This was supposed to be an easy contest.

We would get 50, maybe 100 entries, and do our best to narrow them down to the five best finalists for the signature Salem Avalanche hot dog.

By the end of the first week, the list of entries had already topped 100. By the time the contest closed April 22, we had more than 400.

We got the Monster Dog. The Polynesian Pit Bull. The Mason-Dixon Dog. The Pork-and-Beaner Wiener.

Fifth-graders sent us entries with custom-colored hot dogs. We got entries on Princess Cruises postcards, cute baby stationery and kelly-green construction paper.

Some were written by grandchildren; some by grandmothers. Two came from jail inmates.

It was, quite frankly, an avalanche of contest entries.

Narrowing the field

The judging was difficult and highly subjective, but some rules did apply.

First, the name had to be creative and the hot dog toppings had to be both delicious and manageable for Avalanche kitchen staff. Not either, but both.

That was difficult, because we saw some extraordinary names with dull toppings and tantalizing toppings with unimaginative names.

For example, we liked the sound of Dean and Vicky Elliott's Salem Farmer's Market Dog topped with coleslaw, diced onion and diced tomato, but the flavor just needed more pizazz. Maybe a line of mustard?

And the Misty on a Bun was cute, served "just the way Mugsy likes it-- naked but for a thin strip of ketchup."

Well, Mary Hill of Elliston, you know Mugsy and anyone else at the ballpark can get that just about any night.

Many contestants were apparently thinking alike when they named their dogs. A number of Mugsy Dogs, Ava Dogs, 'Lanche Dogs, Double Headers, Triple Plays, Dugout Dogs and Salemites were among the entries.

Another rule was that lots of Avalanche fans had to be tempted by the signature dog.

That pretty much ruled out the dogs topped with macaroni and cheese, sour cream, maple syrup, chocolate sauce or three varieties of atomically hot peppers.

Sure, you might like a dog topped with crushed peanuts. But would everyone else in the stands?

After the staff narrowed down the contenders, we tasted them all and voted for the most scrumptious dogs.

In one daring evening, we literally took the advice of Wayne Stinnett of Vinton, who wrote to us in 72-point, all-caps font: "BEST DOG IS PUT IT ALL ON THERE. PUT IT ALL & OPEN WIDE."

Now none of us ever want to eat hot dogs again.

Well, not really, but we did experience the many gastronomic drawbacks of filling our stomachs with mustard, ketchup, relish, fried onions, raw onions, coleslaw, sauerkraut, chili, tomatoes, jalapeno peppers, hot sauce and other gut-busting toppings all in one night.

Do not try this at home.

Although, a bunch of readers went to the trouble of testing out their ideas in their own kitchens before sending in their entries.

"We have taken the hot dog thing quite seriously, culminating with a taste-fest of our own tonight," wrote Lisa Hoyt of Salem, a mother of three.

If nothing else, we bet the Hoyt family had fun. We sure did.

The Finalists

These five hot dogs will be sampled by a panel of judges at a pregame event Friday, May 11. The winner will receive a night in a sky box with friends, complete with a round of hot dogs and drinks.

Barney Dog

Mustard, chili, coleslaw and crispy french-fried onions

Submitted by Linda Lemon of Salem

Fiesta Dog

Coleslaw, chili, diced onions, diced tomatoes, mustard and a dash of garlic powder

Submitted by Christina Martin of Buena Vista

The Launcher

Mustard, onions, chili, salsa and coleslaw

Submitted by Carolyn Farris of Salem

Bar-B-Dog

Hickory-smoked pork barbecue and coleslaw

Submitted by David Mullins of Blacksburg

Blizzard Dog

Sauerkraut, coleslaw and mustard

Submitted by Cre Hartenstein of Christiansburg