There’s no better time than summer to sink your teeth into a hot, juicy frank. But preparing them can be a pain in the ass. You can wind up with a dry, bland interior and rubbery, slippery outside. Or, your tube steak can feature a shriveled, leathery "crust" with an inside that's far too chewy to be enjoyed properly. Here are five foolproof chef tips for making perfectly cooked dogs every time.
Read more, Men's Journal, August 2016