John

There was a good discussion in the New Jersey Forum about the many good hot dog restaurants in the state (see Rutt's Hut thread). Then it was suggested that we begin a new topic; Supermarket Hot Dogs. Living in the tri state area (N.J.) we have access to many good brands that are readily available in supermarkets. I like to differentiate between kosher style, all beef and German style beef and pork. There is all beef that is not kosher style such as Oscar Mayer and other brands. This means that the dog is all beef, but lacks the spices (paprika and garlic) that are found in the kosher style. The beef and pork is usually more pork, and contains no garlic and paprika. It has a more subtle, less aggressive flavor. The best supermarket example of this type is Thumann's. These dogs are very tender, juicy, and flavorful. They taste great grilled. I cook them on my griddle. These dogs are even better than the ones sold at my local German butcher shop. Schickhaus is also a very good beef/pork dog. This one is a little harder to find. My favorite all beef dog is the Black Bear Natural casing beef frankfurter. This one is only available at Shop Rite. The entire Black Bear product line is produced for them by Dietz and Watson. It is a spicy kosher style dog that is better than any all beef dog you will find in a supermarket or anywhere else, with the possible exception of Usinger's. And I have tasted both side by side, and I like both equally. In fact I give a slight edge to Black Bear because they have a natural casing while the Usinger Angus is skinless. Previously not available at supermarkets in the east, they are now being sold at Foodtown Supermarkets. A unique dog, it has a special seasoning. Black Bear is always on sale if you have a Shop Rite card. Other good brands are Sabrett, Best, Boars Head, Hebrew National, and Shofar. Out of these, Sabrett is the spiciest, and Best's has perhaps the best overall flavor. But you have to go to their plant in Newark to get these dogs with natural casing. A lot of stores have the Sabrett with natural casing, but you have to look. These are great to cook at home; but I prefer Black Bear. Luckily, there are many Shop Rites in this area.

Jerry's is located on Elizabeth Ave and 2nd Ave in Elizabeth. It is a small walk up storefront. Two doors down on the left is Tommy's Italian Hot Dogs. They make the best Italian Hot Dog; even better than Charlie's where my daughter works. Italian Hot Dogs are Best hot dogs (skinless) deep fried and served on pizza bread with potatoes, onions, and peppers. Again, I would refer you to Holly's site for pictures and descriptions. Except that he mentions that Jimmy Buff's grills theirs. They deep fry em. People who like extra grease (the bag drips oil) like Jimmy Buff's. Those who don't prefer Charlies (the potatoes aren't as good) or Tommy's. Double O mentioned Supermarket brands. My favorite is Black Bear all beef with the casing. The entire Black Bear product line is produced exclusively for Shop Rite by Dietz and Watson. Everything with the Black Bear label is exceptional. Try their roast beef. Dietz and Watson makes a very similar beef dog. So similar that I suspected that one was a knockoff of the other. I contacted someone at Shop Rite who told me that indeed Dietz and Watson produces Black Bear. I suspect Black Bear may be a little better. When comparing Dietz and Watson dogs with Black Bear, I noticed that the Dietz and Watson left behind a lot of grease on the griddle. I've heard many explanations for this; but I'm noy sure of the reason. I'd love to have a Kosher Frank with natural casing. Most casings are sheep or hog which I know is not kosher. I believe collagen may be acceptable. My favorite supermarket dogs are Black Bear beef (spicier) and Best's (a little less spicy). Sabrett's and Hebrew National are spicy like Black Bear; Boar's Head and Nathan's are a little less spicy like Best's. For a pork and beef dog, Thumann's is the best. Schickhaus is good too. Some of my favorite hot dog places are: Tommy's, Rutt's Hut, Syd's, Father & Son, Jerry's, Galloping Hill Inn, the Hot Grill, Texas Weiner l, Toby's Cup, and Dee's. Oh, and Libby's makes a great Texas Weiner.

