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Old 05-31-2014, 08:47 AM   #11
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Well I was born and raised on the Chicago west side. I get the Chicago Vienna dogs with the snapped caseing, with poppy seed buns hot peppers, bright green relish sent to me all the time. Chicago is the Home of the Hot Dogs hand down.
AGREED! Nothing like a Chicago Hot Dog... I just moved from there a year ago and really miss 2 things. Pizza and Dogs!!
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Old 05-31-2014, 08:50 AM   #12
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AGREED! Nothing like a Chicago Hot Dog... I just moved from there a year ago and really miss 2 things. Pizza and Dogs!!
Moved from the western suburb of Bolingbrook in 85 and don't miss a single thing!
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Old 05-31-2014, 08:53 AM   #13
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Moved from the western suburb of Bolingbrook in 85 and don't miss a single thing!
Old Coot...I moved from Naperville..95th and Rt 59 area and dont miss any of that crap! Just the good food.
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Old 05-31-2014, 08:59 AM   #14
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Old Coot...I moved from Naperville..95th and Rt 59 area and dont miss any of that crap! Just the good food.
White Fence Farm was just south of us and we did love to go there about every other weekend. Old Chicago was interesting too until they closed it.
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Old 05-31-2014, 09:02 AM   #15
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White Fence Farm was just south of us and we did love to go there about every other weekend. Old Chicago was interesting too until they closed it.
If you haven't been to that area for a long time, you wouldn't recognize it now. It's crazy how it grew. Naperville will take 2hrs to drive from one side to the other anytime after 3pm.

When IKEA moved into Bolingbrook, so did everyone else. What used to be a nice small town is now a shoppers paradise! They do have a Bass Pro Shops that is really nice though...its HUGE
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Old 05-31-2014, 09:10 AM   #16
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Went thru last Aug @ 55mph and didn't even slow down. Have no intention of EVER going back or thru the area. Concord has a monstrous Bass Pro in a monstrous mile long mall just west of the Speedway.
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Old 05-31-2014, 12:02 PM   #17
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Weezer, what kind of buns do ya use for the dogs?

The reason I ask, is about three times a year, I end up grilling dogs for a large group (50-100 people). I usually go full regatta (sauerkraut, chili, brown mustard, etc).



I had for several years been direct ordering Toufayan Bakeries Snuggle Buns from New Jersey in case quantity. These things were made out of Pita bread and are U shaped to begin with, so they hold all the fixings fantastic. My people always loved them. I even had these special shaped aluminum plates that let me toast these U buns on the grill, along with 3 battery powered Grill Dog rotisseries that let me grill dogs in batches of 36 at a time. (You have to get them out in large quantities when feeding that many people, so they don't riot on you)




Evidently my purchase of several cases a year didn't quantify them to keep making the buns, and they have been discontinued.

I have been using the King's Hawaiian top split buns (which are expensive thru the roof when feeding that many people), and although good, they don't measure up to the former Snuggles in purpose or quantity pricing. I'm always looking for better ideas, that others may share..........and am looking for a good bun source/suggestions.

I also want to try your dogs themselves, since your hubbie is the hot dog aficionado.

I hope you don't consider this a thread hijack, and we can use it to talk hot dogs.
Nope, not a hijack at all! Holy smokes! That's a lotta hot dog cookin! We just use regular buns.

And sure, I'll tell DH to "gift ya" with a 4 pack of Sabretts. (that's how we're vacuum pack freezing)

I'm beginning to think you have as much cooking equipment as OC does mechanical equipment in his shop!
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Old 05-31-2014, 12:04 PM   #18
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Originally Posted by gljurczyk View Post
Well I was born and raised on the Chicago west side. I get the Chicago Vienna dogs with the snapped caseing, with poppy seed buns hot peppers, bright green relish sent to me all the time. Chicago is the Home of the Hot Dogs hand down.
Oh dear...now a done it! DH is crazy 'bout Chicago dawgs too! Around here Wendy's started selling what they call Chicago dawgs. DH tried 'em, wasn't impressed.
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Old 05-31-2014, 12:08 PM   #19
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OC,

Found out last night the manufacturer is now finally *in production* for our two toys that we talked about heading to Arden to pick up.

So, it may be earlier than we thought that we head up to your fair state. And eyup, we'll be draggin Buffy!

Yeah, this is OT, but it's my original thread and I don't care.

No, wait....I can keep it on topic by sayin'.....we'll bring some Sabretts!
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Old 05-31-2014, 12:47 PM   #20
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I'm beginning to think you have as much cooking equipment as OC does mechanical equipment in his shop!
I have 8 grills if that means anything.

For the event cooking, I started out with a 4 burner Brinkmann, that I modified to accept two of the grill dog rotisseries. What I love about the battery powered rotisseries is that you don't have to constantly stand over the grill and turn the dogs as they just turn and plump up like you see at the stores. I had to modify the grills to accept the holders that the rotisseries motors mount to. It would cook 24 dogs at a time, and I could heat up the chili, sauerkraut too. The buns were a pain to toast with this setup though.

Here's a pic from one of the events a few years ago:



I added an 8 burner one very similar to the brinkman. I can now cook 36 hotdogs (3 grill dog rotisseries on it) at a time, toast buns, heat up the chili and sauerkraut, and even put on a pan of Byrons pulled pork meat (Sam's Club)................when I utilize both grills at the same time.



These grills fold down and are easy to transport, but the 8 burner really requires two people to handle. Here they are loaded in my truck. Yes, that is Delaware Punch in the corner. I love that stuff and it's hard to find around here anymore.

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