John

When you're talking about Dietz and Watson, you should specify the all beef franks or the beef and pork mix. Two different animals. Two good brands to try are Hebrew National and Best's. I think you should find them in any supermarket in Philly. All beef, with a good spice mixture.

Have you been to the Wegman's in Woodbridge? Not so far from where you are in North Jersey. Probably about a 20-30 minute ride on the Parkway.

Hey, Rutt's Hut and the Hot Grill are nothing to sneeze at! Two of the finest hot dog joints in existence.

I like to make Italian Hot Dogs at home every once in awhile. Since I prefer the original North Jersey style, this is how I make them. I start with pizza bread from Carmen's bakery in Union. Before he got his own bakery, Carmen used to supply pizza bread to almost all of the North Jersey places making Italian Hot Dogs including Jimmy Buff's, Charlies Famous, and Charlies Son's. When he got his own bakery, he stopped making a large quantity of pizza bread, and no longer supplied bread for these places. But he does make a few a day for his customers. I get this bread, which is as good or better than any pizza bread around, and add Best's beef frankfurters, which are used at almost every hot dog joint and pizzeria that makes this style of hot dog, and add a mix of red and green peppers, and potatoes sliced thin with the use of an instrument called a mandolin or mandoline. Here's the process: Heat the oil in a deep fryer to 350 degrees. Slice the potatoes and throw them in the oil. When they are turning brown, throw the dogs in and set the timer for a minute or 2. Then throw the peppers in. I don't eat onions, but if you like them, put them in at this time. After about 2 more minutes, take everything out. Have the pizza bread open in a pocket, put spicy brown mustard on the bottom with a spoon, put the dogs in and top with the peppers (and onions) and then put the potatoes on top of that. The result is a great sandwich that costs a lot less to make at home. And in my opinion is better than what you get at the places that serve them. And by the way, the 8 to a lb Best dogs that are available in the supermarket are a great size dog to put on your sandwich. Charlies uses this size; other places use a smaller dog.

When I was there the woman was working the grill. Her son was there also. Later, I had to go back looking for a lost cell phone and met the older guy. I like Jerry's dogs with just mustard, but I have had the chili there. I don't really like onions, and this chili has a bit of an onion flavor, so I would probably pick the chili at the Majestic. But for good chili, I buy pints at The Hot Grill and Father & Son (which is in nearby Linden). I like the atmosphere at the Majestic. It's a small, old fashioned luncheonette. I was the only one there late on a Saturday afternoon. I'll be back again.

Last Saturday (a rare Saturday off for me) I headed over to Jerry's. On the way I noticed that the Majestic was open, so I decided to stop on the way back. I've been to Jerry's a few times since my last post and am happy to say that the dogs are 8 to a lb again. I think that one time they may have gotten the wrong size from the distributor. The dogs were fantastic as usual. Boiled, then finished off on a steel griddle for added flavor and snap. These dogs are always fresh, juicy, and tasty. Only other place I like as much serving beef dogs is Syd's. But I go to Jerry's more because it's only $1.50 for a dog (8 to a lb). And it doesn't matter how many toppings you get; still the same price. Syd's is $3.29 for a 5 to a pound dog that is boiled then charbroiled. Both are Best's with natural casing. I usually buy these dogs (Syd's) at the Best factory and prepare them the same way at home. Same dogs for much cheaper than what I pay at Syd's. When I want a great dog without having to make it myself, I run over to Jerry's. On to Majestic Lunch. I ordered 2 dogs with mustard and chili. They are indeed grilled Sabrett's, but much smaller than the dogs at Jerry's. My guess is 11 to a lb. They cost $1.60. Good dogs, but one was definitely done too long. The outer casing was brown and sort of like burnt toast with small crumbs falling off with each bite. The chili was flavorful, more sweet than spicy, but good. These are good dogs, but I much prefer Jerry's.

