Mr. Levine is also a writer; I’m not. And, not to nitpick here, but there were a few things that were incorrect. Mr. Levine mentions that there isn’t one style of Jersey dog, which is correct. But then he goes on to say that the best examples of beef/pork dogs in Jersey are skinless. They’re not. Galloping Hill Inn, Max’s, Rutt’s Hutt, and all the Texas Weiner places use dogs with casing. Only a few examples of West Jersey dogs, which I consider inferior, use skinless. And the dog pictured from Tommy’s in Elizabeth is a natural casing dog. They use skinless for the Italian Hot Dogs, and natural casing for the regular ones.
I also disagree that Marathon adds an extra spice to the Papaya King dogs. I was told this by someone from Papaya King in response to an e-mail. A bigshot from Marathon, as well as other people who are in a position to know have told me that this isn’t true. All minor points in an excellent and comprehensive article. I enjoyed reading it and speaking with Ed about hot dogs. It would have been nice to be mentioned or otherwise credited for the information that I gave him. I was interviewed and spoke at length with Ed a number of times.
As for the Brooklyn Diner, I haven’t been able to find out the source of their dogs. I spoke with a few people there, but no luck. I think I’ll try contacting some of the hot dog manufacturers who I think may make this dog. All I know is that it is made either in New York or very close.
It’s a good read, but the only thing Mr. Levine has over our own John Fox is a better forum for disseminating his information, and a good buzz about himself owing to the recent book about pizza. When it comes to actual hot dogology, John Fox is head and shoulders above all pretenders.
You couldn’t pay me to eat the monstrosity served up by the Brooklyn Diner. Even a 1/4 pound dog is too big.
Levine does have it right about how they should be prepared, a nice kosher style all beef dog grilled so the skin is crisp, served on a warm roll, either steamed or lightly toasted, with a spicy brown or deli style mustard.
Syd’s in Union, NJ (visited on the 2004 Hot Dog Tour) is my favorite. Rutt’s is not in this style dog, and Syd’s beats Nathans, Katz’s, Gray’s, and Papaya King, although you can’t beat the deal at the latter two, and Nathan’s fries are still among the best.
Mr. Levine interviewed me for this article. I gave him much of the information about where the hot dogs come from (Marathon) as well as suggestions for places to try, including Syd’s and Rutt’s Hut. I haven’t been to the Brooklyn Diner yet, but out of those named, I like Syd’s better than the New York dogs. Out of the New York dogs that use Sabrett, Papaya King is consistently grilled to perfection and not undercooked. I though that I would be mentioned somewhere in the article.
Care to comment, New Yorkers?
NYC Best Hot Dogs
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