Sometimes we get a primal urge for a meal on a bun. Chef Will and I followed that instinct straight to the pink-and-white food truck serving up exactly that. Our first adventure with Primal Craft Dogz came during OT’s Pizza Week, when they rolled out a surprisingly elegant take on a white pizza with their Truffle Dog. Alfredo sauce, mushrooms, and arugula layered over a perfect all-beef dog, all tucked into a buttered, toasted bun that sealed the deal.
I sat in the Walmart parking lot and absolutely devoured it, making sure no one was watching. Chef Will had to wait until Pizza Week judging to get his hands on one, but his take was the same as mine: this was not your average parking lot snack. Those layers of flavor and attention to detail made this more than a “dirty water dog” (no shade, those have their place in hot dog history).
After Pizza Week, we couldn’t get our minds off that chariot of wiener wonder, and the cravings hit hard, so we headed back to see what else was on the menu. Our control group was a plain dog. No ketchup. No mustard. No distractions. We had to see where we were starting, because without a great foundation, you can’t build a castle. And let me tell you, it’s a great dog: an all-beef, quarter-pounder seared on the flat top by a kid named Camryn while his dad stands guard like the proud foreman of flavor. The dog stands alone and delivers on all facets, and that’s how you know you’re off to a great start.
For our return to the scene of the crime, we went all in with four different takes on the classic hot dog. First up, the infamous Chicago Dog. Neon-green relish, a dill pickle spear, tomatoes and onions, mustard, and those fiery sport peppers made for one loud bite. It was fresh, tangy, and crisp. The casing snapped, the pickles brought that perfect pucker, and the sport pepper hurt, but in the best way. If you can’t hop a flight out of the Owensboro airport just to grab a Chicago hot dog, this is the next best thing, and probably a little easier on the wallet.
Next up was my personal favorite, the BLT Dog. We started with the tried-and-true base: a toasted bun and a grilled dog. Then we went in hard with the B, which stands for bacon. Think Pop Rocks, if they came in a salty, porky flavor. Little bursts of flavor bombs in every bite. The L stands for lettuce, and the only acceptable option here is iceberg. If this lettuce has a purpose on a menu, it’s on a BLT. This is not the time or place for arugula. The T stands for tomato, and we’re talking slices, not confetti, big honking, juicy slices. Then there’s mayo. It’s not technically in the acronym, but it’s a required topping for any great BLT. (Now, I’m a Duke’s girly. You can disagree in the comments, and you’ll be wrong, but go ahead and tell me all about it.) As if it couldn’t get any better, a tiny hot dog fairy must swoop in to finish the job, sprinkling the whole thing with “Primal Dust” to really drive home that this is a Primal BLT.
Chef Will’s first pick was the Southwestern Dog, which makes sense; the man knows queso. If you tried the Chico Burger during Burger Week, you’ve already met his version of that cheesy goodness. This thing isn’t topped; it’s buried under a mountain of Southwest slaw (hence the name), cilantro, a lime sauce, and a crowning touch of garlic jalapeños. According to Chef Will, the toppings were fresh and abundant, so much so that it took a minute to excavate down to the dog itself. But it didn’t slow him down; he got to that signature snap just fine.
Now, Chef Will isn’t quite the hot dog connoisseur that I am, but he brought an army of teenage taste-testers along for this round. Feeding teenagers anything other than chicken tenders can sometimes require an act of Congress, but they were all in on their second choice: the Frank and Beans. Sometimes simplicity is the best option. Primal’s dog, nestled in that same toasted bun (I know, I keep talking about it, but it gets me every time), was smothered in baked beans and topped with crispy onions. What could go wrong? I mean, if crispy onions can save a gelatinous green bean casserole, imagine what they can do for a hot dog. Never mind, don’t imagine it, just go get it!
So let’s wrap this up. For almost a year, Aaron Wiedemann and his son, Camryn, have been firing off hot dogs dressed for battle from their food truck, and we are never going to be over it. Were they all perfect? Well… almost. Maybe we didn’t fall madly in love with the Pizza Dog, but we would still be friends with it.
Here’s what we know: the hot dogs are the stars, the toppings are abundant and built with flavor know-how, and the whole operation runs with an easy confidence and a bit of bearded swagger. These guys aren’t just grilling, they’re ruling a hot dog kingdom that’s absolutely Forks Up.
