John

There is a restaurant that recently began serving the Syd's dog. That makes 2 places that I know of. One is Jimmy Buff's East Hanover location, which has been serving this dog for a few years now. There is no better beef dog. At Syd's, you had the choice of getting your dog boiled or grilled. Grilled was boiled fisrt, then finished off on a gas grill similar to a backyard grill. Not a griddle. At Buff's, the dogs are sauteed in oil first, then finished off on a real charcoal grill. Seymour's Luncheonette is a small establishment located at 567 S. Livingston Avenue in Livingston. I didn't ask when they opened, but it looks like they have been around for a long time. Long counter with old style stools that come up from the ground. They serve breakfast and lunch. Lunch items include hot dogs, hamburgers, fries, salads, fish, chicken or shrimp platters, club sandwiches, and hot sandwiches from the grill including reubens and cheesesteaks. I came for the hot dog. They just started using the 5 to a lb Best's natural casing dog that was famous at Syd's. In fact, on the chalkboard menu, it's listed as the Syd's dog and goes for $3.25, same as Syd's prior to moving out of their old location. Here you have a choice of your dog being either deep fried or grilled. I chose grilled. They split the dog lengthwise and put it on a griddle. For those of you that have had a hot dog at 5 Guys, this is the way that they are prepared there, only they use a Hebrew National skinless frank. My dog was served with a pickle slice. They asked what I wanted on it, and I chose mustard, which is Guldens brown out of a plastic jar. They also offer sauerkraut. I didn't ask about other choices. The dog was excellent as I expected. The griddle imparts a different texture and slightly different flavor to the dog. It had a nice little crusty char due to being sliced open and grilled on both sides. A little bit of grease from the griddle. Some may prefer this method of preparation to boiling, deep frying, or char grilling. Depends on your taste. I would have had one deep fried as well, but I had other places to go. Best's makes my favorite beef dog and I especially like the size of the long 5 to a lb (Syd's) dog. I loved it at Syd's, I love it at Jimmy Buff''s, and I love it at Seymours. I think most of the time I prefer this dog on a grill rather than griddle. But the griddle is a great option and change of pace. Best dogs taste great any way they're prepared. Although they don't use the 5 to a lb dog, Jerry's Famous Frankfurters in Elizabeth uses the Best 8 to a lb natural casing frank and prepares it a unique way. Boiled then left in a steel compartment (like a griddle) for a few minutes to add a little crunch. All of these places serve my favorite beef dog, but in a slightly different way. All are worth trying. I'm glad I found Seymour's.

I spoke with Frank, the new owner today who assured me that every thing has remained the same since he bought the place a few weeks ago. This Papaya King opened late January last year and was a stop on September's New Jersey Hot Dog Tour. Last time I spoke with Matt Visconti, the old owner, was a few months ago and he seemed happy that the school year began as the restaurant is located near a college which provides a steady stream of customers. All I know is that Matt told the new owner that he wanted out of the business. I hope Papaya King does well in Clifton. They serve a great dog and are in a convenient location.

I went to Amazing Hot Dog in Bound Brook Friday for the first time. I can positively confirm that while they switched brands, the brand they are now using is NOT Best Kosher, which I mentioned on another forum. I'm sorry for posting wrong information. I'm glad that I went to Bound Brook to find out from the source. And I'm glad the dog they are now using is not Best Kosher. This one is much better. The owners (Matt and Eric) did not advertise or publicize the fact that they switched brands, nor did they hide the fact. I don't know why they chose to change brands, but I can tell you that the brand they are now using is a top quality frankfurter. It is made by a small company in New England and Amazing Hot Dog is the only place in New Jersey that serves it. You cannot get it in New York either. I have heard about this particular hot dog and have been unsuccesful trying to get it from the company. I would have had to order a large quantity. Well, I finally got to sample it today. The best way I can describe it is that it is in the Eastern Jewish/Kosher style. All beef, 4 to a lb with natural casing. The casing is thin, but tough. Similar to Best. A little less tough than Boars Head or Grote & Weigel beef dogs. I liked it. The flavor, in contrast to Best was a little less spicy, a little less garlic/paprika flavor, but a little more smoke flavor, though less than Hatfield, which has a lot of smokiness. This frank had a pleasing, balanced flavor. Quality wise this frank is as good an all beef dog as there is. But it definitely has a different flavor profile. Had I not known previously that Amazing had switched brands, I would have been able to tell after the first bite. This dog is one of my favorite all beef dogs along with Best, Usinger's, Boars Head, and Sabrett. All with their own unique flavor, all great. Depends on your personal taste and what kind of spice blend you like. Although I love Best and have often stated that it is my favorite beef dog, I'm glad that we have access to a top quality dog that is rare and only available here. The Grote & Weigel beef dog served at Father & Son was good and only served there. They later switched to Best. Although I preferred the Best dog, I was glad when they switched back to Grote & Weigel because it was not sold anywhere else. I had one dog half plain and half with mustard. My second dog was half mustard and half chili. The chili at Amazing is very good. Rich, flavorful, and with a hint of chocolate. Both dogs were prepared perfectly and were definitely served hot. You can also buy these dogs cold to cook at home. Four of them (one pound) goes for $6.00. I'm going to grill one this weekend. I wish Matt and Eric good luck with their new location. I'll be back soon to Amazing, although it will probably be their Verona location which is an easier ride for me.

