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[[Image:Half_smoke_with_chips.jpg|thumb|right|250px|A |
[[Image:Half_smoke_with_chips.jpg|thumb|right|250px|A Half-Smoke with toppings and [[potato chips]]]] |
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A '''half-smoke''' is a type of [[sausage]] found in [[Washington, D.C.]], [[United States]] and the surrounding region. A half-smoke is |
A '''half-smoke''' is a type of [[sausage]] found in [[Washington, D.C.]], [[United States]] and the surrounding region. A half-smoke is similar to a hot dog, but larger, spicier, and with more coarsely ground meat. It is usually steamed by street vendors but can be found grilled in resturants. Half-smokes are made of [[beef]], [[pork]] or both; and are served on a hot dog bun. They are optionally topped with [[Mustard (condiment)|mustard]], [[chili con carne|chili]], chopped [[onion]], [[sweet pickle]] [[relish]], and frequently all of the above. |
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In 2000, ''[[The Washington Post]]'' Magazine named the half-smoke as the regional food in the Washington Dish Contest. Numerous hot dog carts sell half-smokes and hot dogs on the streets of Washington, D.C., with those near the National Mall catering to tourists and ones downtown serving primarily federal employees. Long rows of vendors serve half-smokes outside many large gatherings such as conventions, inaugurations, and sports events. |
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⚫ | The [[etymology]] of "half-smoke" is unclear as the sausage is not smoked.<ref name=thrilling>"[http://www.washingtonpost.com/ac2/wp-dyn?pagename=article&contentId=A29121-2000Oct7¬Found=true Look No Further! The Thrilling End Of The Grueling Search For A Washington Dish]", ''[[Washington Post]]'', [[8 October]] [[2000]]</ref> One possible explanation is that many |
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Due to their large size, half-smokes are sometimes mistaken for Polish sausage [[kielbasa]]. |
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⚫ | The "original" half smoke is considered to be the sausage distributed by D.C.'s Briggs and Co. meatpackers |
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⚫ | The [[etymology]] of "half-smoke" is unclear, as the sausage is not smoked.<ref name=thrilling>"[http://www.washingtonpost.com/ac2/wp-dyn?pagename=article&contentId=A29121-2000Oct7¬Found=true Look No Further! The Thrilling End Of The Grueling Search For A Washington Dish]", ''[[Washington Post]]'', [[8 October]] [[2000]]</ref> One possible explanation is that many vendors cut the sausage in half when grilling. Another is that many half-smokes are 50/50 beef and pork. |
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⚫ | The "original" half smoke is considered to be the sausage distributed by D.C.'s Briggs and Co. meatpackers around 1950, though Raymond Briggs started selling his half-smokes circa 1930. Eventually Briggs was sold to another meat distributor, where the quality of the meat allegedly declined. <ref>'[[Washington City Paper]]'', [[January 26]], [[2007]]</ref> |
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==Venues== |
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Numerous hot dog carts in Washington, D.C. sell steamed half-smokes, with those on [[Constitution Avenue]] catering to tourists and those on [[Pennsylvania Avenue]] serving federal employees, and formerly a long row of vendors serving half-smokes to baseball fans on [[East Capitol Street]] outside [[RFK Stadium]]. Restaurants such as [[Ben's Chili Bowl]] often grill their half-smokes.<ref>{{cite web|url=http://www.roadfood.com/forums/topic.asp?TOPIC_ID=2485|title= Half-smokes in the DC area forum discussion|work=roadfood.com|accessdate=27 January|accessyear=2004}}</ref> Ben's half-smokes, which are half pork, half beef, are arguably the most renowned in the city and, once grilled, are split enough to run a line of [[Mustard (condiment)|mustard]] down the middle before topping with [[chili con carne]] and chopped [[onion]]s. Comedian [[Bill Cosby]] is known to eat three half-smokes in one sitting during his occasional visits to Ben's Chili Bowl. Former mayor [[Anthony A. Williams]] often went to Ben's in an effort to improve his home-town credentials; he even went so far as to mention it in his inaugural address.<ref name=missinglink /> |
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== Notes and references == |
== Notes and references == |
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[[Category:American cuisine]] |
[[Category:American cuisine]] |
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[[Category:Culture of Washington, D.C.]] |
[[Category:Culture of Washington, D.C.]] |
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[[Category:Hot dogs]] |
[[Category:Hot dogs]] |
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[[Category:Fast Foods]] |
Revision as of 11:44, 5 January 2009
![](https://upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Half_smoke_with_chips.jpg/250px-Half_smoke_with_chips.jpg)
A half-smoke is a type of sausage found in Washington, D.C., United States and the surrounding region. A half-smoke is similar to a hot dog, but larger, spicier, and with more coarsely ground meat. It is usually steamed by street vendors but can be found grilled in resturants. Half-smokes are made of beef, pork or both; and are served on a hot dog bun. They are optionally topped with mustard, chili, chopped onion, sweet pickle relish, and frequently all of the above.
In 2000, The Washington Post Magazine named the half-smoke as the regional food in the Washington Dish Contest. Numerous hot dog carts sell half-smokes and hot dogs on the streets of Washington, D.C., with those near the National Mall catering to tourists and ones downtown serving primarily federal employees. Long rows of vendors serve half-smokes outside many large gatherings such as conventions, inaugurations, and sports events.
Due to their large size, half-smokes are sometimes mistaken for Polish sausage kielbasa.
History
The etymology of "half-smoke" is unclear, as the sausage is not smoked.[1] One possible explanation is that many vendors cut the sausage in half when grilling. Another is that many half-smokes are 50/50 beef and pork.
The "original" half smoke is considered to be the sausage distributed by D.C.'s Briggs and Co. meatpackers around 1950, though Raymond Briggs started selling his half-smokes circa 1930. Eventually Briggs was sold to another meat distributor, where the quality of the meat allegedly declined. [2]