Holly, I e-mailed Maryann Scott sometime late last Spring or early Summer when I read an article about Casino Tony Goes. The article talked about them going into franchising, and also mentioned that they are the original Italian Hot Dog. From corresponding with Mrs. Scott, I truly believed her when she told me that she was unaware of Jimmy Buff's. Her family may not have been aware of the Italian Dogs in Newark or consciously trying to rip them off, but the fact is that Jim Raccioppi's grandfather made these sandwiches in the 1920's and began selling them in 1932. Jimmy Buff's also has the legal right to refer to themselves as the Originator of the Italian Hot Dog, which I believe they are. The Maccaroni family may have come up with their version on their own, but they weren't first. I haven't been to Casino Tony Goes or Coney Joes, but I have had the South Jersey style Italian Hot Dog, which is actually very common in North Jersey pizzerias. I much prefer the greasier North Jersey style with everything fried and put in the circular bread. To get this type of dog, you have to go to a place in North Jersey specializing in Italian Hot Dogs, or a pizzeria in North Jersey that makes them this way. Most pizzerias, as I've said, use the torpedo or sub roll and thicker potatoes, even french fries. I've criticized Jimmy Buff's in the past for being overly greasy and using too small hot dogs, but the more I eat them, the more I appreciate them. The Buff's location in Irvington is the only Italian Hot Dog joint near me open late on Sunday nights when I like to have one, so I go there often. I'm getting used to the extra grease, which actually goes well with a few Czech Pilsners. And the smaller dogs fit in nicely with the pocket of bread allowing you to get bread, dog, and vegetables in practically every bite.

I think Casino Tony Goes uses a Dietz and Watson frank.

I had posted the article in between my last 2 posts. It had to be deleted because of EGullet's policy of not allowing copyrighted material to be posted. But I am permitted to post a link to the article. My previous post was a comment on the article. http://www.trentonian.com/site/news.cfm?ne..._id=44551&rfi=8

It seems to me that Casino Tony Goes is getting a taste of their own medicine. They are prohibited by law from claiming to be the originator of this sandwich. By some legal ruling, they are allowed to call themselves the original, but not originator. It's just semantic mumbo jumbo. The truth is that this sandwich originated in Newark, NOT Trenton. Their sandwich is a bastardized version . They use a sub or hoagie roll rather than circular pizza bread, and fries rather than thin sliced potatoes.

And they use circular Italian bread called pizza bread rather than sub or torpedo rolls. There was an article last week in a Trenton paper (The Trentonian?) about Casino's opening up a store in the same strip mall as Coney Joe's. I'll have to find it and post it here. There are lawsuits involved. Casino Tony Goes claims to be the original Italian Hot Dog. But they are mistaken. The Italian Hot Dog was invented in Newark, not Trenton by the Raccioppi family (owners of Jimmy Buff). I've spoken to Jim Raccioppi, grandson of the founder, who told me that only Jimmy Buff's can claim to be the originator of the Italian Hot Dog.

Hi Popover! Good to see someone else on Egullet is from Union. I'll be enjoying Thanksgiving dinner at my sister in law's house; also in Union. Just a traditional oven baked turkey with all the usual sides. She makes a pretty good lasagna also. But I would be happy to dine on hot dogs and premium beer while watching football. By the way, which do you prefer out of Union's well known hot dog joints; Galloping Hill Inn or Syd's?

Is there anyway of getting the article online without subscribing?

I haven't been to David Drake's, although I pass by it everyday on my way to work. I work at the Post Office on Milton Ave. and Main Street. Do yourself a favor. Instead of parking in the parking deck, drive a block down, make a left onto Milton Ave., then a quick right onto Main, then a left into the Municipal Parking lot where you can park for free. These turns are all within yards of each other.

Great News! Looking forward to being a customer. Best's dogs are great and fry up well. Good luck.

Isn't Nicolo's bakery closeby? I've been there twice, and their bread is the best I've had; better even than Calandras.

The Hot Grill uses the same recipe hot dog (Sabrett beef and pork) although in a smaller size. It is also deep fried, but topped with a wonderful chili sauce.

