Tasting America One Hotdog at a Time The Traveling .

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Title : Tasting America One Hotdog at a Time The Traveling .

PDF summary : with the addition of ground beef, is city's storied hot dog claim to fame, . since Edward's Grandma Marcela clipped a barbecue sauce recipes out of her .

Author : Faizan Tasleem
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Creationdate : 2019-December-17
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Tasting America One Hotdog at a Time


Alabama: Birmingham Hot Dog, Gus's
Hot Dogs
One of the oldest hot dog stands in a city that
was once home to countless frank purveyors,
Gus’s is the place to try the Birmingham hot dog
developed by the city’s early Greek immigrants.
Both the regular and the "special" dogs feature a
half pork-half beef weenie charred on the 70-
year-old grill and served in a steamed standard
issue bun with yellow mustard, chopped white onion, sauerkraut and spice-scented special
sauce that’s like a sweeter, tangier version of New York pushcart-style onions. The special,
with the addition of ground beef, is city’s storied hot dog claim to fame, as owner Lee
Pantazis sees it. "A small piece of history wedged in a bun covered in sauce," he says.



Alaska: Reindeer Dog, International
House of Hot Dogs
Long before the wild game sausage trend took
over gastropub menus across the United States,
Anchorage residents where noshing on dogs
showcasing one locally ubiquitous, otherwise
rare ingredient: reindeer. Reindeer has been a
summertime street cart specialty in the Last
Frontier for more than two decades. But

International House of Hot Dogs serves its McKinley Dog throughout the year - sleigh-
pulling season included. It starts with a hearty and heavily spiced Polish-style reindeer
sausage in a bun with a simple combination of sautéed onions and a sweet and smoky
homemade chipotle sauce.







then topped with a whole shebang of toppings like pinto beans, onions, tomatoes,
mayonnaise, mustard and spicy salsa. At Aqui con el Nene in Tucson, those exceptional
dogs are served chilipon-style with a toasted bun and melted cheese with all the old reliables
and a world-class jalapeno sauce.


Arizona: Sonoran Hot Dog, Aqui con el
Nene
Peddled by hundreds of restaurants and street
cart-pushing hotdogueros throughout Tucson
and Phoenix, Sonoran hot dogs are so common
in Arizona, they might as well be called Grand
Canyon wieners. Beef franks are swaddled in
bacon and griddled until they fuse together like
a carnivorous candy cane. Those flavorful
franks are cradled in a fluffy Mexican baguette,


Arkansas: Chili Dog, Spradlin's Dairy
Delight
One of those dishes of unknown origin, the Frito
Chili Pie — corn chips topped with bold chili,
cheese and crisp onion — is claimed by many
places throughout the South and Southwest.
This 1957 England, Arkansas, dairy is one.
Owner Claude Spradlin claims that infamous
dish has been on the menu for more than a half-
century. And while he still serves plenty of

chili-topped Fritos, he sells a lot more hot dogs coated in that same sauce. Spradlin's chili
dogs follow the Arkansas ethos, its footlong dog topped with mustard, chili and slaw with
optional additions of American cheese, pickled jalapenos and raw onions. And, of course,
Fritos are available on the side.







California: Dodger Dog, Dodger Stadium
Hot dogs are a baseball rite of passage, and few
dogs are as associated with a ball club as the
Dodgers' Dodger Dog. A fan favorite since 1962,
the 10-inch Dodger Dog is available steamed or
grilled at kiosks throughout the stadium, then
tucked into a steamed bun. Kiosks nearby offer
ketchup, mustard, onions and relish. Bring it back
to your seat and feast while looking out at the
palm tree-silhouetted horizon. It's as Californian
as a hot dog experience can get.

Colorado: Elk-Jalapeno-Cheddar
Sausage, Biker Jim's
From a souped-up hot dog cart on Denver's
16th Street Mall to multiple carts, a brick-
and-mortar locale and a stand at Coors
Field, Jim Pittenger, aka Biker Jim, has
become the de facto hot dog king of the
Rocky Mountains for his creative toppings
and 15 gourmet different sausages. Many
highlight Rocky Mountain-inspired wild
game, ranging from wild boar and
Southwest buffalo to rattlesnake and
pheasant. None represent the Centennial
State better than the spicy and savory elk-
jalapeno-cheddar sausage. Guests can order

it topped however they please, but the proper accoutrement for this top dog is Biker Jim's
cream cheese and caramelized onion cooked in soda.










is known for sourcing prime ingredients for all of the housemade toppings (like the highly
classified relish), house-baked rolls and fresh-cut fries. The proper order is the New
Englander, which starts out with a Hummel Bros. frank purchased from the family-run New
Haven deli. In the classic New England style, it’s split in half and grilled, then topped with a
healthy serving of sauerkraut, bacon, raw white onions, mustard and relish.

Connecticut: New Englander, Super
Duper Weenie
Cities like New York and Chicago get tons of
hot dog praise; however, Connecticut is hailed
by those in the know as one of the greatest
wiener sanctuaries in the United States.
Exemplary hot dog stands can be found in pretty
much every town. One of the best is Super
Duper Weenie in Fairfield. Owner Gary Zemola


Delaware: Griddle-Fried Franks,
Deerhead Hot Dogs
Split griddle-fried franks are an obligatory
Delaware rite of passage during the summer
months. For in-the-know Delawareans, these
crisp dogs drum up ardent everyday affection
akin to Joe Biden' s obsession with aviator
sunglasses. Deerhead Hot Dogs has been center-
slicing and crisping up its dogs according to
local tradition since 1935. Those side-by-side
halves are cradled in a soft dinner roll-like bun
with compulsory mustard, onions and a healthy
serving of its secret tomato-based sauce that’s
like a slightly spicy, sweet and tangy cross
between standard chili and the liquid that comes
in a can of Heinz baked beans.






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