Everybody has their own ideas about what makes a hot dog great. The Chicago hot dog is very specific regarding what goes into it and how it’s cooked, all the way down to the bun. If you’re outside of Chicagoland, the right buns are hard to find in stores. Yet the taste is loved by so many that Chicago hot dogs are served by vendors and restaurants nationwide.
Instructions
1. Steam the dogs and buns. The all beef hot dogs are steam cooked for Chicago hot dogs. If you don’t have a steamer, place hot dogs in a steel colander or strainer. Put that in a pot of boiling water, supported over the opening and cover. Do not allow the water or bubble splash to contact the dogs. Steam for 10 minutes. It is natural for the ends of the hot dogs to split open. After the dogs are cooked, turn off heat and steam the buns for 20 seconds before serving.
2. Arrange the toppings. Start by putting mustard on the meat, not the bun. Spread onions and relish across the entire length. Place pickle spears, sport peppers and tomato wedges in the bun, so that a sample of each is tasted in every bite. Finish with a few shakes of celery salt.
3. Hold the ketchup. Although ketchup is preferred by many on hot dogs, it’s left out of this combination on purpose. Ketchup is not a flavor that blends well with the Chicago hot dog. In fact it’s known to hide the flavors of the other ingredients and that would just be wrong.
Tags: Chicago dogs
