Chicago-style hot dog

A Chicago-style hot dog, Chicago dog, or Chicago red hot is a hot dog comprising an all-beef frankfurter on a poppy seed bun, originating in Chicago, Illinois. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers (a variety of Capsicum annuum), and a dash of celery salt.*

• "The Chicago Dog", Hot Dog Chicago Style. Retrieved July 18, 2016.

The complete assembly of a Chicago hot dog is said to be "dragged through the garden" due to the many toppings. The method for cooking the hot dog varies depending on the vendor's preference. Most often they are steamed or water-simmered, or less often grilled over charcoal (in which case they are referred to as "char-dogs").

The canonical recipe does not include ketchup, and there is a widely shared opinion among many Chicagoans and aficionados that ketchup is unacceptable.*

• Adams, Cecil (August 30, 1991). "Why Is There No Ketchup on a Properly Made Hot Dog?", Chicago Reader. Retrieved February 22, 2015. A number of Chicago hot dog vendors do not offer ketchup as a condiment.

History

The hot dog arrived in Chicago through Frankfurt from Vienna. Pork sausages have been known in Frankfurt since the 13th century. In the 19th century, a butcher in Vienna added beef to the sausage mixture. He called this a "wiener-frankfurter". Eventually reaching Chicago, franks served in buns became popular at fairs and baseball games. Reportedly the pork-free and kosher-style all-beef frank was originated by Fluky's in 1929. During the Great Depression they were sold for a nickel out of carts along Maxwell Street. Two Austrian Hungarian immigrants sold their Vienna Beef franks at the 1893 World's Columbian Exposition in Chicago. Vienna Beef became a major producer of hot dogs and by the early 2000s was one of the major suppliers for hot dog carts.

The celery salt is a result of the existence of many local celery farms, Lakeview, Illinois, being a celery farming area up until the 1920s.

Variations

The "dragged through the garden" style is heavily promoted by Vienna Beef and Red Hot Chicago, the two most prominent Chicago hot dog manufacturers, but exceptions are common, with vendors adding cucumber slices or lettuce, omitting poppyseeds or celery salt, or using plain relish or a skinless hot dog. Several popular hot dog stands serve a simpler version known as the "Depression Dog": a steamed natural-casing dog with only mustard, onions, plain relish and sport peppers, wrapped up with hand-cut french fries, while the historic Superdawg drive-ins notably substitute a pickled tomato for fresh.

Many vendors offer a Chicago-style dog with cheese sauce, known as a cheese-dog. Some vendors, such as Byron's Hot Dogs, add lettuce and cucumber to their Chicago-style dog.

Preparation

Chicago-style hot dogs are cooked in hot water or steamed before adding the toppings. A less common style is cooked on a charcoal grill and referred to as a "char-dog". Char-dogs are easily identifiable because very often the ends of the dog are sliced in crisscross fashion before cooking, producing a distinctive cervelat-style "curled-x" shape as the dog cooks. Some hot dog stands, such as The Wieners Circle, serve only char-dogs.

Standard ingredients for a Chicago-style hot dog includes a kosher-style dog (such as Vienna Beef), a steamed poppy seed bun, chopped white onions, bright green sweet pickle Chicago-style relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers (a variety of Capsicum annuum), and a dash of celery salt and with no ketchup.

The typical beef hot dog weighs 1/8 lb, and the most traditional type features a natural casing, providing a distinctive "snap" when bitten.

The buns are a high-gluten variety made to hold up to steam warming, typically the S. Rosen's Mary Ann brand from Alpha Baking Company.

The traditional "neon-green" relish is prepared by simply adding blue food coloring to sweet pickle relish until the natural yellow hue turns a deep green.

Restaurants

The Chicago area has more hot dog restaurants than McDonald's, Wendy's, and Burger King restaurants combined. A "hot dog stand" in Chicago may serve many other items, including the Maxwell Street Polish, gyros, pork chop and Italian beef sandwiches, corn dogs, tamales, pizza puffs and Italian ice. The restaurants often have unique names or architectural features.

