John Fox-"the hot dog guy"

[Fat Guy]

There's no reason for a delay at all. If they're always able to provide regional content X number of days after publication, they should just get their acts together and catch up, once, so they can go to regular simultaneous publication of all the paper's content. As a paid print-edition subscriber, I find the whole thing extremely irritating, because people in my position especially should be able to get online access to the parts of the paper that we have no access to in print. For love or money, I can't get a NJ section delivered with my Metro edition Times, so at least let me have access on the Web site. It's all computerized anyway; I can't believe this could be so difficult.

[tommy]

It's all computerized anyway; I can't believe this could be so difficult.

oftentimes these things are more complicated (and expensive) than they appear. however, they do seem to be dragging their feet and indifferent.

[Fat Guy]

oftentimes these things are more complicated (and expensive) than they appear

more-oftentimes these things are more complicated (and expensive) than they need to be.

[tommy]

oftentimes these things are more complicated (and expensive) than they appear

more-oftentimes these things are more complicated (and expensive) than they need to be.

as is life in general.

[Rail Paul]

I can't get a NJ section delivered with my Metro edition Times, so at least let me have access on the Web site. It's all computerized anyway; I can't believe this could be so difficult.

Some NYC outlets carry the NJ section in their Sunday Times, at least some of the time.

I've purchased a Sunday Times at the Port Authority on Saturday night, the NJ section is in it. Maybe some folks in NYC don't like to get the midwestern (NJ) editions.

[Fat Guy]

That must have something to do with it being "The Port Authority of New York and New Jersey," servicing so many commuters who are likely to be going from one to the other. I've never seen a New Jersey section at a normal neighborhood newsstand, nor is it possible to get one delivered as far as I know.

[Holly Moore]

Philadelphian's receive the New Jersey section - probably because there is no Pennsylvania Section.

On a related note, the Philadelphia Inquirer ceased publishing its Inquirer Magazine last Sunday. A couple of years ago they took away the Sunday Food Section. Evidently the publisher feels the best way to improve the Sunday Inquirer is to make it smaller and smaller still.

[Rail Paul]

Back on the subject of hot dogs, I visited Johnny & Hanges in Fair Lawn today, followed by a visit to Goffle Grill. Both are well known among hot dog fanciers.

JH was first, it's a clean well maintained place on Maple Avenue, just south of NJ 208. Hot dogs (one with "world famous chili," the other with onions and mustard) on small white buns, french fries, onion rings, and birch beer. "All the way" appears to be mustard, relish, onions, and chili.

Nearly instant counter service, by the time the counter person had assembled two cups with ice, and a bottle of Boylan's birch, the rest of the order was ready. Dogs were a 50/50 beef and pork mix, buns were cottony. Dogs were good to very good, a little char on the exterior, spice speckled pink inside. The chili was OK, I've had much better, this was very thin, almost like a gravy.

Fries were OK, on a par with the old McD's, but not superb. Onion rings were very good. Hot, crispy, perfectly round, lightly breaded and big. These are good rings. All in, the meal cost $9.75. Dogs were $2. Other menu items included hamburgers and cheese steak. JH notes it uses fresh oil every day, doesn't reuse oil. They also grind their meat on the premises.

Goffle Grill is about five minutes, away, west on 208, north on Goffle Road. Weiner is also $1.75, also 50/50, and also, I believe, a Thumann. I found this a much les satisfying experience. Dogs were OK, less char. Onions rings were also hot, but small, irregular and very bready. Fries were OK, not as good as JH, but similar. We tried the chile dog, the chile was very thin (I wonder if this is a Paterson area thing as the Falls View has a similar thin sauce.) GG's birch beer was very good. Slight popping after taste, I liked the taste.

The counterpersons were much more into lingo than the JH staff ("Two down, brown, slaw...").

Prices for both places were in the same range, $9.35 at Goffle, $9.75 at Johnny.

[John]

Rail Paul,

Enjoyed the reviews. I've been to the Goffle Grill, but not to Johnny and Hanges. I'm on vacation this week, and will definitely go there as well as a few more places. According to my friend at Thumann's, both places use their products. Johnny's also serves Thumann's all beef dog as well as the standard pork/beef dog for deep frying that many places use including Rutt's Hut, Libby's, and Hiram's. I would imagine that you have to specify all beef if you want that; otherwise you'll be served the one with pork. I'll find out when I go.

The standard Thumann's dog for grilling is 3 parts pork to 1 part beef. The Thumann's for deep frying is even higher; closer to 80%. Out of the places that serve this dog, I've always preferred Rutt's because the rippers are cooked more than the other places and I generally prefer the wellers. From what I've heard, most places that serve the deep fried dog blanch them. Rutt's does not. This may account for a difference in flavor.

As for the thinner chili sauce (or "all the way" sauce) this is a Paterson/Clifton area thing. I didn't care for this type at first, but after tasting the chili at the Hot Grill, I've sort of aquired a taste for it. The Texas Weiner places in the Plainfield area (they grill them here) use a thicker chili that may be more to your liking.

[tommy]

guys, don't forget Clixes, which is on goffle about 2 minutes up from Goffle Grill.

Edited July 19, 2003 by tommy (log)

[Rail Paul]

I would imagine that you have to specify all beef if you want that; otherwise you'll be served the one with pork. I'll find out when I go.

