Remember, having $100 million in the bank is still doing quite well. Keep your head up.
Nathan's Hot Dogs
- Thread starter soybean
- Start date
Nathan's and Sabretts are both awesome. Real NY dogs.
Give Nathan’s colossal dogs a try next time. I think they are the same length as the ones you got but they’re 1/4 pound dogs.
Nathan’s are pretty good. Hebrew national are the best I’ve had. Never had sabrett’s or Costco. I assume the Costco are from the same supplier for member’s mark, which are just okay in my opinion.
they answer to a higher authority
Did you get these?
That’s what they use in NYC and they are delicious, almost as good as the Sabrett’s in casing. But they’re close to impossible to find in Florida as for some reason down here 99% of the hot dogs in a supermarket case are of the “skinless” variety.
And these skinless varieties you usually find
Are dog%*%* like ballpark and Oscar Mayer. It’s not just the missing snap of the casing, its flavor is completely different. Milder and boring.
Last edited:
Nobody in this thread has mentioned Wimmer's. Now there is a solid hot dog with some snap to it in a natural casing.
I don’t really find having a natural casing, i.e., intestines, makes the hotdog. But I always do welcome your culinary insight.Did you get these?
That’s what they use in NYC and they are delicious, almost as good as the Sabrett’s in casing. But they’re close to impossible to find in Florida as for some reason down here 99% of the hot dogs in a supermarket case are of the “skinless” variety.
And these skinless varieties you usually find
Are dog%*%* like ballpark and Oscar Mayer. It’s not just the missing snap of the casing, it’s flavor is completely different. Milder and boring.
Last edited:
That is missing several styles though. My favorite, the Georgia/Varsity Style Slaw dog which is white cole slaw with or without mustard
Also definitely missing is the Carolina or West Virginia dog which is white Cole Slaw, chili, onions and mustard
A Mississippi Delta Dog which is a crosscut dog on a hamburger bun with chili,
American cheese (the version at Abe’s in Clarksdale is amazing but that’s because the chili which is also used on their famous Delta tamales is one of the best chili sauces anywhere. It’s magical.)
LA or “Danger” style dogs which are bacon wrapped fried hot dogs with avocado, onions, red bell pepper, salsa, mustard and ketchup
Columbian style hot dogs (pretty popular in Tally at El Rincon/Super Perro) which has bacon, pineapple salsa, crushed potato chips or potato stix, ketchup, mustard and mayo (sometimes the last two are combined into a “pink sauce” sometimes just kept separate)
I’m sure there are plenty of others but those are some big missing ones in my mind.
Last edited:
This is weird, but I'm pretty sure you mentioned this on hrot years ago, and I've taken it since then.
Hebrew National is my preferred hot dog. If you have a Whole Foods, the Niman (sp?) Ranch dogs are really solid too.
Anyone know the hotdogs Pinks uses? I guess they aren't sold online. How about papaya king? Has anyone had Maine redhots? I got some Dodger dogs once. They were long but unimpressive in taste. <---- Easy joke.
That is missing several styles though. My favorite, the Georgia/Varsity Style Slaw dog which is white cole slaw with or without mustard
Also definitely missing is the Carolina or West Virginia dog which is white Cole Slaw, chili, onions and mustard
A Mississippi Delta Dog which is a crosscut dog on a hamburger bun with chili,
American cheese (the version at Abe’s in Clarksdale is amazing but that’s because the chili which is also used on their famous Delta tamales is one of the best chili sauces anywhere. It’s magical.)
LA or “Danger” style dogs which are bacon wrapped fried hot dogs with avocado, onions, red bell pepper, salsa, mustard and ketchup
Columbian style hot dogs (pretty popular in Tally at El Rincon/Super Perro) which has bacon, pineapple salsa, crushed potato chips or potato stix, ketchup, mustard and mayo (sometimes the last two are combined into a “pink sauce” sometimes just kept separate)
I’m sure there are plenty of others but those are some big missing ones in my mind.
All of those look impossible to eat without getting food all over your clothes.
Papaya King is Sabretts. They try to hide by saying it’s a “proprietary hot dog made at Marathon Enterprises” but when you look it up, Marathon Enterprises is the corporate name for Sabretts.
Pink’s uses a natural casing Hoffy Brand which I haven’t heard of before.
Products - Hoffy
hoffybrand.com
I added Pinks as well I was still looking it up. So if you get a natural casing Sabretts you’re getting Papaya King (plus tons of other NYC establishments) and if you get a natural casing Hoffy you’re getting Pinks.