Sheri, Interesting observations about Rutt's Hut and Syd's. I've been to both, as well as most of the hot dog places in Jersey and these two are definitely in my top 5. But like comparing apples and oranges. I live in Union where Syd's is located. Expensive ($3.00 a dog). They use a quality Best's brand 5 to a lb dog. It is boiled first and then charbroiled. A nice, spicy kosher style dog with a good casing; not too tough like a lot of other natural casing dogs. This dog was picked as the best in Jersey in the 98 Munchmobile series where they reviewed 12 of the most popular hot dog joints over a 2 week period. These articles sparked my interest in hot dogs and comparing the many fine franks available in Jersey. After trying Syd's, it became my favorite . I get the same dogs for a lot cheaper at Best's and cook them the same way at home. Syd's is one of the best all beef dogs, along with Father & Son Luncheonette in Linden and Boulevard Drinks in Jersey City. If you like Syd's, you'll like these two also. F&S uses a Grote & Weigle (Conn.) 8 to a lb all beef dog and cooks it on a griddle; Boulevard Drinks uses a 10 to a lb Sabrett (same dog as Papaya King; see Lobel's thread on General Food forum around page 3 or 4 for an in depth discussion on Sabrett and Papaya King) and cooks it the same way. In comparison, Boulevard Drinks is a tad spicier than the F&S dog, which is considerably spicier than the Syd's dog. All depends on what degree of spiciness you prefer. Because my interest in hot dogs borders on obsession according to friends and family, I've been able to meet people at Best's Sabrett, Thumann's, and a couple of other hot dog manufacturers. I've toured some of these places and asked every question I can think of. The Best dog (Syd's) is naturally smoked and contains less garlic than the other 2. It also contains a better quality of beef. Being simmered in water, than charbroiled, makes it less greasy than those griddled. The flavor is well balanced without being overly spicy. Depending on where you live, try a Syd's and then either a Boulevard Drink's in Jersey City or Papaya King in N.Y. As for Rutt's Hut, I found out that they use a special dog from Thumann's made exclusively for deep frying. Their regular dog for grilling is 75% pork and is the one you see in supermarkets and delis. The one used at Rutt's and also Libby's, Hiram's, the Goffle Grill, and Eagan's (before it was turned into a Rite Aid) is lighter in color, has a higher pork content, and contains semolina and soy protein to aid in frying. The dog also picks up additional color and flavor from the cooking oil. The Syd's and other brands mentioned previously are all beef and spicy (Kosher style) while the Thumann's are predominately pork and contain NO garlic or paprika. That is why I say comparing the two types is like comparing apples and oranges. The first time I went to Rutt's, I liked it, but thought it couldn't compare to Syd's because I was expecting a spicy all beef dog. But after going a second time and getting a couple of "wellers" or well done; my opinion changed. And of course, their relish is the best hot dog condiment I've had. I hate regular relish, and usually use just mustard, but this relish is different and shipped all over the country. I'd give Rutt's another try. Gourmet magazine listed it as one of the top 10 dogs in the country. It is different. Sort of like the White Castle of hot dogs. Check Holly's website (Hollyeats.com) He gives Rutt's and Syd's the highest ratings. Both different, both great. Another somewhat unique dog is Jerry's in Elizabeth. They use a Best brand dog, but smaller than Syd's (8 to a lb rather than 5) and boil it, then finish it off on a steel griddle. The result is a tasty, all beef dog that is crunchier with a little extra grease. This one is my family's favorite. They hate Rutt's. Go figure.

JohnJohn, Where did you read the article about top dogs?

The other famous Italian Hot Dog places include Charlies Famous on Michigan Ave. in Kenilworth. Real easy to get to from the Parkway. Get off exit 138 and turn left on the Boulevard. 2nd or 3rd light, make a left onto Michigan Ave. About 50 feet away on the left. This place also makes a great cheesesteak on the circular Italian bread. Less grease and more vegetables than Jimmy Buff's. Charlies Son's is on Springfield Rd right off rt 22 in Union. Similar to the other Charlies as they had the same owner many years ago. Tommy's in Elizabeth is located on 2nd Ave and Elizabeth Ave. A walkup storefront, many people consider this place the best when it comes to Italian Hot Dogs. They have the best potatoes. And they have the best sausage if you'd rather have a sausage sandwich. Dickie Dees is located on Bloomfield Ave in Newark. Ok, but smaller and not as good as the others in my opinion. I have a friend who lives within walking distance of this place, but she gets on rt 22 and travels to Charlies Sons when she's in the mood for an Italian Hot Dog. Frank's Newark Style Hot Dogs is on rt 1 in Edison. Pretty good, but they use a different brand of hot dog that isn't as good as Best's (which is a dog made in Newark). As for my own unbiased opinion, I always preferred Charlies Famous because they gave the most vegetables and had real good peppers. Then recently I noticed that the potatoes aren't as good. My daughter couldn't tell me why. Still good, but I would say the best are Tommy's or Jimmy Buff's depending on if you like a lot of grease. I know people who love Italian Hot Dogs, but hate Jimmy Buff's. A lot of people. They (Buff's) are cooked in and stay in the steel pit, while the others are deep fried in baskets. When you take a Jimmy Buff's sandwhich home, you have to keep the bag on the floor so the grease doesn't get on the seat. And Buff's has a distinct smell. My family is nauseated by it. I like it. For some reason, only Jimmy Buff's is open Sunday night. I like to enjoy a few beers Sunday and follow them with an Italian Hot Dog while watching Six Feet Under and the rest of HBO's programs. Since They are closeby and my only choice, I've been getting them a lot on Sunday. As a result, I've come to acquire a taste for them. I guess all that grease goes good with a few beers. Anyway, I would rate Jimmy Buff's and Tommy's the best followed by both Charlies places. But everyone has different tastes. If you try Charlies in Kenilworth, say hi to my daughter Meghan. And don't tell her that I prefer the other 2. Her place still gives you the most and is damn good. Check out Holly's site for pictures and reviews.

