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

Universal Doughnuts

WASHINGTON, DC

Fox Smokehouse BBQ

BOULDER CITY, NV

Fat Racks BBQ

CODY, WY

Florida Avenue Grill

WASHINGTON, DC

Southwest Diner

BOULDER CITY, NV

Grimaldi’s Coal Brick-Oven Pizzeria

SCOTTSDALE, AZ

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