JACKSON, WY - Dress them up, dress them down, there\u2019s nothing quite like a hot dog on a summer day. This week, think beyond the store-bought ketchup and mustard and spruce up your dog, with a little help from Bovine + Swine craft meats.\r\n\r\nFor the \u201con the fence" adventurer: top your dog with homemade stout mustard\r\n1\/2 cup black mustard seeds\r\n1\/2 cup yellow mustard seeds\r\n1 tablespoon fresh tarragon, chopped\r\n1 teaspoon dry mustard\r\n1 cups Roadhouse Brewing Co. beer\r\n1 teaspoon salt\r\nCombine all the ingredients in a bowl and marinate in the refrigerator for a couple of days. Blend in a food processor until smooth. Spread on top of a grilled Bovine + Swine natural cased beef hot dog (in a toasted bun).\r\n\r\nFor a little Asian influence: top with gochujang aioli and kimchi\r\nGochujang Aioli (makes 1 cup of aioli):\r\n2 T Gochujang\r\n1 garlic clove, finely diced\r\n1 1\/4 t white sugar\r\n3\/4 C mayo\r\n3\/4 T fresh lime juice and zest\r\nMix all ingredients together in a bowl, salt and pepper to taste. Add on top of a grilled Bovine + Swine natural cased beef hot dog (in a toasted bun). Tip: In the interest of time, pick your favorite kimchi from the store and add on top as a finishing touch. Don\u2019t want to make it yourself? Try Roadhouse\u2019s version of this dog, on the menu at Roadhouse Pub & Eatery.\r\n\r\nFor the simple upgrade (no fancy kitchen skills required): make the Chicago meets Mexico dog\r\nTop a grilled Bovine + Swine natural cased beef hog dog (in a toasted bun) with diced cucumber, pickled jalape\u00f1os, pico de gallo, chopped cilantro, Cholula and queso fresco.\r\n\r\nBovine + Swine\u2019s natural cased beef hot dogs are made in Jackson Hole by chef\/butcher Joel Tate and can be found at grocery stores throughout Jackson Hole and beyond, including (but not limited to): Albertsons, Smith\u2019s, Jackson Whole Grocer, Aspens Market, Atkinson\u2019s Market (Idaho) and more. For more, visit bovineandswinejh.com.