John

What brand of hot dogs did they supply to the boardwalk joints? My guess would be Dietz and Watson. A lot of places down the shore use Grote & Weigel Boardwalk Griddle Franks.

Susan, They'll be ok. With every order they include some stuff like ordering forms, catalogs, gift suggestions, and a retail price list. At the end of this price list there is a section on cooking tips for link sausage followed by sausage handling and storage. You should have received one. I wouldn't wait past tomorrow though. You're probably better off freezing these brats as soon as you get them. As I said before, I had some 2 days after receiving them, then froze the remainder until I had them a few days later. The ones that were frozen were just as good. I spoke with someone at Wegmans meat dept about Johnsonville brats. They sell both the fresh and cooked brats. The fresh ones are right there on the shelf and my guess is that they are sitting around for more than 2-4 days before they are either eaten or purchased and frozen by whoever buys them. The employee said that you can keep them refrigerated up till the expiration date unless you open the package. Then the remaining uneaten brats have to be frozen or eaten within a couple of days. Usinger's does a good job of packaging their products, so if you haven't opened the package, you'll be ok. The Union Pork Store near me makes fresh and pre cooked brats. They don't make a big quantity of fresh brats because of how perishable they are. And they don't package them; they just put them out in the deli case. They're a great product and they sell fast. They don't sit in the deli case for more than a day or 2. When you buy them, someone from the store will tell you to eat them within a couple of days or freeze them since they aren't sealed or packaged.

Tommy, They're packed in dry ice when they're shipped and until my last shipment, everything always arrived frozen. I put everything in the freezer and defrosted as needed. I got my last shipment about 2 weeks ago. I ordered fresh brats, franks, and summer sausage. Everything was thawed out with the exception of one package of franks which was still frozen. I threw this package in the freezer and then called the 800 number to ask what I should do with the rest. The woman I spoke with said that I could keep everything in the refrigerator or freezer with the exception of the fresh brats. I was told to either freeze them immediately, or refrigerate and use within 2 days. As for the franks, even though they were originally frozen, she said they could be refrozen. She suggested that I leave everything (except the fresh brats) in the refrigerator. Upon opening a new package of franks, I was told to freeze what I didn't use from the opened package if I didn't plan on eating the remainder within a few days. She also said to freeze any unopened package of franks once it came close to the expiration date stamped on top. I hope my explanation makes sense. Five or six pounds of sausage doesn't usually last in my house to the expiration date. I would say leave everything in the fridge, and just freeze the uneaten franks when you open a new package unless you plan on finishing them within a few days. Just be careful with any fresh or raw sausage. They must be frozen within a few days of receiving them. Last shipment I had the fresh brats for the first time. They came 4 to a lb. I kept them in the fridge for 2 days, ate 2 and froze the other 2. A few days later I defrosted the other 2 and had them. Excellent. If anything lasts to the expiration date, just make sure to freeze it. If you're looking for something good to try besides the brats and dogs, let me suggest the beef summer sausage. Everything I've had from this company was delicious.

My wife said that these are available at the Clark Shop Rite and that she bought them recently. I don't remember having them, but according to her they taste like the real thing. I love Nathans fries and will be picking up some soon at Shop Rite.

Kosher style is not actually kosher, so anything goes as far as casings. Most hot dog producers make skinless dogs; those who make both generally make more of the skinless because that is what the public is used to, and it is easier and cheaper to make the skinless. As far as kosher or certified kosher dogs go, pig or hog casings are out, as well as any casing deemed not kosher. This does not include collagen casings or some sheep casings. Although kosher franks generally don't have casings, some do. Goldberg's Kosher Meats in Old Bridge is one example. They sell Hebrew National franks with a collagen casing. I always thought collagen was an artificial casing, but a distributor from Grote & Weigel told me that collagen is animal based, and accepted by kosher standards. At least by those who make and consume the Hebrew Nationals using these.

