Tracy Kovalench
Northern News Services
NNSL (Jun 24/98) - There's nothing quite like the taste of a barbecued dog, sandwiched inside a toasty bun.
When it comes to one of North America's favorite summer pastimes, Yellowknifers are quick to hop on the wienie-roasting wagon. Traditionally a molded collection of miscellaneous meat products, a hotdog spends about five minutes of its existence on an open fire or barbecue.
"They're quick and easy," says Yk Co-op's meat department manager, Louis Levesque, who prefers his with mustard and relish. "And they're more fun than a steak."
In the summer, Yellowknife's Co-op sells about 1,000 packs of hotdogs a week. That's almost a 10-fold increase in wiener sales compared with winter months, when cooking options are limited to "boiling and nuking them."
Ingredients today vary from 'dog to 'dog, ranging from beef, pork, turkey, chicken or tofu (for herbivorous dog-munchers). In light of today's weight-conscious society, consumers also have the option of a leaner, meaty dog.
There's nothing like the real thing, though, says Bonnie Waddell, who waits all winter long to savor the summer's No. 1 roasted delicacy.
Waddell, the secretary at Range Lake North school, looks forward to the school's annual family day barbecue, where weiners occupy top billing on the menu.
Sporting cheese, bacon bits, onions, mustard and relish, Waddell's hotdog displays an essence of individuality.
Garnishing becomes an artistic outlet for many, ranging from the minimalist's streak of ketchup to a collage of jalepinos, mustard, barbecue sauce, even sauerkraut.
Hotdogs are also highly acclaimed for low-maintenance housing requirements. A pack of 12 requires minimal refrigerator room and becomes the perfect camping companion when stored in a cooler.
Besides filling the tummies of those in the outdoors, hotdogs are quite active in the city's social scene.
Grocery store shelves were plundered for wieners this weekend as Yellowknifers gathered together in sun salutations, attending barbecues across the city.