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Just got back from a road trip, check out these Texas Weiner related posts-

Historic Texas Lunch in Chambersburg, PA-

http://drawingforfood.blogspot.com/2009/07/historic-texas-lunch.html

Curtis' Coney Island in Cumberland, MD .. not a "Texas Weiner" officially but close and really good & a cool place-

http://drawingforfood.blogspot.com/2009/07/curtis-coney-island-famous-weiners.html

Although I live in N.J. and have access to all of the places that specialize in Texas Weiners, (and it is spelled with the e before the i) including some that date back to the 1920's and 1930's; no one can say for sure actually when or who originated this particular style. We do know that it started with Greeks and their unique sauce.

I always thought that this particular dog originated in N.J., but the research in the above referenced book (the Great American Hot Dog Book) suggests otherwise. Pete's in Alabama for example, opened in 1915. It is possible that they were serving southern style slaw dogs when they opened and later introduced their popular chili sauce.

I would recommend the Great American Hot Dog Book. It not only has a great history drawn from various sources, but descriptions of regional hot dog styles, examples of hot dog joints in every state, and recipes of some of the popular toppings featured at some of these unique places. I'm even quoted a few times.

The article from the Library of Congress (click on all the topics, not just the intro) is very good, but with one glaring error. A Texas Weiner is not all beef. In New Jersey it is a beef and pork mix. A friend of mine wrote the author about this, but hasn't received a response. Actually there are 2 types of Texas Weiners prevalent in N.J. One is the Paterson area or "Hot" Texas Weiner. Popular in Passaic County, specifically Paterson and Clifton. This version uses a deep fried beef and pork frank and is topped with thin clovey chili sauce. As described above. Most places use a Thumann's frank that is specially made for deep frying. Examples include Libby's, the Goffle Grill, the Hot Grill (which uses a Sabrett beef and pork rather than Thumann's), Pappy's Diner, Falls View, Getty Grill, etc. Although the term grill is in the name, these dogs are deep fried.

The other style of Texas Weiner is the Plainfield area Texas Weiner. This dog is more like what a Coney is in other states. The frank, also a beef/pork mix, is grilled rather than deep fried. It's topped with a thicker, drier chili. Almost without exception the brand of dog used is a Grote & Weigel Griddle Franks that are labbelled Texas Weiner brand on the box. Examples are Texas Weiner l & 11, The Red Tower chain (individually owned), J&G, Manny's Texas Weiners, Middlesex Texas Weiners, and others.

If you care to wade through 87 reviews, there are many in the following link that are Texas Weiner joints in Jersey that I've visited. If not, let me suggest 3 of my favorites. Pappy's Diner in Totowa, Hot Grill in Clifton, and Libby's (one of the originals dating back to 1930) in Paterson.

http://thegourmetchilidog.com/vendors/nj/JohnFox_2006_01.html

On another note, the Star Ledger (Jersey's statewide paper) reviewed hot dog joints under five years old yesterday.

http://www.nj.com/entertainment/dining/index.ssf/2009/07/hot_dogs_in_new_jersey.html

Another data point for you: In my college days in the Allentown-Bethlehem, PA area, this style of dog was (and still is) also known as a Greeker. I have never heard the term Texas Wiener/Weiner, but I ate dozens of Greekers in my day. I think most of us figured that the name had something to do with it being a college town and the "Greek" fraternity system and all that. I had no idea that the dog had this pedigree! Thanks for the informative article and opportunity for nostalgic reflection.

Growing up in NJ, the Texas Wiener was a staple. I wasn't close enough to the north Jersey landmark places, but we highly enjoyed those served by The Red Tower and other places around the Plainfield area.

Any vegetable risottos! =D

Definitely want to try tofu but I have eaten veggie burgers and also alot of pasta...this would help me to continue being a vegetarian which I started after Thanksgiving!!! ;-) Love ANIMALS!!!!

butternut squash ravs with sage sauce.

butternut squash ravioli with bleu cheese and parmesan in a light butter sauce. so decadent it's like dessert!

roasted vegetable lasagne - hands down!

We call it "Squeaky Cheese Pasta". We prepare the hallumi cheese skewers from Delia's Smiths Summer book (cheese, red and yellow peppers and onions marinated overnight in LOTS of herbs with a little lime juice and oil then grilled) and serve it over fresh pasta. Great for dinner and even better as a cold salad for lunch the next day. Squeaky cheese because the hallumi kind of squeaks in your mouth when you eat it!

Oh good lord, how in the world can I answer that? Eggplant parm is always a winner, but I like just about all vegetables prepared well. At Thanksgiving dinner my favorite veggie dish was the Brussels sprouts with caramelized shallots.

black beans and rice!