Check here: http://roadfood.com/Forums/topic.asp?TOPIC_ID=23771 for some pictures that were taken at the filming of the segment at Jimmy Buffs, as well as a picture of their footlong. The Italian Hot Dog is also shown, but you can't see all of the ingredients. Better pictures are on their website.

There are now only 3 restaurants; Irvington was sold. The Scotch Plains location is owned by Mike Raccioppi, who also owned the Irvington restaurant. Mike is the son of Jim Racioppi, a/k/a Jimmy Buff, the founder of the original Jimmy Buffs in Newark. Mike is older now and looking to sell the Scotch Plains location. The other 2 restaurants, West Orange and East Hanover, are owned by Jim Raccioppi, grandson of the founder and nephew of Mike. All locations specialize in the Newark style Italian Hot Dog. The product served is similar at all locations, but the sandwiches at Mike's locations had noticeably more oils. Many say they are too greasy, while others prefer the extra grease. I, myself prefer the sandwiches made at either East Hanover or West Orange. East Hanover is the only location that serves what I consider to be hands down the best hot dog anywhere. At least the best beef hot dog. A milder German style beef and pork dog is a completely different type of dog and comparing it to a spicy kosher style dog is like comparing apples and oranges. At East Hanover it is called the footlong. A 5 to a lb all beef natural casing Best's frank. The perfect width (not too fat) at a nice long length, this dog has a good snap and a great blend of spices. At Jimmy Buffs it is prepared perfectly. Sauteed in oil and finished off on a charcoal grill. This particular dog is the same one that was used at Syd's. There it was boiled first, then put on a gas grill. At Buff's you can get it boiled first if you request it, but I'd stick to the way they prepare it. Served hot, unlike some other places that serve their dogs barely warm, this dog is delicious. I would even rate it better than Syd's. There is no other beef dog that compares. As good as this dog is, what makes Jimmy Buffs unique when discussing hot dogs nationally, is that they invented what is an original style of hot dog. Which is the Newark Style Italian Hot Dog. Others have since opened up restaurants specializing in them, but Jimmy Buffs was the first and has been family run since 1932. Not just a unique hot dog, but a unique regional food. Like Philly is known for their cheesesteak sandwiches, North Jersey is known for Italian Hot Dogs.

I was told the name of the show would be Food Palaces, but it will be Food Paradise. The first installement will be Monday, Dec 17th at 9 PM eastern time, and will focus on hamburgers.

http://www.nytimes.com/2007/12/09/nyregion...2/09dinenj.html Click on the above link for an article that appeared in last Sunday's New York Times. Included is Best Provisions of Newark. They produce top quality beef products. Their corned beef, pastrami, and roast beef are sold at Wegmans under their (Wegmans) private label. Best's also produces exceptional beef frankfurters that are served at the finest hot dog establishments in New Jersey including Jimmy Buffs, Tommy's Italian Hot Dogs, Jerry's Famous Frankfurters, and the dearly departed Syd's, Don's, and Old Homestead.

Today's Star Ledger has a review of Irving's in the "Tastes of New Jersey" column.

Jimmy Buff's East Hanover, New Jersey hot dog restaurant was chosen as the East Coast "Hot Dog Palace" and will be featured on a new show called Food Palaces. This show will be aired on the Travel Channel sometime in December before Christmas. Jimmy Buff's is the originator of the Italian or "Newark Style" Hot Dog. They also serve Italian Sausage sandwiches and other style hot dogs as well. Their footlong is the same dog that was served at the famous Syd's. Jimmy Buff's prepares it a unique way. In my opinion it is the best hot dog not only on the east Coast but the whole country. It was also voted best hot dog on the recent New Jersey Hot Dog Tour. I'll post the day and time of the show as soon as I find out.

