Todd Price’s tasty article on hot dogs in the Times Picayune sent me dashing off to Cochon Butcher.  Newly armed with a pound of Donald Link’s finest (casingless) dogs, I fired up my Big Green Egg mini and let ‘er rip (about 15-20 minutes at 375-400, if you’re counting).  Grilled onions, Hengstenberg sweet Bavarian mustard, dill pickle cubes, and a toasted bun:  it was garlicky and beefy (90% beef, with a little pork fat for good measure).  I did miss the usual casing snap, but otherwise, chef Link is turning out an excellent example of the genre.