On July Fourth, it’s estimated Americans consume about 155 million hot dogs — enough to stretch from Washington, D.C. to Los Angeles more than five times, according to French’s. Jeff Wilson, chef at Sparty’s Coney Island, said their restaurant sells more than 1,000 hot dogs per week, and 700 of those are eaten each week during their half-off coney dog Tuesdays.

Michigan lends its name to a specific hot dog, known sometimes as a Michigan hot dog, Detroit coney or red hot. This dog is topped with a meat sauce, onions and mustard, and like origins of the hot dog itself, the Michigan special has many legends surrounding its origin.

So what separates a superior hot dog from the pack? For nursing junior Danielle Valade, it’s the atmosphere, such as the ballpark or a cookout, and the toppings.

“I think what makes a hot dog is the toppings, like ketchup, mustard and onions,” Valade said. “All that stuff, sometimes relish, but just a little bit.”

“It’s got to be meaty, and it’s got to be flavorful,” Owner of Olympic Broil, 1320 N. Grand River Ave., Lansing, Michael Alexander said. “We use an all-beef Michigan product. Without quality, you won’t go anywhere. You can only mask quality so much.”

Psychology junior Brittany Whittaker also argues the quality of the meat makes a hot dog stand out.

“I typically try to get all beef so I’m not cooking random scary meat,” Whittaker said.

Leo’s Coney Island owner Bill Krall agreed with Whittaker, stating the meat makes all the difference.

“The brand you use makes the product,” Krall said. “We use Koegel’s because the skin snaps when you bite into them.”

Leo’s is treating National Hot Dog Month like any other, offering 99 cent coney dogs every Wednesday, Krall said.

“It’s like a hot dog month year-round,” he said.

But National Hot Dog Month eluded Whittaker, who pointed out she plans to celebrate the occasion throughout the month.

“Now that I know about National Hot Dog Month, I’m pretty excited,” Whittaker said. “I’ll probably go out and buy some hot dogs to cook.”