An Italian Hot Dog is a sandwich which originated and is sold exclusively in N.J. It consists of an all beef hot dog (usually Best's brand) served on a quarter part of round pizza bread (half for a double) with peppers, thick potato chunks, and onions. Meat and vegetables and potatoes all deep fried and thrown into the open bread pocket. Jimmy Buff's is the original. They also have the most grease. Everything is cooked in a large rectangular pit filled about an inch with oil. Other places (Tommy's, Charlie's, Dickie Dees) throws the ingredients in a deep fryer when an order is made. Less greasy, because it isn't sitting in a grease pit. Both types are good; depends on how much grease you're in the mood for. BTW, my daughter works at Charlies, so I get a free one now and then.

In today's Star Ledger, there is a review of Jimmy Buff's Italian Hot Dogs and a brief history of how they began the Italian Hot Dog which is unique to N.J. They are running a special to commemorate their 70th birthday. Buy one sandwich and get another for 5 cents.

I like Admiration Deli Mustard. Tangy and flavorfull; used by many of the fine hot dog places in N.J. I've tried Maille Dijon and didn't like it. Kind of a harsh, bitter flavor. An acquired taste? Probably that I'm not used to this type of mustard. Maybe like trying a full bodied microbrew after drinking Bud, Miller, and that swill.

Cabrales, As for hot dog buns, I would suggest a brand called Baker's Touch. This is made by Stroehmann's of Pa. Used by most of the North Jersey places. Pechter's is another popular brand. My favorite mustard is a brand called Admiration Deli Mustard. Light brown, flavorfull, and tangy. Used by Syd's, Father & Son, all the Italian Hot Dog places. Goes well especially with a spicier all beef grilled dog. High quality; but inexpensive. Sold mostly by distributors; I've only seen it in one store; a place called Karis in Newark. Located directly across the street from Best Provisions which makes the popular Best Franks. A gallon is only $2.50. A dozen Baker's Touch buns are 99 cents. I heard they are baked daily and delivered fresh every day. A friend of mine owns a hot dog truck and gets Best Franks fresh 2 or 3 times a week; and gets the buns and mustard at Karis. And probably cheaper than what I pay coming in off the street and not buying in large quantity. As for ketchup, it doesn't belong on a hot dog.

To C Squared, to answer your questions; yes, Usinger's is better than Sabrett. And I believe that it would be worth your while to invest in a grill. Sabrett is a good dog; in fact only Usinger's and Dietz and Watson New York style all beef (plus the Black Bear frank they make exclusively for Shop Rite) are better, in my opinion. To see the difference between boiled and grilled, have a dirty water dog from any cart with a Sabrett umbrella. Then have a dog from Papaya King. Both are Sabrett; and come 10 to the lb, so they are the same size. But the Papaya King has more flavor and is crunchier from being cooked on a griddle or grill. A lot of people hate the dirty water dog, but love the grilled one even though the same exact dog is being used. I've compared Usinger's to Sabrett, Dietz and Watson, Grote & Weigel, and Best's. Cooked on my griddle at the same time and tasted side by side blindfolded. Usinger's is clearly better. More flavorfull without being too spicy; a better balance of seasoning than the others. Dietz and Watson is a solid second followed by Sabrett. Grote & Weigle and Best's are close to Sabrett's in flavor and quality. By the way, I've just seen Usinger Angus Franks and beef/pork griddle franks at Foodtown. I believe this chain is only in N.J. The only place I know of in the tri state area that carries this brand.

