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Fire in their Bellies: Sixty Percent of Americans Prefer Hot Dogs Grilled, New Hot Dog Council Poll Data Shows

Thursday, May 26, 2005
 

Sixty percent of Americans say they like their hot dogs grilled, according to new poll data collected by the National Hot Dog and Sausage Council. The smoke from those grills will almost compare with the smoking that occurred when America’s hot dog makers prepared seven billion hot dogs in anticipation of the demand between Memorial Day and Labor Day.

Consumers’ second choice for cooking hot dogs: boiling, at 21 percent of consumers, followed by microwaving (eight percent) pan frying (four percent) and steaming (three percent).

“Who can resist a grilled hot dog? Not I,” said Janet Riley, president of the National Hot Dog & Sausage Council. “In fact, we greet Memorial Day like kids greet Christmas. The rising temperatures, the crack of a baseball and the smell of charcoal mean hot dog season is here.”

So how will Yanks top their franks? Have changing demographics impacted the way we dress our dogs? Not at all. Mustard remains the “wiener” at 32 percent. Twenty-three percent of Americans said they preferred ketchup, though Council etiquette recommends against consuming ketchup on hot dogs after the age of 18. Chili came in third at 17 percent, followed by relish (9 percent) and onions (7 percent). Southerners showed the strongest preference for Chili, while Midwesterners showed the greatest affinity for ketchup. Nationwide, however, mustard prevailed.

Data collected by the Council in March indicated that Americans will consume 27.5 million hot dogs in major league ballparks this season – enough to stretch from Los Angeles to Philadelphia. “We’ve got major competition in ballparks thanks to more diverse menu offerings, but hot dogs still come out on top,” according to Riley.

The polling was done May 17 to 19, 2005, by Opinion Dynamics Corporation, which conducted telephone interviews with 900 consumers.

For more vital hot dog information, visit www.hot-dog.org.


For more information contact:
David Ray
Vice President, Public Affairs
202-587-4243
dray@meatinstitute.org
Janet Riley
Sr. Vice President, Public Affairs
202-587-4245
jriley@meatinstitute.org

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