In South Africa, we love our Boerewors Roll (coarsely minced beef and spices (coriander seed, black pepper, nutmeg and allspice) packaged in a sausage casing). We "braai" this wors over a wood flame and put it on a bun with some fried onion and then, the sauce . . . tomato relish made from fresh tomatoes, thinly sliced onion, fresh dill, and some rosemary. A South African favourite!!
The bunnings snag is so good, not just because it's good, but because it's always eaten while you're in the middle of errands, usually in the middle of a project and busy and it just hits the spot while you duck in to buy some bits and bobs.
Texan here. You were really close with the chili dog (of course no beans!) But you're missing a critical ingredient! Finely shredded, extra-sharp Cheddar cheese! To paraphrase my granny's feelings about apple pie, a chili dog without cheese is like a kiss without a squeeze!
The ballpark dog is sometimes served in the Midwest with a mild brown mustard known simply as "ballpark" or "stadium" mustard. Very common where I grew up in Cleveland. I've eaten no less than 500 ball park mustard and diced raw onion only hot dogs in my life and everyone was better than the one before it. Worth a taste test!
My favorite is the Chicago style hot dog - Vienna Beef in a poppy seed bun, yellow mustard, neon-green sweet pickle relish, diced white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt
It looked perfect, gonna try that one. where i live we usually put our dogs on a hot flat bread with a bit of butter on it, sallat, onions, relish and pickles or what ever you like with a nice slab of mashed potatoes and we roll it upp and eat :). (Sweden). It's the perfect hang over food.
Here in LA street vendors wrap the dog in bacon, stack them high as they are cooked, and grill peppers and onions in the bacon/hot dog grease… it’s a vision of the divine when drunkenly devoured
Grew up in San Diego, but left at 18 for CO so never really got to party there. Came to LA for a rave thing in my late 20s, and finally got to experience this. Vision of the divine indeed
Check out the Sonoron dog, wrapped in bacon, grilled and topped with anything you might add to nachos... beans, onions, tomato, pico de gallo, avocado or guac, crema, etc. A classic here in Arizona. But nothing beats a snag on a piece of bread. When I was a kid, there was no Bunnings and we got our fix at sausage sizzles at school or church fetes. Back then it was a slice of fresh white bread, a sausage cooked on a BBQ, often half burnt, and sauce (ketchup). Many mouths were burned, but it was part of growing up Aussie. Sadly, I haven't been back to try the Bunnings sausage, but hopefully, one day.
I ate these "bunning snag" in NZ all the time when i lived there, SO GOOD! Love it. I recently had on a trip to Melbourne ( at a cherry farm) and it was so good, I had to order another for my wife. Best part, it was all FREE!?!? Being from Chicago, you did our dog big justice! Thanks mate
First try cooking th hot dog wit less water just enough to coat the bottom get the pan ripping hot and the steam will cook the hotdog the same way as boiling. As far as the chili dog is concerned try adding some cheddar on top as an additional garnishment shredded
@@mwirth187 Think there is only one spot, I've ever sen that (in germany): At the Football stadium in Leverkusen, at a street vendor, where you can assemble the dog yourself
Steamed bun is a delicacy. It makes everything so much better. I don't like when the bun is too firm. When I make hot dogs at home I always make them steam to the point where they look like they are sweating. So good, man.
Grilled/sautéd onions make everything taste better. Dog, slit end-to-end, opened like a book, both sides grilled on a flattop, bun slit from the top so the toppings don't fall out.
I like how you cut the hotdog bun down the top center, rather than on the side, because it looks more stable and I’ve had issues with side cut buns rolling over and spilling its contents. Well done! 👏🏻👏🏻👏🏻😊
@@brennanjoseph7273 sort of lol we used canned chili no beans. But where I'm from we call them Coney dogs. And the restaurants that sell them are called Coney islands or coneys for short. They aren't as common as they were when I was a kid but they're still around. They are sort of like diners and known for being a breakfast spot that serves big portions of classic American breakfast food. 😊
Although….there is a tiny hole on the wall in Wilmington downtown on Front street, NC that makes THE BEST HOTDOGS on earth. About 6 feet wide. Suck in to get inside.
Chicago dog is my preferred to. The textures of the veggies compliments the soft bun, the tender sausage/hot dog, and even the snap. Crunchy, salty, savory, a little sweet. It's also a hearty meal on it's own and makes you feel like you're eating something slightly healthier than just ketchup and dog and bun.
Yum. Funny thing is, I’m not really a hot dog person. But, now, a good chili dog, that really hits it for me. And then I went to Chicago a few years ago. It was an experience. You are right, Andy, about the layers of flavors. When I first saw it, I thought, “what is this monstrosity?” But man, it sure is good. 👍👍 Great video.
Some years ago I spent a season at Macmurdo and in the main mess hall known as 155 there was a hot dog station that was open 24/7 as a self serve. The buns were always steamed and sliced from the top and the chilly pot a firm favorite, there would be hell to pay if the chilly ran out but there was also sour cream that went on top of the chilly.
I still can't handle the fact that most hot dog recipes don't toast the bread/bun/roll, so you'll end up with a soggy/wet bun because of the hot dog water or sauces. Toasting the bun with some butter to get it crispy is a MUST for me.
While weird...I enjoy a mustard/mayo mix applied to the bun before dog application...provides a little bite/tang that cuts a bit of the meaty fatty goodness.
Top slicing a hot dog roll is a US New England thing. They’re also used that way for lobster rolls. Take the cheese dog you made and wrap it with bacon and put it under a broiler until the bacon is cooked. That’s a Texas Tommy. A proper chili dog is smothered in shredded cheddar cheese.