Guy, In Germany the dogs are prepared the way you pictured them. My niece spent a lot of time in Germany and enjoyed her dogs that way. Though traditional, I don't know how that would fly here. In my opinion, heating in water is better suited for all beef dogs. I know you're not a fan of them, but you're looking to satisfy your customers. A German style beef and pork dog tastes better on a griddle or fried. Again, my opinion. I love beer, especially German style microbrewed beer. In fact, I think we know some of the same people. Nothing goes better with a hot dog than beer. And vice versa. Good luck. By the way, would your source happen to be the Union Pork Store?

Nigella, though many wouldn't consider her a chef.

One of the great things about EGullet is that there are ALL kinds of food discussed, reviewed, and given respect. Even hot dogs, which happens to be my favorite food. What I'm trying to say is I appreciate that what is considered cheap and fast food by many is readily discussed here and that it is recognized by members that there is indeed a hot dog culture in our area. I live in New Jersey where I've had an opportunity to sample hot dogs from well over 100 different hot dog establishments. I've gone on my own and as part of a team in the summer of 2006 where we went to 87 places to review hot dogs for a newspaper. I also run a big annual hot dog tour as well as smaller ones. I've been to other states, including New York to sample hot dogs. In addition, I've had hot dogs from all over the country sent to me to sample. It is my opinion that New Jersey is the hot dog capital of the world. We have high quality commercial brands produced here. We also have many small European style butcher shops making high quality hot dogs. New Jersey has numerous styles or types of hot dogs. Kosher or kosher style franks. German style beef and pork franks. Italian Hot Dogs, which originated and are unique to Jersey. Texas Weiners, despite the name and spelling originated in Jersey. Deep fried dogs. Dirty water dogs. All prepared a number of different ways. And great homemade toppings and condiments. New York also has good hot dogs and along with Jersey, Connecticut, and Illinois (specifically Chicago) are the best states for hot dogs. But if you are talking about New York City, there is much less variety than there is in Jersey or even the rest of New York state. Although that is changing. In Manhattan, you now have places (Crif's) that serve deep fried dogs Jersey style. And others that will serve a German style dog containing pork. Hallo Berlin and F&B are 2 examples. In northern New York, especially the Hudson Valley, you have a number of places serving excellent chili dogs, which are similar to New Jersey's Texas Weiners. In New York they are called Coney Island dogs (although different than Nathan's in style) or Texas Weiners. There are also "White Hots" popular in the Rochester area, made of pork and veal. I'm sorry for getting off on a tangent. Back to New Jersey. As requested by Steven, I'll name one or two hot dog restaurants in each style. For those of you who are interested in reading a review of the 87 hot dog joints I went to last summer, check out this link: http://roadfood.com/forums/topic.asp?TOPIC...40&whichpage=17 Go to where each place is specifically numbered and start reading there. There are a lot of posts in between which you might want to skip. Although there are so many different and unique hot dog joints, I like to recognize 6 styles. And there are even sub styles. For example you can get a deep fried dog at many places. Most use a pork based dog formulated especially for deep frying. But there are also places that deep fry a quality all beef dog. The styles described here are 1)Grilled all beef dogs. 2) Grilled German style pork and beef. 3) Boiled, or dirty water dogs. 4) Deep fried dogs 5) Chili dogs or Texas Weiners 6) Newark or Italian Style Hot Dogs. Although I'll only name 2 for each style, there are easily more that can be named. 1) Grilled all beef. These dogs, preferably with a natural casing are spicy with garlic and paprika dominating. The best dog in this style for years was at a place called Syd's which is now gone. Better, in my opinion, than any all beef dog from anywhere. But this same dog is still available at one place in Jersey. That place is Jimmy Buff's on Rt 10 in East Hanover. This dog is a great size, 5 to a lb, about 10 inches long with a great flavor and blend of spices. Made by Best Provisions of Newark. It is prepared a unique way, heated in oil, then chargrilled. At Syd's it was boiled, then grilled. You can get it this way if you prefer. If I had to pick one favorite dog out of the many I sampled, this would be it. It's worth going because, in my opinion, there is no better dog. That is also the opinion of many people from New York who have tasted this dog. My second choice would be Boulevard Drinks on Kennedy Boulevard (Journal Square) in Jersey City. They use they same recipe dog as Papaya King in N.Y. It is an all beef Sabrett that is prepared on a hot griddle. Although Sabrett is considered a New York dog, the company began in Jersey City, N.J. on Coles and Henderson St. The dogs were made there until the company was sold to Marathon Enterprises. Boulevard Drinks, which is in essence the same dog as Papaya King, preceded it by 2 years. Opened in 1937 while Papaya King didn't start serving hot dogs until 1939. This dog is slightly spicier than the Best's dog served at Jimmy Buff's. Some may prefer this one. It is also a little more oily/greasy due to being griddle fried. You can get here from N.Y. by train. I think the Path Train goes to Journal Square. 