Another place to get a Best’s 5. Hope springs eternal. If they make a good slaw as a side dish, life will again be worth living.
Hello all ,
I will be visitng Jimmy Buffs next week one day and will give you all a report upon my return .
Johnny and Hanges was a fabulous place , right off the highway for easy on , easy off access .
Two all the way baby
Chopped onions , mustard and chili .
I lived at the Jersey Shore so the only two dogs I have ever had were Max’s and the Windmill. They are both great! I know these are not the Windmill’s either since they do not have tables inside.
There is a restaurant that recently began serving the Syd’s dog. That makes 2 places that I know of. One is Jimmy Buff’s East Hanover location, which has been serving this dog for a few years now. There is no better beef dog. At Syd’s, you had the choice of getting your dog boiled or grilled. Grilled was boiled fisrt, then finished off on a gas grill similar to a backyard grill. Not a griddle. At Buff’s, the dogs are sauteed in oil first, then finished off on a real charcoal grill.
Seymour’s Luncheonette is a small establishment located at 567 S. Livingston Avenue in Livingston. I didn’t ask when they opened, but it looks like they have been around for a long time. Long counter with old style stools that come up from the ground. They serve breakfast and lunch. Lunch items include hot dogs, hamburgers, fries, salads, fish, chicken or shrimp platters, club sandwiches, and hot sandwiches from the grill including reubens and cheesesteaks. I came for the hot dog.
They just started using the 5 to a lb Best’s natural casing dog that was famous at Syd’s. In fact, on the chalkboard menu, it’s listed as the Syd’s dog and goes for $3.25, same as Syd’s prior to moving out of their old location. Here you have a choice of your dog being either deep fried or grilled. I chose grilled. They split the dog lengthwise and put it on a griddle. For those of you that have had a hot dog at 5 Guys, this is the way that they are prepared there, only they use a Hebrew National skinless frank.
My dog was served with a pickle slice. They asked what I wanted on it, and I chose mustard, which is Guldens brown out of a plastic jar. They also offer sauerkraut. I didn’t ask about other choices. The dog was excellent as I expected. The griddle imparts a different texture and slightly different flavor to the dog. It had a nice little crusty char due to being sliced open and grilled on both sides. A little bit of grease from the griddle. Some may prefer this method of preparation to boiling, deep frying, or char grilling. Depends on your taste. I would have had one deep fried as well, but I had other places to go. Best’s makes my favorite beef dog and I especially like the size of the long 5 to a lb (Syd’s) dog. I loved it at Syd’s, I love it at Jimmy Buff”s, and I love it at Seymours. I think most of the time I prefer this dog on a grill rather than griddle. But the griddle is a great option and change of pace. Best dogs taste great any way they’re prepared. Although they don’t use the 5 to a lb dog, Jerry’s Famous Frankfurters in Elizabeth uses the Best 8 to a lb natural casing frank and prepares it a unique way. Boiled then left in a steel compartment (like a griddle) for a few minutes to add a little crunch.
All of these places serve my favorite beef dog, but in a slightly different way. All are worth trying. I’m glad I found Seymour’s.
big g in joisey
Benzee, did you make it up to Jimmy Buffs in East Hanover,if so, how was it compared to some of the other places in Jersey.
I love hot-dogs and I’ll drive from California to the east coast just to sample the best …….. Here is a picture of my favorite and all time best. For $64,000 dollars can you aficionados tell who’s dogs are these?
Thanks John for your usual fine investigative work. I’ll definately be getting over to Bound Brook to try their new dog soon. —Ken
Hello all ,
I visit Hirams on occasion and consider the Chili dogs some of the best I’ve eaten .
Stopped by Johnny and Hanges first time today for two all the way .
No, they are the same dogs. And at times, Mrs. Max has admitted as much. I even have a copy of an old article from 1998 where she admits that the dogs are Schickhaus. Other times she says the dogs are not, but are specially made for her. This has been contradicted by someone I spoke with from Grote & Weigel, as well as someone from a Grote & Weigel distributor who told me that they are the same dogs. I have gone to Max’s and then grilled a Schickhaus dog on my home griddle, and they are the same. All Schickhaus dogs are 1/4 pound in size, made by Grote & Weigel for the Jersey market.
At Max’s, they are cooked longer than at the many other places on various boardwalks that use this same frank. Martell’s in Point Pleasant is another well known place that uses this dog. And it tastes just like Max’s. If you are ever in Jersey again, let me suggest getting the dogs at Wenning’s. I can’t vouch for the freshness of the dogs at the many supermarkets where they are sold. This may be a factor. The long trip to Florida may also affect the flavor.
Great report .
Good luck to Matt and Eric on the new shop .!!
A lot of positive buzz and its … Amazin !!
I’m surprised there aren’t more owners in here!
Glad you were able to get what you wanted. Thumann’s, Schickhaus, and Sabrett beef and pork (Windmill) are all great dogs. Each one has people who swear by it. Again, it’s all a matter of personal taste. I prefer Thumann’s myself. The Windmill franks are available in supermarkets, but a bit expensive. A few weeks ago they were selling for $12.00 plus for 2 pounds (8 quarter pounders). A few days ago I saw them in a local A&P for $8.00 and change. Much more reasonable. If you really like these dogs, let me suggest that you go to a Sabrett distributor. There are a few in Jersey. One is in Clifton and another in Newark that I know of. You will be able to buy these dogs, the smaller dogs (same recipe) sold at the Hot Grill, and the real big dogs (1/2 pound) served at Callahan’s.
Callahan’s also serves the same quarter pound dog as the Windmill, but they deep fry, rather than griddle cook their dogs.
And yes, the Schickhaus dogs sold at Wennings, Shop Rite, and other places are the exact same dogs served at Max’s. Regardless of what Mrs. Max says.
Be wary when people who own hot dog restaurants tell you that you can only get their dogs at their place. This is rarely true. For example, the dogs served at the Galloping Hill Inn are made by Grote & Weigel of Conn. Originally, the dogs were made by a local butcher shop in Union. When the GHI was sold, the new owners were concerned that the butcher shop would close, be sold (which happenned), or would not be able to keep up with the demand. So they searched for a large and well established meat company to produce their hot dogs, and took the recipe with them. I know that the Sabrett people were constantly looking for the chance to make these dogs. The owners decided on Grote & Weigel. The dogs are made by them, but to the original recipe. As a result, these dogs are different in recipe and flavor than the standard Grote & Weigel griddle frank served at the numerous Texas Weiner places that use them. The Galloping Hill Inn is the only place that uses these dogs. But you are able to buy them at the N.J. distributor. This is the place that supplies them to the Galloping Hill. I’ve gone and bought them there myself. But you have to buy a 5 lb minimum. Last time there (which was a good 3 or 4 years ago), I got 5 lbs for $15.00.
and you can have a nice cold tap beer with that chili dog at Hirams!
I know that your restaurants use a beef and pork dog made by Sabrett, not Thumann’s. But it’s not the Windmill’s own recipe. It is the standard beef and pork dog made by Marathon (Sabrett). This same dog is used at Callahan’s and the Hot Grill, and is available to anyone who wishes to use it. It’s nice that it’s available at supermarkets; but $12 to $13 is a little expensive for 8 hot dogs. Even if they are 1/4 lb (2 lbs total).
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