My favorite is what has become known as the "Bacon Burger Dog" or "Heart Stopper"
I start with Lean Ground Beef, mix in chopped onions, shredded cheddar cheese and ketchup. I then take a high quality ballpark or deli style frank and encase it in the hamburger mixture. This is a somewhat tricky process that is more like sculpting than cooking but it worth the effort. Proceed until you have about 1/4 of beef surrounding the hotdog on all sides. Finally wrap the entire monster in bacon fixing it with a toothpick or two. Cook on the grill on low heat so as to cook through to the hotdog without burning the bacon. Serve on a hogie roll (a standard hot dog but being way to small), include all your favorite condiments and cold beer. Cholesterol Medication Optional!
OT - When I was in college and living in the prototypical bachlor pad our favorite meal was a bag of Ore Ida french fries covered in a pound of melted chedder cheese and a pound of chopped crispy bacon. We called it a coronary on a plate.
It really doesn't matter as long as the hotdog is a Sabrett (WITH skin casing) and somewhere in the picture charcoal and beer is involved. Also- potato rolls, potato rolls, potato rolls. Did I mention....
Here in Chicago I prefer a good Vienna Beef Hot Dog that has been steamed, served on a poppy seed bun with mustard, relish, onion, tomato, pickle, celery salt and sport peppers. When I grill them, it is pretty much the same, except then it becomes a char dog and it MUST have grilled onions!
Potato Rolls are in my mind a PA dutch thing but they must be elsewhere too. They appear very similar to any standard bread roll but maybe a bit yellower. Their flavor is richer. They can be store bough from commercial bakeries. Around me I buy from Martins, just as you'd buy bread from Sunbeam, or Holesum, etc. Below is a recipie for potato rolls if you want to try them yourself.
They are quite good.
1 pkg. dry yeast
1/4 c. warm water
1 c. warm milk
3/4 c. butter
1/2 c. sugar
1 1/2 tsp. salt
1/4 c. instant mashed potatoes
1 c. milk
6-7 c. flour
Dissolve yeast in water. Stir in warm milk, eggs, butter, sugar and salt. Mix potatoes with remaining cup of milk. Stir in yeast mixture. Add flour a cup at a time to form a soft dough. Cover with greased waxed paper; let rise in warm place until doubled in bulk. Knead a few minutes.
Shape into biscuits or put into greased muffin pans. Biscuits on lightly greased pans. Let rise again. Bake at 350 degrees for 10 minutes or until brown. Six dozen