Everything You Need To Know About Chicago
Its National Hot Dog Day! Once a year the nation gets together to celebrate the many variations of sausage in a bun. Hot dogs became popular in the U.S. in the early 20th century, perhaps nowhere more so than in Chicago, where Chicago-style hot dogs are as much a symbol of the city as the Bean.
This National Hot Dog Day, lets take a look at the history of the citys favorite street food, what makes a Chicago dog a Chicago dog, and where to find some of the best.
The Untold Truth Of The Chicago
The Chicago Dog is a staple fast-food item in the Windy City and has become popular outside the city for which it was named as well.
The Chicago Dog starts somewhat simply, with an all beef hot dog, often steamed, sometimes grilled, but not boiled . Fluky’s, a Chicago institution that has been serving the hot dogs since 1929 and played a large role in the selection of the toppings which has made them famous today, advises bringing small amount water to a boil, then down to a low simmer, at which point the number of desired hot dogs should be added to the pot and cooked uncovered. The dog is then put in a poppy seed bun and then showered with toppings.
The majority of Chicago Dogs are made using Vienna Beef hot dogs, with some estimates suggesting that the brand accounts for four fifths of all Chicago Dogs made in the city. Vienna Beef hot dogs go all the way back to 1893, when they were introduced at Chicago’s Columbian Exposition and World’s Fair
Tips For How To Easily Make Poppy Seed Buns
To make your own poppy seed buns, you just need a pack of brat buns or hoagie rolls.
- Brush the tops and ends of the buns with butter.
- Sprinkle on poppy seeds.
- Place the buns on the grill or over the campfire until they start to get just slightly toasty. Then remove them from the heat and set aside.
And that’s pretty much it. Easy peasy poppy seed buns that make yummy hot dog buns.
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Chicago Is The Place To Be For National Hot Dog Day
CHICAGO If you check the calendar, its a special day for one of Chicagos favorite foods.
WGN News ventured to the Vienna Beef Outlet in Bridgeport to get to a meat of the story for National Hot Dog Day.
The hot dog is the citys signature sauage and the Chicago-style gives the frank its flare.
The classic Chicago-style hot dog is a water-cooked dog, served on a steamed bun with mustard, nuclear green relish, chopped onions, tomato wedges, a pickle spear, sport peppers and a dash of celery salt.
At the Vienna Beef store, Vice President Tom Pierce said the stand sold more than 1,000 hot dogs on Wednesday.
Its a day that means a lot to us because weve been doing this for well over 125 years, Pierce said.
Kids like ketchup, but its a long-standing rule that the Chicago dog cannot have it.
Ketchup only for the fries, Pierce said.
The Chicago-style hot dog was born in the depression.
The way it developed reflection of all the immigrants in Chicago theres a little Greek element, theres an Italian element, a Jewish element – each neighborhood kind of put their own condiments on it, Pierce said.
OHare said they sell six times more hot dogs than Los Angeles International and LaGuardia in New York City, combined. Wrigley Field consistently ranks at the top of Major League Baseballs top hot dog sales selling more than 1,000,000 per year.
It is what many Chicagoans consider the best of national days. Then again, maybe it should really be considered the wurst.
Now You Can Build Your Dogs
And for the finishing touch Add pieces of pepperoncini and a small handful of chopped onion on top, and sprinkle with a dash of celery salt.
And that, my friends, is all there is to creating a very yummy, delicious Chicago hot dog.
My guys pretty much chowed down on all of this deliciousness and washed it all down with a nice big mason jar full of iced tea.
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How To Pack Your Hot Dog Buns
The order in which you layer your scrumptious ingredients is as important as the beef sausage and poppy seeds in these dogs.
Step 1: Preheat the oven to 350°. Brush outside of hot dog buns with butter and sprinkle poppy seeds on top. Place buns seam side down on a baking sheet. Bake until lightly toasted and poppy seeds stick to the bun, 10 minutes.
Step 2: In a large pot of boiling water, add hot dogs and boil until warmed through, 5 minutes. If you prefer to grill your hot dogs for a perfectly crispy char dog, thats fine too.
Step 3: Place hot dogs in buns and then top with mustard, onion, relish, tomato slices, pickle spear, sport peppers, and a pinch of celery salt.
Bite into your Chicago dog and enjoy!
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Tips For Making Chicago Dog Cups
- I used Pillsbury canned refrigerated pizza dough.
- Can use any hot dog brand you prefer Nathans, Hebrew National, Ball Park, Oscar Mayer.
- Can substitute turkey hot dogs for beef hot dogs if desired.
- If you cant find sport peppers, you can substitute pickled serrano peppers, pickled jalapenos, or pickled pepperoncini peppers.
- I used petite kosher dill pickles. Feel free to use chopped regular dill pickles.
- Chicago Dogs do NOT use ketchup!
So What Exactly Is A Chicago
CHICAGO – JUNE 4: Israel Mendez feeds hot dogs into a machine to remove the casings at the Vienna … Beef factory June 4, 2005 in Chicago, Illinois.
Hot dogs arrived in America in the late 1800s, but Jewish immigrants created the all-beef version in the early 1900s. This style became popular even in non-Jewish communities because Chicagos Union Stockyards had a terrible reputation for health standards, and kosher standards were considered safer and cleaner.
Enter, Vienna Beef. The brand synonymous with Chicago-style hot dogs today was launched in 1893 ahead of the Columbian Exposition. Samuel Ladany and Emil Reichl, two Jewish immigrants from Austria-Hungary, started selling their all-beef, spiced dogs from a stand during the fair and used the proceeds to open Vienna Beef. The family-owned company is now on its fourth generation and still uses the original recipe.
