Colorado B.S. Thread

From the description on the site, it sounds like they come with all the ingredients. I'm curious how they will suggest you cook them. In store they are heated on rotisserie hot dog cookers.

 

They say that it comes with a hot dog seasoning. I'm wondering if it's some kind of pan fried setup or maybe even boiling in seasoned water.

 

That's was what I was getting at should we cook them slowly in water?

I read that. I'll look at it on Saturday when I get home from work.

 

Hotdog Heating Instructions

Are you ready to try Chicago's best hotdog?

A "Portillo's" Chicago style hot dog is a "natural skin on" all beef hot dog served in a steamed poppy seed bun loaded with mustard, relish, onions, tomatoes, kosher pickle spear, sport peppers and Portillo's own seasoning salt.

To prepare this delicacy follow these simple steps:

Put on the supplied Authentic Portillo's crew hat.
Heat the hot dogs
Fill a 4-quart pot with one and a half quarts of water (48 ounces).
Bring the water to a boil, turn the water down until it stops boiling, or a slight simmer. (DO NOT COOK HOT DOGS IN BOILING WATER)
Place desired number of hot dogs into water and cook uncovered for 20 minutes. This is one of the critical steps to get the genuine Portillo's flavor.
While hot dogs are cooking prepare the condiments.
Tomatoes
Wash thoroughly.
With a sharp or serrated knife cut tomatoes in half through the core.
Cut the core out.
Slice tomatoes into ¼ inch slices, approximately 6 slices per half.
Onion
Peel onion
Chop onion coarsely, approximately ¼ inch by ¼ inch pieces.
Pickles
Cut pickle in half lengthwise.
Cut each half into 2-3 slices lengthwise. (Remember you need 10 pieces out of 2 pickles)
Steam the hot dog buns
Do not steam buns until hot dogs have cooked for 20 minutes.
Place package of hot dog buns into a microwave, if fewer buns are desired put them into plastic bag and loosely close bag.
Heat buns on high for 2 to 2 ½ minutes. (If fewer buns are desired heat for 45-60 seconds)
Be cautious when opening, escaping steam and hot dog buns will be extremely hot.
Assemble the Hot dogs in Genuine Portillo's style.
Carefully open steamed bun completely.
Place hot dog into bun with ends curling up.
Top with desired condiments in the following order; Mustard, Relish, Onion, Tomato slices, Portillo's Seasoning salt (one shake per slice), Pickle spear and Sport Peppers.

 

boiled is the only way to go!!! the season salt is probably celery salt, which i have tons of along with the sport peppers and the relish if i come up ill bring stuff just in case

1H 15M to get to your crib

 

Well hot water at least, seems boiling is a no-no.

 

Yeah maybe a pan of water In the oven?

 

Prolly about that from you. I can get down town in 35-40 min.

 

Tricky to do at this elevation. Water boils at a lower temperature than it does at sea-level and therefore isn't as hot even at boiling.

 

I'm sure we can make it work.

 

thats what i meant by boiling, sorry not actually boiling but just under boiling

 

A simmer if you will.

 

lol... you guys are awesome. Always a mystery what the last couple of pages covered when I eventually make it back on here.

 

And the fact we are having Chicago dogs two day shipped to Colorado? Normal people do that right?

 

did you figure out the CB issue yet? run the new cable from the mount on the bumper?

 

Bastards! I will be CS on Sunday. Oh but while you chaps are hanging out go to the TCT Mag site on Sunday. They will be streaming live installs from Redline in the Springs most of the day. My truck might just make it on.

 

did bob pull those BAMF LCA protectors yet? i was thinking of trying to meet him this weekend to start the painting process!!

 

What is this?

 

x2, are they having another open house day?

 

The Magazine is taking over Redline for the day. I will get some more details iut before Friday.