What up, dog?

I try not to think about what goes into a hot dog…and focus more on what goes ON a hot dog.

Fourth of July seems like the perfect time to get your hot dog on, after all, how all-American can you get; There’s virtually a different style in every region of the US.

How do you like your dog?

1.) Chicago-style: Steamed dog on a poppy seed bun, white onion, neon green relish, tomato wedges, a dill pickle spear and peppers.

2.) Connecticut Hot Dog: Probably my fave: A split-cut dog, brown mustard, sauerkraut, chopped onions, bacon, sweet relish and ketchup.

3.) Corn Dog: The origin is questionable, the product is not. Battered, fried and eaten with mustard (and/or ketchup). Mini corn dogs are a great late-night party treat.

4.) Southern slaw-dog: Southerners keep it simple. Hot dog smothered in coleslaw. Chili optional.

5.) No(gales) Dog: A post-drinking Phoenix staple: Bacon-wrapped hot dog with a choice of mayo, beans, tomato, onions, jalepenos, cheese and lettuce. Hangover, take THAT!

6.) Kimchee Dog: Just saw one of these at a Brooklyn flea market. How it’s done: A hot dog is paired with kimchee (Korean spicy sauerkraut) and sweet Japanese mayo.

7.) Coney Island dog: A pork hot dog on a steamed bun topped with chili, yellow onion and yellow mustard.

8.) Seattle-style: A dog topped with mustard, onions, tomatoes, and cheddar cheese.