Junkyard Dawg: Hot dogs that bark at the moon

Consider for a moment, the noble hot dog.

Though it’s origin can be traced back to the European continent in Germany, if ever there were a truly all-American signature food it would be the hot dog.  It’s a staple food of both ballpark and backyard BBQ alike.  One of the best parts about the hot dog is that it’s a versatile platform on which many different condiment combinations can be utilized and that does spark a mild debate as to what truly dresses a “perfect” hot dog.

Oh there are purists who will tell you that all you need is a poppyseed roll and a thick spackle of yellow mustard, while others, particularly in Tulsa will turn a hot dog into a “Coney” by drowning it in a thick envelope of chili and cheese.  Finally, there are those who hail from the windy city who eschew the hot dog as a finger food  and opt to load the beast down with the entire contents of the vegetable crisper in their refrigerator, adding such goodies as tomatoes, pickles, lettuce, peppers and onions, then finish the whole mess with brown mustard and celery salt, thus needing to employ the fork to finish it off.

With the latter in mind I submit to you the name of one of south Tulsa’s newest eateries, The Junkyard Dawg.  Located at 6011 S Mingo, which is just to the north of the intersection of 61st and Mingo.  One of the great drawing cards about Junkyard Dawg is that it is a mile removed from the morass of chain style restuarants located a mile south of the area, meaning no traffic woes to botch you dinner plans.  The decor of the establishment has a chain link fence on the north wall festooned with license plates, oil cans, bumpers, and other things themed to what else? 

A junkyard.  Get it?  The only thing missing is a mean, snarling doberman to ward off intruders.

The menu features some 12 different varieties of a hot dog, from JYD’s take on the Coney, “The T-Town Dawg” (yellow mustard, chili onions and cheese), to “The Bada Bing”; a monster italian sausage that combines marinara sauce, grilled onions and peppers, and shredded mozzerella.  There are variations that run the gamut between those two that tanatlize the appetite and spice up the idea of eating a hot dog as a big meal.

There are two sandwiches on the menu that use variations of a hot dog in their construction.  There is “The Bad Bad Leroy Brown, which combines a slab of fried bologna and a sliced hot link with hickory sauce, onions, jalapeno peppers and slaw with cheddar cheese and puts the whole mess on Texas Toast.  Or perhaps a latin american flavor is more your liking.  For that I submit to you “The Cuban Dawgpile”.  This spicy animal takes sliced deli ham and thinly sliced polish sausage and mashes it together on a bun with spicy (HOT!) red mustard, kosher pickles, and shredded swiss cheese.

I should point out that while you are probably thinking that hot dogs=small meal. 

Umm…no.  Not at Junkyard Dawg.  Each of the selections on the menu is a big, hearty meal.  One of the best parts about this place is that no matter which selection you choose, the cooks will customize your dawg the way you like it or, as the menu suggests, “run it through the Junkyard.”.  For example, you can put together a tongue-incinerating combination of the aforementioned red mustard, onions, sliced jalapeno peppers and pepper jack cheese and add cayenne pepper and Louisiana Hot Sauce, or go more traditional with mustard and celery salt. 

It’s up to you and it doesn’t cost any extra to do it

In closing, I highly recommend this restaurant.  Consider this place when you have stopped at three other places a mile south and discover a 30-45 minute wait for a table.  You won’t be disappointed.   

Junkyard Dawg, open Monday-Saturday, 10am-9pm. 

Casual dining/fast food. 

Price: Reasonable. 

Service: Outstanding. 

Decor: clean, inviting

Location: Great.