Chicago Dog | Burgers and Dogs Across America Ep.3

check it out folks it's another episode of burgers and dogs across America I'm your host AB episode number three let's get [Music] it all right so look let's go over some of these ingredients right obviously we got a hot dog buns right listen when you do Chicago style buns you got to have the poppy seeds these don't have it I'm going to show you how we turn regular hot dog buns into poppy seed buns right okay so listen now we going to address this pickle part notice I got whole pickles we got to have them the long way cuz we going to cut these into like slivers and add those to the dog right don't forget Chicago dolls seeing how we keep saying that if you ain't got no green you know Chicago style relish like that I want you guys to really pay attention to the color that's why I'm going bring it back this way this right here is authentic right then you got to have sport Peppers you got the poppy seeds look I'll put the poppy seeds back here in the back cuz that's what we going to make out of that then we going to use the butter I'm show you guys just how to make it and this right here is the celery salt and you can't have a Chicago dog without having these right here the beef wiener and then listen we going to use this tomato right here cuz you got to put the Tomato on there not diced I'm going to show you how to cut these just like we do as a lemon wedge you know what I mean or lime wedge okay so look the first thing we're going to do is we're going to address the part by me not having poppy seed buns right I'm going to show you how to make them so I'm getting ready to take this melt my butter down right and then what we gonna do is we gonna brush on top I'mma show you that but before we do that I'm going walk over here I want to go ahead and preheat my oven we going to go ahead and hit bake we going to preheat to 350° and then we just started did you know that the Jewish immigrants in the early 1900s created the all beef version of the Chicago dog the style became popular because Chicago Union stock Stockyards had poor health standards and kosher standards were considered the safer all right so look now we going to go ahead because we got our water boiling that's going to be my method of choice today right we'll just drop four these in here cuz I'm going to make four of them right so we put them like this I'mma to put this top on there and we going to boil these till they get ready you guys all know when you like your hot dog how you like your hot dog you like it split super bow I just want it to be nice and cook and I want it to be photo ready also all right so we got it melted now this is what I want to show you I'm going to go ahead and lay these down like this just so you guys can see how we do it right so let me move this move that I'm going explain to you why I got these Tong out here in just one second uh that's going to be like cool if you guys want to do that just give me one minute look what you want to do is after you melt your butter you just want to go ahead and brush this bun just like this all right now don't forget we put the uh we preheated our oven at 350 Dees right so this is like a little cheat I got it it won't be authentic cuz this was not made you know what I'm saying this wasn't made in uh in Chicago I'm sure they probably do something a little different you know what I mean but we going to do it like this just just get it nice and coated going to give it a little bit of a brown look to it right so now I'm going to take my poppy seed and I'm just going to you see where I'm going with it folks yes sir be careful with the poppy seed for those of you guys be doing that drug testing you know what I mean listen it has been known to give a false you know positive for heroin if you guys didn't know right so now I'm going to take it turn it over here on this side right and we going to do the exact same thing then all we going to do is put it in the oven once we get it in the oven we going to set a timer to be honest with you I don't want it in there no longer than 10 minutes right so I watch it you know what I mean I'm going to say 10 minutes but let's just say we going to set a timer for 5 minutes and we just going to keep looking at until we get the right color on here that we want to have you know what I mean and then we just move on to the next actually I'm looking at my uh my I'm looking at my all beef you know we and I'm saying right now to myself we really about ready folks all right so look they should look something like that now really again it's up to you they look the way you want them to look but we making Chicago Dogs folks remember 5 minutes then we start taking a look at it so the only thing left to do now is just to prep our bre veggies right so let me go ahead and get one of these pickles out of here you know what I mean uh I got it I'm going go ahead hit y'all right now just go ahead and say right now pause and we just leave it like that so what I'm looking for is one that doesn't have you know like this right here see how it's straight this will be better when I cut it you'll see how I'm going to do it right so we'll put that one there and then I'm going to look for one more all right so when cutting the pickle listen this is what we going to do we going to cut it right down the middle the long way right we just slice it down this way and then I'mma to slice it down I'm going to take the half and slice that in half right then you can come up with something like this now if that's too thick for you you know what I mean you can go always go hit the top of the crest you know what I mean on the wedge you can take it once you got it centered and then you can cut that down too and look that'll be that one for you okay folks the buns are done poppy SE buns look at that they toasted you can see they like a little bit more on the golden brown side that's why we had to put that butter on there it helps just get them just right you know what I mean uh that right there and then you know we went ahead and did both sides so I'm going