John

Glad you liked it, Rockhopper. And I'm glad someone from E-Gullet experienced it. I had heard about Charlies on the Munchmobile forum and contacted John, one of the owners. Have you been to Toby's Cup? Only about a mile or 2 away. I like their dogs better. But I don't use the Hungarian sauce at Charlies because of the onions. To many people, this is what makes the dogs one of the best.

Yeah, now I am confused. I've seen advertisements for the Deli King where they claim to be certified kosher, even having the name of the Rabbi whose supervision they are under. Yet they're open on Saturday. I think I'll just ask them when I'm in there again.

Felonius, There is nothing inherently non-kosher about the individual items in a Reuben. However, kosher rules dictate that dairy and meat not be mixed. Therefore, a Reuben, which includes corned beef and cheese, cannot be served in a kosher deli. In fact, there are no dairy products of any kind in a kosher deli. Unlike the 2nd Ave. Deli, Carnegie and Katz's are not kosher. So, they can offer a Reuben. Whether or not they do is another question. Roz, The Deli King in Clark is on my mail route. They are a kosher deli and will not mix meat and dairy like you said, but will put the cheese on the side or on another plate so that you can have a reuben. I haven't asked them yet, but I just realized that they are open on Saturdays. Isn't this also a violation of Kosher law?

Hot Dogs

Not positive, but I think White Rose System was first and White Diamond and White Circle were offshoots. Don't know if White Manna came before or after. I'm in the Clark White Diamond every day. I deliver their mail, although I don't eat there every day.

Sorry, but I love White Rose! I think their burgers are better than White Manna and White Diamond. Slightly bigger in size and a better bun to meat ratio. One night I hit White Manna in jersey City and the White Rose in Roselle. No comparison. White Rose much better. Go for the large bacon cheeseburger on a hard roll. There are different types of burgers, and this one is my favorite fried/fast food burger. For the bigger charbroiled burgers, Barnacle Bill's in Rumson and Gaffer's in West Orange are great. Rutt's is so special because of the quality dog they use (Thumann's) and the fact that this dog is made specially for deep frying. It is certainly different than other types of hot dogs and may be an acquired taste for some. My family hates Rutt's hot dogs. Many people expect a spicier all beef dog when they go to Rutt's and are disappointed when they taste a ripper. Plus deep frying is a turnoff to some.

Two seasonal beers that we get every year are Harpoon Winter Warmer and Geary's Hampshire Ale. My wife loves the cinnamon and nutmeg flavor in Harpoon, and has me buy it every year when it comes out. I like the heavier Geary's with that distinctive Ringwood yeast strain. A regular English style pale ale that I used to love was Wild Goose Pale Ale that was brewed in Cambridge, Md. My absolute favorite beer. They went out of business and the beers were/are being brewed by Frederick's Brewing in Md. I was delighted to once again see Wild Goose, but greatly disappointed when I tasted it. A completely different taste. No Ringwood yeast, and probably not fermented the same way in open fermenters. A beer called Red Feather, out of Pa., was similar, but also is no more.

