Originally posted by signman
John, Feel like describing the dog to sample at each place on Benzee's itinerary above? Thanks.
The Galloping Hill Inn serves a traditional German style beef and pork dog on a harder sturdier bun. Dog is from Grote & Weigel of Ct. based on a recipe from Gaiser's butcher shop in Union. One of the better dogs in this style. I would have it with just mustard. I'm a bare bones guy anyway, but the extras here are nothing special except for the mustard.
Frank & Fries serves a pork/beef dog from Kohler's. It's the only place I know of that serves this particular dog. Very good also, with a slightly tangy taste that reminds me of certain Connecticut dogs. They have chili which is the same recipe as Texas Weiner l and ll. It's a thicker chili that exemplifies the Plainfiled Texas Weiner. The dogs here are griddled (as are those from the Galloping Hill Inn) but are finished off on a charcoal grill. This place has changed ownership (a middle aged couple bought it for their son & his wife) but the food is the same. I would get this dog with with chili Texas Weiner style.
Father & Son Luncheonette serves an all beef dog from Grote & Weigle. Cooked on a griddle, this place is known for hot, spicy chili. Unique and good. Hotter than most Jersey places, but not as much as Kuhn's chili served at many Conn. places. A good all beef dog. I'd have it plain or with chili. By the way, what I like to do when sampling chili is to get it on only half the dog. This way I can evaluate the taste of the dog first. Or get it with chili, but move some to the side.
Manny's Texas Weiner serves a Plainfield area style Texas Weiner. The dog is from Grote & Weigel, and is their regular recipe. This is the dog that's served at most Texas Weiner places that grill, rather than deep fry the dogs. Regular customers swear by this dog. I think it's good, but I like the GHI's dog (different recipe) and Frank & Fries a little better. Chili is similar to Texas Weiner I, II, and Frank & Fries, but a little darker (molasses maybe). I'd have this one with chili.
Syd's serves a 5 to a lb all beef dog from Best Provisions. You have a choice of getting it boiled or grilled. Most get grilled, which is actually put in water first, then charbroiled. This is my favorite all beef dog. A good casing with the right amount of snap and an excellent blend of spices. I would get the grilled dog and have it with just mustard. Last tour, Syd's either had the most votes as favorite hot dog, or was tied with Galloping Hill Inn.
Tabatchnik's serves a giant 1/3 lb Empire Kosher dog that has been prepared on a flat griddle. One of the few kosher dogs that you can get with casing (collagen). This happens to be my favorite kosher dog. Saltier than a kosher style (like Syd's, Nathan's or Sabrett) because of the koshering process of curing the meat in salt, this is a great example of a kosher deli style dog. Served on a bigger roll, this dog is good with mustard or mustard and sauerkraut.
Rutt's Hut serves a special Thumann's dog that is made for deep frying. The same dog is served at many other places, most notably Hiram's, Libby's, Goffle Grill, and Johnny & Hanges. At Rutt's is served to different degrees of doneness. An in and outer is cooked the least amount of time. Most other places that use this dog prepare it like this. Then there is the ripper which is cooked until the skin rips open. Then the weller (well done) which is my favorite, and the cremator, which is almost black. I'd pass on the cremator, although there are those who love them. Their relish is unique and famous. I'd definitely get one with mustard and relish. This type of deep fried dog is different than what many people are used to. Be warned, it may be an aquired taste. I've found that people either love or hate this dog.
Karl Ehmer's is a cart outside of a Karl Ehmer's store that sells hot dogs, wursts, and other sausages. Most of the things for sale in the store, including the franks, are made at their plant in Ridgewood, N.Y. The cart has compartments with water (for simmering) a griddle, and a grill. Most of the dogs and other sausages are on the griddle. You have a choice of how you want your dog prepared. And they have an all beef dog or a beef/pork dog. I enjoyed the beef dog a lot when I was there. For some reason I enjoyed it less on subsequent samplings at home. The German style dog is one of the best I've had in this style. Very close in taste and quality to Thumann's. The dogs are served with Bauer's mustard and kraut if you wish. I'd try the German style dog with mustard.
The Hot Grill serves an authentic North Jersey, or "Hot Texas Weiner". The difference in this style and the Plainfield area Texas Weiner (and it's spelled weiner, not wiener) is that the Hot Texas Weiner is deep fried and served with a thinner chili sauce, wheras the Plainfield area style is usually a Grote & Weigel dog that is griddle cooked and served with a thicker chili. Hot Texas Weiners usually serve the Thumann's dog for deep frying. The Hot Grill serves a beef/pork dog from Sabrett. This is the same recipe dog that is served at Callahan's. Only difference is that the Callahan's dog is bigger. But the same recipe and same way of cooking. The Windmill also uses this dog, but they grill it. Definitely get a dog at the Hot Grill Texas Weiner style; with mustard, onions, and chili. I skip the onions because I hate onions. Even though I prefer the Thumann's dog for deep frying to the Sabrett dog used at Hot Grill, I like the Hot Grill best for a Texas Weiner because of their delicious chili sauce. The dog is good, although mild. But a perfect dog to match with this chili sauce.