For this summer season, knowing some fun stats about your BBQ activities is always a plus. What’s a common grilling staple? While there are definitely plenty, hot dogs are a big one.
Just days after entertaining 2000 of its biggest fans as it celebrated the serving of its 1,000,000th Hot Dog, Charlotte-based JJ’s, the national award-winning brand, today released its fifth annual study of the Top Ten Hot Dog Toppings, based on six years of the brand’s sales data and, of course, one million Hot Dogs served.
JJ’s, one of the rare Hot Dog-centric restaurants to be featured on Diners, Drive-Ins and Dives on Food Network, ranked the following toppings in time for National Hot Dog Month (July) and the brand’s sixth anniversary on July 4th, the most popular Hot Dog Day of the Year.
According to JJ’s, this is how America loves their Hot Dogs with the following toppings, in order of preference:
1. Mustard– most popular for five years running; eat that Mr. James
2. Chili– really make it into a meal
3. Relish– on the rise from 5 last year
4. Sauerkraut– up two spots and always steady
5. Onions– down one; breath mint, anyone?
6. Cheese– still popular paired with mustard and chili but a little weaker when alone
7. Bacon– number seven with a bullet, up two spots
8. Tomatoes– new entry, even besting its offspring ketchup
9. Salsa– new entry, one that makes you go Hmmm
10. Ketchup– the personal pariah of both Dirty Harry and JJ’s founder and proprietor Jonathan Luther
“Every month is National Hot Dog Month at JJ’s. We do the classics better than anyone and everything on this list you’ll find in our restaurants,” said Luther. “Yet where we really shine is when we push the envelope and introduce guests to things they’ve never tried before. If you think you’ve tried it all, come back next week and we’ll prove you wrong.”
Take this information with you to your summer BBQ parties, and wow your friends and family with all these highly valuable hot dog statistics.
For information on a variety of hot dog combinations, visit jjsredhots.com
