#All beef vienna hot dogs pro#

There were surely dozens of combinations created depending on what was available at the time, but somehow, seven stuck. Hot dogs themselves rose in prices, so vendors like Fluky’s started heaping vegetables atop the dogs to create a more filling meal. Then, the stock market crashed in 1929 and hot dog toppings went from a fun game to a necessity for feeding families on the cheap.

Market, where there were plenty of vegetable stands, and one-up each other with experimental toppings. The “garden” on top of Chicago dogs is the product of a friendly rivalry between Chicago’s Greek and Italian street vendors. Group via Getty Images) Universal Images Group via Getty Images (Photo by: Jeffrey Greenberg/Universal Images. “A true good snap dog sits in water for 15-20 minutes, and when you bite it the juices explode in your mouth,” says Jim Locaciato, sales director for Vienna Beef.Ī Chicago-style hot dog dragged through the garden. Steaming for about 15 minutes heats them up and grilling gives them a nice charred flavor, but boiling makes them tough. Hot dogs are precooked and can be eaten cold. “Never boil a hot dog,” says Fred Markoff, a sales representative for Vienna Beef and former Chicago hot dog restaurant owner. Once Vienna Beef ships the dogs off to restaurants, they can be steamed or charred. Each package of hot dogs is a pound, so “sixes” are six pieces per pound, “eights,” are eight pieces per pound, and so on. Finally, they’re smoked low and slow for about four hours to get their signature red color. The meat is put in a casing, which gives the dogs a snap when you bite. It’s emulsified into a slurry, then spiced with garlic, salt, pepper, paprika, and other secret flavors Vienna Beef won’t give up. (Shake Shack does use Vienna Beef though, don’t tell New Yorkers).Ībout 75% of meat in a Vienna Beef hot dog comes from lean, older cattle, while the other 25% is trimmings from the company’s corned beef and pastrami. Hot dog companies are very regional, so it’s unlikely to see Vienna Beef in New York, where Nathan’s Famous or Sabrett’s is more common. The company has a 71% market share in the city. If you’re eating a hot dog in Chicago, chances are you’re eating Vienna Beef.

(Photo by CD Arnold/Chicago History Museum/Getty Images) Getty Images It’s amazing that a family company that started 127 years ago is now selling in all of these places.Vienna Sausage Place in the Austrian Village at the World's Columbian Exposition, Chicago, Illinois. We also sell all the hot dogs to Portillo’s, Shake Shack, Freddy’s Frozen Custard and hot dog restaurants all over the city and suburbs. We’re in all the zoos, airports and all of the city’s museums along with all the Chicago Park District’s lakefront concessions and Navy Pier. Wrigley, Guaranteed Rate, Soldier Field, the United Center for the Cubs, Sox, Bears, Bulls and Blackhawks.

#All beef vienna hot dogs pro#

“Every single pro sports team and venue in Chicago sells our product. The foundation of the Chicago Style hot dog, Vienna® Beef franks are served at over 1,400 locations throughout Chicagoland for a memorable taste experience unique to The Windy City. Any true Chicagoan says ‘no’ to ketchup on a hot dog.”Ĭhicagoans have a lot of love for the city’s namesake hot dog and the memories that are often part of the package. Adding ketchup on there just masks the flavors we’re trying to get out of this experience. We’ve got spicy, we’ve got mild, we’ve got crunch, we’ve got soft and all of these things are going on in the same bite. That’s because all of the condiments on a Chicago Style hot dog work together and don’t fight each other.

We’re not allowed to put ketchup on a Chicago Style hot dog unless you’re still using training wheels on your bicycle.