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I don't think I'd like the Philly Combo, but the pepper hash dog sounds good. I want to hit Philly soon and will check this out. I would go with the hot dog; I don't like spicy sausage. Do you know if the hot dog is all beef or beef and pork? The picture on Holly's site looks like a beef and pork dog (lighter in color), but the dogs pictured here, especially those on top, look to be all beef. The top ones are skinless, while the hot dog on the bottom left looks like it might have a casing. Does hot dog have a casing?

The Papaya King in Philly closed down a few years ago.

Speed's originally used a dog from Pearl. The new owner switched to Grote & Weigel. Both dogs are good; the Pearl being a little spicier. The all beef dogs sold loose behind the counter at Stop & Shop are Pearl's. I have access to them in New Jersey. Grote & Weigel beef dogs are available at their N.J. distributor and at Father & Son Luncheonette in Linden, N.J.

The dog is the same recipe beef dog that you can get at the above mentioned places. It is only custom made in that Speed's is perhaps the only customer using a half pound beef dog from G&W.

In my opinion basting and marinating takes away from the flavor of the dog. Unless you like the flavor of the marinade, or the apple cider and brown sugar. A place in Newburgh, N.Y. marinated some of their Sabrett dogs before grilling. I had one marinated and one plain. I preferred the plain dog with mustard.

While Speed's serves a quality beef dog, I wouldn't consider it the "best". There are other brands of beef dogs that I consider superior to Grote & Weigel or Pearl. Namely Best Provisions (N.J.), Usinger's (Milwaukee), Sabrett (N.Y./N.J.), Boars Head (now made in Florida but a N.Y. dog originally), and the fairly new Hatfield's New York style dog (Pennsylvania).

@simon: hot dogs are hardly bourgeois dining. Besides, North Jersey beats both cities when it comes to hot dogs. Sabrett originated in Jersey City, N.J. and was usurped by New York. We also have Best's, Thumann's, Schickhaus, and others.

I would always prefer a dog with natural casing to a skinless one. As mentioned in the article, New York (and New Jersey) features a smaller, natural casing beef dog with a spicier flavor profile. Sabrett is the most common, but you will also find Hebrew National and Golden D brands. In New Jersey it's Sabrett, Best's, and ironically a special dog made by Hatfield's called the New York style dog. I was told that this dog was made to compete with Best and Sabrett, and was distributed mostly in North Jersey because it wouldn't be popular in PA, where the preference is milder dogs.

Dietz and Watson is a quality dog that I buy on occasion. In fact it is the same exact dog and recipe that is sold under the Black Bear label at Shop Rite. I don't like the Hatfield beef dog available in Philly. Or their beef/pork and beef/pork/turkey dogs. Just a weird spicing and flavor. But the Hatfield New York style dog is very good and may now be available in Philly. Seek it out. Natural casing with a beefy, smokey flavor. A place on the New Jersey Hot Dog Tour was the favorite out of all but 3 or 4 in a show of hands. And there were over 50 attending. This particular place served the Hatfield New York style. Because of regional differences in taste, those living in or near Philly may not like it. But one of the guys on the Tour is a writer for the Philadelphia Daily News, and he proclaimed it the best he's had.

The dog in the picture reminds me of the dirty water dogs served at Costco. Similar in size and roll used. Skinless as well.

Although Sabrett has a reputation as a New York dirty water dog, it is actually owned by a New Jersey Company called Marathon Enterprises. Sabrett started out in Jersey City, New Jersey. It was produced there. The owners also were from Jersey. While it became a popular dirty water dog, many places such as Boulevard Drinks prepared the dogs on a hot griddle. I believe Boulevard Drinks was the forerunner of Papaya King.

Katz's, Papaya King, Gray's, and the other Papaya knockoffs also grill Sabrett's. It's great grilled or in water.

Nick,

Again no hot dog? Danny's is another Connecticut restaurant known for their hot dogs. They are natural casing Hummel's beef and pork franks that are griddled first, then deep fried. They serve an extremely spicy chili called Kuhn's (made by a Mr. Kuhn and sold to a few select places) that is put on dogs and burgers. Many places in Connecticut such as Mac's Canteen, Swanky Frank's, and Rawley's deep fry their dogs first, then finish them off on a griddle for added crunch.

I see you mentioned Kuhn's chili. It's way too spicy for me, but many swear by it.

I can believe that shrimp goes well with a potato salad, but not on a hot dog! I'll have that stuff on the side please.

Geez! Just goes to show that Sweden is just as nuts and over the top with distracting crap as some places here. Mashed potatoes and shrimp salad?!! And I thought ketchup was bad enough! Seems like the sausages are mostly wursts rather than traditional frankfurters.

