A $10 dollar hot dog for eight bucks? The numbers don't add up, but under the care of Chris Wehking, the layered flavors make perfect sense.
Wehking is the chef at 3's, a short 12-hole course in Greenville, SC, where the menu is filled with fresh takes on regional classics.
Among the favorites is the well-dressed hot dog, served Carolina style.
If you're familiar with the genre, you know about overlays (more on that in a minute). But what about steps?
Wehking starts by splitting the length of the dog, which creates more surface area for caramelization on the griddle, and says, “it helps contain everything when it's sitting on the bun.”
The bun itself is buttered and toasted. In comes the yellow, yellow dog, followed by an array of condiments: beef chili, sliced onions, yellow mustard and homemade slaw.
The finished bulk product is an appealing blend of taste and texture, priced at … here's the tricky part. It's listed on the menu as a $10 hot dog.
“However,” said Wehking, “we give everybody a break and only charge them eight bucks.”
To learn more about the 3's, click here.
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