to go ahead and just set this down leave that there and what I'mma do is I'm GNA finish this pickle and then I'm g go ahead and do my uh my tomato all right and the Tomato we gonna do the same thing the same way right so I'm going to cut it down this way right then we going to cut it down in half right again so you guys can see that's half of the half we get on top of this Crest and we cut this down now we got them like that and if that's too thick again we come up on top of the crest all right so what I'm doing now is I'm just taking these cuz I'm going to serve these individually to you know people here right so remember they nice and toasted when I go to open them up a little bit cuz they got to take that bun I mean they got to take that I'm going to say the wiener pause all of that right so got this these are like this right so I'm going to take these just set these out the way cuz now we're going to do some assembly now what you guys didn't see in the very beginning which I kept inside the refrigerator was the white onions and then I had the mustard inside cuz I'm since I'm using this this right here I don't like for it to be room temperature the colder it is the more control you have and when you lay it out like this it'll just stay up instead of just spreading right so yellow mustard white diced onions you know what I mean and uh now let's just make it do what it do okay so look I told you guys I was going to explain about the tongs right tongs are not just for me to take the you know the hot dogs out of the water and then put them in the bun right listen if you guys want to steam a bun you can always take a bun like this go ahead put it down the middle like this right as your water is boiling check this out you can hold this up over the top like that and the steam from that goes up in this and softens up the bun and gets it nice warm and steamy that's a little Pro tip for you guys who want to go ahead and level up everything right so I'm going to go ahead and put this one back take this out and again as promised we going to go ahead and you know assemble now the assembly is kind of like key too so I want you guys to check it out all right so here we go listen I'm going to start by using my mustard right so if I take my mustard and I come here on one side like this I'm going to go ahead and put some mustard in here just like you see right we got mustard now next thing I'm getting ready to do is I'm going to come over here to one of my slivers of the pickle it's up to you if you like them thick you guys can use like the thicker ones you know what I mean or you can use a thin one I'm going to go ahead and just put this right here like that right this way you see the pickle and you can still see the musroom right so the next thing we getting ready to do is we going to take some of our uh tomato wedges and I'm going to go ahead and just wedge these right here just like you see folks we got to work with this relish too all right so let's see we got it open like this it's up to you guys we got to get this in here so I'm going to go ahead get some here and now we going to just start decorating I hope my hands not in the way you know what I mean uh and then you guys is from The Windy City cuz I see you Lely I know you out here Mama D I know I know y'all looking at this right now I'm probably thinking like I don't know AB but I I I got to say this I think you guys going to say at least the effort was right all right so I know I'm putting a lot of things on here remember a lot of this has grown in the garden right so all of this like onions relish which was actually you know starts off like what is it start off as like a pickle you know I mean talk to me folks folks all right so now we just going to add our sport peppers on here and I don't know why these are so big now if you look at it the top is just here to make the hot dog look like it's been dragged through the garden so listen that's why most people don't put ketchup on it all right it wouldn't be complete without the celery salt right so I just give it a little ho that's it right there folks and that there is how you make a Chicago dog all right folks so look take a look at this right here this is what you want to see they should look just like this and don't forget the full ingredient list how to make it all of that and the printable uh recipe is on my website that's smoking and Grilling withth a.com and that's wab.com now listen there's no need for me to overt talk it this is a Chicago dog you guys going to love it so cheers y'all this right here is fire folks you guys got to let me know have you even ever had a a Chicago dog if you haven't do yourself a favor and make this right here this right here riving just a traditional dog or the Dodger Dog you ask me uh just equally as good the Tomato I'm going to be honest with you the pepper you know the relish the onions then it it's a little bit more familiar you know what I mean then we we got the the pickle in here all of that just goes together you know uh so that's what kind of like makes me think of of it being like a uh like some type of like a veggie type dog but I can tell you this this is a lethal combination so you guys see it listen I'm very very hungry you know what I mean this is the kind of meal I like to sit down with with my Kool-Aid but guess what I just made myself some iced tea you know what I mean I did that homemade put in your window get the Sun the whole shebang now you guys let me know what would you do to level this up you see this version right here I didn't have to do nothing to it I like the Chicago dog just the way it is now talk to me down in the comment section below hey let me tell you what's happening next week I'm going to tell you it comes from the lonar state and listen it's going to be a bird let me know down in the comment section below so listen if you're new to my channel don't forget to like smash that subscribe button and tell everybody out there there's a channel out here that's simplifying these recipes and taking a mystery out of cooking I'm out cheers [Music]