Rockhopper, I really hope I don't make you sorry you asked, but..... I grabbed a dog from Father & Son the other day after work to eat in the car on the way home. It tasted different than their regular dog, similar to Best. I thought I might be imagining it, but when I got home, I called Father & Son. Most of the older women working there have no idea what they use, so I insisted that they find out for me. One of the women in the background yelled that they switched to Best about a month ago. Now I know that this place originally used Sabrett, then switched to Best, then a few years ago (around the time I discovered Father & Son) started using Grote & Weigel beef franks. G&W has a distributor in N.J. called Three Star Beef that supplies all of the hot dog places in N.J. that use their franks. And they make a number of different kinds including private label. They make Schickhaus Franks. I've bought franks from Three Star (a 5 lb minimum) at wholesale, and happenned to speak to a Grote & Weigel salesman. They try to get business by offering better service (and a comparable product) than their competitors. For example, Sabrett provides a beef and pork dog to The Hot Grill. The same frank (recipe wise, but in differing sizes) is used by The Windmill and Callahan's. The G&W salesman happenned to go in The Hot Grill to solicit some business on a day that the owner was angry at the Sabrett distributor for not getting his dogs to them quick enough at a time they were running low and almost ran out. As a result, The Hot Grill placed a large order for a similar frank made by G&W. To this day The Hot Grill uses franks from both places. I called the distributor and asked about the G&W beef franks. He told me that Father & Son had them made for them only, and since they switched brands, they are no longer available unless I want a special order of 300 pounds or if some other hot dog joint wants them ressurected. He told me the reason for the switch. The company mistakenly added a wrong spice to a batch of franks for Father & Son. The owner was so angry that he said he wouldn't be buying from them anymore. Grote & Weigel makes a beef frank that they sell in Conn. But it is not what was made for Father & Son, and is not available at the N.J. distributor. You can get any frank that he carries as long as you are willing to buy 5 lbs. At $2.99/per lb last time I bought the Father & Son franks, it comes to roughly $15.00. Which is what the hot dog places pay. You can get the franks sold at the many Texas Weiner places in Central Jersey including Texas Weiner l in Plainfield, Red Tower (North Plainfield) Texas Weiner ll (Greenbrook) Middlesex Texas Weiner, Manny's Texas Weiner (Union), J&G (Dunellen), and others. They use the Grote & Weigle Griddle Frank which is about 3/4 pork to 1/4 beef. You can also buy the hot dog sold at The Galloping Hill Inn which is the only place that buys this particular dog which is about 65% beef to 35% pork and has a different spicing. I like this one better than the others listed previously. The beef frank that has been discontinued was maybe a little saltier/smokier than Best, although Best franks are naturally smoked while the G&W had liquid smoke added. Along with Best, Sabrett, and Usinger's, it was right at the top in terms of quality and taste for an all beef frank. Father & Son has an old stainless steel griddle, and cooks their franks slowly on low heat (150-160). Because of the cooking method, there is a similarity in the franks, even though they are different brands. Three of the four best all beef dogs in Jersey (Syd's, Father & Son, and Jerry's) use Best. Boulevard Drinks in Jersey City uses a small Sabrett. The same one that is used at Gray's and Papaya King. But the 3 places using the Best dogs are somewhat different due to the cooking methods. Syd's is simmered in hot water than charbroiled, Jerry's is boiled, than put on a steel griddle for a minute or so to add crunch (basically a dirty water dog) and Father & Son is griddled slowly. Each has it's own unique taste, although you might be able to tell that the brand is Best. Likewise, the deep fried Best dogs used at the Italian Hot Dog places have their own unique taste. The Best dogs that you buy at the Shop Rite are different only in that they are skinless. Best has just one recipe for their dogs (and only make an all beef). Sabrett has one recipe for beef dogs and one for the pork/beef. Grote & Weigle now has only the one recipe for their store bought beef franks that are avaialble in Conn. and several recipes for their beef and pork franks. All three make franks in different sizes and either skinless or with casing.

Father & Son luncheonette on Wood and Blancke St. in Linden serves up some of the best hot dogs around. Went there yesterday for the first time in a couple of months and the hot dogs tasted slightly different. They switched brands from a Connecticut dog (Grote & Weigle) to Best's. Which do you like better? The newer dog has a slightly less tougher casing which I like, and a better blend of spices in my opinion. Same great chili, and I like the way they cook the dogs; slowly on low heat on the griddle. Really brings out the flavor. One of the best all beef dogs in the state, along with Syd's, Jerry's, and Boulevard Drinks. This place is an old fashioned luncheonette that has been around since the 1920's or 30's. Featured recently in the Star Ledger's Munchmobile series, it is a great place to grab a quick lunch. A horseshoe shaped lunch counter with tables inside the horseshoe! Good fries, burgers and shakes. A real spicy chili that they sell to go.

Unfortunately, I've never had an authentic Philly cheesesteak, or even one from the White House. I do recall having one some years back at Wildwood that the locals raved about. It was very good, but then again I have nothing to compare it to except for the pizzeria and subshop versions here in North Jersey, which I'm sure don't measure up to what you get in Philly. I was wondering if anyone has had a cheesesteak from a place called Philadelphia Grille in Elizabeth on Galloping Hill Rd. and Westfield ave. The owner supposedly worked at Pat's or has ties to them somehow. Someone on another forum mentioned that they make a steak comparable to Pat's. Anyone have an opinion on this place? Also, for Holly or Rich, a few questions. What do you think of Gaetano's? From what I've heard, they have a few locations in South Jersey and many devotees who consider them the standard. Also another place (I think the name is Chick's) in Jersey that was picked as the best by a Philly newspaper. Finally, as a neophyte, do you think I would be better off having my first Philly Steak at Pat's or Geno's and working my way up, or should I jump right in to one of the better places like Steve's or Dalessandro's? Holly, I know you don't like it when restaurants use "Philly style cheesesteak" or something similar in their name, but don't you think it might be useful in describing their product in a non cheesesteak area like North Jersey?