Boars Head makes a good natural casing dog. Regional brands are where it's at for the natural casing dogs, NJ has a brand called Shickhaus that might be the best I've ever had.Did you get these?
That’s what they use in NYC and they are delicious, almost as good as the Sabrett’s in casing. But they’re close to impossible to find in Florida as for some reason down here 99% of the hot dogs in a supermarket case are of the “skinless” variety.
And these skinless varieties you usually find
Are dog%*%* like ballpark and Oscar Mayer. It’s not just the missing snap of the casing, its flavor is completely different. Milder and boring.
I'll choose Sabretts over the crap ball park and oscar mayer franks anyday, but they seem a little saltier than Nathan's. Try Hebrew National Knockwurts next time over their regular dogs, it's a game changer.
And isn't a Chicago Dog made with Vienna Brand? I cannot find them anywhere except for stand alone hot dog shops.
Roasting hot dogs in the oven, or air frying them, gives them that crispy outer crust and char of grilling. It's what I'll do when time is short or the weather isn't cooperating.
An underrated all beef dog is an uncured one that Trader Joe’s sells. They’re 6 to a pound and in hot dog lingo that’s a 6:1 and not a 1/6th pound hot dog. As far as this lovefest for Nathan’s or Hebrew National or any other kind of NYC hot dog, even people from New York don’t eat them. They call them dirty brown water dogs and laugh because they know that the person eating it is going to be on the pot within 2 hours of eating it
I really do enjoy talking about hot dogs, coincidentally so did my doctor when he found out that I ate somewhere between 10-15 hot dogs a week and told me that I am the hot dog equivalent of an alcoholic drinking a bottle a day. I think I heard “a hot dog is not a snack” and “you shouldn’t know the hours that the gas station starts and stops selling hot dogs every day.”
Try the Nathan’s restaurant style. They are 3,.98?at hy-vee everyday. They are actually coming up in the at 2.99 this week starting Wednesday so stuck up.
I've heard of these in Maine and also in NC; haven't tried one, but would try one in a heart beat.
Albany, NY had a few places that serve these little, chili cheese dogs on large trays, so you have to order like 6 of them to get full. Seemed like more of a local novelty, but pretty damn good when in the mood for being a total fatass.
I've heard Sonoran dogs are worth a try but the closest Ive had was a local place here in FL and they served it in a deep fried tortilla with the same toppings, but sorry, not sorry, not the same as a true Sonoran.
Your doctor may also have told you to cut back on the hot dogs. Your family and loved ones ones would probably like to have you around for a few more years.
Wimmers coarse ground in natural casing is my favorite hot dog AINEC. Fareway makes a similar style but the flavor isn’t as good. I’ll eat an Oscar Mayer all beef frank in a pinch. Mustard and onion are my favorite toppings but occasionally I’ll go with sauerkraut as well.
Imagine playing a round of golf where you can’t have a hot dog after 9 or in my case, a dog on the way to the course, one after 9, and one after the round. It’s added around a dozen strokes to my score
That’s not what you told me Saturday night.
Sonoran dog in Tucson are pretty damn tasty.That is missing several styles though. My favorite, the Georgia/Varsity Style Slaw dog which is white cole slaw with or without mustard
Also definitely missing is the Carolina or West Virginia dog which is white Cole Slaw, chili, onions and mustard
A Mississippi Delta Dog which is a crosscut dog on a hamburger bun with chili,
American cheese (the version at Abe’s in Clarksdale is amazing but that’s because the chili which is also used on their famous Delta tamales is one of the best chili sauces anywhere. It’s magical.)
LA or “Danger” style dogs which are bacon wrapped fried hot dogs with avocado, onions, red bell pepper, salsa, mustard and ketchup
Columbian style hot dogs (pretty popular in Tally at El Rincon/Super Perro) which has bacon, pineapple salsa, crushed potato chips or potato stix, ketchup, mustard and mayo (sometimes the last two are combined into a “pink sauce” sometimes just kept separate)
I’m sure there are plenty of others but those are some big missing ones in my mind.
Glad some of you got around to natural casing dogs eventually. I love hot dogs, but I am very picky, and it has to be a natural casing hot dog.
My absolute favorite is Sahlen's, which finally became widely available in the last few years at Publix:
Before that, every year when I went back to Buffalo I would buy 20 pounds of them, freeze them, and fly home with them.
