Posted by Hawk Krall, February 10, 2012 at 12:00 PM
[Photographs: Hawk Krall]
My last trip to Roanoke, on official hot dog business, was for the famous Roanoke Weiner Stand, which was delicious. But I had no idea it was only a few blocks away from one of the coolest looking "Texas" themed hot dog joints in the country. While passing through the area again, I made sure to stop in this time.
By the looks of it, you wish this sort of place existed in every town (and maybe it did at one point).
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Posted by Hawk Krall, January 27, 2012 at 4:00 PM
[Photographs: Hawk Krall]
While Philadelphia has become more and more of a hot dog city, with two new spots opening in the next few months, one thing it's always been is a sausage town. Italian, German, Pennsylvania Dutch, Polish—we've got all sorts of uber-authentic, homemade encased meats that aren't really hot dogs but are just too incredible not to write about.
A few weeks ago we featured the kielbasa from Swiacki Meats in Port Richmond; this week it's a kielbasa variety from nearby Krakus Market, a full-service Polish grocery store and restaurant that also has a staggering variety of house-cured Polish meats and sausages.
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Posted by Hawk Krall, January 23, 2012 at 2:00 PM
[Photographs: Remigio Torres]
We first featured Ecuadorian hot dogs here about a year ago. Today's dog from El Bohemio, a fast food stand with several locations in the city of Guayaquil, also comes recommended by Ecuadorian hot dog correspondent Remigio Torres.
There are some similarities between Mexican and Colombian style hot dogs including the gratuitous use of ketchup and mayonnaise. Ecuadorian dogs, however, are wildly unique in terms of cooking style and indigenous sauces and toppings.
Ecuadorian hotdogueros distinguish themselves by steaming their dogs in a baño maria water bath that's different at every stand. Usually some combination of water, onions, and ketchup or tomatoes, but sometimes also garlic, herbs, or hot peppers. El Bohemio uses a fairly simple combination of water and red onions.
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Posted by Hawk Krall, January 13, 2012 at 12:15 PM
[Original artwork and photographs: Hawk Krall]
Writing last week about the passing of Gus Koutroulakis, the owner of Pete's Famous Hot Dogs in Birmingham, got me thinking about Pete's longtime rival Gus's, now the lone surviving old-school Greek hot dog place in downtown Birmingham.
No hot dog joint (or hot dog personality) will ever quite match the magic that was Pete's, but for a nearly identical hot dog, Gus's is the place to be.
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Posted by Hawk Krall, January 6, 2012 at 12:45 PM
Hot dog trends seem to be moving in every direction all at once. We've got renewed appreciation for the old-school—there's now a Detroit Coney-style stand in Los Angeles—while celebrity chefs like Richard Blais are opening new hot dog restaurants.
Insane monstrosities can now be found at Major League Baseball Stadiums and more Minor League Ballparks are tossing the weak national hot dog brands in favor of regional brands like Koegels, Hoffmans and Zwiegles.
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