Popular and historic vendors

PLEASE DO NOT ADD A RESTAURANT TO THIS LIST UNLESS IT HAS ITS OWN WIKIPEDIA ARTICLE:

• Fluky's
• Gene & Jude's
• Hot Doug's (closed)
• Portillo's
• Superdawg
• Redhot Ranch
• The Wieners Circle
• Woody's Chicago Style

References

References

1. Zeldes, Leah A.. (July 7, 2010). "Eat this! The Chicago hot dog, born in the Great Depression". Chicago's Restaurant & Entertainment Guide, Inc..
2. [[Vienna Beef]] hot dogs. "The Periodic Table of Vienna: Chicago Style Hot Dog Condiments".
3. Sweet, Lynn.. (June 10, 2010). "Chicago hot dogs at the White House". Chicago Sun-Times.
4. Zeldes, Leah A.. (July 13, 2010). "It takes big buns to hold Chicago hot dogs". Chicago's Restaurant & Entertainment Guide, Inc..
5. (2017-08-23). "A Chicago Hot Dog Ain't Right Without a Poppy Seed Bun. But Why?".
6. Spina, Matthew (May 20, 2016). [https://www.thrillist.com/eat/chicago/a-history-of-the-chicago-style-hot-dog "A History of the Esteemed Chicago-Style Hot Dog"], ''Thrillist''. Retrieved August 26, 2016.
7. Carruthers, John (March 31, 2015). [http://www.seriouseats.com/2015/03/how-to-open-a-hot-dog-stand-chicago-tips-for-new-restaurant-owners.html "Mustard and Dreams: What It Takes to Run a Hot Dog Stand in Chicago"], ''Serious Eats''. Retrieved August 26, 2016.
8. Zeldes, Leah A. (2002-09-30). "How to Eat Like a Chicagoan". Chicago's Restaurant Guide.
9. Zeldes, Leah A.. (July 22, 2010). "Do only barbarians put ketchup on hot dogs?". Chicago's Restaurant & Entertainment Guide, Inc..
10. Zeldes, Leah A.. (July 6, 2010). "The Chicago-style hot dog: 'A masterpiece'". Chicago's Restaurant & Entertainment Guide, Inc..
11. Bizzari, Amy. (2016). "Iconic Chicago Dishes, Drinks and Desserts". Arcadia.
12. Weller, Sam. (August 2002). "Secret Chicago". ECW Press.
13. ''Oxford Companion of Food and Drink in America''
14. Eng, Monica. (March 15, 2017). "Deconstructing the Chicago-Style Hot Dog". WBEZ.
15. Zeldes, Leah A.. (June 21, 2011). "Hot dog makers around town". Chicago Sun-Times.
16. Zeldes, Leah A.. (June 21, 2011). "Even without trimmings, Chicago-style hot dog in league of its own". Chicago Sun-Times.
17. (1996-01-17). "FRANKLY SPEAKING, BYRON'S IS A WINNER".
18. [https://archive.today/20130412010823/http://www.tribune.com/article/five-guys-offers-more-than-burgers "Five Guys Offers More Than Burgers]. Tribune.com. {{dead link. (May 2016)
19. Snyder, Theda C.. (April 3, 2014). "Why a TED Talk Is Like a Chicago Hot Dog".
20. Smith, Kathie. (2007-05-01). "Chicago's food history". Block Communications.
21. Zeldes, Leah A.. (July 8, 2010). "Know your wiener!". Chicago's Restaurant & Entertainment Guide, Inc..
22. Wheeler, Jen. (2021-12-13). "The Untold Truth Of The Chicago-Style Hot Dog". Static Media.
23. Zeldes, Leah A.. (July 30, 2010). "Relishing Chicago's 10 funniest hot-dog joints". Chicago's Restaurant & Entertainment Guide, Inc..
24. (June 15, 2012). "Chicago's Wiener's Circle Meets Its Match In Jack McBrayer, Triumph The Insult Comic Dog (Discretion Advised)".
25. Meathead. (July 1, 2009). "Hot Dog Road Trip: A Patriotic Party Plan".