Half smoke

A fat sausage with a coarse texture and elusive smoky taste, the half smoke is served in a bun and typically topped with spicy beef chili. It belongs somewhere in the hot dog family, but its pedigree is problematic. Is it called a half smoke because it is smoked halfway? Because it is a half-and-half mix of beef and pork? Because some cooks bisect it lengthwise before cooking it on a grill? One thing is certain: it is the single dish that is unique to Washington, DC, where it is sold from carts and cheap-eats joints.

Restaurants With This Dish

Fat Racks BBQ

CODY, WY

Weenie Beenie

ARLINGTON, VA

Southwest Diner

BOULDER CITY, NV

Grimaldi’s Coal Brick-Oven Pizzeria

SCOTTSDALE, AZ

Universal Doughnuts

WASHINGTON, DC

Plate holds breakfast pork chops with eggs and a bowl of grits.
Florida Avenue Grill

WASHINGTON, DC

Discuss

What do you think of Half smoke?

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