I'm also picky about how they're prepared...a hot dog should be chargrilled. A Sahlen's is the best chargrilled dog. I can't speak to how it holds up to steaming, boiling, microwaving, warming it in your armpit, dropping it in with you when you take a warm bath, or whatever other way you animals do it. If you grill your hot dogs the way God does, this is the best dog. The two on the left are almost ready.
The only acceptable alternative is on a griddle, if it's raining.
A Zweigle's white hot or red hot is almost as good, but still very limited Western New York distribution on those. These are now the ones I bring back with me from visits. I wouldn't fight someone who prefers Zweigle over Sahlens.
The distant third (but acceptable) hot dog, which also has distribution at Publix, is a Hoffman dog. It's not as good as the other two by a long, but it's still totally acceptable. Although their white hot isn't even in the same universe as a Zweigle's white hot.
Before Sahlen's and Hoffmans became available at Publix, I tried every other natural casing hot dog I could get my hands on since moving south.
Nathan's natural casing were...almost OK? OK enough to have once or twice a year out of desperation and then be depressed by how underwhelming they were.
I tried the Sabretts, and they just didn't scratch the itch. It was so long ago, I can't actually remember what was "wrong with them", just that I initially got excited upon finding them, and then was let down. It was the first natural casing dog I was able to find moving south, so it's possible that good hot dogs were too close in my mind, and it was judged unfairly.
Boar's Head natural casing dogs are absolute trash. Horrible.
My absolute favorite is Sahlen's, which finally became widely available in the last few years at Publix:
Before that, every year when I went back to Buffalo I would buy 20 pounds of them, freeze them, and fly home with them.
I'm also picky about how they're prepared...a hot dog should be chargrilled. A Sahlen's is the best chargrilled dog. I can't speak to how it holds up to steaming, boiling, microwaving, warming it in your armpit, dropping it in with you when you take a warm bath, or whatever other way you animals do it. If you grill your hot dogs the way God does, this is the best dog. The two on the left are almost ready.
The only acceptable alternative is on a griddle, if it's raining.
A Zweigle's white hot or red hot is almost as good, but still very limited Western New York distribution on those. These are now the ones I bring back with me from visits. I wouldn't fight someone who prefers Zweigle over Sahlens.
The distant third (but acceptable) hot dog, which also has distribution at Publix, is a Hoffman dog. It's not as good as the other two by a long, but it's still totally acceptable. Although their white hot isn't even in the same universe as a Zweigle's white hot.
Before Sahlen's and Hoffmans became available at Publix, I tried every other natural casing hot dog I could get my hands on since moving south.
Nathan's natural casing were...almost OK? OK enough to have once or twice a year out of desperation and then be depressed by how underwhelming they were.
I tried the Sabretts, and they just didn't scratch the itch. It was so long ago, I can't actually remember what was "wrong with them", just that I initially got excited upon finding them, and then was let down. It was the first natural casing dog I was able to find moving south, so it's possible that good hot dogs were too close in my mind, and it was judged unfairly.
Boar's Head natural casing dogs are absolute trash. Horrible.
As well as being picky about my hot dogs and how they are prepared, my preferred "style" is charbroiled, with yellow mustard, onions, hot sauce, pickle, and for those who desire, relish.
However, there's a secondary style in my hometown, called Texas Hots. It has nothing to do with Texas at all, it's a Greek invention, and it's mustard and onions smothered with a greek meat sauce that isn't really a chili as you would think of it. I never eat chili dogs, but I will wreck a few Texas Hots when I'm home.
There's no way to get anything like this outside Western NY, so luckily I've found a couple good enough recipes on the internet (although a lot harder than you'd think to find) which are good enough. A couple times a year I'll make a batch to do Texas Hots.
However, there's a secondary style in my hometown, called Texas Hots. It has nothing to do with Texas at all, it's a Greek invention, and it's mustard and onions smothered with a greek meat sauce that isn't really a chili as you would think of it. I never eat chili dogs, but I will wreck a few Texas Hots when I'm home.
There's no way to get anything like this outside Western NY, so luckily I've found a couple good enough recipes on the internet (although a lot harder than you'd think to find) which are good enough. A couple times a year I'll make a batch to do Texas Hots.
The reference to the easily accessible market evoked images of a back alley market for hot dogs where you buy from a guy that looks like the old Chinese guy from Gremlins.