From America, it's gotta be Nathan's hot dogs and a nice hotdog bun with relish, mustard and every condiment available. But hey, good to know how Aussies do their "dogs" lol! 4:58 The iconic Chicago, nestled like pillows lol 7:05 Koreans are crazy, but damn can't say that doesn't look delish!
Great to see the good ole sausage sizzle! But I do have to say, everyone puts the sausage on the bread wrong!!! It shouldn’t go diagonally across the bread, you should put it parallel with the sides! This way, the bread too sausage and onion ratio is perfect!!
LOVE, LOVE, LOVE Chicago dogs. If I'm eating a hot dog. It'll be a Chicago dog. Chili dog is next. If I'm absolutely starving and the only thing to eat is a plain hot dog, I think I'd pass. My younger brother eats them this way all the time, hamburgers too, because he hates ALL condiments! I mean ALL condiments. The only veggie he eats is potatoes and green beans.
In Michigan, we love our chili dogs. We call them “coney dogs” because they’re made at Coney Island restaurants (not to be confused with Coney Island in NY, it’s a MI thing). We do chili with no beans, mustard, and raw onions. It’s pure comfort food
For me, the dog (or sausage as you call it) is everything. Bust out the cheap Oscar Meyer hot dogs and boil them in a pan on the stove… I’m out. Buy a good quality smoked sausage, preferably about 1/4 pound and grill it off. NO BOILING! Now you’re talkin!! Ditch the nasty American cheese for some good quality grated cheddar and Monterey Jack. How you dress it after that is not that important. You’ve got the foundation of a great dog right there. Good stuff Andy! Cheers from the states! 🇦🇺🇺🇸🇳🇿
@@oskar6661 I mean, to each their own and I'm the last person to tell you how to enjoy your hot dog, but boiling sausages is extremely traditional in many European countries which are famed for their sausage traditions. A classic example would be the Bavarian weisswurst.
The way you slice it is depending on the way your heat the bread. The way you sliced it on the top is usually for when people toast the bun and on the side is when you steam the bun. 1:50
I was coming in to say that! No grated cheese on top? What kind of chili dog is that? Yes to chopped onions on top, though. Has Andy ever eaten Cincinnati Chili (Skyline Chile is the version I know best)? It's a chili con carne recipe created by a Greek diner cook who never had chili in his life, served on a plate of spaghetti with grated cheese on top, and it's delicious!
Born and Bred in Merica, Been in Oz for the last twenty years. Firstly, the Bunnings Snag cannot be given high enough praise. It's properly legendary. This video made me smile. Diced, raw onions are the secret hack to an amazing hot dog. I always use mustard and tomato sauce (Ketchup) but the MVP is raw diced onions, handsdown. Chilli Dogs hold a place in my heart too, many a ballgame watched chowing down on Chilli dogs. Thanks for the video Andy, as always, you make me laugh. Cheers
Not asking this question to be snippy, but I've always wondered: Why do so many people consider tomato sauce to be equivalent to ketchup? Their ingredients and taste profile are completely different. Would you eat a pizza that used ketchup instead of tomato sauce?
@@fukuoka-musicianBecause we don’t call it Ketchup. Tomato sauce sold in Australia (Master Foods) is labeled “tomato sauce”, if we want tomato sauce for pasta we buy it in the jar. Australians know the difference, it’s just what we refer to as our “ketchup”. American tomato sauce: Tomato Puree (Water, Tomato Paste), Water, Less Than 2% Of: Salt, Citric Acid, Onion Powder, Garlic Powder, Red Pepper. Australian “Master Foods” Tomato sauce (what you would call ketchup): TOMATOES (FROM PASTE) 79%, SUGAR, SALT, ACIDITY REGULATOR (ACETIC ACID), ONION, SPICE EXTRACT.
Great video. One little comment -- the chili in your chili dog recipe is not the traditional texture of a chili used in chili dogs, more like that eaten by itself (or over rice, etc.). In order to achieve the classic hotdog-chili texture you need to mix the ground beef with the liquid (water, stock, whatever you're using) *before* putting it on the heat. You create a vile looking meat sludge, but once it cooks it just turns into a perfect chili ``paste" which is firm enough to not drip down and stay in the bun, but loose enough so that it naturally flows into all the space between the sausage and the bun. It's not supposed to be a true chili -- it's supposed to be a chili condiment! Thanks for the vid.
@@C-Llama He's not being defensive, but a classic "brat" is definitely one of the more common 'hot dogs' in America...easily more so than a Chicago dog.
Lightly toasted bun, grilled frankfurter sausage wrapped in bacon, sweet and spicy mustard, ketchup, freshly diced zittauer as well as fried ditto, pickles (sliced) and very important, original danish remoulade! If visiting Denmark, you must try a 'Ristet hot dog med det hele' in a classic Pølsevogn.
First time I had cheese on a hotdog was ~20 yrs old and my mom made it for me when I went back home to visit. She acted like I always ate it that way but I definitely don't remember that. It definitely took a bit of getting used to but now I like it. Not stuffed but just wrapped or melted on the bun in a toaster oven. Also I do think the celery salt is the most important lol. Whoever thought up that idea was a genius.
your chili dog comment was interesting. I have never heard of people eating chili with rice. My mom grew up in Cincinati, Ohio and they always did spaghetti noodles under their chili. Shout out to skyline chili!
