Chicago.com
Have a taste for a Chicago style hot dog and if you’re not in Chicago, no sweat!
To make your own Chicago style dog is fun and quick. Cousin Vinnie will tell you everything you need to know to make an original Chicago Dog at home. You will be shown how to properly make your Dog in true Chicago style.
Grabin’ the right ingredients makes all da difference.
To make your dog truly “Chicago style”, it is important to start with the right ingredients.
The dog itself.
A Chicago Style Hot Dog is all beef and contains no fillers. I enjoy Vienna!
When you picture the perfect Chicago dog it should have a nice slathering of mustard, just like at Grandma’s house. Good news there’s only a trace of fat in a teaspoon of yellow mustard.
A classic Chicago Dog will have a pickle spear. The pickle you choose should compliment, but not run the friggen show! A lot of people put spicy pickle on their Hot Dog, but that is not Chicago! The pickle should have a nice crunch and the seasoning should be mild.
A nice white onion with a nice clean chop about 1/2″ each chop.
If you chop your tomatoes, cousin Vinnie will come by and give ya a talkin to. Wedges baby, that is how it’s done in Chicago, period! The sport peppers should be about an inch long and have enough heat to kick ya in da rear end. There’s usually two peppers on each dog.
You have to use da celery salt , it is a key and an important ingredient.
Genuine Chicago Style Hot Dogs are traditionally served on a steamed poppy seed bun. If you can not find a packaged poppy seed bun you can usually special order poppy seed Hot Dog buns at grocery stores that have their own bakery. In the Chicago area, poppy seed buns are available at most grocery stores including Jewel or Dominick’s. So far I like Turano Bakery brand, some of the best buns I had.
My my my where to begin…
Five Chicago.com guys (Vujadin, Pasquale, Big P, Jarred and myself) set their sails Wednesday night to film their way around the Rush and Division area of The Gold Coast. The night started out on a high note at Pippin’s with the level of energy soaring like O’Hare airport. We were treated like royalty by the patrons and Jimmy, the bartender. Shot after shot of Jameson helped us bare the cold, and Guinness pints left a great taste in our mouths for the stroll down the street to Dublin’s Pub to eat the BEST Irish stew I have ever had.
Then we met up with the “King of Rush street” Pete Parrilli. Pete showed us around his favorite spots and he took us to Mother’s bar on Division. They are known for being in the Rob Lowe film About Last Night, and also Eric Clapton has been known to play there on occasion. We didn’t run into Eric but we did encounter Tony and Tony’s father from the off Broadway show Tony and Tina’s Wedding, which is Chicago’s longest running play. Celebrity sightings are nothing new for Rush Street, but for me it’s actually common. Our last stop was the show stopper Shenanigan’s. My buddy Steve, the manager, showed the entire crew a good time as we watched beautiful girls sporting some holiday themed lingerie dancing on stripper poles , drank body shots of tequila and danced the night away to awesome music.
This video is going to be one of the best. Look for it on our Videos section next week. Until then, check out our other videos. And all the people that made it a success I give you a “thanks cousin”.
