Hot Dog Nation Slideshow

Brats (Sheboygan and Milwaukee, Wis.)

Dog: Bratwurst (large, white, pork-based hot dog), preferably Usinger's

Bun: A brat bun (Milwaukee) or hard-roll (Sheboygan)

Method: Simmered with onions in beer and finished off on a charcoal grill

Toppings: Onions; Brats are cooked with and finished off with brown or Dijon mustard, never yellow.

The Spot: State Street Brats and Lambeau Field's parking lot a few hours before a Packers game.

Cheese Coney (Cincinnati, Ohio)

Dog: Pork or beef hot dog

Bun: Steamed

Method: Boiled or grilled

Toppings: Mustard, diced onions, Cincinnati-style chili, and a mound of shredded Cheddar

The Spot: Skyline

Chicago-Style Dogs (Chicago)

Dog: All-beef frank, traditionally Vienna Beef
Bun: Doughy poppy-seed bun
Method: Boiled or grilled
Toppings: Yellow mustard, sport peppers, tomatoes, a pickle spear, onions, bright green relish, celery salt, and absolutely no ketchup
The Spot: What a question. Superdawg, Wolfy's, Wiener's Circle, Murphy's, Hot Doug's, Portillo's, and many more. The more interesting question is who makes Chicago's worst hot dogs, and how much better are they than New York's?

Hot Doug's Foie Gras Dog (Chicago)

While not a regional style, the foie gras dog at Hot Doug's does deserve mention among the country's iconic hot dogs. Doug Sohn, the owner of Hot Doug's created this "celebrity" dog in 2006 to flout the ban pushed by Chicago chef Charlie Trotter and Alderman Joe Moore. The ban was repealed in 2008, but the foie gras dog is still on the menu.

Coney I-Lander (Tulsa, Okla.)

Dog: Mini pork dogs

Bun: Mini steamed buns

Method: Slow-grilled

Toppings: Shredded cheese, chili, onions, and mustard

The Spot: The Coney I-Lander mini-chain

Coney Island Dog (Detroit, Mich.)

Dog: An all-natural beef hot dog with natural casing

Bun: Steamed

Method: Grilled

Toppings and the Spot: Detroit-Style ("wet") means beanless chili with beef hearts, yellow onions, and mustard
. The place for it? Lafayette Coney Island. Flint-Style ("dry") means chili, diced yellow onions, and mustard
. The spot? Lipuma Coney Island.

The Half-Smoke (Washington, D.C.)

Dog: Beef or pork dog, or a combination of the two.

Bun: Grilled

Method: Griddle-cooked

Toppings: With our without chili, and sometimes onion and mustard

The Spot: Ben's Chili Bowl

Hungarian Hot Dog (Toledo, Ohio)

Dog: Pork sausage

Bun: Toasted rye-bread

Method: Grilled

Toppings: Chili-sauce

The Spot: Tony Packos

Special Note: If you're famous and want to represent, sign a bun. They'll frame it, and hang it there.

Italian-Style Hot Dog (New Jersey)

Dog: One or two all-beef dogs

Bun: Half a giant Italian-roll

Method: Griddle-cooked

Toppings: Fried peppers, potatoes and onions

The Spot: Jimmy Buff's

Michigan Hot Dog (Montreal and Quebec, Canada)

Dog: Pork or beef hot dog

Bun: Steamed

Method: Griddle-cooked

Toppings: Spaghetti sauce

The Spot: The Quebecois Lafleur Restaurant chain

Michigan Hot Dog (Upstate New York)

Dog: All-beef natural casing, usually Zweigle's

Bun: Buttered and crustless Frankfurt bun

Method: Grilled

Toppings: Meat-based "Michigan-sauce," mustard, and onions

The Spot: Mc Sweeney's Red Hots

North Carolina Slaw Dog (North Carolina)

Dog: Red-hots, all-beef natural casing

Bun: Griddle-cooked

Method: Griddle-cooked

Toppings: The slaw topping is tinged red with a vinegary BBQ sauce. Mustard and chili, optional.

The Spot: Slaw Dogs can be found throughout the South

Special Note: West Virginians lay claim to originating the Slaw Dog, but it's North Carolina where this variation has taken on a bolder hue.

