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Simplify Your Next Cookout With a Self-Serve Hot Dog Bar

June 08, 2015

By: Brian Patrick Flynn

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Keep your guests well fed and coming back for more with a self-serve station all about hot dogs and delicious summertime toppings.

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Hot Dog Bar with Condiments

Photo: Flynnside Out Productions. From: Brian Patrick Flynn

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Always a Crowd Pleaser

A mix of condiments, spicy and not-so-spicy toppings, vintage touches and a grab-and-go presentation will make it easy for your guests to help themselves to a summertime favorite.

Red Plastic Baskets with Catering Paper

Photo: Flynnside Out Productions. From: Brian Patrick Flynn

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Simplify Clean Up

Shop party or restaurant supply stores for diner-style stackable baskets you can line with decorative catering paper or gift wrap to make post-party clean-up a snap.

Red and White Napkins

Photo: Flynnside Out Productions. From: Brian Patrick Flynn

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Stock Summery Napkins

Keep your spread colorful and fun with paper napkins featuring summer patterns like checkerboard or gingham.

Hot Dogs Lined Up

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Make It Easy for Guests to Grab and Go

The key to making a hot dog bar efficient is in the proper layout of the grilled hot dogs. Once grilled, lay them out side by side, placed inside of their buns. This will allow guests to simply grab their hot dogs, then top with their favorite condiments.

Ketchup and Mustard Containers

Photo: Flynnside Out Productions. From: Brian Patrick Flynn

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Get Creative With Containers

Upgrade your basic condiments by placing them in decorative vintage-look squeeze bottles rather than their standard issue containers.

Peppers in Bowls

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Some Like It Hot

Keep spicy toppings grouped together since some guests will prefer spicy touches while others will simply pass the spices up altogether.

Chili in Red Bowl

Photo: Flynnside Out Productions. From: Brian Patrick Flynn

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A Heapin' Helpin' of Chili

Keep your chili easily accessible toward the front of the table. Hot chili tastes best so consider replacing or reheating the chili every 15 to 20 minutes to avoid guests placing cold chili on their hot dogs.

Onions and Pickles Diced in Bowls

Photo: Flynnside Out Productions. From: Brian Patrick Flynn

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Onions and Pickles: Bite-Size Is Best

Finely chop onions and pickles into small pieces so guests can easily add a little or a lot.

Shredded Cheese in Bowl

Photo: Flynnside Out Productions. From: Brian Patrick Flynn

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More Cheese, Please

Overall, cheese tends to be the first item depleted at buffets so be sure to really fill the bowl at the start of the party and check the supply frequently to see if you're running low.

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