Chicago-Style HotdogsOtherwise known as: The Best Damn Dogs You'll Ever Eat
What You Need:Pack Vienna Beef Jumbo-size All-Beef Hotdogs
(No, that Oscar-Meyer bull^^ doesn't cut it. Also, if you use, or even think of using- hell if you even LIKE Ball Park brand, let me know so I can sterelize you now. If you have to substitute, make sure it's all beef, and make sure it's relatively lean. A nasty, greasy hot dog just means you're a disgusting, nasty, greasy person.)A package of Poppyseed Hotdog buns
Jar of
Sweet Pickle Relish
Bottle of
French's Brand Yellow Mustard1 Cucumber
Tomato(s) roughly the size of a fist.
(About the size of your fist should yield about 8 slices, you'll need anywhere from two to three per hotdog)1 White Onion
Large Kosher Dill Pickles
(Figure you'll get four hot dogs out of each pickle. While fresh, whole ones are better, if you really have to, you can use them in a jar instead)Sport Peppers
(Two per hotdog)Celery Salt
Preparation:Slice up your ingredients as follows:
- Cut the pickles into quarter slices, lengthwise
- Cut the tomatos into slices, should be about 8 per tomato
- Dice the onion
- Slice the cucumber, then cut each slice in half
Also, for better, fresher buns: Seperate them, place them in a plastic bag. Bring as much air out of the bag as possible, and just fold the open end under. Place the buns in the microwave for only a few seconds.
The buns, and the air in the bag, will be hot. The buns are now soft, warm, and squishy.
Construction:1) Boil the hot dogs until they're nice and ready.
2) Put hotdog inside bun.
3) On one side of the hotdog, squirt the mustard.
4) On the other, put an equal amount of sweet relish.
5) Sprinkle enough diced onion to fit your taste on one side. However, do not put NONE on.
6) Again, on the side opposite of the onions, Stick the tomato slices edge first into the crack between hotdog and bun. Put enough to fill the bun from one end to the other. Usually two will suffice.
7) Opposite of the tomatos (Over the onions), put the cucumber slices, again, the 'edge' first, so they stick out like little tombstones. Again, also, put enough to fill the bun from one end to the other.
Now, lay two peppers lengthwise on the cucumber side, and lay a slice of pickle lengthwise on the other.
9) Sprinkle with Celery Salt
(THIS IS KEY. This is where much of the flavor comes from. No salt = no Chicago hotdog.)
10) Fold it up and enjoy the best damn hotdog of your life.
If you found the directions confusing, I included an AWESOME VISUAL AID TO ASSIST YOUR COMPLETE INEPTITUDE!
And if ANY of you say 'Eww that's gross' or anything like that, I, and AO, will KILL YOU.
The final hotdog should look SOMETHING like this:
However, they chose to use a cucumber wedge instead of slices. I prefer slices since they look better and usually cucumbers the length of a hot dog are harder to find. Your average store cucumber will be too long for this.
If your hotdog looks like this, I think you should stop cooking.
VISUAL AID DOWN HERE!NOTE: Yes, I do realize the cucumbers changed color. That's because I found a more fitting color in the last image and forgot to change over.