New York City Dog (Vendor-Style, "Dirty Water", New York City)

Dog: All-beef dog in natural casing, preferably Nathan's or Sabrett's

Bun: Steamed

Method: Boiled or Griddle-cooked

Toppings: Sweet Sabrett's "onions," mustard, kraut and ketchup

The Spot: Every other corner in Manhattan, Gray's Papaya and Papaya King take-out joints

New York City Dog (Deli-Style, New York City)

Dog: Kosher all-beef

Bun: Griddle-cooked

Method: Griddle-cooked

Toppings: Sauerkraut and mustard

The Spot: Katz's Delicatessen

Bonanza Dog (Oyster Bay, NY)

Bonanza's may not be a regional style, but the Oyster Bay, Long Island hot dog and Italian ice joint knows how to pile on fun toppings. They make hot dogs the way you'd have made them for yourself when you were a kid if someone had let you. Tangy, spicy, vinegary, salty, chili, cheese, ketchup, and slices of fresh jalapeño — toppings are piled so high that you'll have trouble finding a way to eat it all in one go without spilling all over the sidewalk.

New York System Hot Wieners (Rhode Island)

Dog: Chopped from giant all-beef links

Bun: Steamed

Method: Griddle-cooked

Toppings: Meat sauce, onions, mustard, and celery salt

The Spot: Olneyville NY System

Pittsburgh Dog (Pittsburgh, Penn.)

Dog: Foot-and-a-half-long dog

Bun: Hoagie Roll

Method: Griddle-cooked and served like a hoagie

Toppings: Shredded lettuce, tomatoes, coleslaw, and tangy provolone

The Spot: PNC Park, home of the Pittsburgh Pirates

Rawley’s Dog (Fairfield, Conn.)

Dog: All-beef in natural casing

Bun: Grilled

Method: Fried then grilled

Toppings: Mustard, relish, sauerkraut, and cubed thick-cut bacon

The Spot: Rawley's Drive-In

Rippers (Clifton, NJ)

Dog: All-beef hot dog

Bun: Grilled

Method: Deep-fried

Toppings: Rutt's Hut special relish

The Spot: Rutt's Hut

Special Note: If you want it well-done ask for a "Cremator."

Rochester White-Hots (Rochester, NY)

Dog: Large uncured, unsmoked, pork, beef, or veal hot dogs called "white-hots"

Bun: Griddle-cooked

Method: Griddle-cooked

Toppings: Meat-sauce, mustard, and onions

The Spot: Schaller's

Scrambled Dog (Georgia)

Dog: Pork or beef

Bun: Grilled

Method: Chopped-up

Toppings: Chili and onions covered in mustard, ketchup, sliced dill pickles, and oyster crackers

The Spot: The Dinglewood Pharmacy claims to be the originator of the Scrambled Dog

Special Note: There are special "scrambled dog" bowls that are similar to banana-split bowls.

Seattle-Style Dogs (Seattle)

Dog: Pork, beef, veggie, or salmon

Bun: Grilled or steamed

Method: Grilled or boiled

Toppings: Cream cheese and onions, with or without kraut

The Spot: Matt's Gourmet Hot Dogs

Coney Island Lunch (Scranton, Pa.)

Dog: Berk's all-beef in natural casing

Bun: Steamed National Bakery Roll

Method: Sliced in half, "but not all the way through," and grilled

Toppings: Düsseldorf mustard and fresh diced onions (diced by a 1928 Model Hobart Chopper), topped with homemade chili

The Spot: Coney Island Lunch

Special Note: The "Texas Wiener" is based on the heavy Greek-influence around Plainfield, and its chili can be considered an American interpretation of Greek spaghetti sauce. Though not part of the original Texas Wiener, Coney Island also offers Cheddar sauce and sauerkraut as toppings.

Sonoran Dog (Tucson and Phoenix)

Dog: Wrapped in Mesquite-smoked bacon

Bun: Bread

Method: Grilled

Toppings: Beans, grilled onions, fresh onions, chopped tomatoes, mayo, cream sauce, mustard, guacamole, cheese (either queso fresco, shredded Cheddar, or cotija), and salsa (variations include salsa verde, red chili sauce, and jalapeño salsa). (Radishes, cucumbers, chilies, and mushrooms are optional.)