Vienna Sausage Place in the Austrian Village at the World’s Columbian Exposition, Chicago, Illinois, … 1893.
If youre eating a hot dog in Chicago, chances are youre eating Vienna Beef. The company has a 71% market share in the city. Hot dog companies are very regional, so its unlikely to see Vienna Beef in New York, where Nathans Famous or Sabretts is more common. .
Hot dogs come in numbered sizes. Each package of hot dogs is a pound, so sixes are six pieces per pound, eights, are eight pieces per pound, and so on. A size ten is smaller than a size six.
S. Rosen’sVienna Beef
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What Makes A Chicago Hot Dog Different
Its all about the meatwe explain a bit further onand the eight other ingredients you need on top of it to call your dog a Chicagoan treat.
Its one recipe you dont mess with, and you dont need to. Its perfectly balanced and packs a delectable taste punch exactly as is!
Once youve tasted an authentic Chicago dog, youll wish its National Hot Dog Day every day.
The Chicago Dog: A History Of The Windy City Favorite
To celebrate July being National Hot Dog Month , were launching a weekly blog series dedicated to exploring one of Americans most beloved foods. First up? A history of the iconic Chicago Dog.
Who was the first to make it? How did they land on those seven delicious toppings? Well answer those questions and more, so grab a Chicago Dog and get your hot dog history on!
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Where It All Began
Chicagoans can thank Germans for bringing hot dogs to America. At the end of the 19th century, 25% of Chicagos population was German-born or first generation German, and in 1880 36% of ALL butchers in Chicago were German immigrants. They brought their food culture with them, particularly the Vienna sausageat the time a mix of pork, beef and spices.
This worked well in Chicago, which was the meatpacking capital of the world and a leader in the industrial food market. David Berg, the citys oldest hot dog brand, was founded in 1860 once steam-powered choppers enabled factories to turn meat trimmings into hot dogs.
The Union Stock Yard & Transit Co., or the Chicago Stockyards, a centralized processing area for the … meat packing industry, Chicago, Illinois, circa 1920-1960.
The hot dog was cheap, delicious, and could be topped with nutrients in the form of condiments, which helped it take hold during the Great Depression. Flukys sold the first Depression Sandwich, featuring mustard, pickle relish, onions, a dill pickle, hot peppers, lettuce and tomatoes in 1929. It cost a nickel.
Post-Depression, the hot dog stuck. Chicago was a working class city, and the Chicago dog was an affordable, working class food. World War II veterans returned home and found opening a hot dog stand in the newly expanding suburbs was a great business opportunity. Soon, every neighborhood had a hot dog stand or two, many of which still exist today.
What Goes Into A Chicago
The toppings for a traditional Chicago Dog are: yellow mustard, green relish, chopped onions, tomato slices, a pickle, sport peppers, and celery salt. Though it may seem like everything but the kitchen sink is being added to the hot dog, there’s one topping that you’ll never see on a Chicago Dog, and that’s ketchup.
There are a number of stipulations made by traditionalists about how the toppings need to be arranged: there must be two wedges of tomatoes and two sports peppers.
The green relish used on the hot dog is widely described as being “neon” in color. It looks like Chicago River on St. Patrick’s Day, when it’s dyed green . One theory attributes the bright color to a relish maker who used a bit of food coloring to make up for some naturally uneven coloring in his relish. He was a bit heavy handed with the green dye but the tradition stuck .
An artful Chicago Dog maker will arrange the toppings so that every bite of the hot dog contains a little bit of each topping.
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What Is A Chicago Hot Dog
Eating this hot dog could get pretty messy.
We all know the standard hot dog. Its a requirement for baseball games, barbecues, and camping trips. Some of us like to top our dogs with ketchup, or cheese, or even more meat like bacon. But the people of Chicago have been embracing a unique array of toppings on their hot dogs for over eighty years.
The Chicago style hot dog first appeared in street carts during the Great Depression. It was a hearty and cheap meal for people who were working long days. The standard Chicago hot dog has a specific set of ingredients, but there are a few variations. The only thing thats not negotiable is ketchup. Chicago style hot dogs never have ketchup on them. If you ask for ketchup on your Chicago dogs, some restaurants will kick you out.
The base for this delicious dog is a steamed poppy seed bun, and then you add an all-beef frank. A standard Chicago style dog has a lot of toppings. A thin dill pickle spear is placed just to the side of the wiener. Bright green relish is spread across the dog and topped with a generous drizzle of yellow mustard. The final touches are a few tomato slices, chopped white onions and some sport peppers. After all the toppings are on, a dash of celery salt tops it all off.
Polish Poppy Seeds Play A Big Part
Another key Chicago Dog ingredient: the poppy-seed bun. The bun is a delicious detail thats also a differentiator. You can instantly spot an authentic Chicago Dog by the presence of poppy seeds on the bun. This all-important detail wouldnt exist, however, without the Polish immigrant, Sam Rosen. Rosen first came to New York and opened a bakery at the tender age of 16, eventually venturing westward to the Windy City. His eponymous business became a huge success both as the go-to rye bread spot for the German and Polish, and as the innovator behind a new type of bun with poppy seeds sprinkled on its surface. While the all-beef hot dog proved to be the foundation of the sacred Chicago Dog recipe, Rosens poppy seed bun would soon prove just as crucial for the iconic food in the years that followed.
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How To Bake Poppy Seed Hot Dog Buns
We love this easy recipe from King Arthur Baking because their flour is unbleachedmaking it a healthier option all-round.
Ingredients for 10 Chicago Hot Dog Buns
- 2 teaspoons poppy seeds