Hot Dog!

July 22, 2016

July is National Hot Dog Month. But depending on where you eat your dog, the toppings differ greatly and go way beyond ketchup and mustard.

 

 

PENNSYLVANIA

Loaded with bacon and lots of cheese, the Texas Tommy was first served at The Cup, a casual dining spot in Pottstown, PA that closed years ago.

Pair with: Weyerbacher Blithering Idiot

This hearty ale stands up to rich foods and pairs well with smothered meat dishes and a variety of cheeses. Enjoyed with a Texas Tommy, it’s a match made in hot dog heaven.

 

NEW YORK

The first ever hot dog stand opened on Coney Island in 1916. New Yorkers eat more hot dogs than folks in any other part of the country, but oddly enough, the Coney Dog is most popular in the Midwest. Apparently, New Yorkers enjoy their dogs simply dressed with sauerkraut and brown mustard. The Coney dog is topped with all-meat beanless chili, diced white onions, shredded cheddar cheese and yellow mustard.

Pair with: Coney Island Hard Root Beer…duh.

 

CHICAGO

The first Chicago-style franks were sold during the Great Depression for a nickel. These all-beef franks, served in a poppy seed bun are topped with yellow mustard, relish, chopped raw onion, tomato slices, sport peppers (spicy pickled green peppers), a pickle spear and a dash of celery salt.

Pair with: Lagunitas A Little Sumpin’ Sumpin’ Ale

Smooth and silky, this hoppy, pale wheat ale won’t overpower all the flavors going on and it tames the spiciness of the sport peppers.

 

CALIFORNIA

The official Cali frank is the Tijuana dog, which is wrapped in bacon and topped with a combination of Mexican and American ingredients including: grilled jalapeno peppers, pineapple, Pico de Gallo, avocado, cheese and mayonnaise or crema (Mexican creme fraiche). Legend has it that the first bacon-wrapped dog was created by two Americans who had a concession stand at a bull fighting ring in Mexico City.

Pair with: 21st Amendment El Sully

This refreshing and bright Mexican-style lager is brewed with pilsner and Vienna malts, flaked maize and Mexican lager yeast. Need we say more?

 

CLEVELAND

Polish Boys, made with either kielbasa or a hot dog, are a staple of Cleveland cuisine. This unique dog consists of a mashup of toppings. Nestled in a substantial bun, it’s covered with French fries, barbecue sauce and coleslaw. Seti's food truck in Cleveland, which serves world-famous Polish Boys, was featured on the Food Network's, The Best Thing I Ever Ate, hosted by Cleveland native and Iron Chef, Michael Symon.

Pair with: Great Lakes Eliot Ness

A great partner to any hot dog, this smooth and malty amber lager pairs well with smoked meats and hearty bread.

 

NEW JERSEY

Of all the hot dogs served in New Jersey, the most creative is the Italian Dog. This fried wiener, served on a pizza dough roll (native to New Jersey, and unheard of in any other state), is topped with sliced, deep-fried seasoned potatoes, sautéed peppers and onions. This hot dog with an Italian twist was created in 1932 by James "Bluff" Racioppi, founder of the famous Jimmy Buff's hot dog eatery in Newark, NJ.

Pair with: Forgotten Boardwalk Funnel Cake or Cape May IPA

 

RHODE ISLAND

The dog native to Rhode Island is the New York System Wiener, a meat on meat masterpiece. Served in a steamed bun, this frank is dressed with seasoned meat sauce, mustard, chopped onion and celery salt. These delicious dogs are a staple at the famous Providence eatery, Olneyville NY System, which was featured on the Food Network’s, Diners, Drive-ins and Dives with Guy Fieri. Why is a hot dog, famous in Rhode Island, called a New York System wiener? In the 1930s, hot dogs were all the rage on Coney Island, so Rhode Islanders hoped the name would drum up more business.

Pair with: Narragansett Lager or Del’s Shandy

 

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