The Spot: El Güero Canelo

Dilly Dog (Bucks County, Penn.)

Dog: Quarter-pound hot dog

Bun: Toasted torpedo roll

Method: Grilled

Toppings: Sautéed peppers and onions, and thin French fries

The Spot: As previously noted by GutterGourmet, Dilly's has a unique way of keeping track of orders. When you order, you go up to the window and draw a playing card. When the food is ready, the number on your card gets called out.

Dodger Dogs (Los Angeles)

Dog: Farmer John's skinless, 10-inch long hot dogs made with a pork and beef blend

Bun: Steamed bun

Method: Steamed or grilled

Toppings: No particular toppings, but options include: mustard, ketchup, onions, and relish.

The Spot: Dodger Stadium

Special Note: The grilled dogs are considered to be the real Dodger Dogs. As LA Weekly noted, "in the mid 90's, they tried to switch from grilling the dogs to boiling them. The fans were irate, and this terrible new idea was quickly put to pasture." Also, the "Super Dodger Dog" variation is made of 100 percent beef.

Ditch Dog (New York City)

While not a regional style, the Ditch Plains' Ditch Dog in New York City's West Village has won praise for originality. The potato bun is warm and soft with a slightly charred interior. The hot dog is bold and juicy, if almost completely hidden beneath a Gruyère/American/Parmesan mac 'n cheese. Elbow macaroni lend texture to the creamy cheese, crisped bun, and meaty dog — the ultimate cheese dog. (Read more about the Ditch Dog.)

Martinsville Speedway's Chili Dogs (Ridgeway, Va.)

At least 50,000 chili dogs are sold the day of NASCAR races. Dale Earnhardt reportedly liked to eat them before qualifying (he said they gave him "extra octane"). The recipe is secret, but includes slaw, chili, and onions. How did the connection start? Innocently enough, according to the track's website. Decades ago, a hot dog with slaw, chili, fresh onions and a few other secret ingredients were wrapped in waxed paper and sold in Martinsville Speedway's concession stands. They've been a staple ever since.

Red Snappers (Maine)

Dog: Natural-casing, neon-red beef and pork franks

Method and Bun: Griddled with a toasted, buttered roll, or steamed in a steamed split-top hot dog bun

Toppings: Mustard

The Spot: Simone's Hot Dog Stand

Special Note: Maine's Red Snappers are dyed with FD&C Red #40

Puka Dogs (Honolulu and Koloa, HI)

Dog: Polish sausage

Bun: Bun-sized breadloaf, pierced and toasted

Method: Grilled

Toppings: Hawaiian relishes and sauces (the two most popular combinations at Puka Dog are pineapple relish, garlic lemon sauce, and guava mustard or mango relish, spicy jalapeño sauce, and lilikoi mustard.

The Spot: Puka Dog

Pink's Chili Dogs (Los Angeles)

Dog: Hoffy's all-beef with natural casing

Bun: Steamed

Method: Grilled

Toppings: Mustard, chili, and onion

The Spot: Los Angeles (including at LAX), San Diego, and in Las Vegas

Special Note: It's difficult to choose from a menu with at least 35 different combinations. Interesting specials include: the bacon burrito, the 12-inch jalapeño, the pastrami burrito, and the "America the Beautiful" dogs. But the most expensive (and perhaps the most epic) is Three Dog Night: three hot dogs wrapped in a tortilla, with three slices of cheese, three slices of bacon, chili, and onions.

Kolaches (Texas)

Dog: Sausage or hot dog

Bun: Sweet, flat yeast rolls

Method: Baked

Toppings: Bacon, ham, eggs, chicken, beef, jalapeño, and more.

The Spot: Old Towne Kolaches

Special Note: Kolaches are said to have been introduced stateside by Czech immigrants in regions like Eastern and Central Texas.

Nathan's (Coney Island, NY)

Dog: Natural-casing, beef hot dogs

Bun: Steamed

Method: Griddled

Toppings: Sauerkraut and spicy brown mustard

The Spot: Multiple, but the original is best: Nathan's Famous