Those countries are inferior. American cheese is cheese it just has some chemistry in it so it melts as designed for purposes like hamburgers and grilled cheese. Superior American science wins yet again.
two recomendations on the chili dog / Coney Dog / Detroit Style Dog. pan fry the hot dog and also add yellow mustard. Detroit > Chicago every day of the week!
When I first saw a sausage sizzle I thought Australians had lost their mind. Since having a few, the single slice of white bread is far superior to a classic hot dog bun, perfect ratio of bread to sausage.
I've played a lot of Sunday Arvo shows in the ' beer garden' of pubs in Melbourne. Sometimes, the promoter will put on a 'barbeque' which is really a sausage sizzle. Those vegan crust punks will sure go a sausage in bread if it's free. They really put them away. The only meal a lot of them will eat other than the iconic Aussie "minimum chips".
In the USA Pepperidge Farm Butter Hot Dog Buns are Top Sliced. Which also allows you to stand your hot dog upright on the plate. Others Hot Dog Buns are side sliced.
I like the contrast of the softness of the beans with the sturdy meatiness of the hot dog. I think adding the beans and reducing the amount of beef creates a thicker, more balanced mouthfeel too.
One of my girlfriend's best mates is from Chile. She said they do their dogs with boiled cabbage, diced tomato, avocado, ketchup, mustard and mayo. Sounds odd but can confirm its delicious. Keep up the good work Andy!
My wife is Chilean, and I spent a good 6 months there. They never stopped being on rotation for dinners since I came back, absolutely love 'em. But proper sauerkraut, not just boiled cabbage, and mayo as the only condiment.
Salchicha envuelta en panceta, se fritan, y al pan, con mayonesa, ketchup, granos de choclo, tiritas de cebolla frita, tiritas de morrón, fritas, pepinillo al q le gusta, y queso mozzarella x encima, se acompaña con papas fritas. Un clásico de muchos uruguayos
My favorite is a southern style slaw dog. You make a simple slaw with razor thin cabbage, dukes mayo, grated onion, salt and pepper. NO SUGAR. Heaping pile of that slaw, some more grated onions, yellow mustard.
Agree on the no beans for chilidogs. Detroit, where I'm from specifically, we have a type known as the Coney Dog that's a chili dog with chili, yellow mustard and diced onions. The chili is more akin to a ragu than an actual tex-mex chili and may have originated as a recreation of a Greek meat sauce since these hotdogs originate from Greek-American diners known as Coney Islands.
Cincinnati should be upset for existing... just kidding. But skyline chili is an awesome but disgusting invention. Putting cocoa powder in the chili?!?! Ya'll need Jesus, in the best way.
Definitely iconic. The Democracy Sausage. (Voting is cumpulsory in Australia, and held on a Saturday, so people serve these sausages at the voting stations).
Nailed it on the video. Long time casual watcher of your videos, this one made me subscribe. As a Chicagoan, you nailed the ranking. When I order dogs I always get one Chicago dog and one chili cheese dog (just like how you did the chili dog but with shredded cheddar before the onion…couldn’t agree more with you that American cheese is for burgers not dogs). I also recommend a Maxwell Street Polish which is very popular here (it’s a grilled kielbasa w/ grilled onions and mustard on a poppy seed bun…very similar to your bunnings snag). Also fun fact, if you go to any Chicago sporting event you can just grab free pickles to snack on from the condiment carts since quarter sliced pickles is a must have condiment.
Ever heard of the danish variation? They're making it with their own sausage, Pølser. Add sweet and sour pickled cucumbers (super thin sliced), fried onion, Mayonnai... well, Remoulade, Mustard and Ketchup,
@@Furen I work in a fancy ass resort and one of the menu items for a taco party is "warm black beans." I'd rather a make chili con frijoles over heating up canned beans. Maybe this is why I'm always asked to make them.
Im from the UK, i cut my hot dogs rolls from the side because i can fit more toppings inside as compared to cut from the top. Also, its less messier and fit more in more bites in my mouth.
I recently had a driving holiday in the US. I didn't stop for any length of time in Chicago but I had a pit stop at a Portillo's. I tried the Chicago Dog, which was excellent, and the Maxwell Street Polish, that was even better. I have some vague food regret that I didn't try an Italian Beef, but hopefully I'll be back sometime.
On my last trip Stateside, many moons ago, I went into a diner that had around seven versions of the Hot Dog, each one getting more expensive. The most expensive was labelled "Works Dog". I had visions of this being a huge mastiff that patrolled the grounds of a large factory. When I asked the waitress what a "Works Dog" was, she just rolled her eyes and said, quite laconically, "It's a Hot Dog ... and we give it the Works!" Turns out it was like a combination of your Chicago Dog and the Chilli Dog since it literally had everything on it. I remember it being quite yummy.
I cut the topside too, but I make 2 cuts removing a vee shape of bread........ I can fit in more stuff that way 😁 the vee cuts are stopped, not goin through to the ends, so the sausage and fillings can't ooze out the ends, I also toast the bun a bit.
I’ve been watching your videos from NZ and their quite refreshing. Love the in between personal commentary! I’m gonna try that Shepherd Pie this weekend for the babe, wish me luck!
I grew all the way up with hotdog buns sliced on the side... and they always fall apart with the hotdog bursting out the side. I'm definitely a new fan of the top slice!
not taken over Australia. but i used to have them all the time at uni, coz the clubs and whatever groups and so on would have hot dog days to promote their stuff.. and it was sausage on a bun with onions and mustard, all for 1 dollar.. but this was back in the 90s of course.
Next time I eat a hot dog on white bread because I don’t have any buns I’m going to tell people I’m eating it Australian style.
