Chris Erskine’s power hitter Dodger Dog, top right, compared with the typical Dodger Dog. Click to the next image to learn how to make the souped-up Dodger Dog. (Glenn Koenig / Los Angeles Times)
Wrap three Farmer John hot dogs in bacon and bake them until crisp. (Glenn Koenig / Los Angeles Times)
Generously spread a giant hot dog bun with Dijon mustard and place the bacon-wrapped dogs on top. (Glenn Koenig / Los Angeles Times)
Now build to taste: sauteed peppers, sauerkraut laced with bits of apple and caramelized onion, garlic potato wedges placed along the side and a snowy layer of white onion sprinkled on top. Top with olives. (Glenn Koenig / Los Angeles Times)
A patriotic power hitter Dodger Dog. (Glenn Koenig / Los Angeles Times)
