Tom Lohr has eaten a hot dog at all 30 MLB ballparks and is the author of "Gone to the Dogs: In Search of the Best Ballpark Hot Dog."
Yo, This Hot Dog Is for You!
Philadelphia is famous for the Texas Tommy. Despite its Lone Star State moniker, this hot dog was invented near the City of Brotherly Love and is a hot dog that is split down the middle, filled with cheese and wrapped in bacon. Personally, I think it gives the cheesesteak a run for its money. Argue that point with a Philadelphian and you are likely to be dropped faster than Apollo Creed.
The Rocky Balboa dog pays tribute to Philadelphia's fake favorite son, and the Texas Tommy. The hot dog is split like a Tommy, and the bacon is symbolic for the hanging meat Rocky used to pound on to get into shape for his first championship bout. The eggs represent the raw eggs the Italian Stallion downed for their protein value while bulking up to whup up on Creed. The eggs on this dog are boiled though, raw eggs are messy and there is that whole salmonella thing we want to avoid.
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|Prep time||Cook time||Ready in||Yields|
As many dogs as your pie hole will want
- 1 package all-beef hot dogs
- 1 package bacon
- 1 package hot dog buns
- eggs (1 per hot dog)
- Dijon mustard
- Cooking spray
- Hard boil as many eggs as you need to make the Rocky Balboa dog. One egg per dog.
- In a skillet over medium heat, fry the strips of bacon. One per hot dog.
- Once the bacon and eggs are ready, peel the eggs and place bacon on a plate for later use.
- In a skillet over medium heat, cook the hot dogs. Roll frequently for even cooking.
- When the hot dogs are mostly done, push to one side. Spay each bun with cooking spray and lay on its side for 20 seconds. Lay the bun on its other side for another 20 seconds. Pull the bun slightly apart and sit in the skillet like a pup tent for an additional 20 seconds to warm the inside.
- Spilt the hot dog and lay into bun. Place a strip of bacon between the slices of hot dog. Cut boiled egg and lay onto of the hot dog. Add dijon a generous portion of dijon mustard.