I second Rutt's. This is a unique dog especially made for deep frying. Produced by Thumann's and different than their regular dog for grilling. It is over 80% pork and has semolina and soy protein added to aid in frying. A few North Jersey places use this dog. Libby's, Hiram's, Goffle Grill, and Eagan's before they were turned into a Rite Aid (a real tragedy). What makes Rutt's better in my opinion is that the dogs are cooked to different degrees of doneness. In and outers (cooked the minimum) rippers (most of them are cooked till the skin rips from the oil) wellers (well done) and cremators (black). I like the rippers and wellers. The other thing that makes this place better than other places using the same dog cooked this way is their unique relish. I don't like any other relish, and usually have just mustard on my dog; or chili sauce occasionally; but you have to try this relish. It is shipped all over the country. Some people hate Rutt's including my family. These are people long accostumed to all beef kosher style dogs which Rutt's isn't. Two different types of dogs; both great. For an all beef kosher style dog, the best around the NY/NJ would be Syd's, Father & Son, Boulevard Drinks, Papaya King and Katz's. The last three use Sabrett's with natural casing. A great beef/pork dog that is grilled can be found at the Galloping Hill Inn in Union. A great subtle flavor of beef and pork. Get it with just mustard and not chili. Their chili is lousy and detracts from the dog. This is what I think accounts for the lower rating on Holly's site. I think this dog is superior to Max's (Shickhaus) and the Windmill (Sabrett special pork and beef). Made specially for the Galloping Hill Inn by Grote and Weigel of Conn. The best Texas Weiners are found at Libby's and the Hot Grill. Tommy's in Elizabeth makes the best Italian Hot Dog in the world. Better than Jimmy Buff's. Better bread, and potatoes, and not nearly as greasy, although some people prefer that. For cooking at home, nothing beats Usinger Beef franks. The next best are Dietz and Watson New York Style Franks and the Black Bear Brand sold exclusively at Shop Rite. Those of you who have access to a Shop Rite have to try this brand. I noticed that Black Bear is almost exactly the same as Dietz and Watson. I spoke with someone from Shop Rite who said the entire Black Bear product line is produced exclusively for Shop Rite by Dietz and Watson. Everything they make is excellent. Their roast beef is the best I've ever had, and this includes Thumann's and Boar's Head. Usinger's Franks are only available via mail order.

Jin, With butter, I don'y really know why I hate it. Just the appearance and greasiness turns me off. I've hated it since I was a kid. With onions, it's just the taste and smell. Doesn't matter whether they're cooked or raw. Another is spiced ham. Just hate the appearance.

Two things that make me gag; butter and onions. I can stomach things that contain butter such as cake. It disgusts me to see it melted on toast or corn on the cob. Especially lobster. Onions disgust me almost as much. I wished I liked them only because of the number of times I've ordered no onions on my sub or hamburger only to discover later that it was put on. Same with toast at a diner.

Just thought I'd throw in my 2 cents regarding Katz's. I'm from N.J. and don't get to N.Y. much, but had to go after hearing about how good the hot dogs are. I post on this forum mainly about hot dogs because it is sort of a hobby of mine (my family says obsession). I went with my wife, and we ordered a pastrami sandwich, corned beef sandwich, and hot dogs. The dogs are great, the pastrami was better than any we had (admittedly we don't have it it often) and the corned beef was good. I like the corned beef at Syd's in Union better. If you're ever in Jersey, try this place. It is a luncheonette/Jewish deli with great food. Considered the best or one of the best places in Jersey for a hot dog, they serve a long, all beef, natural casing (Best's) kosher style dog that is on a par with Katz's. To Glenn and the other people who go to Katz's for hot dogs: you can have the same exact dogs at home for much cheaper. I found out from a friendly Katz's employee and later from the person in charge of private label at Marathon Enterprises (Sabrett) that the dogs used at Katz's are Sabretts with natural casing that come 8 to a lb. They are slow cooked on a griddle. Here in Jersey, I can get 3/4 of a lb (6 dogs) for a little over $3.00. At Katz's they go for around $7.99 per pound. I buy these dogs, as well as Best's from Newark, and other brands from around the country (via mail order) and grill them. If you want more info on this, see the thread on the Definitive New York Hot Dog. Papaya King and Gray's use the same dog (Sabrett's natural casing) but these are smaller, coming 10 to a lb. My contact at Marathon says that these places; Papaya King in particular, like to hype their dog as being made especially for them with special imported spices and casings. This is an exageration. The spices and casings may be imported, but the dogs are the standard Sabretts and not made special. There are different sizes, but just one recipe for their all beef dog, and another for a dog they produce for the Windmill, Hot Grill, and Callahan's in N.J. which contains pork.

I stand corrected. I called the plant manager at Thumann's and he said they supply Hiram's only. They used to supply Callahans until 35 years ago but had problems with them for some reason. Callahan's now uses a beef/pork frank from Marathon (Sabrett) and has been using this for at least 35 years. I spoke with someone at Marathon and learned a few interesting things. This company makes 2 basic hot dogs; an all beef, and a beef/pork dog. They come skinless or natural casing and in different sizes. But there are only 2 recipes used. The beef/pork dog is served at the Windmill, Callahan's and the Hot Grill. It is grilled at the Windmill and deep fried at the other 2 places. It does not contain semolina or soy like the Thumann's frank made especially for deep frying. This explains why the dogs from Callahan's and Hiram's look so different on Holly's web page. I went and compared them, and while similar, I preferred the dog at Hiram's. A little more flavor. This is the same dog that is used at Rutt's Hut. Another interesting thing I learned is that the all beef basic Sabrett dog is the EXACT same dog served at Papaya King, Gray's Papaya, and Katz's in New York. The first 2 use 10/lb while Katz's uses 8 per lb. All the hype about proprietary recipes and special spices are just marketing gimmicks used by these companies to provide a mystique surrounding their product. I got this info from a big shot at Marathon. For those of you from N.J. Boulevard Drinks in Jersey City (Journal Square) serves the same dog cooked the same way as both Papaya places. I've paid $37.50 for a 5lb bag of dogs at Papaya King when I could've got them at a Sabrett distributor here in Jersey for $17.50. See my post on the N.Y. forum discussing this in detail.

