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For Best Results — Chicago Hot Dog
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Charter Member
- Aug 2014
- 2226
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
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I used to live on Broadway and Cornelia across from the Treasure Island…..
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That neighborhood sure went through some changes. Treasure Island has been closed for some time now.
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troymeister Please know when I lived there, it was 1992!
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Club Member
- Jun 2016
- 2377
- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
Thermometers: Thermapen / iGrill 2 / Fireboard
For Smoke: Chunks / Pellet Tube / Mo Pouch
Sous Vide: Joule / Nomiku WiFi (RIP Nomiku)
Disqus: Le Chef - (something something something) - it changes
I'm gonna be the Chicagoland outsider here, and say I much prefer the hot dogs I grew up eating in New York, and even above that, the dogs we got in Connecticut. My dad, in happier times, liked to tour around the south western quarter of the state to try all the stands.
https://www.seriouseats.com/america-...es-reds-whites
Who knew that Connecticut was the mecca of hot dog variations? There's the split and grilled frank topped with homemade condiments at Super Duper Weenie's in Fairfield; the chili and Orleans dogs from the Top Dog truck in Portland; Rawley's "works" dog in Fairfield that's a natural casing deep-fried, griddled, then topped with mustard, relish, sauerkraut and crunchy bacon chunks, all in a toasted bun; and the list of beloved franks goes on. It's a state that deserves a hot dog tour in itself.
The deep fry then griddle is a superior cooking method that I wouldn't bother with for home use. But I'd pay extra for that treatment.
The correct CT dog is a beef pork mix, in a lamb casing, not too spicy, not too mild.
I'm also partial to every Half-Smoke I ever had in DC, even though no two vendors sell the same sausage as a half-smoke. The clever genius of the half-smoke is that it's pretty much anything you want it to be.Last edited by Potkettleblack; September 15, 2021, 07:35 AM.
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Club Member
- Mar 2018
- 486
- Chandler, AZ
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Weber Smoky Mountain 18” and 22”
DigiQ fan controller (WSM 22” has the attachment)
Nexgrill 6 burner gas grill (replaced original grates with GrillGrate grates)
Masterbuilt gas smoker
Turkey fryer (2)
Maverick ET-732 (2)
Tried Chicago dogs here before since there are transplants all over around here and I’m not a great fan. They’re good but I prefer Italian beef combo with grilled Italian sausage.
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Charter Member
- Oct 2014
- 7427
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.
I’m pro-Chicago style hot dogs. But that does not make me anti- any other style hot dog.
Try a California style cheese dog: cheese dog with lettuce, tomato, onion, pickle, mayo. It’s pretty damn good. It should be; there’s a hot dog in it.
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Club Member
- May 2020
- 2726
- Long Beach, CA
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22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
scottranda because we needed just one more post about hot dogs…..
Chef Donald Young of Venteux shares his recipe for this French interpretation of the Windy City classic
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I don't think these people realize how ridiculous they sound. More like a Chicago Snob Dog!
Don't get me wrong, I'd eat it, pinkies extended whist quaffing a Château Lafite Rothschild Bordeaux, but I would feel pretty ridiculous. I mean, c'mon, who puts dijon mustard on a hot dog.Last edited by CaptainMike; September 16, 2021, 10:25 AM.
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scottranda it was just ironic that this article popped up in my trade newsletters.
CaptainMike Dijon? Right? 🤣
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CaptainMike - C'mon! Grey Poupon is great on everything!
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Founding Member
- Jul 2014
- 2583
- The Poconos, NEPA
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Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
I'm TOTALLY with scottranda ! A dog, deli mustard and sauerkraut. That's it. Occasionally, I like Sabrett onions in sauce too. As an alternative, beanless chili, cheese sauce and chopped onion with a drizzle of hot sauce is also excellent. But the key is not to put too much of any ingredient on the bun. You still have to taste the dog and not drop toppings all over the place.
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Club Member
- Aug 2017
- 7570
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Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
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There aren't to many hotdogs I don't like. I especially like Chicago Dogs. I've eaten regional style dogs most places I've traveled and the only ones I don't care for are the Cinncinati style with that Greek pasta sauce they somehow refer to as chili. I had a chance to visit a friend in Tucson recently and had my first Sonoran Dog. I wish that was a style that was available close to home.
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