A good hot dog has three components: a hearty dog (preferably from a butcher shop), piled on condiments, and then a Martin's potato roll to act as the vehicle to deliver the former to your mouth. That's what Brent Young says, who's the master of all things meat at Brooklyn's celebrated Meat Hook, a butcher shop that works with small family farms and does whole animal butchery. Young's been a butcher for eight years, and his shop offers over 50 sausages ranging from traditional lap cheong and boerewors, to "trashy sausages" with flavors like Chicken Parm and Banh Mi. "Hot dogs are a real judgement-free dish," he says, but he still has strong opinions about them. Here, he shares his tips for the perfect dog—which we'll be recreating all summer long.