quote:

Originally posted by Tommy2dogs

quote:

Originally posted by BuddyRoadhouse

Hot Doug’s at the corner of California and Roscoe in Chicago.

Doug is a graduate of the Kendall College Culinary School in Evanston. He takes the art and business of selling "encased meats", as he calls them, as seriously as a chef at a four star restaurant would take his pate fois gras.

He sells not just the classic Chicago dog, but also a variety of other sausages, including Polish Sausage, Thuringer, Bratwurst, Corn Dogs, and a weekly Wild Game Special; sometimes a success, sometimes not.

Condiments include all the Chicago standards and he also offers grilled onions, kraut, and a variety of mustards.

On the weekends he cooks his French Fries in duck fat. He cooks them in duck fat because they tastes better. I wish he sold them all week long, but he wants to keep it special.

I know other folks who have opened Hot Dog joints in Chicago and other cities who have visited Hot Doug’s and used his operation as a model. If you’re opening your own place, let me suggest that you take a couple days and visit Doug’s place.

Buddy

If this post moves anyone to visit Hot Doug’s,(I went there for my fix on Tuesday and had the Jumbo Dog stuffed with Jalapeno cheese, wrapped in applewood smoked bacon and topped with horseradish mustard) they will be closed for vacation 2-27 thru 2-11. re-opening the 13th.

Correction 3-11