If ya don’t know, it’s a steamed bun(Sunbeam) with mustard, onions, chili and slaw, usualy wrapped in wax paper to keep the bun soft. It was invented years ago in Charleston, WVA back when meat was a “luxury”. All the toppings madeup for the skinny weenie. It is still served to this day, most of the time, with a skinny weenie, usually a Jesse Jones dog (red dog that goes 10 dogs to 12 oz’s).
I’m in SWVA, in the shadow of Martinsville Speedway, famous for this dog. Most corner markets sell a version of this.
Around here if you say you want it “All the Way”, it’s what you get.
So the key is having the best chili and slaw.Been working on both recipes, getting good and I think I’m getting close.
Just wanna tweak the original enough to make mine stand out.
So what’s my point, or question?
I would serve the traditional dog at a slight premium because of quaility, but should I bother to upgrade and “educate” these country folk to “new” dogs?
Thinking I could offer a fat one(1/4 lb.) but not sure if tastes around here would appreciate a “premium”brand. Or pay for it. Ball Park woud probably work.
Was thinking of a BBQ dog with a chunky BBQ sauce instead of chili (with slaw of course).
Maybe a limited special of new things?
Anybody in this market got something to share?