Americans love hot dogs. We know this because, according to the National Hot Dog & Sausage Council (which is, yes, a thing), we bought $1.6 billion worth of them last year ... just in supermarkets. But the dog — along with the slightly more grownup-sounding sausage — is most at home inside a stadium or at some nearby tailgate, preferably one with an open fire. Thing is, there isn't really any standard for how you should eat one, and the farther you move outward from the center of the United States, the more interesting things get — from New England's "Red Snapper" to Seattle's embrace of Sriracha. Here, we've laid down the rules to cooking and consuming eight regional varieties by their respective NFL teams. We suggest trying at least several during football season. Because fan loyalty is one thing, but your stomach knows no allegiance.