I'm from N.J. which I consider the hot dog capital of the world. We have many great hot dog restaurants serving a wide diversity of hot dogs ranging from Texas Weiners, Italian Hot Dogs, Kosher Style All Beef, N.J. deep fried (like Rutt's Hut and Hiram's) and quality beef/pork griddle franks like Max's, the Windmill, and the Galloping Hill Inn. New York has basically the boiled pushcart Sabretts (okay, but I prefer grilled) and the well known places that serve all beef, grilled dogs such as Papaya King, Gray's Papaya, and Katz's. Two new places are Crif's Dogs which serves a deep fried Thumann's (same as Hiram's and Rutt's in Jersey) and F&B which uses the famous Usinger franks from Wisconsin. I love their famous Angus all beef frank; but F&B uses a beef/pork dog and quickly flash fries it. I've contributed to the many hot dog posts on E-Gullet including this one on the quintessential N.Y. Hot Dog. I'm writing to share something that I just discovered. I knew that the dogs from Papaya King, Gray's and Katz's were produced by Marathon Enterprises of East Rutherford, N.J. (Sabrett). I was told by many people that each place had a proprietary recipe just for them. I've paid $37.50 for a 5lb bag of Papaya King hot dogs. Quite expensive I think. So I got to thinking that maybe I could get these same hot dogs at one of Sabrett's N.J. distributors a lot cheaper and a lot closer. I called 2 distributors and they said they were quite sure that the dogs sold at the three mentioned places were indeed the basic Sabrett hot dog. I didn't know whether to believe them. I contacted someone at Marathon and told them I was interested in buying hot dogs that were similar to Papaya King's. I think this person believed I was purchasing a large quantity for a business. He told me that they make 2 different dogs. One is all beef, and the other is a beef/pork blend. They come skinless or natural casing and in different sizes. But there are only 2 recipes. He assured me that the dogs at Papaya King and Gray's ARE THE EXACT SAME DOG! Ditto for Katz's except they are 8 to a lb rather than 10 to a lb for the other 2. Furthermore, you can buy these dogs at a Sabrett distributor for $17.50 for a 5lb bag. This beats $37.50. Imagine that! I was told that these places want to be thought of as different and unique; so they like to say that their dogs are produced under a proprietary recipe or use special imported spices. Well, I consider myself a hot dog conniseur, but I was fooled. I did think they were pretty similar, but thought I preferred Papaya King. If there is any difference between Papaya King, Gray's, and Katz's, it is imagined. Or in the way they are cooked; although all are cooked on a griddle and Katz's is slightly larger. Funny that a lot of the mystique surrounding these places is strictly due to hype and marketing.. Don't get me wrong, they are great dogs; BUT THEY ARE THE EXACT SAME! In Jersey City, there is a place called Boulevard Drinks which serves the exact same dog grilled, only they call it Sabrett. So if you are in Jersey, try this place. I have heard that Nathan's are also made by Marathon, although I forgot to ask the person I spoke with; so I can't vouch for it. Marathon's beef/pork dogs are served at the Windmill (griddled) and Callahan's and the Hot Grill (deep fried). I don't know if it's appropriate to divulge any other info over this forum; so contact me if you have any questions.