We ate it Australian style growing up. Mom was too poor to buy hot dog buns, so regular bread it was.
@@debcurry5775turns out we were not poor. Just international in taste.
@@chanceDdog2009we had ‘refined palates’. 😉
@@debcurry5775 Same & I still usually use bread at home (or nothing at all).
A hotdog is a sandwich and this is a testament to that.
In South Africa, we love our Boerewors Roll (coarsely minced beef and spices (coriander seed, black pepper, nutmeg and allspice) packaged in a sausage casing). We "braai" this wors over a wood flame and put it on a bun with some fried onion and then, the sauce . . . tomato relish made from fresh tomatoes, thinly sliced onion, fresh dill, and some rosemary. A South African favourite!!
That sounds absolutely amazing
It does! ❤
One of my favourites!
Please make this version Andy. With good quality boerewors I would say that this version would reign supreme
Hulle weet nie wat ons weet nie😂
The bunnings snag is so good, not just because it's good, but because it's always eaten while you're in the middle of errands, usually in the middle of a project and busy and it just hits the spot while you duck in to buy some bits and bobs.
ye exactly right
Is the sausage a standard hotdog? It looked different.
At a footy game or while voting or while at bunnings or at a bbq. Good point lad
@@blairhoughton7918 It is different, it's an actual sausage from a butcher as opposed to the super emulsified hot dog, although i do love both
Not sure too many butchers are involved in making the sausages used for Bunnings bbqs
Texan here. You were really close with the chili dog (of course no beans!)
But you're missing a critical ingredient! Finely shredded, extra-sharp Cheddar cheese!
To paraphrase my granny's feelings about apple pie, a chili dog without cheese is like a kiss without a squeeze!
Your Granny knows chili dogs. That is a pearl of wisdom.
His chili didn't look good
Fellow Texan here. I concur. Also, mustard has been a standard on my family's chili dogs for decades. lol
Fresh jalapeno, cheese, and onions on mine.
Do you think a little bit of sour cream would be good? Or would that be sacrilegious?
The top cut is New England style. Great for thin dogs and lobster. The side slice is for regular dogs and sausages. I’m from upstate NY.
From MA, top slice is for all dogs here. I've had side slice dogs before and it threw me off lol
New England style with a nice Coney
well, i'm from utica and i've never heard of this rule.
@@danieleriksson5728 Oh not in Utica no, its an Albany expression
And yet.. The double-diagonal top-cut is the best. 👍🏼
The ballpark dog is sometimes served in the Midwest with a mild brown mustard known simply as "ballpark" or "stadium" mustard. Very common where I grew up in Cleveland. I've eaten no less than 500 ball park mustard and diced raw onion only hot dogs in my life and everyone was better than the one before it. Worth a taste test!
Alton Brown was my favorite chef that got me interested in culinary school. You are now my favorite chef to cook cool, new, interesting meals.
hot dogs on slices of white bread is not new by any stretch
edit: or interesting
A high praise that is, and I'm not going to refute it
Alton Brown is one of the goats
Alton Brown is always my first source for a dish or ingredient to this day
@@WilliamCWayne Alton Brown indeed holds up very well. My go to for most things as well.
My favorite is the Chicago style hot dog - Vienna Beef in a poppy seed bun, yellow mustard, neon-green sweet pickle relish, diced white onion, tomato slices, a dill pickle spear, pickled sport peppers and celery salt
Yes you can slice the buns both ways (top or side) but there are actual buns that are pre-sliced that a lot of people opt for.
There are brands that sell top sliced hot dog buns as well as side cut.
@@mxspokes I did not know that!
@@JeffO- you'll often find hot dog buns like this (top split) called "New England Style"
Chicago dog is perfection. It seems overkill with how many toppings there are but once you have one you realize how important each ingredient is✌🏽
It looked perfect, gonna try that one. where i live we usually put our dogs on a hot flat bread with a bit of butter on it, sallat, onions, relish and pickles or what ever you like with a nice slab of mashed potatoes and we roll it upp and eat :). (Sweden). It's the perfect hang over food.
@@sopalen well that definitely sounds amazing! I’m gonna have to try that out! I’ll let you know what I think when I do🤙🏽
Here in LA street vendors wrap the dog in bacon, stack them high as they are cooked, and grill peppers and onions in the bacon/hot dog grease… it’s a vision of the divine when drunkenly devoured
They do the same thing in Oakland and the rest of the bay area.
Grew up in San Diego, but left at 18 for CO so never really got to party there. Came to LA for a rave thing in my late 20s, and finally got to experience this. Vision of the divine indeed
Don't forget to add the mayo
@@doclogicketchup, mustard, mayo - the holy trinity with a grilled serrano
Yum!
Chicago style hotdog onion, tomato, relish, dill pickle spear, sport peppers. Celery salt, mustard.
Check out the Sonoron dog, wrapped in bacon, grilled and topped with anything you might add to nachos... beans, onions, tomato, pico de gallo, avocado or guac, crema, etc. A classic here in Arizona. But nothing beats a snag on a piece of bread. When I was a kid, there was no Bunnings and we got our fix at sausage sizzles at school or church fetes. Back then it was a slice of fresh white bread, a sausage cooked on a BBQ, often half burnt, and sauce (ketchup). Many mouths were burned, but it was part of growing up Aussie. Sadly, I haven't been back to try the Bunnings sausage, but hopefully, one day.
The Bunnings snag is so good because it's nostalgia. It always reminds of me going to Bunnings with my Dad on a weekend when I was a kid,
The aussie bunnings are basically diner dogs here in the NE USA.
