HOTDOGS

[butch100]

Where can I get a great hotdog in southern NJ?

There is nothing on the face of this earth I like better that hotdogs, and I mean nothing. Why can't I find and over the top great hotdog joints in the Atlantic City area...

Please help, I need them, badly...

[menton1]

I haven't been down there in years, but I'll just bet there is a Nathan's Famous somewhere in AC-- if prepared right, those are great dogs!

[Tapas52]

http://www.urbanspoon.com/f/289/31320/South-Jersey/Hot-Dogs-Sausages-Restaurants

http://www.hollyeats.com/JerseyDogs.htm

http://www.hollyeats.com/HotDogPage.htm

Hope this helps

[hotdoglover]

Unfortunately South Jersey is a hot dog wasteland. Hot Dog Tommy's in Cape May was voted best in South Jersey by N.J. Monthly. Mediocre at best. Average skinless dogs prepared on a roller grill like they do at a movie theatre, 7-11, or gas station. They would be laughed out of North Jersey.

The best hot dog joint in South Jersey and one of the best in the state is Maui's in North Wildwood. Excellent German style natural casing frank made from beef/pork/veal. Prepared on a hot griddle and served on a quality bun. Many topping choices also. Great fries and chicken sandwiches. I eat here whenever I visit Wildwood.

[tommy]

Skinless?!?!?! Why on earth would a hot dog joint even consider a skinless dog. It makes no sense.

And while I'm on the subject, why is it that supermarkets insist on stocking 25 brands/styles of skinless hot dogs, taking up 98% of the real estate, leaving only 1 or two brands with casings, which are usually sold out anyway (they obviously aren't understanding the concept of supply and demand). It's maddening.

[butch100]

The bun doesn't get the credit it deserves, it can make a so, so, dog, or break a good one. It's the foundation, the frame, and that goes for any sandwich, burger, sub, hero, hoagie, whatever. It's importance can't be overstated but more often than not is over looked.

[tommy]

Most hot dog buns are the same. The hot dog is far more important.

[Tapas52]

Surprisingly the other day I had a delicious Chicago style hot dog at SONIC in Howell NJ....they now have a few specialty dogs there also like the Baja Dog....and the price is right !

http://tinyurl.com/3tblr4t

[tommy]

If they used Vienna Beef dogs I'd be interested. And that bun looks too doughy for my taste.

[Tapas52]

Tommy.....to each his own I guess.........anyway, we all enjoyed them...washed it down with a large Lime Ricky!....for $1.99 ea. who's complaining?

[hotdoglover]

Sonic uses a cheap generic dog. I believe it might be from Hormel. A Chicago dog should use Vienna Beef or Red Hot Chicago and be topped with the traditional Chicago toppings including neon green relish. Using a lousy frank and dressing it up is like putting lipstick on a pig.

[Tapas52]

What should be and what tasted good is my only concern, Hot Dogs like Pizza & Burgers are an everlasting "This is the Best" topic ..... just for the record I grew up in Coney Island so you can guess what MY favorite Hot Dog is..? ;-) enjoy what you eat I say!

[The Professor]

I've found that the bun is _always_ the weak link. Everyone seems to use the same Wonderbread style soft rolls or the equally bland potato rolls popping up everywhere. Both are a fail for a decent hotdog. A roll with some real texture serves a good and proper pork and beef hotdog much better (along with soft rolls, I consider all beef hotdogs to be a lesser quality compromise).

If you've ever has a sausage sandwich at Hallo Berlin in New York City, their soft (but not mushy soft) and gently crusty rolls would be the ideal hotdog roll for me.

[hotdoglover]

I prefer regular food service buns for hot dogs. The difference between these and supermarket buns is that food service buns are sturdier and baked individually; not stuck together. And they don't fall apart when you toast them on the grill. Baker's Touch used to be the choice of many hot dog stands until they cheapened their buns. Pecther's/Rockland Bakery and Sabrett make food service buns used by many hot dog establishments.

The hot dog bun is secondary to a great frankfurter. No bun, no matter how good, cannot make a lousy frank taste good.

[fourunder]

I prefer the Sabrett bun, as it is the smallest one in size, but large enough to hold almost any frankfurter......the hot dog doesn't get lost.

[hotdoglover]

Most hot dogs made are skinless. It's easier to make them and cheaper too. Children and older people prefer them. Most people who know and appreciate good hot dogs like theirs with a casing. Best Provisions makes hot dogs every day but only makes the natural casing one day a week.

Supermarkets should carry more natural casing brands. In New England it is common to see them loose behind the deli counter. The hot dog stands that serve dogs with a casing get them from a distributor or directly from the plant most of the time. Or Restaurant Depot. Most of us don't have access to these. A great source of natural casing franks are pork stores/butcher shops. You pay more, but you're getting quality franks made from whole cuts of beef and pork without fillers and preservatives.

[Foody4life]

we grew up on Zweigles hot dogs - Rochester NY. Great natural casing that give the dog a nice crunch. Zweigles is carried by Wegmans here in NJ and you can get both their white (their original specialty) and red, beef and pork, locally. Best dogs you'll find in any NJ supermarket case.

http://www.zweigles.com/default.asp

[butch100]

My personal favorite bun for my hotdog is when I use really good Italian Bread from NY, You would have to taste to believe it.

[ChrisOC]

I would second the vote on Maui's

http://www.hollyeats.com/MauiDog.htm