Several Chicagoland brews came home with medals from the recent Great American Beer Festival, the largest commercial beer competition in the world.
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With Labor Day weekend coming up and the last big barbecues of summer, it seems a fitting time to talk about these meaty emporiums, known for their cookout supplies, hot links and hand-cleaned chitlins. I can see that, when even Mr. Zee’s, a Greek snack shop in Morton Grove has rebranded itself as Mr. Gee’s B.B.Q. on Demand, the barbecue trend might be getting a little ridiculous. But I think it’s fantastic — bring it on! All styles, all flavors, the more the merrier. Let’s have Kansas City-style, St. Louis-style, Texas-style, South Carolina-style, you-name-it-style … heck, we can even encompass Western Kentucky barbecued mutton. Every neighborhood in Chicagoland has a hot-dog stand, a gyros place or an Italian beef joint. Often, the menus aren’t much different from one to the next — typically encompassing all three Chicago favorites. So how do you tell which is which? By the sign outside! Nary a hot-dog stand in the city serves the brand, but we can hardly let Hot Dog Month go without a few words about Chicago’s most famous sausage maker: Oscar Mayer. (Part 9 of a series in honor of National Hot Dog Month.) Yes, we’re the home of the extra-long wiener. (Part 8 of a series in honor of National Hot Dog Month.) Before Chicago had its Picasso, it had Picklecasso. Chicagoans aren’t the only ones who think ketchup on hot dogs is abominable. (Part 7 of a series in honor of National Hot Dog Month.) The Chicago hot dog — with the white of the onions, the red of the tomatoes, the brilliant green relish — “It’s like a work of art.” A look at the condiments. (Part 6 of a series in honor of National hot dog month.) What is anything without its proper foundation? The bun doesn’t get the attention that other parts of the canonical Chicago hot dog do, but it forms a critical base for the wiener and its load of condiments. (Part 5 of a series in honor of National Hot Dog Month.) |
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