I ate these "bunning snag" in NZ all the time when i lived there, SO GOOD! Love it. I recently had on a trip to Melbourne ( at a cherry farm) and it was so good, I had to order another for my wife. Best part, it was all FREE!?!? Being from Chicago, you did our dog big justice! Thanks mate
First try cooking th hot dog wit less water just enough to coat the bottom get the pan ripping hot and the steam will cook the hotdog the same way as boiling. As far as the chili dog is concerned try adding some cheddar on top as an additional garnishment shredded
Much love from Chicago - I do think the 'Chicago Dog' is the pinnacle of hot dog prep , so the affirmation resonates - cheers
The polish sausage is the best "sandwich" from chicago tho, sorry not sorry.
Chicago style is hard to beat - but you need that neon green relish they use (which comes from a blue dye)
Steamed bun, caramelized onion, sauerkraut, & mustard. That, is a true dog. Don't care where you're living-- that is the German dog.
Genau
My favourite also. From the venders with the box hanging off their neck
Except in Germany...but sounds good either way. Cheers.
@@mwirth187 Think there is only one spot, I've ever sen that (in germany): At the Football stadium in Leverkusen, at a street vendor, where you can assemble the dog yourself
the conversation of best dog not including saurkraut is indeed blasphemous. glad you brought some wisdom
Steamed bun is a delicacy. It makes everything so much better. I don't like when the bun is too firm. When I make hot dogs at home I always make them steam to the point where they look like they are sweating. So good, man.
Need to try that.
just makes sense doesnt it, whack it on top of the hot dog water, yum. Will need to try it
I toast my buns
Not steaming the buns is the reason why hot dogs suck in Australia. Why bother with gourmet when you can't get vanilla right.
An extremely good one os the colombian one!!! It has crushed potato chips, pineapple and diced onionssss!!! It's amaazinggg
Grilled/sautéd onions make everything taste better.
Dog, slit end-to-end, opened like a book, both sides grilled on a flattop, bun slit from the top so the toppings don't fall out.
I'll gladly join your BBQ if you are makin them that way!!
@@gerber8915 Grab a drink and take a seat.
I like how you cut the hotdog bun down the top center, rather than on the side, because it looks more stable and I’ve had issues with side cut buns rolling over and spilling its contents. Well done! 👏🏻👏🏻👏🏻😊
Omg yum I grew up poor so sandwich bread was also a hot dog bun, hamburger bun and toast lol
Did you ever make homemade chili dogs growing up?
@@brennanjoseph7273 sort of lol we used canned chili no beans. But where I'm from we call them Coney dogs. And the restaurants that sell them are called Coney islands or coneys for short. They aren't as common as they were when I was a kid but they're still around. They are sort of like diners and known for being a breakfast spot that serves big portions of classic American breakfast food. 😊
@@CyndieAmalaare you a Michigander? Coney islands are everywhere in Michigan. Coney dogs are the best
@@winklenator I am! 😊 I live in metro Detroit. Are you also from Michigan?
We were so poor, we used wonder bread as the hotdog.
You simply elevated those Chicago Hot Dogs. !!!!!!! kudos, my favorite chef Andy! Go underground in the loop to have the best!!!
Although….there is a tiny hole on the wall in Wilmington downtown on Front street, NC that makes THE BEST HOTDOGS on earth. About 6 feet wide. Suck in to get inside.
Whats the names of these places?
Chicago dog is my preferred to. The textures of the veggies compliments the soft bun, the tender sausage/hot dog, and even the snap. Crunchy, salty, savory, a little sweet. It's also a hearty meal on it's own and makes you feel like you're eating something slightly healthier than just ketchup and dog and bun.
Yum. Funny thing is, I’m not really a hot dog person. But, now, a good chili dog, that really hits it for me. And then I went to Chicago a few years ago. It was an experience. You are right, Andy, about the layers of flavors. When I first saw it, I thought, “what is this monstrosity?” But man, it sure is good. 👍👍 Great video.
Some years ago I spent a season at Macmurdo and in the main mess hall known as 155 there was a hot dog station that was open 24/7 as a self serve. The buns were always steamed and sliced from the top and the chilly pot a firm favorite, there would be hell to pay if the chilly ran out but there was also sour cream that went on top of the chilly.
Yes Chicago is the dog! You should consider a Michigan dog!
Appreciate the shoutout to our Coney dog. People will fight over which Coney Island makes the best to their deathbed.
@@winklenatorfunny part is one has the better sausage and the other has the better chili. It’s a stalemate!
Ok lead Drinker
Chicago hot dog is incredible. Glad you tried it out and liked it.
From Chicago...love a Chicago hot dog and you nailed it. Chili dogs are good too but Chicago hot dogs are my fave.
But were you also yelling at the TV when he forgot the sport peppers? And then cheering when he remembered them?
@@blairhoughton7918 Yes but cheered when he picked up the jar
I still can't handle the fact that most hot dog recipes don't toast the bread/bun/roll, so you'll end up with a soggy/wet bun because of the hot dog water or sauces. Toasting the bun with some butter to get it crispy is a MUST for me.
Chili dog is the ultimate dog, I do mine just like you, but hot it with a little yellow mustard at the end. trust. so good.
While weird...I enjoy a mustard/mayo mix applied to the bun before dog application...provides a little bite/tang that cuts a bit of the meaty fatty goodness.
Top slicing a hot dog roll is a US New England thing. They’re also used that way for lobster rolls.
Take the cheese dog you made and wrap it with bacon and put it under a broiler until the bacon is cooked. That’s a Texas Tommy.