Jason, Great job! I loved reading about your tasting. Enjoyed the pictures too. I live for this kind of stuff. I do taste comparisons of hot dogs all the time, as recently as yesterday when I had some Usinger's beef wieners, Best 5 count, and Union Pork Store German franks. I've had most of the hot dogs in your tasting, including all of the highest scoring ones many, many times. Boiled, grilled, fried, and in combinations. In fact, I would be able to identify them blindfolded, I'm so familiar with them. That doesn't mean that my tastes and preferences don't change from time to time. Some interesting observations. Sabrett natural casing franks (the ones you used in this tasting) do have a weird texture/consistency. I find that they are too mushy, and they aren't as good on the gas grill as others including Nathan's. However, I think they are better boiled than Nathan's for whatever reasons. As I said, I've had them every conceivable way. The Sabrett's that I really prefer are the smaller, 10 to a lb dogs that are griddled cooked and served at Papaya King and Gray's. Smaller in size, they have a better snap than the bigger ones and aren't mushy. I like these dogs as much as, if not more than Nathan's. The 10's are available at Sabrett distributors. I hear that a few grocery stores or supermarkets sell these labeled as Papaya King dogs. I've gotten them from a distributor and always cook them on the griddle. Boars Head is a great frank with a good tough casing. This one was tied for first place with Lobel's beef franks ($14.99/lb) in a tasting held a few years ago by David Rosengarten. He had a separate rating for franks with pork or other than all beef. I would say that Boar's Head is very similar to Lobel's although I never had them side by side. These 2 are slightly less spicy (garlic/paprika) than Nathan's and Sabrett. I've cooked Sabrett and Nathan's next to a Boar's Head on my griddle. I personally prefer the Nathan's and Sabrett. I like the spicing. Two dogs that I would have loved to see in this tasting is Best's natural casing 5 to a lb dog (served at Syd's) and Usinger's beef wiener. I realize that these 2 are hard to come by. Best's natural casing dogs are only available at the plant (or at some of the places like Syd's or Tommy's that serve them) and the Usinger beef wieners can only be obtained by ordering them from the company. These 2 are my favorite beef franks. Best is more in the Eastern Jewish New York/New Jersey style. Usinger's has a great blend of spices (including nutmeg) and a smoky flavor that you don't find in typical beef dogs. The smoke flavor is mainly a characteristic of the German style pork dogs. Usinger's is also a little shorter and thicker than your typical kosher style beef dog. But delicious, high quality, and considered by many to be the best hot dog in the country. Certainly in my top three along with Best's and Thumann's pork and beef dog. The Best's dog that I described tastes great cooked on the gas grill. In fact, I can't determine which I like better, this one or Usinger's. I like Usinger's better on the griddle, and both taste great simmerred in water. I agree with tasters regarding Thumann's beef dog. Light, but ok. As for Hebrew National, I think it is a good dog, just that some of the others are better. I don't know if it's changed over the years; I just suspect that it might not taste as good as some remember because they have been trying better dogs. I wonder if Nathan's has changed. They are one of my favorite dogs and I don't discern any difference over the last couple of years, but I have noticed that they list corn and wheat gluten in the ingredients. One other thing about Best. Their skinless dogs are used by the vast majority of places serving Italian Hot Dogs because they just taste better deep fried. It's true that they are from Newark and the Italian Hot Dog is often called a Newark Style dog, but I've spoken to many people that serve Italian Hot Dogs and they tell me that they use Best because they prefer it. Ironically, one of the only places that doesn't use Best is called Frank's Newark Style dogs. The owner prefers Sabrett. I've tried Sabrett, and it's ok in an Italian Hot Dog (as is Nathan's) but I like Best's. Last week when I got my shipment of Usinger's, I took one of their skinless 8 to a lb dogs (my son likes skinless) and deep fried it along with some Best's for Italian Hot Dogs that I was making. Usinger's, although at least as good or better than Best did not have the spiciness/saltiness that I'm used to in this type of dog. I can't wait until you review pork based dogs. Oh, and I just noticed in your post that you will do mail order dogs. I guess this is why Usinger's was left out of this tasting. Can I offer a few suggestions for the next round? For pork based dogs (in commercial brands usually 60% pork to 40% beef, or 50-50) Thumann's (my personal favorite), Schickhaus, Schaller & Weber, Hofmann's German brand franks (available at Wegmans; not the coneys) and the German Franks at the Union Pork Store. These dogs taste better (especially Thumann's) cooked on a griddle at low heat (160-180) for awhile. If that's not possible, grilling on the Weber is a good choice. In David Rosengarten's tasting, Schaller & Weber's wieners were tied for first with a butcher shop dog from Syracuse, N.Y. called Lieh's and Steigerwald. I don't think Thumann's was included in this tasting. All the dogs tasted (all beef and beef/pork) were boiled. I don't think this does justice to a dog with pork in it. I don't know if you want to pay the premium price for mail order, but Lobel's (similar to Boar's Head as I stated), Niman Ranch, Vienna Beef, and Klements are some of the brands out there with good reputations. And of course, Usinger's. Again, great job. Maybe bratwursts somewhere down the line?