Wonderfull posts! I love hot dogs and haven't been on e-gullet in awhile. Just getting used to the new format. I've tried many hot dog places in N.J. and some in N.Y. but have yet to try the places mentioned in Conn. My family thinks I'm nuts to travel all the way to Conn. just to sample hot dogs. But I will go soon. It's funny how your tastes change over time and how you acquire a taste for things you didn't like previously. I never liked pork/beef hot dogs because they are "less bold" than the kosher or kosher style all beef dog. Plus they have a reputation as being inferior. There are cheap hot dogs out there that are inferior, especially the ones made of poultry and containing a lot of fillers. But, as Steven said, a quality pork/beef frank has a different, more subtle flavor profile. I love a quality beef/pork frank as much, if not more, than a kosher style beef dog. Has anyone tried a Thumann's frank slow cooked on a griddle? This is one of the world's best franks. I've come to like this one better than the franks produced in my hometown (Union) by three German butcher shops. I found an article somewhere online where hot dogs were sampled along with microbrewed beer (another of my passions) in Cooperstown last summer. It was a baseball, beer, and hot dog theme. Usinger's Angus Franks got the most votes followed by Thumann's. The woman who wrote the article is from Wisconsin where Usinger's is produced, but she preferred the Thumann's. They also make a hot dog specially for deep frying. This dog contains semolina and soy protein. For those of you in New York; a place called Crif's Dogs uses this dog I think Mebutter mentioned Grote & Weigel from Bloomfield, Ct. They sell their dogs to many of the N.J. dog houses. They make a special frank for the Galloping Hill Inn in Union and supply many of the Texas Weiner joints. They make an all beef dog that I enjoy as much as Usinger's. Different tasting, but similar in quality. This particular dog is served at Father & Son in Linden, N.J. A very unique tasting pork/beef dog is made by Kohler Provisions in Newark and sold at Frank & Fries in Rahway, N.J. This dog has a unique tangy flavor; almost as if there is mustard inside the dog. A bolder flavor than any beef/pork dog; almost like an all beef dog. You get a great variety of dogs in N.J. and I haven't even mentioned Italian Hot Dogs and Texas Weiners. Schickhaus is another great beef/pork dog. They used to be made by Grote & Weigel. This is the dog served at Max's down the shore. This place is a block away from the Windmill mentioned in an earlier post. As far as condiments go; I have mixed feelings. I like to taste the hot dog with just a little mustard. The better to get the full flavor of the dog; especially a kosher style all beef. It doesn't really need much else. But a beef/pork dog; especially a north Jersey deep fried dog tastes great with chili sauce. The Hot Grill in Clifton, N.J. makes the best chili sauce I've had. Libby's is great also. You can take these home as I do. I'd really like to try the homemade relish at Super Duper Weenie. I've had the relish at Rutt's Hut and it is so good that I can't imagine anything coming close. They ship this all over the country. The Hot Grill sends their chili sauce to England and a few oother countries in Europe. I'm anxiously awaiting Holly's review of some of these places. I love to make a few hot dogs at home and compare them side by side. Usinger's and Grote & Weigel kosher style next to a Thumann's and a German frank from Fritz's pork store. I don't tell many people I do this; but I know you people on E Gullet understand

I order from Usinger's all the time, and, in my opinion, they make the best franks in the world. Their all beef Angus Frank was the result of winning a nation wide taste test of all beef franks. The Olympic Comittee and the people from Certified Angus Beef were looking for the finest all beef frank in the nation and picked Usinger's. They had this company produce franks using their Certified Angus Beef to sell at the Olympic Games. The only problem is that this product is offered skinless. I prefer the natural casing, so I order the all beef (not certified angus) with natural casing. It is spiced and produced the same way, but without the Angus. They taste identical, but the Angus franks may be a little more tender and juicier. The franks are bigger (5 to a lb) with a harder hogs casing, while the wieners are smaller (8 to a lb) with a sheep's casing. I prefer the beef wieners. The regular wieners are beef and pork and have the tender sheep casing. Good; but I like the all beef better. F&B uses the beef/pork wiener and deep fries it. This is a quality dog, but I would like to have the all beef wiener w/casing slowly cooked on a griddle like Papaya King. This would be the best dog in the world. This is how I cook them at home. Anyone try Crif Dogs yet? I saw one of his posts on another forum, and the way he described his dogs made me believe they were the same ones used by Rutt's Hut. I e-mailed him, and he finally replied and confirmed that he uses the same dogs (Thumann's for deep frying). If you ever had a dog from Rutt's Hut, you would have an idea what they are like. If not, I would reccomend you try one. Some people love them and won't eat anything else, while others think they are bland, and don't like them deep fried. They may be an acquired taste, but they are amazing. Just ask Holly. Rutt's Hutt/Crif Dogs and Usinger's /Papaya King; 2 different types of hot dog, but both exceptional in their own right.

Regarding Katz's and the citysearch.com review that claims 12,000 hot dogs are produced weekly on the premises, let me say that it is NOT true! I spoke with a friendly employee at Katz's when I went earlier in the year and was told that their hot dogs are supplied to them by Marathon Enterprises in East Rutherford, N.J. They are produced under a private label arangement from a proprietary recipe. The same is true of Papaya King and Gray's Papaya. These dogs are all somewhat similar. Marathon is the maker of Sabrett, and also supplies the Windmill in N.J., although the quarter pound dogs for this place contain pork as well as beef. I spoke to someone recently from Marathon who confirmed that they supply these places. I was trying to buy some of the franks made for Papaya King, but was unsuccessfull because they are produced only for them. You can, however buy a 5lb bag at Papaya King, and at Katz's, you can buy as little as a lb to take home.

