The ones my local meat market makes are very good. I also like Silver Creek and Hillshire natural casing. Oscar Meyer is acceptable too.
I live in Tampa and John Fox,as usual, is on top of his hot dog game. Albertsons has a great dog, as good as you can get down here. Also though, Whaleys Market here in town also sells dogs, which I suspect are the same as the ones sold in Albertson’s or at least,very similiar
If you want a good dog served to you in tampa, try MELS(chicago style) which is located near busch gardens
In my search for a better dog in Tucson Az. I have come across a lot of dogs that do not need to be mentioned. A few days ago I found some Dubuque nat. casing dogs. I don’t know what anyone else thinks but when my wife says she thought it was good I thought I would see what any of you had to say. I have both boiled and slow pan fried them. So far I have not been disappointed. The grill is next. Try them, you may like them. No I would not call them gourmet.
As a matter of fact, our local Publix offered Sabrett’s last week, two packs for $5. I did partake of that, and yes, I agree w/ you, they are a good dog. Boar’s Head is a little pricey. Thanks for your input!
As for Boar’s Head, they are good if you are located in a hot dog deprived area. I am assuming that you are talking about the beef franks. They have a tough casing (too tough in my opinion) that some people like, and a good beef flavor that is a little mild for my taste. Good quality dog nevertheless, but in Florida (according to your profile) I would check out Albertson’s and seek out the natural casing Sabrett dogs. Better than Boar’s Head, and possibly less expensive also.
Can anyone here recommend Boar’s Head ‘dogs? Almost impulse-bought them last week, but balked at the price. Still, if any of you guys can promise they’ll be a one-time taste treat, maybe I’ll indulge.
I must amend this statement. Recently I did a taste comparison with Schaller & Weber and some of the franks from the local butcher shops in Union. Schaller & Weber is better in my opinion. I still prefer Thumann’s and consider it the standard for a beef and pork dog. My favorites after Thumann’s would be Hofmann’s German Brand Frank, Schaller & Weber, the dog served at Galloping Hill Inn (special recipe made exclusively for them by Grote & Weigel) Miller’s from Stratford Ct. and Gaiser’s.
I can’t get Usinger’s where I am either, but you can order them from their website (usinger.com). They have many different franks in various sizes, including the quarter pound Certified Angus Frank which is the Official Olympic Frank. These are skinless. I like the smaller, 8 to a lb natural casing franks.
My local meat shop (near Atlanta) started getting Black Angus 1/4 lb. hot dogs. They may not be "gourmet" but they taste pretty good. I really like them for their size. When you load them up w/ goodies, it’s a meal in itself. I can’t get usingers here, so I make do.
Agree with you that it’s silly to label a hot dog as gourmet. Even Usinger’s, although I would say that if you are going to use that label, Usinger’s would come closest in terms of quality and being distict in flavor. I’m now pretty sure that I wouldn’t consider the $19.00 Kobe Beef dog as anything special.
You’re right about Nathan’s. I checked the label and they contain corn and wheat gluten. But as for taste, they got the other 2 beat!
I really dont think there is such a thing as a gourmet hot dog. The trend of labeling everything gourmet to boost price and try to create an aura of the product being special is ridiculous. There are definitely grades of hot dogs out there but gourmet?
One comment on your assertion that Nathan’s uses no fillers. Nathans are not Gluten free, meaning they use some sort of wheat or other grain filler in their seasonings or the meat itself.
What constitutes a gourmet hot dog? Usually, a dog is referred to as gourmet to try and justify it’s high price. These dogs are made by places with reputations for selling high quality meats. They use a good grade of beef and either make the dogs themselves, or have someone else make them.
I have been hearing a lot lately about 2 franks referred to as "gourmet". One is from Niman Ranch, the other is from Lobel’s. Both companies have reputations as having some of the finest meat in the country. Niman Ranch is an Oakland, Ca. based company that is known for high quality, hormone free meat products. Lobel’s is from New York and well known for their prime beef. Both supply restaurants and ship to individuals.
The Niman Ranch dogs are made from beef that’s been dry aged for 5 days. They are served at a place called Sparky’s in Brooklyn, as well as a few other places in the New York/N.J. area. They sell for $8.25/per lb. Lobel’s franks are specially made for them using their prime beef by an 80 year old Austrian wiener maker. They go for $14.95 per pound.
Well, how good are these dogs? Are they worth the hype? Or the money? I wanted to find out for myself, so I had my wife buy both brands for my birthday (she thought I was nuts for requesting hot dogs for a present) I compared these dogs along with some Nathan’s natural casing franks that I had in my freezer.
First the Niman Ranch dog. This one was 6 to a lb with a natural lamb casing. Smaller in size than their standard 4 to a lb Fearless Frank. All three dogs were simmerred in hot water (brought to a boil then turned off) for 10 minutes, then finished off on a griddle. The Niman Ranch dog had a good flavor with a mild spicing. Indestinguishable from any decent all beef kosher style dog of it’s type. Ok, but it doesn’t stand out. Not worth the high price.
Next was the Lobel’s. 9 to a lb, long and thin with an artificial (collagen?) casing. This frank was picked by David Rosengarten in the Rosengarten report as his favorite N.Y./Chicago style all beef dog. Incidentally, he picked Schaller & Weber as his favorite German style beef and pork dog. The Lobel’s frank had a better casing than the Niman Ranch, which was a little too tough in my opinion. A good beef flavor with a fairly mild spicing. I liked this one better than the Niman Ranch dog. If you were to try this dog without knowing its origins, I think you would say that it is good; better than average. But again, not a real standout, and definitely not worth the high price.
Last was Nathan’s. I got these at Costco while they were still selling the natural casing ones. I think they are unavailable once summer ends. They were $9.99 for 3 lbs. 8 to a lb with a natural sheep casing. This one was the best of the three. Better spicing; more flavor without being too spicy. Nathan’s hot dogs are still made according to the original 1916 recipe and are a great example of a kosher style N.Y./N.J. hot dog.
My conclusions: both of the gourmet dogs were good, but not really distinguishable from any fine kosher style all beef dog found in the New York or New Jersey area. Not worth the high price. I think that people (and restaurants) buy these franks because of the reputation of the companies that provide them. I also believe that the spice mixture is as important, even more so than the meat used. Dogs like Nathan’s, Sabrett, and Best (N.J.) use high quality beef. Best uses choice, and I believe the others do also. They are also made without fillers and are smoked. The spicing is superior to the gourmet franks. I think that places that specialize in sausages and frankfurters (and have been making them for awhile) have an advantage over companies that specialize in steaks and other meat products, but want to put out what they consider a gourmet frank with a gourmet price.
As I said, these are good franks; they just didn’t knock my socks off like Usinger’s. Now that’s a dog that deserves to be called a gourmet ,3,36894,0,7406,188.8.131.52
36893,36892,36892,2003-09-24 19:11:03,RE: “”O’Charley’s”” Knoxville
Gourmet Hot Dogs
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