DC is a melt great deal , so it ’s no marvel that we have a act of an identity crisis on our hands when it comes to food civilization . The metropolis boasts enceinte interlingual rendition of much every style of cuisine , from Laotian to Yemeni , but there are very few things that are quintessentially DC . Except , of class , the half smoke . While the status of the half gage as DC ’s signature street food may not be up for debate , the origin of the blimp emphatically is .
Many before us have tried to uncover the creation tale of the half smoke , but have n’t reached an exclusively definitive answer . It ’s thought that Briggs and Co. meatpackers were the ones who first created DC ’s own blimp , but now virtually everyone has a slightly different version . Ben ’s Chili Bowl serves what is arguably themost iconic half smoke , but many insist that thetrue one-half smoke OGsare the folks at the roadside Weenie Beenie in Shirlington .
The name is a source of even more confusion . Some will say you that the half smoke ’s soubriquet is derived from its ingredients : one-half beef and one-half pork . Others add that the sausage must be half smoke – that is , smoke at a specific temperature for a shorter time , a proficiency used to keep the link from drying out . And a few trust that the name comes from the fashion the sausage balloon is often served : separate in half , right down the middle .
Lani Furbank/Thrillist
But no matter where you land in this greasy debate , chances are , you have some sort of opinion about the half smoke . We asked members of our residential area – and a few out - of - towners – to share their memories about the Ben ’s Chili Bowl half green goddess . This is what a full variety of folks , including even diners , chefs , mixologist , politicians , local commercial enterprise owners , and even a few celebrities , had to say :
Kitchens across the city have paid homage to the link in their own ways
" spicy dogs were really the gateway charcuterie for me , and when you live in DC and you ’re talking live pawl , you have to give respects to the half smoke . My favorite part of creating half smokes is that there ’s no rigid recipe , no material version . It ’s always been half bitch and one-half pork , and it ’s always one-half smoked . We had to figure out our version at Red Apron through trial and error , and then put our own tailspin on it . " –Nathan Anda , Chef and Butcher , Red Apron
" in person , the half grass , or ' glizzies , ' as it ’s more affectionately known , has always been a curious item . No one in the DMV seems to know what it really is , but the half smoke we have at DCity Smokehouse is exactly like the spicy Texas nexus I grow up eating … a few years ago , a friend of mine from Virginia pose out to quicken the half smoke his grandfather used to get at the butcher . He and I did the common Google searches to start , then we bought up any one-half smokes we could chance . The whole time , I keep thinking they tasted so familiar , but I was n’t from DC , and did n’t have childhood memories of getting half smokes from a street vendor . One of the last one-half dope we tasted was from Manger , which I think was originally a German kernel processing company . That ’s when it clicked : one-half fume to me were Texas sausages . I do have memories growing up set about sausages at the Texas State Fair and local barbecue spot , like Spring Creek Barbeque . In comparability to our Texas briskets , sausage are barely smoke and meek in heating plant . After that realisation , the secret is not what it is , but where the name comes from . " –Andrew Chiou , Director of Operations , DCity Smokehouse
" Wagshal ’s was established in 1925 , and my sept took over in 1990 . We come across an old recipe for kielbasa when strip out some storage , and realized that the recipe was very similar to the half locoweed . With some tweaks and examination ( plenteous amount of half smokes were eaten ) , we developed an awful half smoke . Today we sell over 13,000 a yr . " –Brian Fuchs , Principal , Wagshal ’s
Lani Furbank/Thrillist
It’s the stuff of legends
" A few year back , Dimitri from Parisplayed an open - to - close lot at the club . His manager indite me in progression of the show : " Dimitri said , tell Will to take me to Ben ’s Chili Bowl . " I said , happy to oblige . The date came and I was texting with him before his six - hour set : " Are you sure you want to go before your set ? They ’re open late , so we can drop down by after for a half fume . " He say , no , I have a breadbasket of steel . Let ’s go beforehand . So we went and he down a chili half hummer with chili cheese fries and a Coke . I ’m thinking , there ’s no agency he ’s going to be capable to disc-jockey for six hr after eating that . We get to the golf-club , and I ask him if he wants anything before he goes on , suggest like , you might wanna hit the john before you start . He says , " Just a great coffee from 7 - 11 . " He downs the whole thing , and never even takes a water respite the entire Nox . To this day it ’s legendary at the club . A actual feat . I pack a picture , in case no one believed me . " –Will Eastman , Owner , U Street Music Hall
Chefs and bartenders agree it’s the true king of late night
