor, you can use bacon fat to brown the meat; however, if you are using a greasy meat like pure ground beef or ground chuck, bacon fat makes it too greasy.
I like hot dogs a variety of ways. I love a toasted bun, and I have to have mustard and onions, but otherwise it depends on what we have on hand. If we don’t have any hot dog sauce, I’m satisfied with chow-chow, and closely related to chow-chow is pepper relish. This recipe appears in the Lewis Family Cookbook published by the Lewis branch of my family in Sylvatus, Va., submitted by Elsa Lewis Richardson. Give it a try if you like to can.
Pepper Relish
4 cups of each of the following, finely chopped:
- onions
- cabbage
- green peppers (or mix of green and yellow peppers)
- red peppers
- green tomatoes
Also,
- 1/2 cup salt
- 6 cups sugar
- 4 cups vinegar
- 2 cups water
- 1 1/2 tablespoons tumeric
- 1 tablespoon celery seed
- 1 tablespoon mustard seed
Combine onions, cabbage, peppers, tomatoes and salt; let stand overnight. Rinse and drain. Put in large pot. Combine remaining ingredients and pour over onion mixture. Bring to a boil, then reduce heat and simmer for three minutes. Seal in jars.
I really like slaw on my hot dog, too. It’s cool, creaminess complements the spicy sauce perfectly. It’s good with the simple mustad and onion or on top of a chili dog, as we sometimes call a hot dog that includes a chili topping. This cole slaw comes from the Berea Tavern in Berea, Kentucky, and it’s a great side dish, especially at a fish fry, but works beautifully on hot dogs, too.
Berea Tavern Cole Slaw
- 1/4 cup salad dressing or mayonnaise
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon celery seed
- dash of pepper
- 2 cups chopped cabbage
Combine all ingredients except cabbage. Mix thoroughly. Pour over cabbage and toss. Refrigerate.
Of course, everything can’t be tossed on the grill as easily as the wieners themselves. There are side dishes that are every bit as necessary to a cook out as the main course. And hot dogs pair up great with baked beans. This recipe, originally called Beefy Baked Beans, is referred to as Belfry Baked Beans at my house, because Uncle Roy from Belfry, Kentucky, shared it with us.
Belfry Baked Beans
- 1/2 lb. ground beef
- 1 31-oz. can pork and beans
- 1 medium onion, chopped
- 1/2 green pepper, chopped
- 1/2 cup ketchup
- 1/2 cup dark corn syrup
- 2 tablespoons prepared mustard
- 4 slices bacon
Cook ground beef until brown. Drain well. Combine beef and next 6 ingredients. Spoon mixture into oblong baking dish. Top with bacon. Bake at 400 degrees for 40 minutes.
This is a good main course, too, if you love beans and don’t need a lot of meat.
Printed with permission from www.suite101.com.
About the Author: Lee Ward - For the last 20 years, I have been working as a professional journalist in newspapers, magazines and radio. Currently, I am the Lifestyle Editor at a daily newspaper, The Independent in Ashland, Ky. I am always interested in freelance writing or editing opportunities and working on my fiction and poetry. I can be emailed at hillygator@msn.com.