A proper chili dog is smothered in shredded cheddar cheese.
From America, it's gotta be Nathan's hot dogs and a nice hotdog bun with relish, mustard and every condiment available. But hey, good to know how Aussies do their "dogs" lol! 4:58 The iconic Chicago, nestled like pillows lol 7:05 Koreans are crazy, but damn can't say that doesn't look delish!
Hebre national for me
Love chili dogs! Cheap and easy version is just using baked beans, sometimes called Boston baked beans, with the dog.
Chicago dog was an eye opener, I'm going to make this next time. Thanks, heaps, for the video inspiration.
Great to see the good ole sausage sizzle! But I do have to say, everyone puts the sausage on the bread wrong!!! It shouldn’t go diagonally across the bread, you should put it parallel with the sides! This way, the bread too sausage and onion ratio is perfect!!
LOVE, LOVE, LOVE Chicago dogs. If I'm eating a hot dog. It'll be a Chicago dog. Chili dog is next. If I'm absolutely starving and the only thing to eat is a plain hot dog, I think I'd pass. My younger brother eats them this way all the time, hamburgers too, because he hates ALL condiments! I mean ALL condiments. The only veggie he eats is potatoes and green beans.
In Michigan, we love our chili dogs. We call them “coney dogs” because they’re made at Coney Island restaurants (not to be confused with Coney Island in NY, it’s a MI thing). We do chili with no beans, mustard, and raw onions. It’s pure comfort food
For me, the dog (or sausage as you call it) is everything. Bust out the cheap Oscar Meyer hot dogs and boil them in a pan on the stove… I’m out. Buy a good quality smoked sausage, preferably about 1/4 pound and grill it off. NO BOILING! Now you’re talkin!! Ditch the nasty American cheese for some good quality grated cheddar and Monterey Jack. How you dress it after that is not that important. You’ve got the foundation of a great dog right there. Good stuff Andy! Cheers from the states! 🇦🇺🇺🇸🇳🇿
Did you just put Monterey Jack and good quality in one sentence?
@@blarfroer8066 I did! 😂
Boiled hot dogs are for elementary school and nowhere else.
He only used a sausage in the Australian one. The others were hot dogs.
@@oskar6661 I mean, to each their own and I'm the last person to tell you how to enjoy your hot dog, but boiling sausages is extremely traditional in many European countries which are famed for their sausage traditions. A classic example would be the Bavarian weisswurst.
The way you slice it is depending on the way your heat the bread. The way you sliced it on the top is usually for when people toast the bun and on the side is when you steam the bun. 1:50
In the American South, I've always seen side-split buns on the grill or oven. YMMV!
no beans in hot dog chili is correct. never seen a chili dog in the usa without grated cheddar on top. raw onions are usually an optional addition.
I was coming in to say that!
No grated cheese on top? What kind of chili dog is that?
Yes to chopped onions on top, though.
Has Andy ever eaten Cincinnati Chili (Skyline Chile is the version I know best)? It's a chili con carne recipe created by a Greek diner cook who never had chili in his life, served on a plate of spaghetti with grated cheese on top, and it's delicious!
Needs cheese, tomatoes and or pepperoncini
No cheese on mine, thanks. Just chili and onions. Andy did this one perfect for me!😋
Maybe it's a regional thing, but I would never eats a chili dog without onions or with cheese on it.
Disagree, need some beans.
I love the basic one! It's always loved hot dogs with onions growing up and I am happy to find out it's the standard in Australia.
Born and Bred in Merica, Been in Oz for the last twenty years. Firstly, the Bunnings Snag cannot be given high enough praise. It's properly legendary.
This video made me smile. Diced, raw onions are the secret hack to an amazing hot dog. I always use mustard and tomato sauce (Ketchup) but the MVP is raw diced onions, handsdown.
Chilli Dogs hold a place in my heart too, many a ballgame watched chowing down on Chilli dogs. Thanks for the video Andy, as always, you make me laugh. Cheers
Not asking this question to be snippy, but I've always wondered: Why do so many people consider tomato sauce to be equivalent to ketchup? Their ingredients and taste profile are completely different. Would you eat a pizza that used ketchup instead of tomato sauce?
@@fukuoka-musicianBecause we don’t call it Ketchup. Tomato sauce sold in Australia (Master Foods) is labeled “tomato sauce”, if we want tomato sauce for pasta we buy it in the jar. Australians know the difference, it’s just what we refer to as our “ketchup”.
American tomato sauce: Tomato Puree (Water, Tomato Paste), Water, Less Than 2% Of: Salt, Citric Acid, Onion Powder, Garlic Powder, Red Pepper.
Australian “Master Foods” Tomato sauce (what you would call ketchup): TOMATOES (FROM PASTE) 79%, SUGAR, SALT, ACIDITY REGULATOR (ACETIC ACID), ONION, SPICE EXTRACT.
@@fukuoka-musiciantomato sauce is something else in Australia
Woolies sell Stagg Chili from the USA, 3-4 types depending on your heat preference if you want to cut corners.
Chicago dogs are goated. My favourite besides a classic hotdog.
I agree with you about the no beans in chili used on a hot dog. Great videos!
Great video. One little comment -- the chili in your chili dog recipe is not the traditional texture of a chili used in chili dogs, more like that eaten by itself (or over rice, etc.). In order to achieve the classic hotdog-chili texture you need to mix the ground beef with the liquid (water, stock, whatever you're using) *before* putting it on the heat. You create a vile looking meat sludge, but once it cooks it just turns into a perfect chili ``paste" which is firm enough to not drip down and stay in the bun, but loose enough so that it naturally flows into all the space between the sausage and the bun. It's not supposed to be a true chili -- it's supposed to be a chili condiment!