Hey Roger,

Does the 25 kinds of hot dogs include a traditional beef/pork frank? How about a Polser? I know that Polser is Danish, but still counts as Scandinavian. I've had one in New York and it was very good. However I left off the cucumbers, remoulade, frizzled onions, and whatever other distractions came with it.

Nick,

How can you go to the Glenwood and not get a hot dog? That's like going to Peter Luger's and ordering fish! I've been to about a dozen hot dog stands in Connecticut and now that Rosco's is gone, I would have to rate the Glenwood top dog. A natural casing 5 to a lb charbroiled Hummel brand beef and pork dog. Self serve condiments, but I had mine with just musytard. Delicious.

The Windmill was a stop on last year's Annual New Jersey Hot Dog Tour. They serve a long 1/4 lb natural casing Sabrett beef/pork dog that is prepared on a hot griddle. A very good dog; similar to Max's about a mile down the road in Long Branch. Do it yourself fixings bar with basic hot dog toppings. Chili is extra. Their chili took 2nd place in the comprehensive Star Ledger Hot Dog Tasting in 2006. 87 hot dog establishments were reviewed.

Hawk,

I wouldn't be surprised if the Cream Cheese dog did originate in New Jersey. Because hot dogs are big here and there is a lot of competition. People want to be known for something original. Which may or may not be good. Most of the time; at least to me, it is not. When I think of being original, I look at a place bringing in Usinger's beef dogs from Milwaukee and serving them with minimal toppings. I never heard of the Lincoln Log Sandwich until the Sopranos. This thing has the cream cheese inside the dog. My first exposure to a dog with cream cheese was 2006. But this was with the cream cheese on top of the dog. As I mentioned earlier, it was served on a quality dog. To me it didn't go well with it.

Those dogs from bavarianmeats do look good. But I would guess that a small minority use those. And like the quality dogs at Bark, I can't understand why anyone would want to put a lot of toppings or condiments on something so good. It's like desecrating a steak. Or a pizza from DiFara's with pineapple. I may be in the minority here, but that's how I feel. There must be a market for these things otherwise they wouldn't sell.

Interesting that Seattle would look at a hot dog as a guilty pleasure. That's the impression I get. Just a different culture. In Jersey (like Detroit) we had 2 places right next door to each other. Each had their loyalists who wouldn't set foot in the other place and proudly proclaimed their loyalty.

You mentioned Kobe Beef dogs. I held off a long time on these, stubbornly refusing to pay the hgh price. I saw 2 quarter pound dogs in Kings Supermarket (an upscale store) for $8.00 and bought them. Ok, but nothing special. Same thing applies to a Kobe burger. I don't know if going through a grinder is good for this type of meat.

By all means get to Jersey and try an authentic Newark Style Italian Hot Dog. Although in reality it is more like a sandwich and a meal. But all of the ingredients go really well together. The dog used by most (from Best Provisions) is perfect for this sandwich.

Have you ever had a hot dog at John's in Philly? The place known for Roast Pork and Cheesesteaks? I've heard that they have a real good hot dog.

Sorry. I can't help myself. It seems that nowadays people who open hot dog restaurants feel that they have to offer something new and trendy in order to do well. I won't tell anyone how to enjoy their hot dog, but I think the emphasis should be on the actual frankfurter, not things that overpower and mask the flavor of a fine piece of meat.

Bark in Brooklyn serves a top quality delicious hot dog. It would go great with mustard and perhaps their home made sauerkraut. But when you add toppings like chives, sour cream, cream cheese, crushed fritos, etc, in my opinion you're ruining a great dog. There's a reason why places like Papaya King and Nathan's never go out of style.

I've been to the Hot Grill many times. Don't remember ever ordering a burger. It was a popular stop a few years ago on the Annual New Jersey Hot Dog Tour. I would rate it top 3 along with Libby's and Pappy's for a Texas Weiner. Pappy's chili is my favorite. Better dog too. Pappy's uses a Thumann's while the Hot Grill uses a milder Sabrett beef and pork dog. For reviews and pictures of Saturday's 6th Annual New Jersey Hot Dog Tour, go here: http://www.roadfood.com/Forums/6th-Annual-NJ-Hot-Dog-Tour-TRIP-REPORTS-from-92609-m168027-p29.aspx

and scroll down to post 683. Continue to the following page for excellent pictures by Roadfood member Billyboy.

One thing. The Paterson/Clifton area Texas Weiner is deep fried. The Plainfield area Texas Weiner is a grilled Grote & Weigel griddle frank with a thicker chili.