Heh-heh--we said WIENER. We at BDJ, being proud and loyal citizens of the great city of Chicago, truly love ourselves a great Chicago-style hot dog. Listen close, because we're not gonna say it again: Take a hot-dog bun (preferably poppy seed), insert an all-beef wiener (heh-heh), then top with yellow mustard, diced onions, nuclear-green relish, dill-pickle spear, tomato slices, sport peppers, and a sprinkling of celery salt. Slices of cucumber are optional (personally, we think three forms of cukes are too much), but we'll tell you one thing that's not optional: ketchup. Ketchup is something that should never, ever, ever come in contact with a hot dog. If you're not from the Windy City and you've attempted a wiener (heh) ketchup pairing in view of a native, you know what we mean--the negative reactions you get range from mild scoffing, to unabashed horror and rage.
One thing we thought would go well with a hot dog: bacon. We wrapped an all-beef hot dog in a couple slices of bacon and baked the wiener up real good.
Ah, the transformative powers of salted pork. The beefy wiener (hee) started out deliciouser and weenielike, but bacon-baking made it into something still delicious, but different. The bacony goodness soaking into the sausage and mingling with the meat throughout imparted the hot dog with a stronger, bratwurst-like flavor. Very, very tasty--we'd definitely repeat this again, possibly on a bun with all the 'dragged through the garden' toppings that a true Chicago dog sports.
The conclusion: Bacon + hot dog = magic wiener (heh heh)