Presented
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
Discuss
What do you think of Half smoke?
Latest Articles & Guides
Breakfast in Pittsburgh is especially wonderful It is one of the nation's great breakfast...
Arizona Road Trip! This three day Roadfood Adventure from Phoenix to the Grand Canyon,...
Scottsdale to Bisbee, Arizona Roadfood Adventures are not just quests for great food...
Maybe because it is such a coffee Mecca, Seattle also happens to be one of the nation's best...
From Orlando and Winter Park down the east coast of Florida to Miami is a journey of...
Sweet Home Alabama! from Selma – Queen City of the Blackbelt – to Montgomery -- the Heart...