I usually eat hot dogs plain, but ideally they would be served with a juicy side of baked beans, and I will dip the dog into the bean juice. Yum.
I almost never eat bologna. When I do, it’s because I want something similar to what I had when I was a kid. So I don’t eat bologna often enough to put peanut butter and sriracha on it. If I did, it would have to be fried bologna. Gotta melt the PB.
chili and cheese.
Drag it through the garden ‘Chicago Style’. Or sauerkraut and mustard.
I haven’t eaten bologna in probably 30 years, but for plain un-fried lunch meat, no.
Lightly burned natural casing frankfurter on a fresh New England roll. With any kind of mustard, but sweet n’ hot or horseradish are my favorites. If there are any coneys, I prefer to eat them cold, dipped in the mustard.
There’s a place right here in Massachusetts that sells hot dogs they say are “Kobe beef” dogs. I’d like to know what’s really in them.
About once a year, I like to revert to my 10 year old self and have a hot dog with spicy brown mustard, ketchup (yup), and that spray on cheese that comes in a can. I really like them on those U shaped buns that Pepridge Farms, and others make, but I usually can’t find those, so I settle for potato rolls. Served with macaroni salad and fruit punch.
Mustard and sometimes dill pickle relish. Sweet pickles and sweet relish are an abomination.
I’ve often wondered where the “drag it through the garden” name comes from, as in a regular Chicago style dog, the only non-canonical hot dog ingredient it has is tomatoes. (ETA: Oh, I guess there is also a pickle spear, but you can just eat that on the side, if you prefer.) It’s no more dragged through a garden than most burgers are. (That said, I prefer my Chicago hot dogs without tomatoes and without the poppyseed bun, as that’s the style I grew up with in Chicago. Most of the hot dog places in my neighborhood did not have the full works style of Chicago dog.)
Apples and oranges, or rather burgers and hot dogs. You can’t make valid comparisons between the two. Different meats, different buns, different everything.
That said, I tend to object to overly-accessorized burgers as well as hot dogs done the same way. More than three condiments/additions/toppings tends to make the whole thing a mess, both physically and taste-wise.
Of course, some people would say that’s a plus when dealing with hot dogs!
The difference between home-canned sweet pickles and the ones you find in a store is immeasurable.
Well, not really. The meat is the same here (all beef), the buns are the same, but shaped differently. Regardless, why is the addition of just tomato considered “dragging it through the garden?”
With this part I tend to agree, although I add a fourth ingredient to my hot dogs: the sport peppers. It’s mustard, onion, relish, and hot peppers. Maybe a dill pickle spear on the side. That was the typical way to serve them in my neighborhood in Chicago, and some of the more famous hot dog stands in the Chicago area (like Gene and Jude’s) serve them this way. That said, I don’t think the addition of tomato is egregious. It’s just that mostly the tomatoes used are watery junk. If they were fresh, flavorful tomatoes, I might be more enamored with what is generally called a “Chicago-style” dog (although there are at least two different styles of hot dog in the Chicago area.)
See, I like the dogs where the meat itself is enhanced. Like in my OP, the Jalapeno smokey cheddar dog. So, I already have one or two added flavours to begin with. Then, adding the 'tard or some sort of relish pretty much ends it for me.
There is a convenience store chain here that does cheap dogs really well (to my tastes, ymmv), On-Cue. 2 for $2.50 or a combo of one dog, bag-o-chips, and 32 oz drink for $2.99.
Doing my own cook outs, I tend to favor Earl Campbell hot links, burn the skin on the grill, toast the bun on the grill, add whatever relishes are on the table.
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Relish, tomatoes, onions, sport peppers and pickle spears. That’s a garden right there. 
Can we agree that a good kraut dog just needs a touch of mustard?
Mustand and onions… full stop. Preferrably topping a cooney from Heid’s. Anything else is uncivilized
Oh man, that reminds me:
James Coney Island
I use to order two chili cheese dogs, extra onions, chili cheese fries, extra onions, and a draft beer for lunch when I met up with my buds on Wednesdays. Louisiana Style hot sauce on the table, too. Houston Galleria area, mid 80s. I worked in sales at that time, so I also ODed on Tic-Tacs and Trident!
Sauer’s yellow mustard and chopped white onion. On a Nathan’s natural.
I’ve had both, and you’re right as far as quality goes, but that doesn’t improve the taste. 