Fair warning from the website, should you have a hankerin' today or tomorrow:


George Washington.
Abraham Lincoln.
Sure, we close for their birthdays. But, what about that other great American leader?

THEREFORE . . .

HOT DOUG'S WILL BE CLOSED FOR DON KNOTTS' BIRTHDAY

MONDAY, JULY 21 THROUGH TUESDAY, JULY 22

We will re-open Wednesday, July 23


That Doug. What a guy!

Doug's, Hogs, and Dogs. We're on our way to Milwaukee to the 105th Anniversary of Harley Davidson, where we'll be vending Vienna Beef hot dogs & Polish.

We picked up a few friends at the factory.

Holiday heads up for Hot Doug's as posted on the website:

"Labor DAY?? That's crazy talk!!

HOT DOUG'S WILL BE CLOSED FOR LABOR DAYS!!

MONDAY, SEPTEMBER 1 and TUESDAY, SEPTEMBER 2

We will re-open Wednesday, September 3
Have a happy and safe holiday(s)"

Just had a dog at Doug's that was instantly propelled into my top 5. Garlic Bacon Mayonnaise? Why didn't I think of this? It was great, I'm going to have to try and re-create it at home, I can think of many things that would be improved with it. The Catalonian sausage was juicy with a great snap and the Montelarreina cheese was a perfect addition. Does anyone know of a local source for the Montelarreina?

Sorry for the rotten pic, I have a new camera that I'm getting the hang of.

Hot Doug's Catalonian Pork Sausage with Bacon-Garlic Mayonnaise and 12-Month Montelarreina Cheese:

Does anyone know of a local source for the Montelarreina?

I plan to drop by either Thursday or Friday - that sassich combination intrigued me, too, so I'll ask Doug about the source of the cheese. He's a forthcoming guy.

Thanks for the scout trip on this new creation!

I had the Catalonian yesterday, and it really is an awesome sandwich. I'm a sucker for nearly any smoked pork sausage he offers, but that one was really very, very good. I'm also fond of the debreziner, which I think I've mentioned in just about every post I've made on this thread in the last year. It's just so good.

A google search revealed a number of restaurants in Chicago that are serving it, as well as the fact that it is imported by a Chicago based company:
http://www.allbusiness.com/food-beverage/food-industry-dairy-dairy-products/5469018-1.html

Sadly, it did not turn up anyone actually selling this delightful cheese. I should have asked Doug, but didn't think of it until later, oh well. I might go in tomorrow for some DFF's and the Crayfish dog...if I do make it in, I'll post any info on it that I get.

A question, as I haven't actually been to Hot Doug's in ages ( ) and haven't been on a weekend for one half of forever - how soon should we get there tomorrow in order to miss the scary line? 10:30? 10? Our fabled Friend From Memphis should really get the chance to experience the place for himself.

Suzy Creamcheese wrote:A question, as I haven't actually been to Hot Doug's in ages ( ) and haven't been on a weekend for one half of forever - how soon should we get there tomorrow in order to miss the scary line? 10:30? 10? Our fabled Friend From Memphis should really get the chance to experience the place for himself.

I'd get there by 10 am, or around 3:30. If you get there late, however, you run the risk of specials running out.

I like to take the wimp's way out on Saturdays - I phone in a take out order!

Breakfast it is, then!

Ursiform wrote:If you get there late, however, you run the risk of specials running out.

In my experience, he hasn't run out of specials in a long time.

In my experience, he hasn't run out of specials in a long time.

Much to my chagrin, I've seen specials run out on a couple of occasions in the last month or so. The last time it happened, I saw the board for what I was planning on ordering get pulled when I was 3rd in line. Oh, the humanity!