2) Grilled German style pork and beef. These frankfurters are have a milder flavor profile than the more well seasoned kosher or jewish style franks listed above. Like comparing apples and oranges. I like both styles. Some people who grew up on the beef dogs consider these to be bland. Others who grew up on the German style consider the beef dogs to be too spicy. The best in this style is at a Karl Ehmer's store in Hillsdale, N.J. The store has a cart outside that grills hot dogs, bratwurst, and other sausages. What is important to note is that the German stlye beef and pork dog served here is NOT made by Karl Ehmers. The beef dogs and other sausages are, but this particular dog is made by Kocher Continental Meats in Ridgefield Park, N.J. This small butcher shop supplies franks to around 40 establishments. The people who run Karl Ehmer's are not happy that this particular franchise (in Hillsdale) uses a frank other than Karl Ehmer's. But a better beef and pork frank you will not find. This and Thumann's griller are the 2 best German style dogs. At Ehmer's it comes on a potato roll with Bauer's mustard. You can also get sauerkraut if you wish. Served hot on a griddle from a cart. One delicious hot dog. As close as you will get to a frankfurter served in Germany. Another great dog in this style is from the Galloping Hill Inn in Union. If travelling by car, it is right off exit 138 on the Garden State Parkway. This dog is made by Grote & Weigel, a Connecticut meat packer, to a special recipe. This recipe was originally made in Union, N.J. by a German butcher. The butcher shop was sold and the recipe was taken by the owners and given to Grote & Weigel to be made for them. In the course of an afternoon, no one sells more hot dogs in Jersey. Over 3000 per day. One place, the Hot Grill sells more, but they are open until 1 AM. This is a flavorful dog, similar to the Kocher's frank. It is served on a harder, football shaped bun. Many consider this dog to be the best in the state. People from the Hudson Valley who attend the Annual New Jersey Hot Dog Tour like this dog better than any other. 3) Boiled or dirty water dogs. There are numerous carts, trucks, and restaurants that serve the popular natural casing Sabrett dirty water style. What makes one stand out from another to most people are the toppings. Most of the time I get a beef dog with just mustard, so I judge or differentiate based on a) if the the dog has a skin or casing. Skin is better than skinless. b) size. Anything smaller than 10 to a lb is too small. c) temperature. Many places serve the dogs warm or barely warm. They should be hot. Some places use a brand other than Sabrett. I love Sabrett, but my 2 favorite dirty water dogs are made by different companies. My favorite dog in this style is found at Jerry's Famous Frankfurters on Elizabeth and 2nd Ave. in Elizabeth. It's a small walkup storefront. The brand is Best, which I prefer to Sabrett. The dog is 8 to a lb with a prefect snap. It is prepared a unique way, boiled and then finished off in a steel compartment for a minute or 2 for added crunch. By far the best dirty water dog I've had. I've eaten more dogs in my life from Jerry's than anywhere else. Another good choice is Tony's Truck on Park and Lake Ave. in Newark right outside of Branch Brook Park. Right off Bloomfield Ave. which is a main drag. Tony's is my favorite truck. They serve a natural casing Golden D brand dog which is a little less spicy (paprika and garlic) than Sabrett, but a little more smoky. A very good dog on it's own, but Tony's is very popular for their hot onions. I don't eat them myself but people love them. They also serve a very good chili. 4) Deep Fried. Perhaps the most well known hot dog restaurant in New Jersey is Rutt's Hut. Opened in the late 1920's, they are known for their deep fried, pork based dogs. They use a dog from Thumann's that is specifically made for deep frying. Others in North Jersey use this same dog. What sets Rutt's apart are a few things. The dogs are prepared to different degrees of doneness. An in-n-outer is fried just enough to be eaten. Most other places that serve this dog prepare it this way. A ripper is left in the oil until the skin rips. If you just order a hot dog, this is what you will get. A weller is well done and my favorite. A cremator is almost black. I wouldn't get it this way, though some love it. Rutt's is also different than others in that they fry their dogs in beef tallow. A dog fried in beef tallow just tastes better. I don't care about trans fats. I think there is too much hysteria over it. I like Coke with real sugar too. Years ago, McDonald's fried their french fries in beef tallow and they were better. Rutt's also has a unique homemade mustard relish that goes great with this particular dog. My favorite hot dog condiment other than mustard. Perfect for a milder, pork based dog, which is what Rutt's is. Those of you familiar with Crif Dogs may or may not know that they were patterned after Rutt's Hut. They use the same dog and deep fry it. Pretty good knockoff. The owners were also smart enough to realize that this type of dog may be an aquired taste for many. So they also offer a grilled beef dog (aso from Thumann's) that they call the New Yorker. For a deep fried