When I was in college in Los Angeles, managed a Chicago-style hot dog franchise called
‘Flooky’s.’ The franchise owner, a native from Illinois, was convinced that Los Angeles was a ripe
market for Chicago- style hot-dogs and intended to franchise several stores more in the L.A.
area.
Chicago-style hot dogs are often called Chicago dogs or Chicago Red Hots.
We served up hot dogs that snapped when you into them. They also snapped when you bent
one in your hands past breaking point. This snap made the hot dogs have a wonderful bite and
mouth feel.
I have sold hot dogs for several hot dog companies during my meat selling career and every
now and then I come across a restaurant operator that brings in hot dogs all the way from the
mid-West or East Coast, even though there are many local options in Colorado.
One such account is Steve’s Snappin’ Dogs at Denver International Airport. Steve, the owner,
brings his ‘snappy’ hot dogs in from a supplier over 1800 miles away. I’ve shown Steve my local
options, but the just don’t have the same bite, mouth feel or flavor.
Steve uses a beef and pork hot dog that has a natural lamb casing. It’s got a great smokey
flavor, isn’t too salty and has the most wonderful mouth feel.
I do know that hot dogs made with natural casings are more ‘snappy’ than hot dogs made
conventionally with an artificial casing.
For those reading this that have never seen a hot dog processing plant, the ground meat is
stuffed into a collagen casing, which creates the links in the size and shape that is desired. The
links of hot dogs are hung on hooks and then wheeled to the smoke house or oven. After
cooking/smoking the collagen casing is removed and the hot dogs are packaged in retail or food
service packaging. So, there is no casing on it when you eat it.
The Chicago-style hot dog experience that I first learned at Flooky’s consisted of a natural
casting beef hot dog that was boiled, then finished on a flat top grill. The hot dog was served in
a fresh steamed poppy seed bun. The bun had to be fresh, no more than 2 days old. The bun
had to be steamed but not overly so, it had be warm but not soggy.
The Chicago dog was topped with mustard, chopped onions, sweet relish, tomato wedges, a dill
pickle spear, pickled peppers and finally a dash of celery salt to top it off.
I just love Chicago-style hot dogs and often go out my way to find them while traveling.
At Ranch Fresh Meats, we have some great hot dogs and brats from Beeler’s. Now that the
warmer weather is here, try some great hot dogs or brats on the grill.
Where’s your favorite place to eat a hot dog?