But what do you think of Chick's Deli's cheesesteaks? Or Gaetano's for that matter? And how would you describe authentic Philly cheesesteak bread? What should it be like? From what I remember speaking to the owner of the Philadelphia Grille, he said he uses a harder bread than what is common in Philly. He said the harder bread wouldn't be accepted there (specifically Jims where he came from).

Has anyone been to Chick's? Supposedly they even won a best of Philly. Am curious to hear your opinions of how this place measures up to Philly's best.

At home with the immediate family, parents and brother. Will be dining on Union Pork Store brats (out of Usinger's), Usinger's Angus Beef Weiners, Best's 5 count beef dogs (same as served at Syd's), Union Pork Store German franks, Wegman's hamburger's, Homemade potato salad, pasta salad, macaroni salad, corn on the cob, baked beans, honey teriyaki chicken breasts, Franziskaner Hefe Weizen, Samuel Adams, and apple pie.

New Jersey cheesesteaks were reviewed in the Munchmobile section of today's Star Ledger. A few years ago they reviewed cheeseteaks; going to Pat's and Geno's in Philadelphia, and Whitehouse Subs in Atlantic City, among others. The article is probably available online through nj.com for people who might not have access to a Star Ledger (Holly). They reviewed Big John's and Chick's Deli in Cherry Hill, Coppola Ristorante & Pizzeria in New Providence, Gaetano's in Willingboro, Mr. B's Grill in Morristown, The Philadelphia Grille in Elizabeth, Steaks Unlimited in Seasise Heights and the Sub Shack in Hackettstown. I like cheesesteaks, but am a neophyte in judging them. Of the places listed, I've only been to the Philadelphia Grille. This place has Philly roots, as the owner either owns or is partners with the owners of Jim's. I loved this steak, but to you connoiseurs, it may not be authentic, as they use a harder crustier bread. The munchers liked their bread the best. I've heard of Chick's and Gaetano's and was curious to see how they would do. The pick for best was Chick's Deli, which was also named best cheesesteak by Philadelphia Magazine last year, if I'm not mistaken. Interesting article. The author, who has been to Philly, says that Jersey steaks are better, but then again, I think that he's only been to Pat's and Geno's.

For the bratwurst, simmer (not boil) then finish on the grill. For the dogs, either simmer, then grill, or just cook them on a griddle. These dogs are so good, they even taste great right out of the water. Let us know what you think. You might want to throw another quality beef dog like Best or sabrett on the grill next to the Usinger's for purposes of comparison.

Hot Dogs

Hofmann's are available at the Woodbridge Wegman's, and I've had their German franks as well as their coneys. Love the franks, not crazy about the coneys. I just don't like their spicing. Also available at Wegmans are the Zweigle's White Hots, which are basically a bratwurst. Good, but I prefer Johnsonville Stadium brats. These are an aisle down. Hofmann's German franks are available in the 3 lb package (6 to a lb) or loose behind the deli counter in a smaller 8 to a lb size. The Bridgewater Wegmans has Hofmann's German franks in a one pound sealed package (6 to a lb) with natural casing. I prefer these. And at $3.79 per pound, cheaper than Thumann's , although Wegman's sells them at $4.49 per lb rather than the usual $5.49 elsewhere. I haven't tried Sahlen's yet, as they're not available in my area. At least 2 people I know that have tried Sahlen's and Thumann's prefer Thumann's by far. Schaller & Weber makes avery good German style frankfurter, similar (but better) than what I get at some of the German butchers near me. A very distinct spicing. Hofmann's is somewhat similar in flavor to Thumann's, but much less flavor. Very light in color also as it contains veal. But very good. My favorite in this style after Thumann's.

I went to Trader Joes today and bought some Usinger's cooked bratwurst. This is slightly different than the cooked bratwurst I ordered from them in the past, which is finely ground pork and veal. The brats at Trader Joes are the coarse ground pork (no veal) cooked brats. I had it next to a veal/pork cooked brat from the Union Pork Store and a Johnsonville Stadium brat (cooked, all pork). I liked the Union Pork Store brat the best, followed by Johnsonville's Stadium Brat, then Usinger's. Usinger's fresh brats beat all of them. I got a number to call from the manager at Trader Joes to their corporate office. I will attempt to get them to carry Usinger's fresh brats as well as their beef hot dogs. Double O, Hebrew National hot dogs with casing are available at Goldberg's Kosher Meats on rt 516 in Old Bridge.

