From Career-Ending Injury to Career-Making Chili Dogs in Somerville
Sometimes the best food stories start with the worst luck. Guy Fieri rolled into Somerville, South Carolina—about 20 miles west of Charleston—to meet a former football star whose gridiron dreams ended with an injury, but whose culinary dreams were just getting started.
The quarterback of his high school team in the late ’70s, Pericuda went on to play for Alabama before a career-ending injury sent him back home. His response? Open exactly what Somerville needed: a hot dog joint called Perfectly Frank’s. As Guy put it upon arrival, “Frankie, I didn’t know you could do so many things for the hot dog.”
The Frank Cuda: A Chili Dog Named for Dad
The signature dish Guy tackled was The Frank Cuda, named after Pericuda’s father. This isn’t your ballpark chili dog—it’s a layered masterpiece built on a fried Nathan’s all-beef skinless dog.
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What makes it special starts with the homemade chili. Pericuda developed the recipe himself—no culinary school, just “experimenting on your friends and family,” as he told Guy. The base is 80/20 ground beef with diced onion, then comes the spice lineup: granulated garlic, cumin, oregano, paprika, and chili powder. But the unexpected additions give it depth—brown sugar, yellow mustard, Worcestershire sauce, Tabasco, crushed tomatoes, cinnamon, and red chili flake. Add some water and let it cook down 45 minutes to an hour until the meat breaks into those signature thin, fine pieces.
The toppings are where things get creative. There’s a blue cheese coleslaw made from shredded cabbage, shredded carrots, and a dressing of mayonnaise, sugar, apple cider vinegar, celery seed, salt, black pepper, and crumbled blue cheese—mixed by hand. The dog gets loaded with the chili (and Guy made sure to note: “don’t go skimpy on the chili”), cheese sauce, fried bacon, that blue cheese slaw, and crispy onions on top.
Guy’s Verdict
After taking a bite, Guy broke down exactly why it works: “I like the dog—I mean you got to start off with a really good dog right off the bat. The chili’s great, works perfect. The crunchy onions of course fantastic. The slaw is nice and cool.”
His final word? “That’s a righteous dog, dude.”
Tips from the Perfectly Frank’s Kitchen
If you want to recreate this at home, here’s what Pericuda demonstrated:
- Cook chili low and slow: 45 minutes to an hour breaks down the beef into fine pieces that cling to the dog
- Fry your hot dogs: Skip the boiling or grilling—the fryer gives a different texture
- Layer textures intentionally: Crispy onions and fried bacon against cool, creamy coleslaw creates contrast
- Don’t skimp on the chili: Guy’s words, not mine
This segment shows what makes Triple D special—it’s not just about the food, but the stories behind it. Like joints serving Award-Winning Smoked Chicken Wings or spots dishing out Real-Deal Truffle Fries in Chicago, Perfectly Frank’s proves that passion and creativity can turn a small-town hot dog stand into something worth the trip.
Looking for more Diners, Drive-Ins and Dives spots to visit? Check out our restaurant directory to plan your next food road trip.