Thanks for the vid.
It stores, it's sometimes labeled as Hotdog Chili. Also a Coney Dog should have a single stripe of yellow mustard under the onions.
The Bunnings Snag looks good! Honestly, it captures the simplicity of what a Hot Dog-type meal should be like. Nothing fancy, just go for it.
Proud of Chicago😊
Do a Sonoran hotdog!!! They are 😍
I love Chicago style hotdogs, had my first one last year in the Cubby Bear Bar in Wrigleyville
Where is the sauerkraut and grilled onions?
Missed opportunity. I honestly forgot about this 😱😱
Wah wah!! Where is the wah wah waaaahhh!!! Make your own video.
I don't understand why people get defensive on behalf of internet creators over essentially nothing
@@C-Llama He's not being defensive, but a classic "brat" is definitely one of the more common 'hot dogs' in America...easily more so than a Chicago dog.
Yes sauerkraut, traditionally American 😂
Lightly toasted bun, grilled frankfurter sausage wrapped in bacon, sweet and spicy mustard, ketchup, freshly diced zittauer as well as fried ditto, pickles (sliced) and very important, original danish remoulade!
If visiting Denmark, you must try a 'Ristet hot dog med det hele' in a classic Pølsevogn.
Chilean hot dogs (completos) entered the chat
estaba buscando el comentario
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My new favorite is a brioche bun, Polish dog, BBQ sauce, diced green apple, and blue cheese crumbles.
Chicago Dog is the king of all hotdogs. Chili dogs/Coneys are great too. My preferred is just mustard and sauerkraut. Ketchup is for children.
First time I had cheese on a hotdog was ~20 yrs old and my mom made it for me when I went back home to visit. She acted like I always ate it that way but I definitely don't remember that. It definitely took a bit of getting used to but now I like it. Not stuffed but just wrapped or melted on the bun in a toaster oven.
Also I do think the celery salt is the most important lol. Whoever thought up that idea was a genius.
Let's go Andy!! 🌭
Where ya's going?
Love popping it through the top and saucing it accordingly, but much messier when eating, especially if you’re a bearded gent
Here in the US, we called the “Bunning snag” a bender dog. Any time we ran out of buns we’d just use a slice of bread and called it a bender.
Yep, that works for me, with mustard and relish. No ketchup.
@@donnalasacco1342 mustard and ketchup is the basic standard. I usually like some Sweet Baby Ray’s. Nice sweet and tangy. Especially for Bratwurst.
I'll try the BBQ sauce next time.
your chili dog comment was interesting. I have never heard of people eating chili with rice. My mom grew up in Cincinati, Ohio and they always did spaghetti noodles under their chili. Shout out to skyline chili!
Andy I don't think that orange stuff can legally be called cheese in a lot of countries.
I think those "sausages" would be banned in Europe, too.
even in America if you read the label it tells you it's processed cheese food.
Those countries are inferior. American cheese is cheese it just has some chemistry in it so it melts as designed for purposes like hamburgers and grilled cheese. Superior American science wins yet again.
It is good on burger though.
@@San7hos Actually, probably not. Australian food quality standards aren't that different to European standards.
Chicago Dogs are so insanely good. Just a flavor explosion
Chicago hot dogs are king.
two recomendations on the chili dog / Coney Dog / Detroit Style Dog. pan fry the hot dog and also add yellow mustard. Detroit > Chicago every day of the week!
When I first saw a sausage sizzle I thought Australians had lost their mind. Since having a few, the single slice of white bread is far superior to a classic hot dog bun, perfect ratio of bread to sausage.
I've played a lot of Sunday Arvo shows in the ' beer garden' of pubs in Melbourne. Sometimes, the promoter will put on a 'barbeque' which is really a sausage sizzle. Those vegan crust punks will sure go a sausage in bread if it's free. They really put them away. The only meal a lot of them will eat other than the iconic Aussie "minimum chips".
Yep ratio is spot on. Plus, it's easy to smash through 3 or 4... Or 12!
In the USA Pepperidge Farm Butter Hot Dog Buns are Top Sliced. Which also allows you to stand your hot dog upright on the plate. Others Hot Dog Buns are side sliced.
A Chicago dog is the best, and then a chili dog
I like the contrast of the softness of the beans with the sturdy meatiness of the hot dog. I think adding the beans and reducing the amount of beef creates a thicker, more balanced mouthfeel too.
One of my girlfriend's best mates is from Chile. She said they do their dogs with boiled cabbage, diced tomato, avocado, ketchup, mustard and mayo. Sounds odd but can confirm its delicious. Keep up the good work Andy!
My wife is Chilean, and I spent a good 6 months there. They never stopped being on rotation for dinners since I came back, absolutely love 'em. But proper sauerkraut, not just boiled cabbage, and mayo as the only condiment.
Salchicha envuelta en panceta, se fritan, y al pan, con mayonesa, ketchup, granos de choclo, tiritas de cebolla frita, tiritas de morrón, fritas, pepinillo al q le gusta, y queso mozzarella x encima, se acompaña con papas fritas. Un clásico de muchos uruguayos
Even Anthony Bourdain said the Chicago Dog is the king!
Cause it is.
My favorite is a southern style slaw dog. You make a simple slaw with razor thin cabbage, dukes mayo, grated onion, salt and pepper. NO SUGAR. Heaping pile of that slaw, some more grated onions, yellow mustard.
you forgot the danish hotdog:)
What is a Danish hotdog?