New Fave at H-Doug's: The BLT, comprising a plump bacon sausage, avocado mayo, lettuce, and wedges of cherry tomatoes. Lord, was it delicious - probably the best combo I've had there yet, and it didn't even have cheese on it. Customary Dining Companion had a nice smoked duck sausage with blood orange mustard and bleu cheese, but he opined that as good as his was, my choice was leagues better. One of the simplest combos available, but the robust taste of the sausage was a perfect foil for the restrained condiment and the fresh veggies.

I asked Doug on the way out if it was Nueske's bacon sausage that he was using, but he told me that it was a blend that his sassich guy makes for him. He did agree that Nueske's - available through the catalog/website, a blend of their wonderful ham and bacon (!) - would be an excellent make-at-home substitute.

Thanks, Doug! What a great lunch. You're a mensch.

sundevilpeg wrote:New Fave at H-Doug's: The BLT, comprising a plump bacon sausage, avocado mayo, lettuce, and wedges of cherry tomatoes.

Oh, this is one of my perpetual favorites! I pretty much have to force myself to order other things when it's on the board or I'd never eat anything else there.

BTW, I did remember to ask Doug about the Montelarreina cheese - he gets it from a cheese distributor in the burbs and told me he could score me a 10 lb wheel. However much I love it, I don't think I could eat 10 lbs (Doug did - very kindly - offer to save me a chunk, but I'd rather not impose). If anyone sees this delicious cheese for sale in more moderate amounts around town, could they please post it?

i've yet to go here even after hearing constant praise from a friend - only because the location isn't convenient. but I WILL go someday. And I'm posting here to bookmark the thread.

For some odd reason, I thought there wouldn't be a line at 10:45 this morning, seeing as it was 5 degrees or so and only 15 minutes after they opened. Needless to say, I was wrong. 20 minutes or so of waiting in the cold and my dining companion and I gorged ourselves on deliciously-adorned forcemeat and duck fat fries. Was it worth it? Absolutely.

-Dan

p.s. My rule of "if you ride your bicycle there, you can eat whatever you want" comes in particular handy at Hot Doug's, though this weather definitely tests my determination.

cilantro wrote:

Ursiform wrote:If you get there late, however, you run the risk of specials running out.

In my experience, he hasn't run out of specials in a long time.

I've arrived at 3 or so a few times in the past year to find that the special I had my heart set on had sold out, but it's definitely not a regular occurrence.

A few more hot dougs pics:




Spicy Jerk Pork Sausage with Citrus Mojo Mayonnaise and Goat Cheese


Beef Landjaeger with "Buffalo" Mustard and St. Pete's Blue Cheese

So I know, I'm a late arriver to Hot Dougs. I've been intending to go for years but just have never gotten around to it until lunch time today. All in all, I've got to say it's not a bad place; I mean the dude had Graham Parsons live playing! Of course, as good as Graham is, I came for the food and I will say, I left a happy guy.

One thing I don't get though. Why does Doug serve his sausages like hot dogs? I guess he has to since this is supposedly a hot dog place, but I gotta say the bread just gets in the way. I ordered two specials and the duck fat fries today. My first sausage was a smoked shrimp and pork number known as the Jim Bakken. Slightly spicy and a little more smokey it was a hit, and of the two sausages, it held up to the bread. The sausage was topped with shaved cheese which appeared to be a smoked gouda. My second sausage was the Duck Sauterne with Fois Gras. Absolutely fantastic, but I would have much preferred to just use a fork and knife with the sauce left to dip into on the side.

As for the duck fries, I was a little underwhelmed. They were fine, and tasted like they were fresh cut, but the duck fat didn't add much for me. I'll go with good old fashioned tallow every time!

I'll be back to see Doug though. Back real soon.

Pursuit wrote:Absolutely fantastic, but I would have much preferred to just use a fork and knife with the sauce left to dip into on the side.

I'm 99% certain Doug would happily oblige if you asked for the sausages and toppings without the bun. Try it next time

Pursuit wrote:. . . I mean the dude had Graham Parsons live playing!

