I wanted to give those of us who can’t seem to stop talking about our wieners over in this thread a chance to get some satisfaction without continuing to hijack things over there.
Shoot!
Huh. I figured this for a re-posting of this thread where everybody is talking about wieners. More or less.
It would appear wieners are on the tips of a lot of people’s tongues today.
Skin-on, natural casing all-beef dog. Vienna Beef, Chicago Red Hots, Nathans all are fine by me. I like stuff like Hebrew National as well, but kosher dogs don’t have natural casings, and I prefer the nice “snap” of a properly cooked natural casing hot dog.
At it’s very simplest, a dog with mustard only suits me fine. My usual collection of toppings is mustard, onion, relish (sweet or dill, I don’t care), and pickled sport peppers. If there’s celery salt, a dash of that is nice, too, but not required.
edit: However, I will admit, when I’m in New York, I get a dog with kraut on it. When I’m in Detroit, I’ll try one of them Coney dogs with chili, mustard, and onion. Whatever the prevailing hot dog tradition is of the locality I’m visiting, I will stick to that. Although I draw the line at ketchup.
Long and hairy, hard to carry. 
I kid. I kid.
Dude, you have hair on your weiner? I mean, I’m a man’s man and all, but I’m still not packing any Teen Wolf meat. Jeez… 
Wieners do have a way of getting in everybody’s face.
But it’s thin red line of ketchup when you put it on a roll.
I’m going to say something that might change lives here.
Natural casing, not necessarily kosher, but always smoked. Seriously–put a high-quality dog on a smoker at 200-220 with hickory chips for about an hour, and you will taste heaven. Finish it with a toasted bun, Stadium mustard, and minced onions.
My wiener likes to give kisses.
Eew! Weiner slobber!
You just have to remember to keep your mouth closed. :o