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This is bad. This is very bad. Linden is minutes from my work, and I'm suddenly craving a chili dog.
Thanks for sharing the review!!

I wouldn't really consider what is served at Father & Son a Texas Weiner. More like a chili dog. A Texas Weiner is a beef/pork dog, not an all beef one. At Father & Son the dog is definitely not bland. Though made in Connecticut, it is a typical eastern New York/New Jersey style spicy beef dog. Not the milder Thumann's for deep frying used at the majority of the Passaic area Texas Weiner joints or the Grote & Weigle griddle frank (beef & pork) served at the Plainfield area establishments that grill rather than deep fry their dogs.

Father & Son has been a Linden landmark since 1941. As you mentioned, they were at another location until a few years ago. The old location had a great atmosphere. It was the quintessential old time luncheonette. A U shaped counter with tables inside of the U.

Glad you had a hot dog here. I like the spicy chili, but have to be in the mood for it. And when I am I can only have one dog with it; the others have to be mustard only because of the spicyness. Never had a burger, but will next time after seeing the pictures. The dog is an 8 to a lb natural casing Grote & Weigel (Connecticut) all beef dog. Very good quality, and it is prepared on a griddle. I included Father & Son on the New Jersey Hot Dog Tour in 07. It proved to be very popular with most of the attendees buying a pint or quart of the chili to bring home after having it on their dogs.

Next time you are in that area, let me suggest that you check out the Rahway Grill on Cherry Street in Rahway. This is another example of an old time luncheonette that is even older than Father & Son. It dates back to the 1920's. The chili is one of the best I ever had. Not spicy like Father & Son. More like a North Jersey Texas Weiner chili, but a little thicker. The dog used is made by Hatfield, but much better than Hatfield's other dogs, which I do not like. This one is called their New York style and it is only available in the New York/New Jersey area. Made to compete with Best and Sabrett, this dog has a great smokey, beefy taste.

I included the Rahway Grill as a stop on the last New Jersey Hot Dog Tour (09), and it was the most popular stop in the 6 years that I have been running the Tour. Which is quite impressive since the place is not primarily a hot dog joint. I know that you review hamburgers. I haven't had one, but heard that they are good. Definitely worth a stop. Less than 5 minutes away from the Rahway White Diamond.

Just think how hard it is to get Taylor's in GA when it is made in NJ. I have found it at a Publix in North Georgia...Next search try to find Scrapple in the South???

I hope they still have it. I've just moved to Georgia and I'm already in withdrawal!!

Some supermarkets in Florida carry it because of the heavy northeast population - but funny enough, I can't remember a single place in NYC that might have it. Get on your walking shoes...

What is pork roll?

Yesterday I went to White Rose in Roselle for a double cheesburger. I don't know if it's because of the change in owners or if they just had a bad night, but my burger wasn't good at all. Dried out and lacking it's usual great flavor. If I went for the first time I would be greatly disapointed and wonder what the fuss was about.

I grew up in nearby East Brunswick and ate here in high school (usually late night). The first time I went I asked for my burger without onions and the guy at the register called it back "one sissy burger!" Still remember that over 15 years later. Pretty funny and embarrassing.

Not that impressed with the burgers here. Much prefer White Diamond.

are balsamic vinegar and soy sauce the only liquid ingredients to add to the pot w/ the chicken and garlic? do you need to add a little water to make sure there's enough liquid to 1/2 way cover the chicken?

Just finished eating this dish. It was absolutely delicious, thank you!

@geenersaurus: I'll join the discussion on achiote/turmeric/cumin. It's almost certainly achiote/annato, as that's part of the Goya Adobo spice blend. (Plus it does have a mild flavor, particularly compared to cumin)