The Milwaukee Dog, Coming to a Tailgate Near You

What is it about the Milwaukee Dog? No, I'm not talking street meat with exclusive toppings - they're cooked like meat, not vegetables. There are different variations on the Chicago Dog, but they’re all cooked in water, be it simmered or steamed. Would you steam a brat? Would you simmer a burger? Ever boil a steak? Leave the culinary sins with our neighbors to the south and show the ingredient some respect. Cook it with fire. Even Meathead Goldwyn, proud Chicagoan and renowned meat whisperer, prefers his Chicago Dogs cooked properly.

Onto the hot dog itself, use whatever you like. Unlike the flatlanders, nobody is going to turn up their nose at you for picking a different brand of hot dog. I prefer natural casing for my dogs since I’m not five years old, and it adds a nice texture with a snap. If you prefer a kosher dog, use it. You like all-beef franks? Use those! You need to use the official dog of Bob Uecker? Go right ahead. You bought them at the Kwik Trip on the way to the game? They’ll taste great. Just cook with fire, please.

This is a dog you top with real jalapeño peppers, not some canned veggie you can only find in expensive specialty stores. Heck, you probably grew your own jalapeños, I know I do. Another opportunity for you to choose: you can slice the raw jalapeños into coins and use as a topping OR you can char the pepper on the grill next to the hot dogs. If charring, be sure to slice the jalapeños in half lengthwise or they’ll be difficult to manage.

We don’t use ostentatious relish that tastes the same as regular relish. I like to use real pickle slices (cut horizontally or vertically, nobody cares) on my dogs, but I won’t tell you relish is wrong - just don’t buy the expensive neon stuff and instead save that money for beer (or just save that money). Dice your onions - red, white, yellow, whichever you prefer. You can even use Vidalia or green onions if you’re feeling fancy. If you like tomatoes on your dog, use a fresh one (we know you have extra in your garden, or your neighbor is trying to pawn some off on you as you read this) as they’re significantly better. Can’t get fresh right now? Go without the tomato or use a store-bought, Kwik Trip sells those too.

Grab whatever bun you like, I prefer potato rolls, and get it ready. Place your pickle slice(s) into the bun. Add a bed of onions. Place your properly-cooked hot dog, and top with your preferred mustard. Spicy brown and dijon play well with the combo but use whatever mustard you like. Putting the mustard under the veggie toppings makes for a less messy eating experience. My dad adds sauerkraut, but that’s mainly because he made so much and needs to find a use for it, or next year he'll be forced to make less. It is pretty good, but that’s not why he does it. Add your jalapeños (and tomatoes if using) and crack a beer (if you are at least 21 years old, of course). Now that Miller is no longer imperiously looking down on you from the stadium entrance, it’s okay to use another brand of beer. Just don’t drink anything made by Anheuser-Busch, Tony La Russa will take that as an invitation to pull up and lecture you on the unwritten rules of the game.

The beauty of this dog is that you get to pick the components you prefer. I sure won't be telling you're enjoying it wrong.

So long as you cook it over a fire. 

Ingredients

• Desired number of your favorite hot dogs
• Matching number of your favorite buns
• Jalapeños for topping
• One onion, diced
• Sliced pickles or relish
• Favorite mustard
• Tomato (optional)
• Sauerkraut (optional)