To Jiggy, I'm glad you asked! I can't speak for most people; especially those who love Hot Dog Johnny's. But I can speak for myself. It matters to me the brand of hot dog used and the way it is cooked simply because I've made enjoying hot dogs and going to hot dog restaurants a hobby. I like to be able to enjoy hot dogs that I've had at various places in the comfort of my home. I like the hot dogs at Rutt's Hut, and because I know the brand used, and how it is cooked; I can reproduce it at home. The same with hot dogs made at some of my other favorite places; Syd's, Father & Son, Jerry's, Max's, and the Italian Hot Dog restaurants in North Jersey; one of which my daughter works for. I don't take this hobby seriously, but I do have fun learning about various hot dog producers, how hot dogs are made, and how they are cooked. I've been to a few places that manufacture hot dogs including Thumann's and Best's in N.J. I know a few distributors including one that distributes franks from out of state. One of my favorite hot dogs is made in Wisconsin (Usinger's) and is not sold anywhere in N.J. I cook it at home, and it is better than any all beef hot dog I've had at any hot dog restaurant. I always talk with either the owner or manager of the place I visit, and while most of them answer my questions, some do not. I ask them why, and I get answers ranging from "None of your business" to "We don't want anyone copying us" to "If I told you, I'd lose your business because you could have our unique hot dog at home for cheaper." I guess I can understand their point a little; but I assure them I'm not going to open a hot dog store and I will still frequent their restauarant. Just because I can buy a six pack of beer cheap doesn't mean I am going to stop going to a bar. Plus these people for the most part know me personally from going to their restaurants. I would also say that if life is too short to worry about prices or how the product is cooked; it is also too short to make an effort to hide them. You are right when you say that enjoying the place and the hot dogs are the most important thing, but that doesn't mean that they can't make the experience more enjoyable for someone like myself or Holly who may travel a considerable distance to sample more than the atmosphere or food. The location is definitely the allure or part of the allure of Hot Dog Johnny's. As for mystery: as far as hot dog brands are concerned, the only mystery is for hot dog fanatics like myself. As you stated, most people don't care.

To Jiggy and/or the former employee: Why the secrecy? I realize most people only care about taste, and could care less about the brand of dog or how it is cooked. In the case of Hot Dog Johnny's, most of the allure is the roadside atmosphere, not the hot dogs. I've had much better hot dogs, and many of the proprietors have told me where they get their dogs at the risk of me purchasing them much cheaper to cook at home. I also know the distributors and get the dogs at the same cost that the owner does, only I have to buy a minimum of 3 to 5 lbs. Admittedly, most people are not like me; but hot dogs are sort of a weird hobby. I respect your privacy and will not divulge the company that makes the franks for Hot Dog Johnny's over this forum. I do know the owner of the place that makes their hot dogs and have had the franks cooked at home, and I must say that they are quality franks. I love them grilled, charbroiled, or deep fried (well done) and they are great. I've had them at Hot Dog Johnny's and at a deli boiled, and they are not so great. I wonder if someone who went to Johnny's asking how the dogs were cooked for health reasons would be given a straight answer or wouldn't be told; or in the case of owner Pat Fotsopoulos, given a snotty "None of your business!". So my guess, if they aren't boiled, they are either steamed (most likely) or quickly flash fried. But no matter; if I knew, I wouldn't cook them that way. Just curious as to why this information is treated as if it is top secret classified info. And Johnny's isn't the only place that's like this. Galloping Hill Inn down the street from me in Union is the same.

Holly, As always, I enjoyed your post and reviews on your web page. I went to Callahan's, Hirams, and the Goffle Grill last summer. I liked them about the same;as they all use Thumann's franks for deep frying, but as you stated, the Hirams dog was a little plumper. Great chili at the Goffle Grill. I usually just put mustard on my dog, but I like to sample the chili from these places, so I get one with chili, or put chili on half the dog. After e-mailing Thumann's, I was invited by the plant manager Bill Merkent to Thumann's for a tour. A very impressive place; big but also very clean. They have machines and technology like you wouldn't believe. They can measure and adjust the amount of fat in their products while small butcher shops can't afford this type of quality control. Mr. Merkent told me that all the places that use their deep fried hot dogs are using the same product (ingredient wise) but in the case of Callahan's and Hirams come in different shapes and sizes. Their hot dogs for grilling are even better in my opinion. These can be purchased in almost any supermarket. The only places I know of that grill these particular dogs are the Dog House Grille in Hackensack and the Snack Bar at Hall Stadium (Little League) in Union. Each place that serves the deep fried Thumann's has their own way of making them (sizewise and length of time they cook them, blanching or not, etc) But the differences, as far as I'm concerned, are minor. My favorite place to get this particular type of dog is Rutt's Hut, because they are already in the oil when you order them, and there are different degrees of cooking. I like them well done. A very popular place in Paterson is Libby's Lunch. They are one of the oldest Texas Weiner places in N.J. Similar dog, with excellent chili. They add cummin to it, which gives it sort of a unique taste. Holly, you're gonna kill me, but one place I forgot to mention that you must try is Frank & Fries in Rahway. This is a small place with a monster motif. Their motto is "Food so good, it's Scary!" Their hot dogs taste like no other. A pork and beef blend that is griddled and then finished off on a charcoal grill. They are made by Kohler Provisions specially for Frank & FRies. They have a unique tangy taste that are like no other dogs. People either love them or hate them. I love them, my family hates them. But they do a great business, so more people love them. They also have the best fries and chili I ever had, so that is reason enough to visit. Father & Son is also a great place for all beef dogs. I would rate theirs along with Syd's as the best all beef dogs I've had with the exception of Usinger's. I'm off tomorrow with nothing to do, so I will conduct my own taste test and decide for myself which is better. I'd love to see a review of this place (Father & Son) on Holly Eats.

