The Washington Post has created what they refer to as a “highly subjective guide” to America’s greatest regional hot dogs. The Post writes that “Hot dogs are synonymous with summertime across the U.S., but the best way to top them remains a major source of debate.” Below, we look at the two local regional versions included in the article:
The Post highlights the Baltimore Bologna Dog (beef hot dog, griddled beef bologna, mustard). “Charm City may not have as many Jewish delis as it did a century ago, but this extra-meaty hot dog is still holding strong at those that remain. Some may say two types of beef sausage in a single bun are unnecessary, but those people are fools.”
Then they touch on DC’s very own Half-Smoke, which is technically not a hot dog (smoked beef and pork sausage, chili, onions, mustard). “Technically, the half-smoke is a sausage, not a hot dog, but as this spicy link is a hometown favorite in the nation’s capital, we’ll allow it.”
Aside from hot dog stands in the city, locally, it has become increasingly difficult to find a prepared hot dog outside of purchasing them from national fast food restaurant chains or convenience stores like 7-eleven. This isn’t knocking those hot dogs, as there are plenty who are fans of both versions, but a New Jersey version has somewhat recently made it to the DMV with Catalyst Hot Dogs.
Catalyst owner and operator Chris Van Jura is a New Jersey native and 20-year hospitality veteran who envisioned and launched Catalyst at the height of the COVID-19 pandemic. Born from the desperation of two pandemic layoffs, Catalyst Hot Dogs brings the classic New Jersey hot dog and more to the DMV. Experience Catalyst through its roving hot dog trailer or at Denizens Brewing Co. near the University of Maryland. Featured photo shows “Hank’s” hot dog from Catalyst.
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