Yes, I am in Chicago. That wonderful midwestern city with the epic skyline, beer that flows like water, and endless supply of processed meat products. Meat products flow in such volume here, that Chicago poets are required by law to pay homage to its meat-ness in their opening lines:
Okay, so it is an unofficial law that I just made up, but there is seriously a LOT of meat product here. There are so many styles of sausage-based meats in Chicago that Lady Ga-Ga's dress of meat looks down-right vegetarian in comparison to what the streets look like at lunchtime. I know that many like to say Chicago is the "Windy city", but I really think it should just be called "the Sausage Meatropolis".
Therefore, to honor my stay at "the Sausage Meatropolis", I have decided modify one of the city's most classic Sausage offerings in a way that would even make Abe Froman proud. Yes, I have Hotmaple-ized THE CHICAGO-STYLE HOTDOG
Now, before you Chicago natives don your Bears Jerseys, and decide to unleash the mighty fury of the great Mike Ditka on me... let me explain: I AM NOT CHANGING ANY OF THE CORE COMPONENTS OF THIS DELICACY. SO PLEASE LOWER YOUR PITCHFORKS.
Instead, I am just asking you all to try ADDING a bit of Hotmaple Smokey Habanero to the wonderful mix of the Chicago-style Hot Dog.
Everyone reading this blog that has never tried a Chicago-Style Hot Dog needs to go out and procure everything in the picture ASAP! Whatever you do, do NOT skip on the celery salt... never, ever.
Once you have this magnificent creation crafted - slather on the Hotmaple Smokey Habanero. It will give that Chicago-Style dog a bit of a "kick in the pants" and put some fire in it. The smokey flavor also wakes up the beef hot dog, and turns it into a grill-masters dream.
This is one of those matches made in heaven that you need to try once before you die.
Hotmaple Smokey Habanero + the Chicago-Style Hot Dog.