Chicago-style hot dog

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Maurie and Flaurie atop Superdawg in Chicago, Illinois.

A Chicago-style hot dog is a steamed or boiled, never broiled all-beef hot dog on a poppy seed bun, which originated in the city of Chicago, Illinois. The hot dog is topped with mustard, onion, sweet pickle relish (usually a dyed neon green variety called "Nuclear Relish"), a dill pickle spear, tomato slices or wedges, pickled sport peppers, and a dash of celery salt; sometimes, but not always, cucumber slices.[1][2][3][4] The complete assembly is sometimes called "dragged through the garden" because of the unique combination of vegetable based condiments. Ketchup is not used on a Chicago-style hot dog.[5]


Contents

[edit] History and details

Many sources attribute the distinctive collection of toppings on a Chicago-style dog to the "Depression Sandwich" allegedly originated by Fluky's on historic Maxwell Street in 1929.[6] Vienna Beef frankfurters, the most common brand served today, were first sold at the 1893 World's Columbian Exposition in Chicago.[7]

In 1980, the Chicago Tribune food writer Margaret Sheridan inventoried the standard Chicago dog[8]:

The finest red hot, according to Chicago's weiner cognoscenti, is nestled in a poppyseed roll and covered with layers of condiments. ... Ask for a dog 'with everything' and one can expect condiments like mustard, chopped onions, sweet relish, a dill pickle spear, sport peppers ..., and sliced tomatoes. Celery salt, sauerkraut, and catsup are optional.

As noted above, modern Chicago "cognoscenti" dispute Ms. Sheridan's assertion that "catsup" is "optional."

Chicago-style hot dogs are cooked in hot water (not broiled) or steamed before adding the toppings.[3] Less commonly, they're grilled and referred to as "chardogs." The typical dog weighs 1/8 pound and the most traditional type features a natural casing, providing a distinctive "snap" when bitten.[2]

The Chicago metropolitan area boasts more hot dog restaurants than McDonald's, Wendy's, and Burger Kings combined.[7] A "hot dog stand" in Chicago may serve many other items, including the Maxwell Street Polish, gyros, Italian beef and pork chop sandwiches. The restaurants often have unique names, such as Mustard's Last Stand in Evanston, or architectural features, like Superdawg's two giant rooftop hot dogs (Maurie and Flaurie, named for the husband-and-wife team that owns the drive-in).

[edit] Henry Davis

 This section does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (June 2009)

Henry Davis (1904-1974), a one time VP of sales, was instrumental in making Vienna Beef the Chicago Hot Dog. Henry was honored by Vienna Beef, the City of Chicago and the State of Illinois for his contributions in helping create Chicago's independent Hot Dog stands. At the Chicago Historical Society archives there is a permanent collection of documents, photos and memorabilia detailing Vienna Beef's and Henry's importance to growing the independent hot dog restaurants as referred to above. The collection was added in 1989, 15 years after his death.

[edit] Ingredients

A typical Chicago-style hot dog includes:

  • Steamed poppy seed hot dog bun
  • All beef hot dog (steamed) (preferably Vienna Beef)
  • Yellow mustard
  • Chopped white onion (raw)
  • Neon green relish
  • Sport peppers
  • Tomato wedges
  • Crisp kosher dill pickle spear
  • Dash of celery salt[9]

[edit] Popular vendors

[edit] See also

[edit] Notes

  1. ^ Leroux, Charles (2005-08-30). "Chicago hot dogs". Chicago Tribune (Tribune Co). http://www.chicagotribune.com/entertainment/chi-wonders-hotdogs,0,3842862.story. Retrieved on 2007-04-28. 
  2. ^ a b Smith, Kathie (2007-05-01). "Chicago's food history". Toledo Blade (Block Communications). http://toledoblade.com/apps/pbcs.dll/article?AID=/20070501/ART06/70501015/-1/ART. Retrieved on 2007-05-01. 
  3. ^ a b Fluky's. "HOW TO MAKE YOUR OWN "CHICAGO STYLE HOT DOGS"". http://www.flukys.com/html/recipe.html. Retrieved on April 28 2007. 
  4. ^ "Recipe Detail: Chicago Style Hot Dog". http://www.wttw.com/main.taf?erube_fh=wttw&wttw.submit.CPRecipieDetail=1&wttw.RecipieID=26. 
  5. ^ http://www.wikihow.com/Make-a-Chicago-Hot-Dog
  6. ^ Zeldes, Leah A (2002-09-30). "How to Eat Like a Chicagoan". Chicago's Restaurant Guide (Chicago's Restaurant Guide). http://web.archive.org/web/20021001023605/www.chicagorestaurant.com/show_article.php?aID=13. Retrieved on 2002-09-30. 
  7. ^ a b Weller, Sam (August 2002) [2000]. "Secret Hot Dogs". Secret Chicago. Photographs by Linda Rutenberg (2nd editition ed.). Toronto: ECW Press. pp. 113–116. ISBN 155022493X. "two young immigrants from Austria-Hungary toted their secret frankfurter recipe to World's Columbian Exposition in Chicago. Today, the Vienna all-beef hot dog recipe is served up by 2,000 vendors across the city. In fact, there are more Vienna Beef hot dog vendors in the city than there are Burger King, Wendy's, and McDonald's outlets combined." 
  8. ^ Sheridan, Margaret (May 15, 1980). "What it takes to make a hot dog divine: Frank answers from Chicago's cognoscenti". Chicago Tribune: pp. B1-2. 
  9. ^ Vienna Beef hot dogs, The Periodic Table of Vienna: Chicago Style Hot Dog Condiments, http://www.viennabeef.com/culture/chicagostyle.asp, retrieved on 2009-03-25 

[edit] Additional reading

  • Bowen, Rich; Fay, Dick (1983). Hot dog Chicago: A native's dining guide. Chicago: Chicago Review Press. ISBN 0914091271. 

[edit] External links

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