An awesome tribute to one of my favorite eats. I just ate dinner, but now I'm hungry again.
I'm seriously torn between the NYC kosher variety and the good ol' chicago dog dragged thru the garden. I think Grays Papaya wins, by a nose.
Oh, and when in Kennesaw, GA, check out Betty's Hot dogs next to the hospital. It's conveniently located close to the ER for when their amazing chili dogs give you a coronary.
Try putting a pizza stone on the grill. You can get up to 700 degrees pretty easily.
They got the "cold" part of "cold-smoked", but the gratuitous use of that wretched liquid smoke makes me want to build a smokehouse.
I'm assuming that they're depending on carryover to take the bird up to 160, but in reality I've never gotten more than 5-10 degrees of rise out of a medium sized turkey (w/o stuffing).
Most people say "dark meat!" because they've never had really good white meat. Last year I made a brined turkey that was so flavorful and juicy that no one touched the dark stuff.
White meat, FTW!
My friend went and uploaded the alternate image to Amazon. Go check the Amazon page again...
Hey, I don't wanna get sued!
Ha! The cover needed a little work, though:
I've never heard of Jonathan Waxman, but he's got the right idea.
That really sucks. I'm just waiting for Good Eats to move to Discovery (where it was originally intended to be) for me to not have to watch FN anymore.
This is especially troubling as I just got back from a vacation to NYC with my wife, and we had the best meal of our life at Babbo.
We also went to the Chelsea Market, the "home" of the Food Network. There was a big banner out front for their new Latin-themed show. My wife hadn't heard of it, and I let her know it was their latest take on boobs with a cooking show.
By the way, if I have to hear the FN announcer guy butcher the word "Delicioso" again, I'm going to hurl.
Sorry for the vitriol, but I'm so pissed at how crappy the network has become. Everything I loved about it years ago is gone.
Great, now I'm hungry.
Hot dogs are my favorite. I'm going to NYC this weekend for vacation, and I plan on indulging on several tasty links...
When i was a kid I can remember eating Jimmy Buffs - my gosh, what a treat! It was the perfection of those Italian rolls, the sweetness of the fried onions, the heft of the pieces of fried potato.
As a teenager, i worked as a busboy at Rutt's Hutt. People would order sit down dinners of two hot dogs on a platter w/ potato salad and cole slaw.
As an adult, I've become a Baltimorean. I am surprised to not find any reference to Baltimore style dogs - which are all-beef hot dogs with a slice of grilled beef bologna tucked inside the hot dog roll.
Out of about a dozen places I've been to in Connecticut, my favorites are Rosco's and the Glenwood Drive In. Rosco's serves perhaps the best German style (milder beef and pork) frank I've sampled anywhere. The dog is a Thumann's griller from Jersey which is a different recipe than the Thumann's deep fryer served at Rutt's Hut, Crif Dogs, and numerous other places in North Jersey. This one has more flavor. It's served on a toasted New England bun and while I prefer to enjoy this dog with mustard only, the toppings and combinations are excellent. All are homemade.
The Glenwood Drive In serves a footlong Hummel's dog that is prepared on a charcoal grill. The Hummel's dog is a hybrid; made from beef and pork, but spiced like a New York style dog (garlic and paprika). It has a unique tangy flavor. Although made in Connecticut, I was able to get some natural casing Hummel's at an Eden Gourmet store in South Orange, N.J. Maybe they are available in the New York locations. If so, this dog is worth checking out.
As for quality and variety of hot dogs, I would rate New Jersey first, Connecticut second, New York third, and Illinois (because of Chicago) fourth. New York made the list because although NYC has good grilled dogs (Papaya King, Katz's, Gray's, Nathan's) and "dirty water dogs", travelling farther north brings you in contact with some outstanding hot dogs. Sahlen's from the Buffalo area is a great tasting German style dog with a slightly peppery taste that lends itself well to grilling. This dog is chargrilled at the famous Ted's chain. Syracuse has Hofmann's excellent German style dogs and "snappy grillers" which are spicy pork and veal franks. Rochester has the famous Zweigle's White Hots which are shaped like a hot dog but similar to a bratwurst. Glacier and Wardynski are 2 other top notch hot dog brands available in Northern New York.