Great first hand expertise. Way better than the pretend expertise pulled from google by other posters.As well as being picky about my hot dogs and how they are prepared, my preferred "style" is charbroiled, with yellow mustard, onions, hot sauce, pickle, and for those who desire, relish.
However, there's a secondary style in my hometown, called Texas Hots. It has nothing to do with Texas at all, it's a Greek invention, and it's mustard and onions smothered with a greek meat sauce that isn't really a chili as you would think of it. I never eat chili dogs, but I will wreck a few Texas Hots when I'm home.
There's no way to get anything like this outside Western NY, so luckily I've found a couple good enough recipes on the internet (although a lot harder than you'd think to find) which are good enough. A couple times a year I'll make a batch to do Texas Hots.
I was thinking more like having to drive way out to the sticks of Tallahassee just to pick up some Bradley’s Country Store hot sausage as opposed to just picking up a National brand at your neighborhood Publix. I’m sure most regions have equivalent small craft sausage and hot dog makers.
This board has all heard about the greatness of loosemeat sandwiches from Sioux City, and more specifically about a Charlie Boy from Miles Inn. Try using Charlie Boy meat as a meat topping on a hot dog with mustard and onions. Dang good.
I know at Bob's Drive Inn in LeMars you can get hot dogs served that way, with Bob's tavern meat as a topping and they are pretty good.
I have the recipe for the meat sauce from Milwaukee Weiner so that is what I will use if we're making hot dogs up special.
I know at Bob's Drive Inn in LeMars you can get hot dogs served that way, with Bob's tavern meat as a topping and they are pretty good.
I have the recipe for the meat sauce from Milwaukee Weiner so that is what I will use if we're making hot dogs up special.
As well as being picky about my hot dogs and how they are prepared, my preferred "style" is charbroiled, with yellow mustard, onions, hot sauce, pickle, and for those who desire, relish.
However, there's a secondary style in my hometown, called Texas Hots. It has nothing to do with Texas at all, it's a Greek invention, and it's mustard and onions smothered with a greek meat sauce that isn't really a chili as you would think of it. I never eat chili dogs, but I will wreck a few Texas Hots when I'm home.
There's no way to get anything like this outside Western NY, so luckily I've found a couple good enough recipes on the internet (although a lot harder than you'd think to find) which are good enough. A couple times a year I'll make a batch to do Texas Hots.
Is there any difference between that and Cincinnati chili? Because it sounds like Cincinatti chili (ie a thin meat sauce with cinnamon and other Greek seasonings masquerading as a chili).
Glad some of you got around to natural casing dogs eventually. I love hot dogs, but I am very picky, and it has to be a natural casing hot dog.
My absolute favorite is Sahlen's, which finally became widely available in the last few years at Publix:
Before that, every year when I went back to Buffalo I would buy 20 pounds of them, freeze them, and fly home with them.
I'm also picky about how they're prepared...a hot dog should be chargrilled. A Sahlen's is the best chargrilled dog. I can't speak to how it holds up to steaming, boiling, microwaving, warming it in your armpit, dropping it in with you when you take a warm bath, or whatever other way you animals do it. If you grill your hot dogs the way God does, this is the best dog. The two on the left are almost ready.
The only acceptable alternative is on a griddle, if it's raining.
A Zweigle's white hot or red hot is almost as good, but still very limited Western New York distribution on those. These are now the ones I bring back with me from visits. I wouldn't fight someone who prefers Zweigle over Sahlens.
The distant third (but acceptable) hot dog, which also has distribution at Publix, is a Hoffman dog. It's not as good as the other two by a long, but it's still totally acceptable. Although their white hot isn't even in the same universe as a Zweigle's white hot.
Before Sahlen's and Hoffmans became available at Publix, I tried every other natural casing hot dog I could get my hands on since moving south.
Nathan's natural casing were...almost OK? OK enough to have once or twice a year out of desperation and then be depressed by how underwhelming they were.
I tried the Sabretts, and they just didn't scratch the itch. It was so long ago, I can't actually remember what was "wrong with them", just that I initially got excited upon finding them, and then was let down. It was the first natural casing dog I was able to find moving south, so it's possible that good hot dogs were too close in my mind, and it was judged unfairly.
Boar's Head natural casing dogs are absolute trash. Horrible.
I don’t think I’ve had Sahlen’s so I’ll have to keep my eye out. All this talking about hot dogs had me looking at Publix last night and they were completely sold out of the natural casing Sabretts so I skipped getting any.
