Chicago Hot Dog Chronicles

Similar to my Montreal Poutine adventures I seem to have developed an unnatural fascination with Chicago style hot dogs, so this trip I somehow managed to eat at least 4 different Chicago Dogs in 3 days. Post trip, I’ve even started making them at home. Hello coronary angioplasty.

There’s something about eating hot dogs that just seems fun. I mean it’s so wrong, but so right all at the same time. The Chicago version seems more gourmet than the average street meat giving this childish food a sophisticated touch.

The ingredients for a Chicago dog are fairly simple, but can be tough to fit all in the bun. Somewhere in the windy city there is probably a masterclass in Chicago Dog preparation, but from my limited experience this is what I gather.

It starts with a poppyseed bun, followed by an all beef smokie, tomato wedges, jalapeno, a dill pickle quartered lengthwise, special Chicago relish, mustard, and celery salt. The hot dog itself is usually Vienna beef or something of high grade and is always steamed or boiled — never grilled. There is also no ketchup on a Chicago Dog. I’m sure there are many variations and local twists and I’m looking forward to trying them. I’m not usually a fast food kind of guy, but the Chicago dog pretty much rules the fast food world in my mind. Below are some photos of my Chicago hot dog adventure. If I arrive at a “best of” at any point I will be sure to let you know! Until the next time, may the meat be with you.

A few links:

Portillo’s (many locations)

Branko’s Sandwich Shop

Hot Doug’s