Finally tried Usingers fresh brats. Until now, I was eating their fine ground pork and veal cooked bratwurst. Which is very good. The fresh bratwurst is a different animal. Coarse ground, and all pork, no veal. Previously, I've raved about the brats at the Union Pork Store in my hometown of Union, N.J. But these are the cooked bratwurst. Again, almost like comparing apples and oranges because one type is finely ground and contains veal (making it lighter in flavor) while the other type is coarser and meatier. I happen to prefer the coarser, tightly packed fresh brat. But I suppose there will be times that I'm in the mood for a lighter, smoother sausage that tastes great accompanied by a mug of German Hefe- Weizen (preferably Franziskaner). That said, I would have to conclude that the fresh brat from Usingers is the best bratwurst that I've sampled. I've tasted it next to Johnsonville and the Union Pork Store's fresh brats. For cooked brats, I still prefer the Union Pork Store.

John@thebar, Do you live in or near Chicago? I'm not a big fan of the Chicago hot dog. Danny Meyers stand in Madison Park (N.Y.) serves what is considered by even the Chicago Tribune to be an authentic Chicago style hot dog. The Vienna frank is ok; a little bland for a beef dog, and boiled rather than grilled. And I don't like all the crap they put on it. It really is a salad dog. The flavors don't blend together and compliment one another like they do in an Italian Hot Dog, and the spicy sports pepper overwhelms the hot dog, which should be the focus of the eating experience. I had a Chicago dog and a plain Vienna dog w/just mustard. I preferred the plain dog. Then I went to Gray's Papaya down the street and enjoyed it far more than the other 2. I like Schickhaus also, and you can still get them in Long Branch at Max's. For a beef and pork dog I prefer a grilled Thumann's to Schickhaus. Welcome to E-Gullet.

Jason, Are you sure that you were referring to knockwurst at TJ's? Because from what I understand, knockwurst is all beef; actually a thicker hot dog with more garlic. I think that you might have come across knackwurst. I checked Usinger's catalog, and they offer both. The knackwurst is beef and pork, while the knockwurst listed was under the Certified Angus Beef listing, and is all beef. As for hot dogs, I like both types; the all beef and beef/pork blend. A dog like Thumann's (not the all beef) has very little beef. And Zweigle's contains a small amount of beef. I'm strange also in that I love bratwurst, but not the bratwurst containing beef. Some are beef/pork, some all beef, most are all pork or a pork/veal combination.

Try them again. I'm sure you would like the natural casing dogs better. Try to make it to Syd's, Jerry's, or Father & Son (they switched to Best). All have the casings. Or if you make it to Best's, they will sell them to you. You just may find that your opinion of them is the same. They are milder than the Usinger's beef dog.

I've mentioned Schickhaus in my list of favorite beef and pork dogs. They are 4 to a lb and made by Grote & Weigel under a private label arrangement specifically for the New Jersey market. A couple of weeks ago I spoke with a sales manager from Grote & Weigel. The Schickhaus frank is the same recipe as the G&W griddle franks that are served in the many Texas Weiner joints. The Plainfield area places that grill, rather than deep fry their dogs. Same recipe, but usually 6 to a lb rather than 4. Max's in Long Branch uses the 4 count Schickhaus. I was surprised to find out that the Galloping Hill Inn, which I prefer to Max's, and the Texas Weiner joints, uses the same recipe frank. The reason it tastes different is that the casing is different. GHI has a collagen casing while the other G&W (plus Schickhaus) have a sheep casing. I was told that the casing affects the smoking process which in turn affects the final taste. This is one of the reasons for the difference in taste. That plus temperature of the griddle and what is put on it (butter, cooking oil, or in at least one case, nothing). Schickhaus is good; one of the best. But I prefer Thumann's. And now I can get Hofmann's at the local Wegmans.

I'm going to contact Trader Joes. I'm also trying to get Foodtown to restock Usinger's. It's a pain ordering them and having to get 6 pounds. And getting them frozen. And paying a lot in shipping. I think I'll talk to Wegmans also.

Every time I post, someone answers my question before I get it up here!

Jason, Does Trader Joes carry the fresh or cooked Usinger's brats? I know there's one in Westfield, but I haven't been there. Do they carry Usinger's hot dogs also?

