One of the great things about hot dogs is that they really do have a fair bit of regional variation. I’ve had “rippers” from Rutt’s Hut in New Jersey. I’ve had Coney Islands in Detroit (not to be confused with a Nathan’s hot dog from the actual Coney Island). I’ve had Rochester whites. Rochester red hots. Carolina slaw dogs. The list goes on. One of my favorite varieties, however, is the Chicago-style Hot Dog. Not content to just have an hot dog on a bun, Chicagoans demand that pretty much every aspect of the hot dog is pimped. The hot dog itself must be all-beef (preferably Vienna brand). The bun should have poppy seeds on it. The preferred condiments are chopped onions, sliced tomatoes, livid-green relish, celery salt, a pickle, and just enough “sport peppers” lined up to match the length of the hot dog. It’s known as “draggin’ it through the garden,” and, quite frankly, I like the result, even if it does bury the hot dog a little bit.