Yeah, I think it's called a Tommy Dog! I'm trying to remember where I might've heard of this. Either on one of Holly's reviews or on Roadfood. But not quite sure if it was an egg or some other unusual topping.

I agree. An Italian was the first to begin selling this type of sandwich, so he called it an Italian Hot Dog. Also known by many as a Newark Style Hot Dog.

I second Best Provisions. Let me add also Thumann's of Carlstadt. These 2 companies produce, in my opinion, 2 of the three best tasting franks I've sampled (the other being Usinger's of Milwaukee). Best for all beef, Thumann's for pork and beef. Thumann's also makes outstanding deli meats. For hot dogs in general, New Jersey is unmatched not only in quality and variety of frankfurters produced, but also in the quality and variety of the hot dogs found in the many hot dog restaurants. Everything from dirty water dogs, deep fried rippers, and griddled fried dogs to Italian Hot Dogs and Texas Weiners. More examples of the humble hot dog than anywhere else. You can even get slaw dogs, Pennylvania type dogs served with pickle and onions, and Chicago style dogs served up at a roadside truck. Nowhere else can you get an authentic Newark style Italian Hot Dog. The Texas Weiner, despite its name, has its origin in Paterson, N.J. although it is available in other eastern states.

According to their history, their hot dog supplier when they went into business around the time of the Depression was Carl Roessiler. So I would assume that the brand they use is Roessiler's, which is the brand used at Rawley's, although I usually see it spelled differently. From what I remember from the one time I went to Rawley's, it was a good dog with a slight tangy taste that I detect in other Conn. dogs such as Miller's and Hummel's. Very similar to a dog here in N.J. made by Kohler's Provisions.

There was an article online somewhere that got into details of Miller's store closing. I may have read it here on E-Gullet. I do know that Miller's is still in business making hot dogs, and I assume other meats; the retail store only closed. Do you know what brand of dog is used at Frankie's?

A couple of weeks ago I stopped in again. I was on my way home from visiting my daughter at UConn and made a detour to stop for lunch. The last time I went, it was my third stop of the day, so I only had one dog w/mustard to taste the dog. This time I tried one w/mustard and a New Englander without onions. Good mustard, good homemade relish (second only to Rutt's Hut) good sauerkraut (also homemade) with a strip of bacon down the middle where the dog is split. A very good dog. I'd have to say the best I've had in Ct. Everything went well together. I like to concentrate on the dog itself, which I did with the first one (only mustard). This frank, which is made by Millers Provisions out of Stratford, is just tasty enough to be enjoyed with mustard, and not too tasty that it overwhelms or clashes with the toppings. A great choice of dog to go with the homemade toppings and various offerings at Super Duper Weenie. And one of the best German style franks available. I would say better than the other Conn. dogs I've had with the exception of the Grote & Weigle dog served at the Galloping Hill Inn in Union. This particular dog is available to anyone who requests it according to my N.J. Grote & Weigle distributor, however, only this one place orders it. My distributor will sell it to me, but with a 5 llb minimum purchase. It is a different recipe and casing than the other dogs sold by Grote & Weigle. With a better flavor. I don't know why other places don't use it. So technically, it is a Conn. product, but only served currently in N.J. The Miller's dog is better than the regular Grote & Weigle dog that is served in many hot dog restaurants in Conn. and Jersey. Miller's had a store which sold their quality franks to the public. Unfortunately, they closed down recently. So unless you can get Super Duper Weenie or the Windmill in Stratford (which also uses these franks, but in a smaller size) to sell you some for home; you have to get them at these restaurants. Since I like to cook franks at home, and most of the time use just mustard (when in the mood for condiments I use either Rutt's relish or the Hot Grill's chili which they sell to go) I prefer a beef/pork frank with a little more flavor. My favorites are 1) Thumann's 2) Hofmann's from Syracuse 3)Schaller & Weber 4) Grote & Weigle used at the Galloping Hill Inn 5) Gaiser's franks which are made at a German butcher. They used to supply the GHI. For beef dogs (a completely different style) I like Usinger's, Best, Nathan's, Sabrett, Grote & Weigle all beef, and the Hebrew National dogs sold at Goldberg's in Old Bridge, N.J. which come with the natural casings. I recently had Best Kosher at the new Wegman's. A decent beef dog, but nothing special. The previous named beef dogs are better. But for a Chicago dog, I like it better than Vienna.

