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The hot dog for this course is a July classic, made in the Carolina style

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.

What's the secret to making a killer burger? At 3's Greenville, they broke the code

By:

Jessica Marksbury



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.

Josh Sens

Golf.com Editor

Golf, food and travel writer, Josh Sens has been a contributor to GOLF Magazine since 2004 and now contributes to all areas of GOLF. His work has been honored in The Best American Sportswriting. He is also the author, with Sammy Hagar, of Are We Have Any Fun Yet: the Cooking and Partying Handbook.


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