"Dragged through the garden" (adding condiments) (1999)

Bapopik at AOL.COM Bapopik at AOL.COM
Tue Nov 11 04:41:26 UTC 2003

   For the "hot dog" book folks.  Is this somewhat new and from Chicago?  (Last one of these posts before vacation.)
   "Hot dog" and "through the garden" has 249 Google hits.
   This "Lexis/Nexis Universe" goes back only two years?
   If this phrase comes from Chicago, why did a search of "hot dog" and "through the garden" on www.chicagotribune.com result in zero hits?

From: Jack Breen (pkpt at tiac.net)
Subject: Re: John P., Maryland and Hot dogs
Newsgroups: alt.autos.studebaker
Date: 1999/04/12

Is Blackie's near Bristol, home of the NE Zone Meet?  Though I really
enjoyed the buffet at the host hotel, a good dog, "dragged through the
garden" would be worth the take.............(Hey, I resemble that

Cjdaytonjr wrote:

> It might be a great hot dog joint, but it could
> not be better than Blackie's in Cheshire CT!
> Their sauce it to die for!
> Chip

From: AJMedia (ajmedia at aol.com)
Newsgroups: rec.food.cooking
Date: 1999/07/31

>A dog isn't a dog unless it's done "all the way -Southern style" mustard,
>chopped onions, cole slaw and hot dog chili.

You must be talking about the dog that gets "dragged through the garden"..

AJMedia at nospam.com

COOK'S NIGHT OUT Taste buds treated well in Lakewood
Kyle Wagner Denver Post Restaurant Reviewer. Denver Post. Denver, Colo.: Aug 27, 2003. p. F.09:
   Chicago, 8590 W. Colfax Ave., 303-233-0500. Chitown transplants flock to the authentic Italian beef at this casual eatery, which boasts Windy City owners and the feel of a real neighborhood joint. Slurp down a Vienna beef hot dog or a double pastrami on Rosen's rye, and tell them to run that beef sandwich through the garden to get a mouthful of flavorful hot peppers.

Times-Picayune (New Orleans, LA)
July 31, 2003 Thursday
LENGTH: 292 words
HEADLINE: Best of a breed;
Hot dogs with regional pedigrees

What will the well-dressed wiener be wearing this summer? Well, that depends on a broad range of local tastes and traditions. If you're tired of the same old sausage, try these on for size.

Cajun hot dogs: Now this you gotta love. It's from Tim Acosta at the Thibodaux-based Louisiana chain of Rouse's Supermarkets. Partially split hot pistolettes or French bread cradle links of andouille topped with creamy red beans and a few shakes of hot sauce.

New York street-cart dogs: Hebrew National All-Beef Kosher Franks are strictly authentic, but Best's is another good kosher brand that's easier to find locally. Either way, they should be boiled and served on steamed buns with onions and deli mustard, sauerkraut optional.

Milwaukee brats: Bratwursts, pale-colored pork and beef sausages (such as Usinger's brand), should be steamed in beer or grilled, then stuffed into crusty rolls with sauerkraut and spicy brown mustard.

Cincinnati cheese dogs: The sauce is taken seriously in Cincinnati, where grilled or steamed wieners are smothered in beanless chili spiked with pinches of nutmeg, cinnamon and unsweetened cocoa. Pile on plenty of shredded cheddar cheese, diced onions and yellow mustard.

Chicago red hots: The traditional poppy seed rolls can barely contain wieners "dragged through the garden," overflowing with yellow mustard, sweet pickle relish, chopped onion, tomato wedges, dill pickle spears, mild banana peppers and a sprinkle of celery salt.

Little Italy dogs: Saute sliced onions and bell peppers in olive oil to smother grilled Italian sausages in seeded Italian rolls.

Southern slaw dogs: Slather on barbecue sauce, during and after grilling. Serve on hot buns, dripping with coleslaw.

Scripps Howard News Service
July 04, 2003, Friday
LENGTH: 1180 words
HEADLINE: A cross-country search ends with the perfect hot dog
SOURCE: Scripps Howard News Service
Of the many secret vices in life for which I have been a fool, the hot dog has brought me the least grief and woe.

I have never awakened to dawn's first light full of self-loathing after glimpsing a crumbled chili-dog wrapper on the pillow next to mine, nor had my belongings thrown into the front yard because of a suspicious mustard stain.

Collectively, dogs have done my cholesterol reading no great favors, and I have eaten a few whose lingering aftertaste affirmed the wisdom that anyone who would wish to keep his respect for sausage and the law should never see either being made.

Yet, none of that could thwart me from launching a cross-country mission in search of the perfect hot dog while following 2,400 miles of Route. 66.

The quest was one that I fully expected to end where it began, for many would think it a fool's errand to search beyond Chicago for a decent tube steak.