beef dog, 2 places stand out. Jimmy Buff's, which was mentioned earlier for their grilled dog, and Amazing Hot Dog. Buff's, which originated the Italian or Newark Style Hot dog, has 3 locations. Only the East Hanover location serves other than Italian Hot Dogs. Here you have a choice of an 8 to a lb or a 5 to a lb all beef dog from Best Provisions that is fried in a tilted steel pan. This pan is what's used to fry the ingredients that make up an Italian Hot Dog. These dogs are excellent fried. Frying really brings out the unique spices in this particular dog. They have a tasty bolognese type chili that you can top your dog with. Amazing Hot Dog, on Bloomfield Ave. in Verona also uses the Best Provisions dog. But it is a hefty 4 to a lb frank. It is prepared in a deep fryer. What sets Amazing apart from other places are the variety and number of toppings that you can get to put on your dog. In addition to the more traditional toppings, you can get bacon, a fried egg, scallions, sambal, and other combinations. Although most of the time I prefer just mustard on a beef dog, I have enjoyed the Reuben Dog. The toppings are homemade by one of the owners who is a trained chef. 5) Chili dogs and/or Texas Weiners. In N.J. a Texas Weiner is a hot dog that has mustard, onions, and chili. In the north part of the state, the dogs are deep fried and have a thinner chili sauce. Invented by Greeks, this sauce has cinnamon, cloves, allspice, and nutmeg. It may be a aquired taste. In the central part of the state, Texas Weiners are often grlled, with a thicker chili. A true Texas Weiner is made from pork and beef. A chili dog has any kind of chili, and you can get it anywhere. It could be an all beef dog from a truck with a tomatoey background rather than the Texas weiner type which many refer to as "gingerbread cookie chili". Many places serving a chili dog make a very spicy chili. My favorite Texas Weiner is from Pappy's Diner in Totowa. North Jersey style, they use the Thumann's dog for deep frying. Similar to Libby's and the Hot Grill in style, but I prefer the chili from Pappy's. It has a great blend of sweet and sour spices with a pleasant lingering heat in the background. Like many Texas Weiner joints, they sell their chili to go. Father & Son Luncheonette is located on rt 27, or St Georges Ave. in Linden. They serve an all beef Grote & Weigel frank that is prepared on a griddle. Their chili is spicy and very hot. About as hot as I can stand, but I have to be in the mood for it. This place was included twice on the New Jersey Hot Dog Tour, both in their old location and after moving. Wildly popular, almost everyone bought chili from here to take home. If you like hot and spicy, you will love these dogs. 6) Italian Hot Dogs. Also called Newark style after their city of origin. This style of hot dog was invented in 1932 by a man named Jim Raccioppi. He served these dogs for friends at their card games. They became so popular that his friends came over just for the hot dogs. He decided to go into business and opened the first Jimmy Buff's. He used to bluff at poker, so his friends called him Jimmy Bluff which somehow became Jimmy Buff. An Italian Hot Dog is a sandwich that starts with pizza bread. This is bread made from left over pizza dough that has been baked in an oven and resembles a pita. You can get a single or double, depending on how many hot dogs you want. Most order a double. The dogs, which are all beef and usually from Best Provisions (made in Newark where this sandwich was born) are fried or sauteed in oil. Jimmy Buff's and others use a tilted steel pan where the dogs are fried in, while peppers, onions, and potato slices are kept on the elevated part until needed. Others prepare the ingredients in a deep fryer. The dog(s) are stuffed into the pizza bread and topped with mustard, onions, peppers, and potato slices. Some put ketchup on top of the potatoes. Like the Cheesesteak is a Philadelphia original, the Italian Hot Dog is a Jersey original. Probably my favorite thing to eat. Many pizzerias make this sandwich. But most of them serve what I call a bastardized version, meaning they use sub or hoagie rolls rather than circular pizza bread. And french fries rather than potatoes sliced thin or in chunks. Some Italian Hot Dog restaurants, most notably Dickie Dees, serves the potatoes in chunks. Many pizzerias also grill, rather than fry everything. There are a half dozen places that specialize in Italian Hot Dogs that I would put in the upper echelon. You can read about them elsewhere. Here I will mention 2. Jimmy Buffs, which is the original. There have been various locations over the years; now there are 3. East Hanover, the newest, and the only one that serves other types of hot dogs, West Orange, and Scotch Plains. East Hanover and West Orange locations are owned by Jim Raccioppi, grandson of the founder, while the Scotch Plains store is owned by Jim's uncle Mike, nephew of the founder. The sandwiches are similar, though those at Scotch Plains have a little more oils. Jimmy Buff's serves the original and archetypal Italian Hot Dog sandwich. Tommy's in Elizabeth serves a great Italian Hot Dog as well. They are located on Elizabeth and 2nd Ave. 2 doors away from Jerry's Famous Frankfurters, which was mentioned earlier. Very close in taste and quality to Jimmy Buff's. Tommy's bread is softer, and potatoes are sliced thinner. These are the 2 best places, in my opinion, to get an authentic Italian Hot Dog.