I drink coffee every day; usually the 7 Eleven or Dunkin Donuts variety, but last week I went to a wedding rehearsal dinner and a wedding reception, both in different places. I noticed that the coffee served at both was exceptionally good; at least compared to what I usually drink. It seems that every wedding reception that I've attended, as well as fancy parties seems to serve this coffee, which tastes like the same brand. Does anyone have an idea of what these places serve? And if it is available anywhere for sale? Wegman's perhaps?

Spiritos is also my favorite. The Towne House on Main St. in Rahway and the Sun Tavern (various locations) are also very good. If you go to Spiritos, Jerry's Famous Frankfurters is a few blocks away. Like me, you might want to go there first for a hot dog appetizer. Or not.

I was in the Jolley Trolley once and was told that it is a Charlie Browns! I forget the reason for the different name, but ask next time you're there.

Black Bear Franks are made by Dietz and Watson of Philadelphia. They are the same as Dietz and Watson New York Style all beef franks. Try their website. I don't know if they do mail order. Schickhaus franks are made for them by Grote & Weigel of Bloomfield, Ct. Try their website (groteandweigel.com) You may be able to order these franks directly. They sell their own (minimum 5 lbs) but may not offer schickhaus as they are made under contract. Worth a try, though. Let us know how you make out.

Raspoutine, Just got around to reading your post, but the Harp I get in New Jersey is definitely brewed in Canada. Says so on the label. Wish I had a bottle here now, but haven't had harp in a few months. Is it possible that the beer you had was an old sample?

Just make sure that you cook the fresh bratwurst enough. Boil it for awhile until there is no red, then grill it. First time I had fresh brats, there was still red in the middle. Lucky I didn't get sick. I repeated the comparison with the Nathan's, Lobel's, and Niman Ranch franks. Simmered in water for 10 mins, then cooked them outside on the grill. This time the Nathan's dog wasn't left in the fridge after being defrosted, so it wasn't dry like last time. Same results; Nathan's tasted better to me. But the anticipation was half the fun.

Steven, Very interesting. I never considered the possibility that these franks may have changed. Just thought it was my own taste. But I do remember the first few times eating these dogs. As good as anything I've tried. Now, they taste different to me. A small hot dog manufacturer (Schmalz's Provisions) makes a beef and pork frank that I thought was excellent; second only to Thumann's. Recently I had it, and it wasn't as good. Thought it was just me, but then I found out from a relative of the owner that occasionally they change the formula. I'm guessing that this may have been what happenned to Black Bear. My taste can be fickle, and my taste in hot dogs is often subject to my mood; whether I feel like something more or less spicy, grilled, deep fried, or whatever. But I can usually identify a certain brand blindfolded. And it's odd that Black Bear went from being one of my 2 favorite all beef dogs to one that I don't really like anymore.

Usinger's has a website, usinger.com. I prefer the beef wieners or the Angus franks. Same recipe, but the Angus meat is a little juicier and tender. The Best Provision dogs with the natural casings are only available at their factory in Newark. I like the 5 to a lb that are served at Syd's. This is an excellent all beef dog. Simmer it in water, then put it on the outside grill. I've heard about the midget at the Galloping Hill Inn. A lot of people were terrified of him. It's important to note that the dogs served when you went (prior to 1988) were different than the dogs served since 1988. The original owners (the Hampps) used a dog from Gaiser's deli on Morris Ave that was peppery and spicy for a beef and pork dog. The new owner switched to a Grote & Weigel dog. Less spicy, but meatier. All a matter of taste. I like the current dog. Many like the original. At Charlie's, I always get the double Italian Hot Dog. The sausage is very good.

Double O, For awhile there, Black Bear was my favorite frank. The all beef, that is. Flavorful, smoky, with less garlic than Sabrett; a quality frank. I ate so many of them that I don't know if I got sick of them or if my taste changed. Taste can be fickle. I haven't had one in awhile, but recently I had a Dietz and Watson beef frank (the same as Black Bear) at a Stewarts in Clinton, N.J. and it was very good. I spoke with someone from the company, and I was told that they use premium ingredients and cook them the old fashioned way, hickory smoked. I think that gourmet is just a label. Mark, I don't know if you were implying that Windmill uses Thumann's franks, but they do not. Windmill uses a beef and pork dog made by sabrett. Not as good as Thumann's in my opinion. Interesting note: The power went off where I live due to a downed power line. Almost had to get rid of the remainder of the Niman Ranch, Lobel's, Nathan's, and Thumann's franks that I had stored in my freezer. Luckily, we got the power back. Would've been a shame, as I spent a small fortune on the Lobel's (14.95/lb plus shipping).