When will the article be in the Times?

F&B serves Usinger's. They are the beef and pork blend (I prefer their all beef dog) and are fried.

jgould, The Sabrett brand, owned and produced by Marathon, is the brand used at Papaya King, Gray's, Katz's, and other Papaya places such as Papaya Dog. Nathan's is a totally different product with a different recipe, made in the Midwest. For a few years, this dog was made by Marathon, but with the Nathan's recipe. I spoke with people from Marathon as well as Sabrett distributors and others who would know, and they all told me that the Sabrett dogs that you get at the above named places are all from the exact same recipe. There are different sizes, but only one recipe for the all beef dog used by these places, and another recipe for a beef and pork dog used by some hot dog joints in Jersey. Dogs are made with casing or skinless. I spoke at length with Ed Levine some months back for an article he wrote on N.Y. hot dogs. He went into the whole thing about the dogs being the same, except he mentioned in the article what someone from Papaya King told him regarding their dogs being made by Marathon (Sabrett) to the same recipe, but with the addition of an extra, secret spice. As I told Ed, this is NOT true. Papaya King's dogs are the basic Sabrett all beef dog, 10 to a lb with natural casing. And I've been told this by someone high up at Marathon.

Deli King in Clark in the Clarkton Shopping Center is good, as is Deli King in Linden on St. Georges Ave. No relation to each other. Tabatchnik's in Union is a very good deli, but kosher style rather than kosher.

Sabrett is far from the only processor or maker of natural casing hot dogs. Nathan's natural casing dogs are no longer made by Sabrett, and are a good alternative. I like both the all beef and beef/pork mix; preferably with casings. If you are talking about all beef dogs, there are many good ones available besides Sabrett. It all depends on your taste and what level of spicing you prefer. Boars Head, as Jason noted, is an excellent natural casing all beef dog that is available nationwide or pretty close. It also has perhaps the biggest snap from the tight casing. Other excellent beef dogs with casing besides Nathan's, Sabrett, and Boars Head are Best's (available only at the factory and restaurants that serve them), Usinger's, Lobel's, Niman Ranch, Empire National, and Hebrew National. For the last 2 kosher dogs, you have to go to certain places that sell them with collagen casings. These brands are usually available in the skinless versions.

When Nathan's website says that all their locations use the same hot dog, they mean the same recipe hot dog. But there is skinless and natural casing. And I've seen at least 2 or 3 Nathan's use the skinless version on a roller grill. One such location was in Rahway. It has since gone out of business. Other Nathan's such as the 2 in my town did use the natural casing dogs and griddle cooked them, but not for a sufficient time. One was in a Home Depot.

please excuse the abbreviated quoting, & thx very much - much appreciated (SEE QUESTION above) ← I think the location is 49th and 6th.

I believe Marathon bought out Sabrett or bought out another company that bought out Sabrett. The original Sabrett plant was located at Cole and Henderson streets in Jersey City, N.J. Contrary to what many believe, Sabrett is a N.J. dog, even though they are produced at the Stahl Meyer factory in the Bronx. Marathon used to make a brand called House o Weenies. Now they concentrate on Sabrett and Sabrett's beef and pork dog wich is used at the Windmill, Callahan's, and Hot Grill in Jersey. Nathan's natural casing dogs are the ones that are served at Coney Island and some of the better Nathan's locations, which include at least one on the Turnpike and the one at the Menlo Park Mall. They have a special at Menlo; 3 dogs for $3.33. This is good Fri, Sat, Sun, and Monday's. At these 2 locations, the dogs are prepared the right way. You have to be real careful with Nathan's. Some use the skinless version. Some don't grill them on a griddle, but rather on the roller grill. And the 2 that use to be in my town used the right dog (with casing) and cooked them on the griddle, but they were always undercooked. I haven't enjoyed a Nathan's dog away from home until I discovered the 2 above mentioned locations. When done right, Nathan's is as good an all beef dog as there is.