What’s up, dog? Hotdogs and summer are as close as PB&J—that’s to say, they’re completely inseparable. Though toppings and condiments differ across the U.S (don’t you dare put ketchup on your hotdog in Chicago!), hotdogs are an American staple and bring families and friends together for good food and good company every summer. Whether it's Memorial Day, 4th of July, or a simple weekend outing, SOLO is here to teach you a few simple recipes to amp up your hotdog game and let your taste buds travel across the U.S with each bite. From coast to coast, this is how we do it. Let’s get #grillcrazy and #SOLObrate!

California Dog

The classic California dog you’ll see from San Francisco to LA is bacon wrapped and topped with grilled onions and peppers. In under half an hour, you can be in California (sort-of). Simply wrap your dog in bacon and cook it, then wash, slice, and coat your veggies in olive oil (about 1 tablespoon per pepper/onion you’re cooking), and cook them on the grill using tin foil 'packet'. Here’s what you’ll need to hit the West Coast:

Solo® Heavy Duty Paper Plates, Solo® Snack Bowls, bacon, hotdogs & buns, toothpicks, olive oil, peppers, and onion.

 How To Make The Bacon Wrapped Dog:

1. On a cutting board, lay out one slice of bacon and wrap it evenly around your hotdog from end to end. Secure each end with a toothpick. (Hint: use uncolored toothpicks or your hotdog will become tie-dye!).
2. Grill hotdogs until the bacon is crispy (approximately 8 minutes), turning them frequently for an even cook.
3. Repeat for desired amount of hotdogs, then set aside on a Solo® Heavy Duty Paper Plate. When hotdogs are cool enough to touch, remove the toothpicks.

How To Make A Veggie Packet:

1. Using a large slice of aluminum foil, make a ‘packet’ by placing peppers and onions in the center and folding in all sides.
2. Place the packet on the grill for 15-20 minutes until peppers and onions are cooked.
3. Open the foil carefully as it will be hot and steam will be trapped inside.

Once you're ready, serve your bacon wrapped dog on a bun with a generous serving of peppers and onions on a Solo® Heavy Duty Paper Plate for easy clean up and instant flare!

Grilled veggie recipe adapted from Food For My Family!

Chicago Dog:

A Chicago dog is an explosion of flavors that puts a simple hotdog with ketchup to shame. A classic Chicago dog is topped with mustard, relish, raw onion, sport peppers, tomato, celery salt, and a pickle spear on a poppy seed bun. Trying saying that 5 times fast! Despite all their ingredients, Chicago dogs shouldn’t take more than 20 minutes to make. Here’s how to recreate the Midwest flavor:

How To Make:

1. Preheat grill.
2. Wash your produce, then dice onions, cut pickles into third, and slice tomatoes. Set each item aside in their own Solo® Snack Bowl.
3. Grill hotdogs until done, turning frequently. For a standard dog, this should take about 5-7 minutes.
4. On a Solo® Heavy Duty Paper Plate, place your dog into a poppy seed covered bun.
5. Cover the dog in yellow mustard, a generous helping of relish, a sprinkle of onion, two tomato slices, a pickle spear, and two sport peppers, then sprinkle entire dog with celery salt.
6. Open wide and ENJOY!

New York City:

NYC’s dogs are simpler than Chicago’s, but their flavor still packs a punch. Complete with mustard, onions, and sauerkraut, these will leave your mouth watering and you craving more. In less than 20 minutes, your taste buds can be in the Big Apple. 

How To Make:

1. Preheat grill.
2. Finely chop your onion, then place it aside in a Solo® Snack Bowl.
3. Grill hotdogs until done, turning frequently. For a standard dog, this should take about 5-7 minutes.
4. On a Solo® Heavy Duty Paper Plate, place your dog in a bun then top with mustard, sauerkraut and chopped onion.

Head to Walmart to pick up all the Solo® Products you need to SOLObrate this summer. 

Want a chance to WIN a SOLObration Sampler? Enter our SOLObration Sweepstakes!