Elevate your hot dog with these tips from a Michelin-starred chef

Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetite.

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On a recent visit to Dutchman’s Pipe Golf Club — a new, prestigious private property in West Palm Beach, Fla. — the topic of lunch came up with my playing partner, Mark Carter, Dutchman’s director of club fitting and customization.

“Is there a dish on the menu that’s a favorite among the club’s members?” I asked.

Carter’s answer was both immediate and emphatic. It also wasn’t what I expected to hear.

“Oh, the hot dog,” he said. “Without question.”

As it turns out, the hot dog served at both Dutchman’s Pipe and Shell Bay Club — an even more exclusive and plush golf sanctuary owned by the same company just north of Miami — is very much deserving of the praise and any notoriety that comes with it.

The dog starts with a locally sourced Korean milk bread bun that is prized for its rich flavors and intense softness. In that bun rests a Wagyu beef hotdog that is topped with organic sweet relish, a house-made horseradish sauce, pickled red onions, and chives.

“It’s a simple presentation,” says Chef Julien Jouhannaud, the Michelin-starred culinary director for both clubs, “but every ingredient is selected to enhance texture and flavor at the highest level.”

With the country’s biggest grilling day — and an entire season of summer moments perfectly suited for a hot dog — just around the corner, we picked Chef Jouhannaud’s brain about the classic cookout fare. Here’s his roadmap to amazing hot dogs at home.

The Meat

Food

Jouhannaud knows the average home cook can’t always source Wagyu beef, but you don’t need it to create a praise-worthy hot dog. You just can’t cut corners when it comes to the quality of the ingredients that you can get. “Look for all-beef hot dogs with a natural casing — that’s what gives you that satisfying snap,” he advises. “And seek out dogs with a short ingredient list and no fillers. You want something that tastes like real beef, not mystery meat.”

The Cook

When Jouhannaud cooks his dogs at either club, he warms them first in hot water and then transfers them to a buttered pan for a quick sear. That, or a quick sear on the grill, is the chef’s ideal way to cook a dog. “Either method allows you to get that beautiful outer crisp and a bit of char, which enhances both flavor and texture,” he says. “If you’re using a high-quality dog, that caramelization brings out the natural richness of the meat without overpowering it.”

While a quick hot-water bath can do wonders to start the chef’s preferred cooking process, a pot of boiling water is calamitous. “It’s the quickest route to a bland result,” the chef says of boiling franks. “Steaming isn’t much better unless you’re going for a very specific style, like a classic New York pushcart dog.”

The Bun

The frank, itself, may be the most prominent ingredient, but Jouhannaud urges home cooks to give the same amount of attention to the bread on which that hot dog is served. Texture, he says, is everything when it comes to a great bun. “You want a bun that’s soft but structured,” he says. “It should cradle the dog without falling apart.” Potato buns or brioche are both great options, the latter is especially appealing for its characteristic faint sweetness, which the chef says “provides a beautiful contrast to the savoriness of the meat.” And always toast the bun, even if just lightly, he adds. “It’s a small touch that makes a big difference.”

The Finished Product

So you’ve got a high-quality beef dog that’s cooked with intention and nestled in a toasted bun full of texture and flavor. You’re almost there. But the last step — toppings — is a crucial one. The overall impact of your elevated dog hangs in the balance of the toppings you choose and they’re ability to get along. Chef Jouhannaud like to think of the hot dog as a canvas, where each element matters. More specifically, he focuses on making sure those condiments are balanced.

“Pick two or three toppings max,” he advises, “and make sure they complement rather than compete. You want something creamy, like aioli or a rich mustard. Something acidic or tangy, like pickles or relish. And maybe a touch of sweetness — caramelized onions, for example.”

Just don’t make the mistake of thinking the more toppings, the better. The more things you add, the more likely flavors will clash. “It becomes more of a sandwich than a hot dog,” the chef observes. The goal, he says, is “to let the quality of the dog still shine through.”