The standard Thumann's dog for grilling is 3 parts pork to 1 part beef. The Thumann's for deep frying is even higher; closer to 80%. Out of the places that serve this dog, I've always preferred Rutt's because the rippers are cooked more than the other places and I generally prefer the wellers. From what I've heard, most places that serve the deep fried dog blanch them. Rutt's does not. This may account for a difference in flavor.

As for the thinner chili sauce (or "all the way" sauce) this is a Paterson/Clifton area thing. I didn't care for this type at first, but after tasting the chili at the Hot Grill, I've sort of aquired a taste for it. The Texas Weiner places in the Plainfield area (they grill them here) use a thicker chili that may be more to your liking.

Thanks, John.

JH lists their "all beef hot dog" as a separate hot dog from their "franks", you're absolutely correct you have to specify the beef. I don't recall noticing an all beef dog at GG, though.

It makes sense that they blanch the dogs, they were cooked through, but definitely still pink inside. With the char, that suggests blanching first.

Goffle Grill may have had car service at some point in the past. There's a covered arcade in the back with sufficient room for cars to pull nose in, and get a window tray.

[tommy]

It makes sense that they blanch the dogs, they were cooked through, but definitely still pink inside. With the char, that suggests blanching first.

pink as in raw? how much does the inside of a hot dog change color when it's cooked in oil, as J&H does (and rutt's of course), as opposed to when it's blanched before being put in oil?

[hillbill]

Does NY get the Jersey section?

Staten Island gets the New Jersey section delivered with the Sunday paper (I think that the newstand copies on Staten Island have it also, but I'm not sure.)

Ironically, until a few years ago, we didn't get the City section, only the NJ section. I vaguely remember hearing/reading that Staten Island readers complained about not being considered part of the "City." Nowadays, they even manage to run a Staten Island article every once in a while in the City section.

Now we get both NJ and City sections. I guess the demographics of Staten Island suit the NJ section advertisers.

Great article, btw. Oh the perks of living on Staten Island!

[Rail Paul]

It makes sense that they blanch the dogs, they were cooked through, but definitely still pink inside. With the char, that suggests blanching first.

pink as in raw? how much does the inside of a hot dog change color when it's cooked in oil, as J&H does (and rutt's of course), as opposed to when it's blanched before being put in oil?

Not "raw" pink, but cooked pink, speckled with what might be finely ground pepper. The char was real, but very thin on the edge. There was no graduated browning effect from the edge in slightly toward the center, as you might see with a nicely grilled Lobels steak (hint, hint hint)

[John]

I took a ride up north to try J&H, Goffle Grill, and Clixes. Clixes was closed. The regular dog at J&H was ok; kind of what I expected from the Thumann's deep fried dog. Chili also ok; good, but not as good as the Hot Grill which I consider the standard for thin "all the way sauce". This dog is similar in texture to Libby's, Hiram's and the old Eagan's. They would be better cooked longer.

I also ordered the beef dog. This was a footlong Thumann's beef dog with a nice crunchy skin. It was also cooked longer than the first one. An excellent kosher style all beef dog cooked just right. The best one of the day.

It's been awhile since I went to the Goffle Grill. At least 3 or 4 years ago. I enjoyed the dog (same Thumann's pork/beef for deep frying). This one was more well done than the pork/beef one at Johnny and Hanges. The chili was ok; had a peppery flavor that I didn't really care for. But the dog itself, is probably the closest to Rutt's Hut in terms of being cooked longer.

For a Texas Weiner, I prefer the Hot Grill even though they don't use the Thumann's dog (they use a Sabrett pork/beef mix, same as Callahan's) because the chili is so good and just the right temperature; hot, without being too hot. And the dog is cooked longer than Libby's, Hiram's, and J&H. I go to Rutt's, the Hot Grill, and Libby's quite frequently so I am familiar with the dogs and their textures which are pretty consistent for the most part. Today was the first time I've been to J&H's and the first time in a long time for the Goffle Grill, so I can't vouch for their consistency. Especially when Rail Paul said his dog was more charred at J&H than Goffle Grill. With me it was the opposite.

I would stay with the Hot Grill for a Texas Weiner all the way, and Rutt's Hut for a well done deep fried dog (with their fantastic relish) and go to Johnny and Hanges for a spicier, crunchy deep fried beef dog. Will hit Clixes next time.

[mikep]

This Johnny and Hanges is fairly new.Approximately two years old.The original was in Paterson,just over the bridge from Hawthorne.I know,because having grown up in Glen Rock,I cut many a class to go to the old J&H's.They were of legend in that area.When my brother and I found out they re-openened,we were thrilled with nostalgia.Not to mention how fond we were of the dogs,and all the way fries.Unfortunately,the new place is a shell of the former.I still think its better than the areas other dog joints(G.Grill,Clixes,and the like all over Clifton area).If you could have tasted 2 all the way dogs with white american cheese and an all the way fries back in the day,you would have had 25 cut days senior year as I did.

Still frequent the place witht the family on an occasional Sunday afternoon as my wife was not a fan of Rutt's Hut.Not big on the relish I guess.Oh well.Not grounds for a divorce I guess.

[tommy]

like mike says, J&H started in Paterson, right across from Duffy's pub. but, it's been at its current location for a bit more than 2 years. closer to 6 i think.

all reports are "it's not what it used to be." but, as someone once said, it's never like it "used to be".