I didn't mention that the pastrami is definitely hand sliced. And the former owner of Tabatchnik's that I ran into works at Irving's. He makes the sloppy joes. Tabatchnik's sloppy joes were among the finest in Jersey. I preferred them to the Millburn deli.

I stopped by Irving's today at around 2 PM. A little past what many would consider lunch time, but there was a good crowd. I met Marc Singer, one of the owners, who was kind enough to sit with me for quite awhile. He talked about Irving's, their food, and hot dogs. I went with the intention of having a hot dog and coming back tomorrow to have a full lunch with my wife. I wound up having the hot dog and a delicious Boylan's red birch beer, but also wound up sampling the pastrami, knockwurst, and pickles. Marc is very enthusiastic and passionate about his business. He spent a lot of time sampling all the foods that he gets from various suppliers before settling on the ones he uses. He is using this time to "work out the kinks" and to make adjustments that he feels is necessary before having a Grand Opening. Unlike a lot of delis and other establishments, he doesn't use just one or 2 suppliers for his meat products. He gets his pastrami from one source, his hot dogs from another, his salami, from someone different, etc. A lot of time and research has gone into the selections that he made. I didn't sample the corned beef, but Marc wasn't 100% happy with it, so he had it made more to his specifications. Much of the food is homemade such as the soups and sides. The coleslaw looked really good. I'll have that next time. The hot dogs are 5 to a lb natural casing all beef dogs that are prepared on a griddle. These dogs are the exact same size and shape as the Syd's dog that was served at Syd's for years before they closed and is now being served at Jimmy Buff's. But those dogs were from Best Provisions. Irving's gets their dogs from a different source. I promised Marc that I wouldn't reveal it on a public forum, but in a couple of weeks you will be able to buy them packaged (with an Irving's label) to take home. The Irving's hot dog has a nice spicy, slightly smoky beef taste. I love the size and shape of this dog. Long and thin rather than shorter and thicker. Cooked sufficiently on the griddle, it was served hot and tasty. Definitely a top notch dog and one of the top 3 or 4 all beef dogs in Jersey. I do prefer the spicing and flavor in the Best 5 to a lb dog. The knockwurst or special, which is similar to beef kielbasy, was thicker, juicier, and spicier. Very good as well, but I prefer the regular frankfurter. I had a sour pickle and a half sour. I really don't like sour pickles. The half sours were fine, but I prefer BaTampte half sours to any other pickle. The pastrami was extraordinary. I rarely have pastrami, so I'm probably not qualified to make any comparisons. Years ago I had a bite of my wife's pastrami sandwich at Katz's and don't even remember how it tasted. At a deli, I either have hot dogs, reubens, or sloppy joes. But next time I'm here, I'll have the pastrami. The only way I can describe it is moist, hot, fatty, well spiced, and delicious! I don't know if I ever enjoyed a piece of meat more. Now I'll have to start eating pastrami more often. I noticed a familiar face that took me awhile to recognize. It was one of the owners of Tabatchnik's in Union! For years they were located in the same strip mall as Syd's and Sonny Amsters, but were kicked out to make room for a Staples. What a waste! I can assure you that if Staples leaves that mall, no one will care. Syd's, Tabatchnik's,and Sonny Amster's are sorely missed by their former customers. At Irving's you have dedicated, passionate owners, experienced help, and delicious food. I'm glad I came across this thread. I'll be back there in a few days, depending on my wife's schedule.

Very nice pictures! I live in N.J. and have never been to Ted's, but I have had Sahlen's franks which is what they use there. It is a very high quality beef and pork dog, definitely in my top 5. It has a slight peppery flavor and is great char broiled, which is how they're prepared at Ted's.

