Too busy for me.
Kosher beef hot dog, mustard, diced onion, pickle relish.
Weiners
Hot Dogs
Sausages
Brats
Weenies
Whatever you call them......................
My favorite when I used to live in Atlanta was the Dogzilla from Manuel’s Tavern. It’s a half-pound dog on a bun with cheese, chili, slaw or kraut. Came with pretty good fries too as I remember.
Bar S Franks! They USED to be under a buck a pack...til Brandon took over. Now they’re $1.20.
MMMMMmm, Chicago Dogs..... SuperDawg on Milwaukee ave, Perfect hot dog, mustard, pickle relish that is so green it glows, kosher dill pickle, chopped Spanish onions and a hot pepper. Some fresh cut fries on the side. And the Giant Jack and Janet Dawg statues on the building roof for atmosphere. Mmmmmm.
Salens are the best. Wardinskis are a delicious runner up. Anything else is junk.
I see some bright red ones on this list. To me that only means two things. The cheapest dogs you can buy and tons of chemicals.
Zwigel’s red or white hot when I’m up North. Otherwise, Hebrew National’s.
Grilled to a slight char, mustard, little ketchup, maybe a slice of cheese.
West lbany was once home to Tobin First Prize hotdogs etc.
The slaughterhouse roots of West Albany continued into the later half of the 20th century, decades after the railroad abandoned hamlet, thanks to the Tobin Packing Company. In 1924, the Albany Packing Company was incorporated, and it would later merge with the Rochester Packing Company to form the Tobin Packing Company.
Tobin’s First Prize continues to be one of the most top-selling brands in the Northeastern U.S., and especially Albany, according to the current owner of the brand, John Morrell and Company.[11] The plant, also referred to as Tobin’s First Prize Center, was according to former employees so busy it pumped out 50,000 hot dogs, 700 hams, and 20,000 pounds of kielbasa a day; and every hour roughly 360 hogs were slaughtered to keep up with this production.[12] When the Tobin meat-packing plant closed in 1981, it employed 600 people.[13]
There was a place near where I went to college that served a chili dog that I sometimes dream about. The wiener itself was partially burned, I mean almost a third of it with third degree burns. Something about the smokey crunch with the chili, it worked really well.
Levis’s in philly were great. They tied to franshise them but i don’t see any around. Cherry coke on draft. but nowadays uncured natures promise or good or the uncured oscar meyer are also very good. with kraut from Czerw’s. If the name has more than one vowel it’s not a real polish name.
http://www.kielbasyboys.com/
I grew up on Skyline Chili dogs in Cincy. I love dogs but I gots to have me some good chili on it to make it proper. And onions.
Sabrett with red onions and brown mustard. Had a NYer tell me what region that was from but I don’t remember now.
The only thing I’d put on a hot dog is mustard, onions, maybe jalapenos.
But just mustard is good.
Any mustard that is not sweet
Around Boston there is Maple Leaf brand. Excellent dogs, if you can find them.
I recommend #8 in the article, the Italian hot dog from NJ. Hot dog in a Italian roll with fried potatoes, onions and peppers.
No Dearborn Dogs? Husband always trys to bring them home when we visit our daughter. Has been hard to find lately. She will look for them. Got a batch in February, which Dad guards with his life.