" Back when we used to go to punk rock shows in the ' 90s , we would often top off the eve with a couple of half smokes at Ben ’s . They were one of the pioneer of late night eats in DC , and the memory we have from that will always be some of my most delicious . " –Nathan Beauchamp , Chef , The Fainting Goat
" Whether it ’s at a ball biz or on the street recent - Nox , half smoke are a DC staple you ’ve got ta try at least once ! But pro tip : when cash in one’s chips for the late - night choice , vamoose the chili and cheeseflower … and give thanks me in the aurora . " –Benny Hurwitz , Head Bartender , Jack Rose Dining Saloon
The Ali family of Ben’s Chili Bowl have fond memories
" If we were proceed on a picnic , or to King Dominion , or on a road trip-up , they were perfect . Some people will ask me , ' Vida , I desire to get some , but I ’m traveling to Baltimore , is it okay if I put it all together ? ' I ’ll say , ' I ca n’t tell you , because it ’s a personal taste , but to me , the messier it make as it travels , the intimately it ’ll be when you open up it . ' " –Vida Ali , Family Member , Ben ’s Chili Bowl
" I enjoy eating everything , but the half smoke are very , very dear . They really are just … I do n’t have half smokes often . I ’m 82 ! I ’m 82 , so I ’m cutting back on meat . " –Virginia Ali , Matriarch , Ben ’s Chili Bowl
Ben’s attracts long-time regulars and tourists alike
" I grew up in the place , because we used to get together and play basketball every Sunday cockcrow with two of Vida ’s blood brother - in - jurisprudence . It ’s been about over 30 years that I ’ve been make out here . Everybody ’s friendly , it ’s a kin environment , the half smokes are safe , everything on the menu ’s undecomposed . I ’ve had everything they have , and I ca n’t just say one thing I like best . A fate of times they have me try out – when they get new products , I ’ll be the Numida meleagris pig to see how it try . Because they know that I ’m gon na tell it like it is . " –Alex Talton , Temple Hills , MD
" It ’s been an mental home in the African American community . Historically , it ’s important , just being here as one of the only businesses on U Street to survive the 1968 riots after Dr. King died . And they ’re open late . So if you ’re out in DC , DC shut down at 3 , Ben ’s is still here , and you could still come get a half grass . It ’s very undecomposed . " –Tracy Jackson , Glen Burnie , MD
" I listen about how it was such a staple here , and all the celebrities come here , President Barack Obama , the whole nine grounds … I just heard it was really good , and since I ’m from New York , you know , I ’m used to Coney Island and Nathan ’s . So , of course of action I ’ve got a New York mental attitude , you know , you suppose everything ’s good in New York , but it ’s pretty effective . " –James McKenna , New York
Lani Furbank/Thrillist
" I took my friends here as kind of like a effective local place that has a luck of history steeped into it . It ’s definitely the go - to thing to do . You know , you go to a pancake house to get flannel-cake , you go to Ben ’s Chili Bowl to get a chili dog . " –Krista Hunsicker , Glover Park , DC
" It ’s a part of DC ’s account , and we want to be a part of DC ’s history … hot dogs are famous everywhere , but when we heard about Ben ’s Chili , we wanted to take a part in the half smoke . " –Sharone Malone , Tulsa , Oklahoma
Politicians worship at the altar of the half smoke
" The half smoke is a longstanding part of the DC culinary art scene . I typically get one when I go to Ben ’s Chili Bowl . Very little can top a half smoke with chili pepper and a side of cheese fries . The half smoking has help to define the singularity of our great city ! " –Vince Gray , former DC Mayor , prospect for Ward 7 DC Council
" The half hummer has been a signature of U Street ’s Ben ’s Chili Bowl – and the District of Columbia – for decades . DC has modify , but the one-half smoke survived the riots and endured , until it has now diffuse throughout the region . I was especially delighted to aid abbreviate the decoration at the new Ben ’s near Capitol Hill , and have my favorite one-half smoke so closemouthed to my nursing home . " –Congresswoman Eleanor Holmes Norton(D - DC )
" Half smokes are a DC delicacy , and have been for age . They ’re a must - try for any tourist and an occasional humoring for most residents . For me , there ’s nothing like a well done half skunk . I love a burn one ! " –Mayor Muriel Bowser
Lani Furbank/Thrillist
Even celebrities take notice
" The food for thought at Ben ’s was everything I want and more ! The atmosphere felt like I was deplete at my sept ’s house ; I loved it . " –Guillermo Díaz , Actor , Scandal
It’s the sausage that launched a thousand burgers
" During our years of deplete our way through DC ’s Warren E. Burger , we ’ve never found one that was really , unfeignedly representative of the District . Crab on a burger is not Washington ; that ’s Baltimore . trite of look for someone to fall up with one , we decide to do it ourselves . And since you ca n’t think of DC solid food without thinking of half smokes , we knew we had to have one in there . Toss in some mumbo sauce and , boom , this hamburger is DC through and through . " –Jody Fellows , Founder , Burger Days , A Never - Ending Quest to find oneself the good Burgers in DC , MD & VA
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Lani Furbank/Thrillist
Flickr/Ted Eytan
Courtesy of Jody Fellows
