Chicago style hot dog1/9/2024 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. 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. Two Austrian Hungarian immigrants sold their Vienna Beef franks at the 1893 World's Columbian Exposition in Chicago. During the Great Depression they were sold for a nickel out of carts along Maxwell Street. Reportedly the pork-free and kosher-style all beef frank was originated by Fluky's in 1929. Eventually reaching Chicago, Franks served in buns became popular at fairs and baseball games. Sometime in the 19th century a butcher in Vienna added beef to the sausage mixture. Pork sausages have been known in Frankfurt since the 13th century. They dished their dog out to lucky customers once it had been documented for the annals of history.The hot dog arrived in Chicago through Frankfurt from Vienna. For those keeping score at home, however, their dog came in at 43 feet (per ABC 7 Chicago) and dethroned Conan's creation, even if it was to no great fanfare. This whopping wiener was not officially recognized as the world's longest Chicago-style dog, and neither was the slightly larger one put together by Midwest grocery chain Mariano's in 2018. It was topped with all the requisite ingredients, of course, in staggering amounts: three pounds of pickle spears, one pound of sport peppers, two pounds of relish, four pounds of fresh tomato slices, four pounds of raw onions, two pounds of mustard, zero pounds of ketchup, and a respectable 1/8th pound of celery salt (via YouTube). This behemoth red hot measured a frankly amazing 40 feet long, with a poppy seed bun to match. Somewhere along the way, the standard seven toppings so prevalent today became the preferred formula.Ĭonan O'Brien discovered the joy of Chicago-style hot dogs while filming in the city in 2012, and became so instantly enamored that he was inspired to commission a giant version from Vienna Beef. Other vendors followed suit and started offering hot dogs topped with plenty of fresh and pickled veggies and condiments. The addition of fresh vegetables brought some genuine nutritional benefits to boot, and took almost no extra time to prep and pile on.įluky's dubbed this a "Depression Sandwich" - signaling its inherent value as a properly bulky bite and casting its vote early as to that eternal question of whether a hot dog is or is not a sandwich. You'll notice that lineup is a little different from the current combo of toppings, but the basic idea was to bulk up the meat-in-a-bun meal so customers could truly satisfy their hunger on no more than a nickel or two in those lean times. That's when they began selling a 5-cent hot dog capped with mustard, pickle relish, onions, a dill pickle, hot peppers, fresh tomatoes, and lettuce (as described by Block Club Chicago). Now-defunct Chicago eatery Fluky's is credited with kicking off this piled-on toppings tradition during the 1930s. Nothing's stopping you from enjoying a vegan Chicago-style hot dog if you don't eat meat, but diehard fans would argue you'd be missing the point. Today, slow-smoked, natural-casing Vienna beef hot dogs are still the gold standard for a Chicago-style dog. Vienna Beef became an institution (and they bought David Berg, Chicago's original hot dog company, in 1992). If using pickled green tomatoes, slice each tomato into 4 wedges. Step 2: Chop white onion and slice tomato into thin wedges. Add hot dogs and simmer, uncovered, for 15 minutes. Bring to a boil over high heat then turn down to low. so, basically, it's a genuine tube steak. Step 1: Fill a 6 quart pot half way with water. Whereas most hot dogs today are made from various trimmings for the protein quotient, all-beef hot dogs must contain only muscle tissue from a cow. Chicago's meatpacking industry was notoriously unsanitary, but kosher butchering practices were thought to put a much greater emphasis on cleanliness. Furthermore, Thrillist suggests that 19th-century public perception was not only that these beefy wieners tasted better, but that they were safer to eat. All-beef hot dogs have a deeper, meatier taste that can take heavier spicing than more delicate pork and poultry dogs without being overwhelmed (that's before you even get to the toppings).
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