The Chicago Dog Is Peak Summer Cookout Food
Photo by Jeremy Keith/Creative Commons
I was born in the suburbs of Chicago, and despite my love for the Windy City, I can admit that Chicago doesn’t always boast the most delicious dishes. Deep-dish pizza, for example, is a crime against humanity; I’m actually shocked that so many Italians are willing to call the city home considering the fact that Chicagoans bastardized and ruined their beloved culinary creation. Similarly, Chicago-style popcorn truly gives the Midwest a bad name in the food game. Why, why would anyone ever consider combining cheese- and caramel-flavored popcorn in the same bowl? And Malört is famously undrinkable—it’s a liqueur apparently designed to prove one’s lack of palate-based judgment.
But we must give credit where it’s due, and if there’s one Chicago dish that rises above all the rest, it’s the Chicago dog. This is one culinary arena in which the city just got it right all the way around. Hot dogs are processed and fatty, which is why they should be topped with a smattering of zingy, flavorful vegetables to balance out the mystery meat with a dose of something fresh and healthy. The Chicago dog does just that.
Luckily, you don’t have to take a trip to the Windy City to experience this masterpiece of a hot dog creation for yourself; it’s easy to make wherever you are. But the best context to enjoy a Chicago dog is at a cookout. This treat is the peak of summer cookout food: It’s easy to grill, the ingredients are simple to transport and it’s ideal when you’re craving something light, fresh and indulgent all at the same time. Let’s take a closer look at the anatomy of the Chicago dog so you can make it at your next summer cookout. The haters may judge you, sure, but anyone in the know will be eternally grateful for your contribution to the cookout spread.