It’s not hard to find Dat Dog (various locations, see datdognola.com). The three locations of this wiener and sausage slinger share a color palette that makes ketchup red and mustard yellow seem subtle.

Evidently, TV and online content producers have recently found them too. Last week the Dat Dog restaurants hosted three different productions over the course of six days (full disclosure: Dat Dog’s co-owner is a brother of John Georges, publisher of The Advocate.)

It was a truly mixed bag of reality-style shows: the web series “Day of Gluttony,” a self explanatory concept involving two young men subjecting themselves to 24 restaurants in one day; “Big Freedia’s Queen of Bounce,” where camera crews follow the New Orleans singer around town; and the Travel Channel’s “Food Paradise,” for an episode on hot dog joints around the country. If you start seeing Dat Dog decor on more of your TV and computer screens, this is why.

Where there’s smoke

Meanwhile, the Southern Food & Beverage Museum (1504 O.C. Haley Blvd., 504-569-0405; southernfood.org) has been attracting its own visitors, drawing some high-profile names from the larger American culinary world.

That was by design. The museum’s new home, which debuted in September, is tailor-made to host chef demonstrations, expositions and generally serve as a stage for events exploring the food culture of the South. Recently, the acclaimed Harlem-based chef Marcus Samuelsson visited the museum to help rededicate its Leah Chase Louisiana Gallery. Next up, barbecue guru Steve Raichlen will visit Saturday to open a new exhibit he curated for SoFAB, the evocatively named “The Trail of Smoke and Fire.

Host of the PBS series “Primal Grill,” Raichlen is a prolific author of meticulous and highly usable barbecue cookbooks (see “The Barbecue Bible”) and an ardent chronicler of barbecue culture.

He’ll discuss his views on the history of barbecue, share tips to up your own barbecue game at home and open his own exhibit, a tour of barbecue traditions as they vary from one state and region to another. That includes a Cajun microwave, those handy Louisiana-made pig cookers, and one will be put to good use Saturday preparing a cochon de lait for guests.

The event begins at 1 p.m. and is free with general museum admission ($10).

Follow Ian McNulty on Twitter @IanMcNultyNOLA.