I understand McDonald's concern regarding people helping themselves to too many condiments. But the McDonald's near me are so darn cheap. When you order Chicken McNuggets they will not give you sauce unless you ask. And if you order the larger size, you have to practically beg for a second one. A waitress I know who worked at a diner told me that many older people ask for ketchup packets despite there being ketchup bottles on every table. They do this so they can take the packets home. This waitress used to ask these people why they were requesting packets when there was a bottle right there on the table. She knew why, but asked in order to hear what excuses they would come up with. She was told that the ketchup takes too long to come out of the bottle, the ketchup tastes better out of the packet (even though it was the same brand), the person was afraid that she would drop the bottle, breaking it, packets are easier to deal with, etc.

I've heard that the same warning is on the packages of many brands of veggie and/or tofu dogs. Once I attempted to actually pick up a pack and read the label, but I couldn't do it. I broke out in a cold sweat and got the heebie jeebies.

Light or "lite beer" Especially when there are so many quality beers available. I think light beer is for people who really don't like beer. If it's calories that you're concerned about, have one quality beer rather than 2 or 3 light beers. I hate that stuff so much that when I go to my inlaws who are Coors Light drinkers, I bring my own beer. They call me a beer snob, but as the renowned philosopher Yogi Berra once said, "life is too short to drink lousy beer." Reduced fat hot dogs. Same principle applies. Hot dogs containing poultry or veggie hot dogs. Just awful. Why bother? God intended hot dogs to be either all beef or a mixture of beef/pork or beef/pork/veal.

I'll be there between 12 and 1 as well. Let me know if it will be closer to 12 or 1. I'll give you my cell phone #. I would also like to invite anyone who enjoys a quality hot dog (and beer) to meet us. The menu at this Jimmy Buff's location is not limited to hot dogs. You can get burgers, cheesesteaks, shrimp, fish and chips, homemade soups, and other things if you wish, but they specialize in hot dogs. You have a choice of Italian style, the delicious natural casing footlong (Syd's dog), a smaller 8 to a lb Best's beef dog that comes sauteed in oil in the tilted pan and is the best fried dog I've had, or the long 1/4 lb Schickhaus pork and beef dog that is popular at many Jersey Shore locations, most notably Max's. This dog, although a hefty quarter pounder, is long lengthwise rather than short and fat. I prefer this size for a quarter pounder rather than the too thick dog that many of you might be familiar with that is produced by Best and called the "Don's dog" after the popular Don's restaurant in Livingston. The Schickhaus dog is prepared on a griddle like Max's, but finished off on a charcoal grill. Excellent. As I mentioned, this place was popular on the Jersey Hot Dog Tour in September. A year ago the Munchmobile S.W.A.T. Team reviewed 87 hot dog establishments and rated the top 3 dogs in each of 5 categories (Italian Hot Dog, grilled, fried, "dirty water" or boiled, and chili dog). Unfortunately, we wound up going to Jimmy Buff's West Orange location where only Italian Hot Dogs are served rather than East Hanover, where all of the above mentioned dogs are available. Buff's did place top 3 for their Italian Hot Dog, but I'm sure would have done real well for their other dogs as well as their unique chili. I would have voted them first for grilled dog, first for fried dog, and definitely top 3 for chili. If you get a dog with chili, the chili is placed in a separate container for you to put on the dog yourself. It is meaty, mild, and with a hint of green pepper. Best described as bolognese style. I like this style of chili as a topping for a good dog. My two other favorite styles of chili are the North Jersey type used at Texas Weiner joints with nutmeg, cloves, and cinnamon (Pappy's Diner in Totowa stands out), and on occasion a hot, spicy chili like Father & Son in Linden or Hiram's in Fort Lee. If anyone is interested in going, please post so I can get an idea of how many will show up. This way I can try and reserve a place for us.

Hi Scott, I still work on Saturdays but I will be free for the next few weeks as I am recovering from knee surgery. I would love to meet you and anyone else who wants to show up on Saturday, the 27th. This place was the most popular stop on the New Jersey Hot Dog Tour a couple of weeks ago. Although it's a distance from home, I go often. Tuesdays are Fat Tuesday, with double Italian Hot Dogs going for half price. As stated earlier, they serve the Syd's dog here and it actually tastes better than it did at Syd's. Buff's has a real charcoal grill. The Syd's dog, called a footlong is fried first in the tilted pan and finished off on the grill. The smaller pushcart dogs are no longer boiled, but fried. These dogs are the tastiest fried dogs you can get. Prepared perfectly, they are always hot and delicious. They also have a unique chili that is described as bolognese. I would have to say that this particular restaurant is the premier hot dog joint in the state. They have a big room in the back with a bar (they don't serve alcohol) but you are free to bring beer. At the Tour Jim had a garbage can filled with beer. Nothing goes better with a quality hot dog. If enough people decide to show up, I can ask Jim to reserve part of the back room for us.

