Hot Diggity Dog: 3rd Annual Dog Days of Summer Cook-Off

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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:

Broad Street Bulldogimage

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

image_1From: Bistro Romano

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.

 

image_2The Sea Dog

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

image_3From: The Twisted Tail

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

image_4Recipe: 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

image_5Thoughts: 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

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