It was a Memorial Day Weekend in quarantine. But, it’s ok because the weather was bright, sunny, and perfect for a barbecue! In honor of the ballpark, I’m trying four different speciality dogs, made popular by the city they are named after.
Here is today’s lineup-
To start, I should say that I didn’t have celery salt, nor could I find sport peppers. Regardless, it was still delicious.
The Chicago dog was extremely easy to make since the majority of it are condiments. The only real preparation was sautéing onions, grilling the dog, and then assembling.
Your typical Chicago dogs include;
- Yellow mustard
- Sweet Relish
- Grilled Onions
- Pickle Spear
- Sport Peppers
- Celery Salt
A Seattle dog also takes little preparation. Before assembling, cut the jalapeños, and caramelize the onions.
An easy way to caramelize onions is to add butter to a saucepan on medium heat. Add long strings of onions and enough balsamic vinegar to cover the onions. Let simmer, stirring occasionally, until the onions are soft.
Your typical Seattle dog includes;
- Cream Cheese
- Caramelized Onions
This was by far the easiest hot dog to make! While heating up the baked beans on the stove, cook the bacon. Chop the bacon into small bits and assemble.
Your typical Boston dog includes;
- Maple Baked Beans
Keep that bacon out, because you will need it to wrap around your hot dog before grilling. That’s right wrap your hot dog with bacon! While that is cooking, sauté the onions, green peppers, and jalapeños in a saucepan with oil. You can also substitute full jalapeños for jalapeño salsa. In a separate saucepan, heat up the pinto beans.
Your typical Sonoran dog includes;
- Bacon wrapped dog
- Grilled Onions
- Pico de Gallo
- Jalapeño salsa or jalapeño
Do you add something to your hot dogs? Did you give this a try? Let me know!