Rosie, I'm the John who posted above and on the other hot dog related posts. The same guy who went on this year's Munchmobile trip. There was another guy called Hotdog John who went in 98 and posted occassionally on the Munchmobile forum. Haven't heard from him in 2 years. I've never been to Petridis in Bayonne. Is it a wagon or a store? How are their dogs cooked? I like many of the places here in N.J. I find out the exact brand of hot dogs used and how they are cooked and try to reproduce them in the comfort of my home. It's pretty easy and fun too. I have a griddle, deep fryer, charcoal grill, and of course, a pot to boil in. I get the footlong (5 to a lb) Best dogs with natural casing used at Syd's and charbroil them at home. I get the special Thumann's franks for deep frying from a Thumann's distributor and deep fry them well done like Rutt's Hutt. I also use the skinless Best dogs for Italian Hot Dogs. I like to use my griddle to cook Usinger's all beef dogs from Wisconsin, and the deli franks sold at Schmidt's meat market and deli in Clark. These are 2 great hot dogs not widely available. Usinger's can be obtained online. Of course, I also like to visit these places too. My family gets on me for eating too many hot dogs, but I walk for a living, and my blood pressure and cholestorol are fine. In light of what is going on in the world today, you might as well enjoy yourself. Who knows what tomorrow will bring?

Another excellent place is Father & Son in Linden. An old style luncheonette that serves all beef (Grote & Weigle) hot dogs slow cooked on a griddle. They also have a very spicy chili that is famous around Union County.

After hearing a lot about Hot Dog Johnny's, and being a hot dog fanatic myself, I decided to stop there. Last year, returning from the Delaware Water Gap on a family outing, we decided to make a detour and find Johnny's. A great place for a roadside hot dog joint, nice atmosphere. I have no idea why they don't list prices, but hot dogs are only ũ.00. The owner, a middle aged woman who is the daughter of the founder (Johnny) wasn't very friendly, and refused to tell me what brand of hot dog was used. In fact, she acted like I asked her weight. I found out from a young girl working there that the hot dogs are boiled. They are a pork/beef blend that I found to be very bland. I assumed that they were a cheap brand; especially since they are only a dollar and come 6 to a lb. Nothing special, mediocre in my opinion. I suppose the big attraction is the atmosphere. Fast forward to this summer. A few people on my mail route told me about a German deli that has excellent German style (pork and beef) franks. I tried them, and they are excellent. Better than any pork and beef frank I ever tasted, and I had a lot of them from hot dog joints, deli's and butcher shops. I found out that they are not made at the deli, but made for them at a different location. To make a long story shorter, the guy owning the place where they are made also lives on my route. From him I found out that he supplys Hot Dog Johnny's! I couldn't believe that franks I went out of my way to get were the same ones that I had at Johnny's that I considered mediocre. The reason is that I cook them on a griddle or on the charcoal grill and it makes a big difference. I even deep fried them and they were fantastic. Beef and pork franks just aren't the same boiled. I don't know if it's appropriate to divulge brand names that people want kept secret here on this forum, so I won't. Just e-mail me if you want to know. I've met a lot of hot dog people who guard their brand like a nuclear secret. I take it as a challenge to find this out. Galloping Hill Inn, Hot Dog Johnny's, Father & Son are all places that won't tell you. I've found the distributors, and in some cases, the manufacturer. You can always buy from them wholesale if you buy 3 to 5 lbs. And if you have a griddle, grill, or deep fryer, you can make them just like they do at the places that sell them. You can also get the same franks sold at Papaya King, Gray's Papaya, and Katz's in N.Y.