Holly, You posted while I was typing my post! Anyway, I contacted Usinger's in the past, and they told me that the tougher hog casing was used for the bigger frankfurters (6 to a lb and bigger) while sheep is used for the smaller wieners. I like a good snap, but the hog casing makes it a real job chewing. Some like it that way. I'm also looking forward to trying the fresh brats. Previously I've only had the cooked brats from Usinger's. Near me, I have the Union Pork Store, which makes excellent brats, and Johnsonville, which is from Wisconsin. They are the only company that has close to national distribution. I started buying their fresh brats, and I think I prefer them to the cooked ones. Looking forward to trying Usinger's. Everything I've ordered is top quality.

Item 2115 are their excellent beef dogs. A little bigger than their beef wieners (2290). Both good choices, but the bigger frankfurters have a hog casing which is much tougher than the sheep casing used for the wieners. I just ordered a few pounds of the Angus beef franks (7348) which have the better sheep casing and Angus beef. Plus it is the same price (actually a cent cheaper) than the beef wiener. The recipe is the same, and it's hard to tell the difference between their regular beef and Angus. I think the Angus may be a little juicier. Even I don't order 6 pounds of hot dogs. Let me suggest the fresh brats and the beef summer sausage.

Foodobsessed, You live in Jersey and had 2 Usinger's franks for lunch today? Did you get them in Jersey? And if so, where? I order these franks from the company about twice a year. I'm expecting a shipment next week. Only once did I see them in a store and that was about 2 years ago in a Foodtown. I've been unsuccesfull trying to get them to stock them again. Did you have the beef and pork frank or the all beef? I like the beef and pork, but prefer their beef franks. Very spicy with lots of flavor. My favorite beef franks are Usinger's, Best, Sabrett, Hummel's and Boar's Head. Nathan's, Thumann's (beef), Hebrew National and others are good also. I disagree that Best's is kind of tasteless. I know of many people who think they are too spicy. And they are spicy compared to a less agressively spiced beef and pork dog. The only time I had a Best's dog that was tasteless was when I had one from a streetcart that was sitting in the water too long. Best is a little less spicy than Sabrett and Usinger's (Nathan's also) but I love their unique taste. These dogs have, in my opinion, the perfect blend of spices for a beef dog. Not too much, not too little. Thumann's, Boars Head, and Lobel's ($14.99 per lb) are examples of quality beef dogs that have a little less spice than Best. Very good dogs, but I like the flavor of Best's more. The three just mentioned are considerably spicier than BallPark or Oscar Mayer all beef dogs. Guess it depends on what your taste is. I prefer my dogs to have a natural casing. If you look hard enough you can find Sabrett or Nathan's in certain supermarkets (A&P and some Pathmarks) with the casing. For Best's, you have to go to the factory. I do, and usually buy their 5 to a lb dog that is served at Syd's. Have you been there? They serve the best beef dog around. Steeped in water (simmerred, not boiled) than charbroiled. A smaller version of this dog is served at Father & Son in Linden (griddled) and Jerry's in Elizabeth (simmerred than finished off on a griddle). Almost all of the Italian Hot Dog restaurants serve Best. These dogs are deep fried. The oil really brings out the spices (garlic and paprika) in this dog making it the perfect choice to have with the deep fried peppers, onions, and potatoes that come with this sandwich. For a German style beef and pork dog, my favorite is Thumann's. The ones that come 6 to a lb in the blue and white package. These dogs taste best cooked slowly on a griddle. Similar in taste, though milder is Hofmann's from Syracuse. Second, in my opinion to Thumann's. Available at Wegmans. I also like Schaller & Weber, Schickhaus, and some of the franks made locally in German butcher shops. Thumann's makes a dog especially for deep frying. This is the dog served at Rutt's Hut, Libby's, Hiram's, Johnny and Hanges, and others. Only available from a Thumann's distributor. As for cooking methods, I prefer to cook a German style dog on the griddle. For the bun, I either put it on the griddle or heat it in the microwave for 20 seconds. I don't like butter. For a beef dog, I like to simmer in water and throw it on the Weber. Sometimes I'll cook it on the griddle. On occassion, I'll just bring water to a boil, shut it off, throw some dogs in, cover the pot and heat for 10 minutes. But I won't do this with a milder dog containing pork as I don't feel that this method brings out the flavor as well as grilling or frying.