The Windy City likes its Vienna beef dogs "dragged through the garden," in hash-house vernacular - buried beneath a mound of pickle, cucumber, tomato and onion that topple onto the eater's shoe tops with each irresistable mouthful.

PR Newswire
July 3, 2003, Thursday
LENGTH: 673 words
HEADLINE: Vienna(R) Beef Joins Attack of Giant Food at Taste of Chicago with World's Longest Hot Dog during National Hot Dog Month;
-Chicago-style Hot Dog Dressed with Mustard, Bright Green Relish, Tomatoes, Pickles, Onions, Sport Peppers and Celery Salt and at the America's Dog Stand Near Buckingham Fountain -

To celebrate National Hot Dog Month and the Fourth of July, the Chicago-based Vienna Beef assembled the world's longest hot dog, measuring 16 feet, 1 inch and topping the previous record of 15 feet, 3 inches recorded in Pennsylvania in 2001.
    (Photo:  http://www.newscom.com/cgi-bin/prnh/20030703/CGTH030 )
    The giant feat took place Wednesday near Buckingham Fountain during the annual Taste of Chicago food festival.
    The Chicago-style hot dog recipe is famous all over the world.  It starts with a Vienna all-beef hot dog, which is made only in Chicago, steamed and served on a poppy-seed bun, also made in Chicago.  Hot dog experts refer to the condiment process as "dragging it through the garden," starting with yellow mustard, bright green relish, fresh chopped white onion, two tomato wedges, a kosher pickle spear, two sport peppers and finishing with a dash of celery salt.

CBS News Transcripts
SHOW: The Early Show (7:00 AM ET) - CBS
July 22, 2002 Monday
TYPE: Interview
LENGTH: 3160 words
HEADLINE: Kevin Patricio of Food & Wine magazine discusses different types of hot dogs and which ones are the best

JANE CLAYSON, co-host:

Whether boiled or grilled, beef or pork, with or without ketchup, frankfurters have long been a search for--for the ultimate creations, so the editors of Food & Wine magazine have decided to put several brands to the test. Kevin Patricio is here to tell which ones came out on top. Hi, Kevin.

Mr. KEVIN PATRICIO (Food & Wine): Hi. How are you?

CLAYSON: Nice to see you.
Mr. PATRICIO: And then what's--what I find interesting, which I've never actually had, the Chicago Red Hot, which is something--and--and so now--which is--they call it--this is a Red Hot dragged through the garden, so it has tomatoes...

CLAYSON: Dragged through the garden.

Mr. PATRICIO: ...onions, pickles, sport peppers, spicy mustard and then dashes of celery salt, if you can imagine it.

Denver Westword (Colorado)
July 18, 2002 Thursday
SECTION: Dining/Columns
LENGTH: 1157 words
HEADLINE: Consumed
And the Weiner Is...
BYLINE: By Marty Jones

If the folks at the National Hot Dog & Sausage Council had their way, you'd already know that July is National Hot Dog Month and July 24 is National Hot Dog Day.

If Coe D. Meyer had his way, every day would be a hot-dog day. From his office in Morrison, Meyer is launching a bid to become the country's only nationwide hot-dog vendor. By placing his "Woody's Chicago Style" hot-dog carts at home-improvement centers and on sidewalks across America, he plans to bring the pleasures of frankfurter flesh to the walking hungry.
His purebred dogs are condiment-heavy creations unlike any homemade dog, franks that showcase the more-is-best philosophy of the Chi-town standard. Each starts with a Vienna on a steamed poppyseed bun that may then be graced with "green" (an iridescent relish that nearly glows), minced white onions, "sport peppers" (pickled serranos), a slab of kosher dill pickle, a wedge of tomato, even a slice of cucumber -- "That's called 'draggin' it through the garden,'" Little says of the toppings process -- before finishing things off with yellow mustard. "If you're going for ketchup, don't let me see it," Little warns.

ABC News
SHOW: Good Morning America (7:00 AM ET) - ABC
April 1, 2002 Monday
TYPE: Profile
LENGTH: 503 words
HEADLINE: Hot dog taste test results

DIANE SAWYER, co-host:

So Lara Spencer's been out here running through the hot dogs from around the country.

Take us through them quick and then tell us the winner.

LARA SPENCER reporting:

All right. The New York street cart that's got onion sauce and mustard. The Cincinnati cheese coney. That's got cheddar cheese, onions, mustard. Kansas City has Swiss and sauerkraut. Southern style, they call that dragging it through the garden because...


SPENCER: ...it's got coleslaw on it. The Texas corn dog, my personal favorite of these. The Chicago, that's pretty much got everything in a refrigerator. It's got a poppy seed bun, pickles, tomatoes, onions. It's a Vienna hot dog and...

SAWYER: Peppers.

SPENCER: Peppers. And do not put ketchup on them. You will be scorned at the stadium in Chicago.

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