I may no longer be a New Yorker, but I am a die hard fan of the New York hot dog. Aside from a good slice of pizza, it's the thing I'll undoubtedly miss most at my new home on the West Coast. But as a recent (and permanent) Bay Area resident, I know that unless I'm making them myself, I'd better start scouring those supermarket shelves for a worthy hot dog to become my new go-to. Here's what we found.
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While nobody is exactly sure where the Coney Island hot dog originated, no other state has embraced this variation on the chili dog more than Michigan. While you'll find Coney dogs all over the state, three cities seem to take the dish more seriously than others.
A few weeks ago, I decided to pull the trigger on a long-time dream of mine: stepping behind a cart as one of Chicago's hot dog-slinging vendors. After graduating from Hot Dog University, it was time to take cart life from theory to practice. I was ready to start selling some hot dogs.
I've been to college and have a master's degree, but to really learn how to run a hot dog cart, I needed to enroll in Hot Dog University. It was partly to get instruction on profit margins and strategy, partly to figure out the nuances that separate successful vendors from unsuccessful ones, and partly because I was really digging the idea of telling people I graduated from Hot Dog University.
I've had this idea griddling in my brain for quite a while now. New York and Chicago both have a proud hot dog culture that highlights all-beef, natural casing franks. But whose dogs are really better?
Come Memorial Day, you're going to find hot dogs and brats on grills all over the country. There's nothing wrong with just slapping a store-bought dog on the grill, breaking out the mustard, and calling it a day, but if you want to take your tubed meat game to the next level we've rounded up 18 of our favorite hot dog and sausage recipes.
That ripple you felt through the encased meat world last week? It's true. Hot Doug's, Chicago's and perhaps the country's most famous hot dog stand, plans to close on October 4.
It doesn't take much to grill a decent hot dog: Just put it on the grill until heated through. But making a truly great hot dog requires knowing a few key tricks. Here's the lowdown.
It doesn't take much to grill a decent hot dog: Just put it on the grill until heated through. But making a truly great hot dog requires knowing a few key tricks. Here's the recipe.
Ever since I've started Lunch in the Loop, I've been moaning about not being able to find a good hot dog stand downtown. Most are imitators and flops, restaurants that seem like caricatures of real hot dog stands. But one day, as I moseyed down the street, looking for a new spot, I came across Devil Dawgs on State Street, and inside the deep and dark crevasses of my broken and black (hungry) heart, I felt hope.
Since Chuck's is on Michigan Avenue, tourist central, I thought a $14 hot dog was going to be a fancy interpretation, especially with that price. Turns out I was wrong. This footlong Vienna Beef hot dog is the real deal.
I've been a fan of Ryan Farr, the proprieter and butcher at 4505 Meats in San Francisco, ever since I took my first bite of his transcendent breakfast sandwich from their stand at the Ferry Plaza Market. In a world of sub-par sausages made from excellent meat, here is a man who really has his technique nailed down, I thought to myself. The maple sausage patty was perfectly juicy, with a springy, meaty bite, and just the right level of salt. It's everything you look for in a good sausage. Check out the awesome hot dogs he made in our own kitchen.
Ryan Farr is the chef and owner of 4505 Meats in San Francisco. These snappy, all-beef, New York-style dogs appear in his book Sausage Making.
Some people associate the Oscars with start-studded red carpets, best-dressed lists, and endless acceptance speeches. We associate it with something a little tastier—hot dogs!
Is there anything that can't be improved upon by being breaded and deep-fried? If such a food exists, I don't know about it. It was with that in mind, I'm sure, that Toronto hot dog joint Fancy Franks created the Frankie Goes to Buffalo ($7.25), a hot dog/Buffalo wing amalgam that features a deep-fried, panko-breaded wiener topped with Buffalo wing sauce, blue cheese dressing, carrots, celery, and "chicken bacon."
What's nice about O'Connor's sausages is that nothing is too out there; he calls his food "blue collar gourmet food," which pretty much sums up an approach of quality with lack of pretension.
From Sweet Treats and More
Despite its name, the restaurant quickly strays from its central conceit: there's nothing particularly fair-ish about sliders, Chicago dogs, and root beer floats. That's hardly a slight: State Fair is at its best when putting its own spin on the dishes rather than adhering slavishly to a concept.
I'm excited to report that the wonderful Little Village staple Delicias Mexicanas has opened a second location. Now it's easier to find hot dogs con tocino—that is, hot dogs wrapped in bacon.
As excited as I was for the dogs and shrimp, even more intriguing was the promise of West Coast style burgers, a la In-N-Out. If there's anything Serious Eater gets more excited about than INO, it's news to me.