Hot Diggity Dog: 3rd Annual Dog Days of Summer Cook-Off
July is National Hot Dog Month, and I picked the best way to celebrate by attending the 3rd Annual Dog Days of Summer Cook-Off this past Saturday! Presented by South Street Headhouse District in conjunction with gourmet hot dogs and french fries restaurant Hot Diggity, the cook-off invited 20 of Philadelphia’s top restaurants and chefs to go grill-to-grill in the ultimate hot dog competition. The grand prize included $1,000 cash, a spot on the judging panel of the 2015 cook-off, and the chance for the winner’s signature dog to be placed on the Hot Diggity menu for the month of August.
The chefs were also vying for the coveted title of “fan favorite,” which was judged by the ticket-buying public. This is where my rumbling stomach and I came in! I sampled a variety of unique recipes that transformed the everyday frank into a dazzling dog. Here are some of the highlights:
From: Cherry Bomb Bus
Recipe: An all beef D&W frank grilled inside special-blend ground beef on a seeded roll with spicy capicola, extra sharp provolone, gravy, and pickled long hots
Thoughts: A special treat for meat-lovers and incredibly savory, but be warned: the peppers are hotter than you think!
Scala Duck Ragu Dog
Recipe: A grilled, all natural, 100% angus beef hot dog wrapped in pancetta with grilled romaine, braised duck ragu with granato chianti and san marzano tomato, crispy onions, and shaved parmigiano reggiano cheese
Thoughts: A delicious Italian spin on an American classic. The combination of flavors – especially those of the ragu – complemented the dog very nicely.
From: Headhouse Crab and Oyster Co.
Recipe: A Sabrett’s hot dog with spicy pepper relish, crab salad, and a splash of Old Bay, all on a split top bun
Thoughts: Can’t get enough of seafood? This hot dog is for you. Nothing says “summer” like the combination of juicy crab and grilled frank. And of course, the subtle sweet and salty seasoning of Old Bay makes anything taste better.
The World’s Best Chili Dog
Recipe: House made pork dog topped with brisket and short rib chili and aged cheddar, all on a brioche bun
Thoughts: The chili has great flavor and is only enhanced by the sharpness of the cheddar cheese. Overall, a delicious dog, although I wouldn’t go as far to say it’s the “world’s best.”
Korean Fried Hot Dog
From: Taproom On 19th
Recipe: A classic frank on a Martin’s potato bun, complete with charred watermelon, pickled watermelon radish, and jalepeno mayo
Thoughts: A really interesting (and successful!) mixture of sweet and spicy tastes. The watermelon makes the dog refreshing, while the mayo brings out its traditional hotness.
Chicken Fried Chicken Dog
From: Rex 1516
Recipe: A fried chicken apple sausage with house made smoked siracha and green tomato relish, all on a Martin’s potato roll
Thoughts: A real kick in the taste buds! Keep a glass of water nearby when devouring this dog. The flavors are strong and tasty, but not for the faint of heart (and spicy food).
At the end of the day, the winners were announced: 1st place went to Headhouse Crab and Oyster Co.‘s Sea Dog, a well deserved win! Misconduct Tavern claimed 2nd place with its Sichuan chile-dressed pork dog. Event organizer Hot Diggity! scooped up 3rd place with its Corn Salsa Dog, a Sabrett frank topped with bacon and fire-roasted corn salsa. The People’s Choice winner (and my own “fan favorite” as well!) went to Bistro Romano for its Scala Duck Ragu Dog. In short, ketchup and mustard aren’t going to cut it any more. For a real hot dog treat, hit up one of these places!
By Carolyn Grace