Carolina Dog: Pulled Pork with Cole Slaw North Carolina is renowned for its pulled pork and vinegary barbecue sauce. When we want to make these dogs, we make it easy by grabbing some takeout from our favorite BBQ joint then getting the grill going. Makes 8
Des Moines Dog: Grilled Corn and Cherry Tomato Salad It may not be traditional, but it certainly seems natural to top an Iowa-inspired dog with corn. Turns out it’s delicious, too. Makes 8
New Orleans Dog: Muffuletta Olive Salad A finely chopped salad of olives, pickled vegetables, garlic, and capers makes a vinegary counterpoint to meaty dogs. Makes 8
Boise Dog: Baked Potato “Bun” w/ Bacon, Sour Cream and Chives At first glance, this might look like a regular ol’ hot dog set-up, but look again, and you’ll see a fluffy baked potato standing in for the bun. Makes 8
Memphis Dog: Pickles, Onions and Mustard Memphis barbecue is usually served with some pickles and onions on the side. Turns out the combo makes a pretty nice hot dog topping, too. If you want to go whole hog, lavishly butter the hamburger buns after toasting them. Makes 8
Portland Dog: Sauerkraut and Pickled Everything OK, so maybe we took our inspiration from the TV show “Portlandia” more than the actual city, but the delicious, vinegary tang of sauerkraut and pickles next to the deep savor of hot dogs is no joke. Just don’t forget to put a bird on it. Makes 8
Grand Rapids’ geographic spot inspired this tasty dog—a hybrid between a classic Chicago dog (the two cities share a Lake Michigan shoreline) and a Detroit Coney.
Chicago Dog: The Works! Perhaps the best-known hot dog in the world, a good Chicago dog should be colorful, fresh, and messy. Makes 8