In many places, the hotdog meat is so generic, that the toppings are what makes it a good hotdog. I struggled with that concept when I moved from Central New York to North Carolina. In CNY, there is an abundance of good hotdog producers. Therefore, the hotdog meat is special enough that toppings are not common place. While in NC, they basically sell just regular store brand style of hotdogs and the "all-the-way" hotdog, rules. NC taught me that there’s no cooking method to make a generic hotdog palatable, unless you get creative with the toppings. I have gotten over my trepidation with the all-the-way hotdog philosophy. I’ve combined both ideas to my new perspective: when I can only get store bought style hotdogs, I make a mean chili and coleslaw for the topping. When I can get a higher quality meat, then I stick to mustards.