I went to Amazing Hot Dog in Bound Brook again yesterday as well and had the Hotburger/Ham Dog with chili and cheese whiz in the middle. It was interesting but quite tasty, although the chili seemed to have been on the heat for a little too long and was thicker than i remembered. Not a big deal because it was still good.
big g in joisey
Schickhaus at one time had a factory in Kearny,NJ,on harrison ave / Newark turnpike,long gone now. I believe you can still get this great tasting frank at Max’s in Long Branch or Texas Weiner’s on Rt.22 West
in Plainfield, I remember the sign in TW’s for their hamburgers 100% beef from Schickhaus,the hotdogs were a beef and pork blend.
East met Midwest today in my kitchen and made gastronomic history. Well, not really.
But anyway, using a Pizza Bread traditionally employed in and around Essex County, New Jersey to make Italian Hot Dogs, I did a variation on a theme. Or, you might call it a frankfurter fusion, if you wish.
The bread was made by Paramount, the bakery in Newark, New Jersey, where, I’m told, they filmed a piece of a "Sopranos" episode (I have yet to see one installment).
Into that half-moon Pizza Bread, which I warmed for a while in the oven, I placed two Hebrew National franks which were cooked in hot water. In the pouch atop those franks were placed: sliced dill pickles, chopped onions, slices of hot pepper, emerald green relish, Gulden’s spicy brown mustard and a sprinkling of celery salt. Voila, a double Chicago Style Dog a la New Jersey.
Suffice it to note, I will be making it again. Too bad they don’t make poppy seed Pizza Bread.
I went to Amazing Hot Dogs in Bound Brook again yesterday and had the dog with bacon and baked beans. That is a definite favorite and i had a plain dog w/ half mustard. I had to copy John Fox and see what it tasted like plain. It was very good by itself.
Today for lunch 5 of my co workers including my 2 direct bosses went to Boulevard drinks in Jersey City for some hot dogs. I had 5 w/ mustard and relish and could have probably fit another 2-3 dogs. They were good and the buns were fresh. I think our bill was over 60.00. I think it took us longer to park than it did to wolf them down! I had never been there so it was a good experience.
i had to go to ft lee yesterday to meet w/ my brother and go to a wake in forest hills ny so we went to hiram’s before to get a hot dog. i had one and did not do it w/ chili because i did not want to have chili breath when i went to the wake. That was a really good dog and bun! i will be back there when i can eat about 4 more and can get chili on it!
yep…its Rutt’s eating in the bar where all the local color is ………. the two on the right are "rippers" and the one on the left is a "cremater" ………..
Hello all ,
Great report John !!
I recently tried the slaw dog at Johnny and Hanges .
Is Seymours within reach of our other locations on the Jersey Tour .?
Looks like we have some exciting new ideas for stops in Sept. !!
yeah i guess that makes sense John. whatever Rutt’s cooks it in it does not matter as they are great! on a sidebar, i went to Windmill in Long Branch yesterday and i went to J’s Beef for 2 Chicago minus the onions today. if a regualr poster on here was in front of me reading the paper and saying "oh boy" every now and then he was eating a few chicago style too. it was right at the end of my slow selling day about 4:10PM. . Boy those are good. Different but good!
they are rutts hut and and those rings are dipped in beer batter
Thanks for yet another tip John. It’s only January 3rd and already I have 3 Hot Dog Places on my 2008 To Do List:
The new Amazing in Bound Brook
The Hot Dog Caboose in Midland Park (reviewed a few weeks ago in the Star Ledger)
And now Seymours. Never heard of that one, Thanks. There aren’t many old interesting places in Livingston. The only other one I can think of is The Landmark Tavern, 259 W. Mt. Pleasant Ave. An old bar with good pizza and burgers (I don’t recall if they have Hot Dogs but probably so) which looks like it belongs in the backwoods of Pennsylvania rather than in upscale suburban Livingston. —Ken
I’ve heard from an excellent source that Rutt’s Hut fries their dogs and french fries in beef tallow. As I’ve mentioned in the past, people who own and/or work at hot dog restaurants have a habit of stretching the truth. And I can understand their motivation for keeping their competitors in the dark. They would not want the competition to know why their dogs taste better even though they all may be using the same brand.
In the past I’ve had someone from Rutt’s tell me that their relish is homemade (this is true) as well as their mustard (this isn’t true). I was told by someone else working there what brand of mustard they use. This person stopped talking when one of the owners walked by. I’ve even seen a big jar of mustard with the label on it at Rutts.
Rutt’s isn’t the only place that isn’t totally forthcoming when it comes to their product. Others claim they make their own dogs on premise, have theirs made to a special recipe, make their own chili when they don’t, etc. Take what you hear with a grain of salt.
Are they Rutt’s Hut Rippers? They look like they’ve been deep-fried.
They do have cole slaw on the menu. I should have tried it.
Enjoy Jimmy Buffs. But bring an appetite! Especially if you plan on hitting other places. At the very least, let me suggest that you try their footlong, which is the same dog that Syd’s uses. Here it is fried and then finished off on a real charcoal grill. Unique and very good. In fact, very good is an understatement. Also try the quarter pound Schickhaus dog. Many hot dog lovers consider this to be the finest dog. Or at least the finest beef and pork dog. I have a feeling that many of the New York contingent will love this dog. It certainly rivals the dog at the Galloping Hill Inn. It’s prepared on a griddle and then put on the charcoal grill. And ask for chili. Instead of putting it on your dog, they give you a small container that you can put on yourself. It’s slightly sweet and peppery. Unique and very good. I’ve heard it described as bolognese style; whatever that means.
Jimmy Buffs is first and formost an Italian Hot Dog restaurant. But this location serves the dogs mentioned above as well as a dirty water dog that I haven’t sampled yet. It’s an 8 to a lb natural casing Best’s. Same as Jerry’s in Elizabeth. There are other options besides hot dogs, but for the first time it’s probably better to stick to dogs. I had 2 footlongs and a single Italian dog first time. I would suggest the footlong and quarter pounder. And if you have room for more, either a single or double Italian Hot Dog. Let us know about your trip there.
On another note, I found out 2 interesting tidbits of information. Schickhaus, which is a brand name for hot dogs and bologna, was originally a New Jersey company. It was later sold. I though it was just a private label brand made for the Jersey market. The brand is produced by Grote & Weigel of Conn. It’s a different recipe than the dogs produced by G & W for the Galloping Hill Inn and the G&W Griddle Franks that are used by Manny’s Texas weiners and other Texas Weiner joints in and around Plainfield.
I also found out that the dogs at Rutts Hut are fried in beef tallow as are the fries. Almost every place that deep fries anything switched to vegetable oil years ago for health reasons. But anything tastes better fried in beef tallow. This is one factor that accounts for the dogs at Rutts tasting better than other places that use the same Thumanns deep fry dog. McDonalds use to fry their delicious french fries in beef tallow. I think it’s silly to use health concerns as a reason to switch from beef tallow. Cost, maybe. But hot dogs and french fries aren’t exactly health foods to begin with.
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