As great as Doug's food is, I'm really sorry I missed this

=R=

gleam wrote:

Pursuit wrote:Absolutely fantastic, but I would have much preferred to just use a fork and knife with the sauce left to dip into on the side.

I'm 99% certain Doug would happily oblige if you asked for the sausages and toppings without the bun. Try it next time

Yup, I'm sure he would. I will try it, I think it's the winning call.

LTH,

Been a while since I've been to Hot Doug's though today's tasty Tuben insures I won't let much time pass.

As an aside, 3 people ahead of me at the 10:30 opening.

Enjoy,
Gary

Pretty short line at 3pm on Wednesday, too:

The Mountain Man Sausage (a damn tasty mix of Venison, Elk, Antelope and Buffalo) with Forest Berry Mustard and Comte Cheese


Jack Daniels and Fennel Smoked Pork Sausage with Lemon-Pepper Dijonnaise and Marieke Fenugreek Cheese

Admittedly it had been a long time since I visited Hot Dougs,before I joined LTH. I admittedly ordered incoorectly on that first visit, no duck fat fries, and a "chicago style dog". So this time I had to do it right.

I arrived around 10:25 on Saturday morning, and there was already a line of about 50 people I would guess(when I left I would guess the line was twice as long). The line moved quick, and I was inside and eating by 11:00 a.m. I ordered the alligator sausage topped with cajun remoulade, and smoked gouda, as well as an order of the duck fat fries. The cost of this lunch with a small Coke was $13, I thold Doug it was a bargain.

The alligator sausage was excellent, probably yhe best sausage I have ever eaten, and the duck fat fries were the best Ive had. The sausage was smokey, packed with flavor, and the casing popped with each bite. The remoulade although tasty almost overpowered the sausage so I scraped it off, and used it for my fries. The smoked gouda was a perfect match.

I am a big fan of Hot Doug's now.

My Bride and I made our maiden voyage today to wrap up her Birthday Festival Week.

We are Believers! Can I get a Hallelujah!

I had the Thuringer and My Bride the Burgundy Wine Pork Sausage.

Just perfect. The right amount of char and toppings and everything about as fresh as fresh can be. Duck Fat Fries? The best. Doug? The most gracious host.

Got there just before closing and there was about 10 people outside and the line was moving pretty good.

Thanks!

Anyone tried the Hot Doug's loop drop-off service? It's not Doug himself, but someone who takes orders and drops them off at either the Mercantile Exchange or Board of Trade. A coworker saw them handing out flyers today and brought one back to the office. I read over the flyer quickly so I may be missing some details, but basically you fax in your order and choose from a set drop-off time/location. The service charges $1 per dog/sausage as their fee. According to the flyer, they've been up since February. The flyer does state that they are not affiliated with Hot Doug's, Inc.

So maybe it's the fact that I got two hours of sleep last night and my eyes are playing tricks on me, but I could have sworn I saw a bike messenger wearing a shirt that said something along the lines of:

hotdougsdrop.com

Does anyone have any idea what I'm talking about? I saw him riding his bike in the loop around 12:00 today right at LaSalle and Jackson, and he was carrying what looked like a cooler/heater attached to his bike.

This should help:

viewtopic.php?f=14&t=2699&p=252550#p252550

Managed to find the website (I knew it was something along the lines of hotdougsdrop.com):

Here

Pretty sure we're about to double this guys business....

Better hurry, because it looks like Doug isn't too pleased with someone else profiting off of his food:

Article

thomasec wrote:Managed to find the website (I knew it was something along the lines of hotdougsdrop.com):

Here

Pretty sure we're about to double this guys business....

Better hurry, because it looks like Doug isn't too pleased with someone else profiting off of his food:

Article

If Doug does not approve I will not be using this service.

Doug is just too nice of a guy.

thomasec wrote:Pretty sure we're about to double this guys business....

Better hurry, because it looks like Doug isn't too pleased with someone else profiting off of his food:

Article

More likely we are bout to put him out of business...