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wca01's avatar
wca01
Explorer
Mar 06, 2014

Old Fashion North Carolina Hotdogs

In the 1930’s you could buy hotdogs in hotdog/hamburger places for $0.15 and hamburgers for $0.25. Our family finances dictated we were limited to the hotdogs except on special occasions. The dogs were kept in hot water on a steam counter and the buns were kept in a steam compartment on that steam counter.

The hotdogs were served on a hotdog bun with mustard, onions and chili. The chili was made on site. They were truly good. You can hardly get them that way anymore.

For years we would create them ourselves at home using a steamer for the buns and a pot to heat the water for the dogs. We made the chili from scratch. That was right much to do, and we didn’t do it often. Then one day my step daughter taught me how to make those hotdogs almost as good as the original with little effort. Here’s how:

Ingredients
Castlebrry’s hotdog chili. It’s almost as good as the original.
Hotdog bun
Good quality hotdog
Small onion

Direction
1. Chop some onion to very small size.
2. Open the bun and put mustard on the bottom.
3. Put the dog next.
4. Add the chili.
5. Add the onion.
6. Wrap in a paper towel.
7. Microwave to finish. Two hotdogs take about one minute.
8.Remove and enjoy.

Very little to clean up!

Caution!
If you don’t add the ingredients in the exact order given, you will die!

Good Luck!
Wil

34 Replies

  • Living in NYC I've never learned how to make that watered down mixture of onions,catsup and maybe paprika that's needed cuz I just cross the street and say:"Onions, light on the mustard", plunk my 2 bucks down and go. The man in my life has 'kraut and lots of mustard BUT he grew up in Long Island(or as they say Lon Eyeland) soooooo we native New Yawkers just look at him with pure pity in our eyes and keep chomping.......
  • Interesting observation Dave. I hadn't really thought about it, but the dogs of old that I remember did have chili that was more sauce than chili.
  • Having watched some TV shows on hot dog joints from the midwest to the east coast, I've been fascinated by the chili. It always looks like a watered down slurry. I'm used to a more chunky, hearty chili on my dogs rather than the slurry version.
  • Living in the Chicago area we are cursed with a long winter this year but between Portillos and a slew of other hotdog places, I could eat a different dog every day. My son lives in South Carolina and when he visits Portillos is usually on the way from the airport.