Add pickled herring😂
@@scott_madsenno silly. ❤😂
Just give me the herring.
Agree on the no beans for chilidogs. Detroit, where I'm from specifically, we have a type known as the Coney Dog that's a chili dog with chili, yellow mustard and diced onions. The chili is more akin to a ragu than an actual tex-mex chili and may have originated as a recreation of a Greek meat sauce since these hotdogs originate from Greek-American diners known as Coney Islands.
No cheese on the chili dog?? Cincinnati is upset 😭
I thought the same daggon thing
Everyone is. He doesn't know a dang thing about hot dogs in America.
Cincinnati should be upset for existing... just kidding. But skyline chili is an awesome but disgusting invention. Putting cocoa powder in the chili?!?! Ya'll need Jesus, in the best way.
Always nice to see Chicago getting attention
this is the first time ive heard of the Australia version of the hot dog
Sausage sizzle is probably more Australian than shrimps on bbqs
Definitely iconic. The Democracy Sausage. (Voting is cumpulsory in Australia, and held on a Saturday, so people serve these sausages at the voting stations).
@@amcconnell6730 Seriously?
@@donnalasacco1342 Absolutley :)
@@amcconnell6730best part of voting
Where you cut the bun is regional in the states. Normally our buns are pre-split on the side, but the northeast loves them some top split buns.
Coleslaw on a dog 👍
I've got mixed feelings about this, but willing to try for science.
Coleslaw can absolutely work on a dog.
It's tomato sauce.
right I was thinking where's the chilli in the chilli dog
@yilongmask i think he's referring to old mate saying ketchup instead of tomato sauce. Its just odd hearing another Australian use American terms
I think it was in Seattle where I had a dog with cream cheese and jalapenos. Gorgeous
Nah, slicing through the top of the bun was criminal
Unless its a Maine red hot. Only acceptable deviation.
Except in all of New England. Or a lobster roll anywhere.
You should be cutting from the bottom 3/4s up, with the bun facing toward the waning or waxing moon, really.
Nailed it on the video. Long time casual watcher of your videos, this one made me subscribe. As a Chicagoan, you nailed the ranking. When I order dogs I always get one Chicago dog and one chili cheese dog (just like how you did the chili dog but with shredded cheddar before the onion…couldn’t agree more with you that American cheese is for burgers not dogs). I also recommend a Maxwell Street Polish which is very popular here (it’s a grilled kielbasa w/ grilled onions and mustard on a poppy seed bun…very similar to your bunnings snag). Also fun fact, if you go to any Chicago sporting event you can just grab free pickles to snack on from the condiment carts since quarter sliced pickles is a must have condiment.
Ketchup is sacrilege on a hot dog! And I love ketchup.
Ever heard of the danish variation?
They're making it with their own sausage, Pølser. Add sweet and sour pickled cucumbers (super thin sliced), fried onion, Mayonnai... well, Remoulade, Mustard and Ketchup,
Fun fact: In Western Australia, bunnings snags are served in a bun like in the second example
SICKOS!
lol
When I went Melbourne we ate lots sages, love them , it beats the Canadan hot dog all to bits
No beans is the best choice. But I argue that for all chili.
Beans are a side dish to the dog. I'm ready to throw down if you put beans in my chili dog
How do you make chili con frijoles without beans?
@@heruhcanedean just don't add them. Refuse frijoles.
@@Furen I work in a fancy ass resort and one of the menu items for a taco party is "warm black beans." I'd rather a make chili con frijoles over heating up canned beans.
Maybe this is why I'm always asked to make them.
@@heruhcanedean that sounds like purgatory
Im from the UK, i cut my hot dogs rolls from the side because i can fit more toppings inside as compared to cut from the top. Also, its less messier and fit more in more bites in my mouth.
Like this comment if Australian snag is better...
I recently had a driving holiday in the US. I didn't stop for any length of time in Chicago but I had a pit stop at a Portillo's.
I tried the Chicago Dog, which was excellent, and the Maxwell Street Polish, that was even better.
I have some vague food regret that I didn't try an Italian Beef, but hopefully I'll be back sometime.
i like the take on the chili dog, but it's got to have mustard for me.....just a ribbon or two to cut the richness.....chef's kiss
On my last trip Stateside, many moons ago, I went into a diner that had around seven versions of the Hot Dog, each one getting more expensive. The most expensive was labelled "Works Dog". I had visions of this being a huge mastiff that patrolled the grounds of a large factory. When I asked the waitress what a "Works Dog" was, she just rolled her eyes and said, quite laconically, "It's a Hot Dog ... and we give it the Works!" Turns out it was like a combination of your Chicago Dog and the Chilli Dog since it literally had everything on it. I remember it being quite yummy.
I cut the topside too, but I make 2 cuts removing a vee shape of bread........ I can fit in more stuff that way 😁 the vee cuts are stopped, not goin through to the ends, so the sausage and fillings can't ooze out the ends, I also toast the bun a bit.
I’ve been watching your videos from NZ and their quite refreshing. Love the in between personal commentary! I’m gonna try that Shepherd Pie this weekend for the babe, wish me luck!
Chicago dig is 100% the best.
I grew all the way up with hotdog buns sliced on the side... and they always fall apart with the hotdog bursting out the side. I'm definitely a new fan of the top slice!
not taken over Australia. but i used to have them all the time at uni, coz the clubs and whatever groups and so on would have hot dog days to promote their stuff.. and it was sausage on a bun with onions and mustard, all for 1 dollar.. but this was back in the 90s of course.