Jimmy Buff's signature Italian Hot Dogs will be served at the new Prudential Center in Newark. http://www.nj.com/news/ledger/index.ssf?/b...6030.xml&coll=1

A true hot dog sandwich would be the Italian Hot Dog, otherwise known as the "Newark Style Dog". Seen only in a few counties in New Jersey, this sandwich was invented by James Raccioppi in Newark, N.J. in 1932. It consists of an all beef dog (more often 2 dogs for a double) that has been fried or sauteed placed in oven baked pizza bread (resembling a pita) and topped with fried or sauteed peppers, onions, and potato slices or chunks. Jimmy Buff's, Dickie Dees, and Tommy's are three of the more popular establishments serving Italian Hot Dogs.

zhelder, Thanks for the informative post. I never knew about this place until last week when it was mentioned on another site. The post just gave the name and asked if anyone had been there. I love a good dirty water Sabrett occasionally. I'm glad that you pointed out that these dogs are boiled because I don't think it was stated on the website. Although there are many places in North Jersey that serve this particular dog, I look for 3 things. Last summer with the Star Ledger, I went to a ton of places that served the Sabrett dog dirty water style. Since they use this dog, of course there is some similarity regarding taste. But what makes a place stand out in my opinion are a couple of things. One, do these dogs have a natural casing? All Sabrett beef dogs (not the spicy sausage) are made to the same recipe. They have one recipe for their beef dogs, and one for their beef/pork blend. The beef/pork blend is served at The Hot Grill, Callahan's, and the Windmill. The beef dog is served at hundreds of places including carts, trucks, and establishments that grill these dogs including Papaya King, Gray's Papaya, and Katz's. However, the Sabrett beef dog comes in different sizes and either a natural casing or skinless. To me, a natural casing dog is far superior to skinless. Especially if the dogs are prepared in water. A place like Donnies Dogs in Newark serves a decent sized Sabrett dog with a wide variety of toppings. And it was voted best dirty water dog by the Star Ledger's Munchmobile team. I was a dissenter because these dogs are skinless and lack the snap of a natural casing. Two, are the dogs served hot enough? I've had dogs that are hot, warm, cool, and even cold. A dirty water dog should be hot. Three, are they a decent size? Sabrett dogs come in different sizes, but too many places serve tiny dogs that are smaller than 10 to a lb. I'm talking 12 and 13 to a lb and charge what others charge for a 10 or 8 to a lb dog. If I'm looking to differentiate, I'll take a 10 over something smaller. Ideally an 8 to a lb is a perfect size for a dirty water dog, but for some reason the casing isn't as tight on a Sabrett 8. It is for a Best's brand 8 which you can get at Jerry's in Elizabeth. Another factor is how long have the dogs been laying in the water? If it's too long the dogs lose snap and flavor. For most people, the chili and other toppings avaialable are important. You've done a good job describing them. I'm in the minority as I usually have a beef dog with just mustard, in order to fully taste the dog. Especially if it's a high quality frank like Sabrett. Thanks again for the post. I hope to make it to the Hot Dog Caboose soon.

Great info, John. Thanks. On a related note, are the Sabrett hot dogs that have now made their way into grocery store cases the same recipe as the ones you refer to above, or is that another version of the Sabrett? It is the same recipe, but in a skinless version. The natural casing dogs seen in the stores are usually 8 to a lb. For me, that is a good size, except that I find the 10's a little sturdier. The 8's are sometimes mushy. Whatever the size, Sabrett has one recipe for all beef dogs and one recipe for beef/pork dogs. The beef/pork mix is used at The Hot Grill, Windmill, and Callahan's in New Jersey. ←

LPShanet, Any difference between Papaya King and Gray's could be chalked up to other factors. Both places use the EXACT same dog. I've gone into detail regarding this in other posts. I've spoken to distributors, someone whose father drove a Sabrett truck for years (and had both places on his route) as well as a big shot at Marathon. Same recipe dog, same size. Katz's also uses the same recipe dog, but a slightly larger size. I was even given the case # or serial number for the dogs sold to Papaya King and Gray's. It is the same. Papaya King likes to say that the dogs are made special for them, but I can assure you that this is not true. They like to tell people that theirs contain an extra spice, but this too is not true. One possible difference is that Papaya King is one account in the 10% that gets delivered refrigerated, not frozen. I don't know if Gray's is in that 10%. First time I went to both, I thought Papaya King was better. On other visits, they've tasted exactly the same or varied little due to time on the grill, freshness of the dogs, freshness of the bun, etc.