Chicago Style Hot Dog

Although the origin of my existence remains under debate, I do know that I was served at the 1893 World's Columbian Exposition in Chicago. I am boiled or steamed to a temperature above 170 degrees Fahrenheit (~77 degrees Celsius) before adding the toppings. I love being dressed up in toppings. I can also be grilled. If I am grilled I prefer that you refer to me as "chardog." My natural casing provides a distinctive "snap" when you bite me. I am never happier than when I am at my typical weight of 1/8 lb. and made with Vienna Beef or my good friend David Berg. Some vendors in Chicago use other brands and that makes me sad. Oscar Mayer, you’ve got nothing on Kosher’s Best. Some douche-bags order me with everything by saying "dragged through the garden" because of the unique combination of condiments. Those guys are total pricks though, because "dragged through the garden" refers to a different dog which includes lettuce in the condiments. If you want lettuce, order a salad. So, do you want to make me? Here’s how: 1 package (10 hot dogs) of Vienna Beef, Best Kosher or David Berg 1 package (10 Buns) of S.Rosens Poppy Seed Buns 1tsp. Yellow Mustard 1tsp. Bright Green Sweet Relish 1tsp. Freshly Chopped Onions 1 Kosher Dill Pickle Spear 2 Tomato Slices 2 Serrano Sport Peppers (They’re HOT!) A Dash of Celery Salt Heat Hot Dogs in boiling water, or grill (DO NOT microwave me) to 170°F. Place the 100% Pure Beef Hot Dog in a steamed poppyseed bun. Then pile on the toppings in this order: Mustard, Relish, Onions, Pickle, Tomatoes, peppers and celery salt. DO NOT PUT KETCHUP ON ME! I WILL NEVER SPEAK TO YOU AGAIN Then, enjoy with dessert. Can I recommend an Il Taco Pizza Puff?