Wisconsin, with Usinger's and Klements, and Michigan with Koegel's and Kowalski brand franks are 2 other states that are known for hot dogs. Michigan, especially the Detroit area is known for their "coneys", which are dogs topped with mustard, onions, and meat sauce or chili.
Most of the rest of the country serves average or mediocre dogs. The focus (especially down south) is what you put on the dog rather than the dog itself. The dog is viewed as a holder for the toppings. Places like West Virginia use a bland, ordinary dog and put chili and cole slaw on top. The dogs are judged by the toppings rather than the quality of the underlying frank.
Just back from flying across the country and, luckily, had enough time in O'hare to get my faaavorite Chicago dog at the bend in the B terminal. mmmmm'MMMMM
I live in CT and I've been trying all the hot dogs I can get. So far my favorites are Augie and Ray's in East Hartford and Roscoe's in downtown Hartford. Superduper Weenie is also really good but I want to go back for more - there are so many varieties!
In response to Stratusgd's post, let me say that the authentic Newark style Italian Hot Dog invented in 1932 by James Raccioppi was deep fried. Mr Raccioppi was the founder of Jimmy Buff's. Only Jimmy Buff's is legally allowed to call themselves the "Originator" of the Italian Hot Dog. The Trenton version, which in my opinion is a bastardized version, came along a few laters later. Casino Tony Goes, which was sold a few years ago, grilled rather than fried a pork based hot dog and put it in a sub or hoagie roll rather than circular pizza bread. An authentic Italian Hot Dog is served on pizza bread, the ingredients are deep fried or sauteed, the dog is all beef. This dog is popular in Essex and Union Counties in north Jersey, although a few people from the Newark area moved further south and are serving authentic examples of the style. Jersey Joe's in Port Monmouth and Jo Jo's in Toms River are 2 examples.
Ive been to Connecticut numerous times to sample their quality hot dogs, but I wouldn't consider them to be the mecca of hot dog variations. This distinction belongs to New Jersey. Nowhere else can you get an Italian Hot Dog. Although considered by most to be a New York hot dog, Sabrett originated in New Jersey. In Jersey City on Coles and Henderson Streets. The dogs were produced there for years until the company was sold. It is now owned by Marathon Enterprises of New Jersey although now the franks are made in the Bronx. And Boulevard Drinks in Jersey City was serving the grilled Sabretts that Papaya King uses a few years before Papaya King started serving hot dogs.
In addition to Italian Hot Dogs, New Jersey has 2 varieties of Texas Weiners (despite the name, they originated in Jersey in 1920) the grilled or Plainfield area Texas Weiner with a thick chili sauce, and the deep fried or Paterson area "Hot" Texas Weiner with a thinner, cinnamon/nutmeg/clove spiced chili. We also have dirty water dogs, kosher style grilled dogs, German style griddle cooked dogs popular down the Jersey Shore, charbroiled beef dogs (the late, great Syd's), deep fried pork based dogs or "rippers" and others. Dogs are also prepared different ways and combinations of ways. No state has the variety and quality of dogs that New Jersey does. Period.
You can't talk about coneys without mentioning Skyline Chili in Cincinnati, OH - they have the BEST cheese coneys!!
For LA, Pink's is fine, but it's just one place. The iconic LA dog is the bacon-wrapped grilled dog... which is also technically illegal. Read about it here:
http://www.laweekly.com/eat+drink/dining/the-bacon-wrapped-hot-dog-so-good-its-illegal/18276/
No one has ever tried fo force-feed me anything on my dog (or anything else) that I didn't want, and I guess that's not what we're trying to do here. Different strokes for different folks and all that. I just had my first half-smokes (At Ben's!) two weeks ago, and they are great...but so are chicago dogs, Katz's, Gray's Papaya, and those great Sonoran doggies. Lots of good things to do with 'em, and peace upon all your heads.
"What--35 comments in and no NYer has come in to crap on everyone's heads???"
Sorry... after seeing so many abominations, I was in the bathroom, trying not to throw up. Really, if you start with a delicious, all beef dog, why would you put so much crap on top of it? A smear of mustard, maybe a forkful of sauerkraut and it's hot dog heaven. I guess the rest of the country must have really bad tasting dogs, and they need to hide that terrible flavor with a ton of crap. Really: mango relish? Give me a freakin' break!
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