OT: Your go to Hot Dogs ? | Page 3 | The Boneyard

OT: Your go to Hot Dogs ?

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nomar said:
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You are an evil man.
 
uconnell said:
Johnny Ads is ok, not as good as it used to be. The great attraction there is you can eat outside in the summer, it seems. I like Clinton Landing for their sausage and peppers.
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I agree that Johnny Ads lobster roll is not as good as it used to be (could have something to do with my having discovered Lobster Landing), but I still love their chowder the best. I don't eat as much fried seafood as I used to, but I still think theirs and Donahue's Clam Castle are best for that.

And I 100% agree about the sausage and peppers at Lobster Landing. It is now an essential order on every visit, and I tracked down his supplier, Meadow Meat in Middletown. That place is a mecca of all sorts of meat, including the sausage they distribute to Bacci.
 
like the dogs they serve at Bart's in South Windsor, right off the grill...
 
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8893 said:
I agree that Johnny Ads lobster roll is not as good as it used to be (could have something to do with my having discovered Lobster Landing), but I still love their chowder the best. I don't eat as much fried seafood as I used to, but I still think theirs and Donahue's Clam Castle are best for that.

And I 100% agree about the sausage and peppers at Lobster Landing. It is now an essential order on every visit, and I tracked down his supplier, Meadow Meat in Middletown. That place is a mecca of all sorts of meat, including the sausage they distribute to Bacci.
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My favorite sausage is a grinder from DJ's on Rt 1 inSaybrook.
 
pepband99 said:
Seriously - it's not even close.

I've been to Frankie's, Blackie's, Rawley's, Grey's in the city - all jokes.

I dare you to have a New England dog from SDW and not have your life changed. It's that good.
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Growing up in Fairfield there was always the Rawley's-SDW debate. After being continuously disappointed by Rawley's I have no earthly idea how that is even a debate.
 
Kitaman said:
Dude you've got to change your avatar for food threads. Please!
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When Boeheim picks 'em, he eats 'em. Thus it's food. Prime northern NY nose caviar. Thus it's perfectly appropriate.
 
Love Hot Dogs. Ball Park Beef Bun Length, Nathans local brand here called Hippys, I love all toppings. Used to use the top slice buns long ago. They call them here New England Hot Dog Buns. Raymonds Bakery in Waterbury made them back in the day. I also like them boiled as well. Many years ago a place called Fairlawn Tavern on Frost Road Waterbury used to boil them in beer. S was the sauerkrau. Fantastic dog. Used to eat a six pack of dogs in there.

Btw, I used to frequent Blacky's or Blackies Hot dogs just leaving Waterbury. I couldn't figure out if the hot dog was good or the relish .Suppose that place is gone.
 
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August_West said:
My brother loves doing the hot tub. Comes out good.


I go the other way with steaks - The reverse sear. I heat slow and indirect to start and the finish with the sear. Most people Sear first and then slow down. My way better.
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Tried this the last few times I grilled steak. I brush my steaks with oil and pack them with coarse salt. Using this method prevents flame-ups from the oil and dripping fat, which can quickly turn a good crust into a char.
 
8893 said:
1) Used to be Miller's Provisions in Stratford, but they went out of business. Hummels now if we're talking CT; but I usually rely on my father in law to bring them down from Hapanowicz in Utica, NY. Belly busters especially.

2) Grilled.

3) Ketchup, spicy brown mustard (sauerkraut, chili and cheese optional).

4) I love pretty much all the classic CT spots, e.g., Glenwood Drive-in, Super Duper Weenie, Capitol Lunch, Blackie's, Windmill, Johnny Ads, Woody's.
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You nailed it with the Millers and Windmill mentions.

My grandparents lived in Stratford on Jackson Ave about 3 blocks away and Windmill Hot Dogs were a staple in my life growing up.
French Bakery rolls and the special Miller Provision hot dog blend made the Windmill dog with chili the best.

When I bought my first house I had a party and recreating Windmill dogs was on the menu.
I bought a few boxes of the Windmill blend from Millers, a few trays of rolls from French Bakery and went to the Windmill for the chili.
When I told them what I was doing they went off in the back and sent me away with a large container of their chili for FREE.

While not the same recipe or rolls anymore, I still go there when I travel through the area.

Nothing beats the OG Windmill hot dog, chili, and slice of American cheese melted on the grill and spatula'd off into the bun.
Washed down with a Genny Cream Ale pour from the tap.

FTMFW!!!
 
When my father in law brings down the Belly Busters from Hapanowicz, he only brings them incidentally; his main mission is their kielbasa, of which I always grill a ton for our annual Memorial Day weekend party. We've gone back and forth about par-boiling them because of the impossibility of cooking them without burning them, which my wife used to complain about--until every single one of our guests commented that they liked their kielbasa charred, so that's how I do them. Butterflied and straight on the grill until both sides are charred.
 
ElGuapo said:
You nailed it with the Millers and Windmill mentions.

My grandparents lived in Stratford on Jackson Ave about 3 blocks away and Windmill Hot Dogs were a staple in my life growing up.
French Bakery rolls and the special Miller Provision hot dog blend made the Windmill dog with chili the best.

When I bought my first house I had a party and recreating Windmill dogs was on the menu.
I bought a few boxes of the Windmill blend from Millers, a few trays of rolls from French Bakery and went to the Windmill for the chili.
When I told them what I was doing they went off in the back and sent me away with a large container of their chili for FREE.

While not the same recipe or rolls anymore, I still go there when I travel through the area.

Nothing beats the OG Windmill hot dog, chili, and slice of American cheese melted on the grill and spatula'd off into the bun.
Washed down with a Genny Cream Ale pour from the tap.

FTMFW!!!
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No doubt. French's Bakery rolls also ruled. That was the standing order for my parents to bring to every single party. Now that they, too, are out of business, we have to come up with things for my parents to bring (jello mold seems to have replaced them lately), and we have to settle for average rolls that we get locally.

Fully agree on the old Windmill dogs. That's exactly how I got them, plus a touch of sauerkraut. Even though it's not nearly the same any more, like you I still stop by when I'm in the area. Not bad.
 
Great off topic thread. Went to my favorite spot for lunch today, Denmos in Southbury. Nothing like a split charbroiled dog with bacon and cheese. Add a little ketchup, deli mustard,, and relish and we are in buisness. Growing up in Naugatuck I used to be a fan of Big Als, but they have gone down hill. The Frankies stand in waterbury is pretty good. The stand only, not their indoor locations. Woodys is great but slow as molasses. Their specialty dogs are phenomenonal, especially the deputy dog and the Philly dog.

As for hone cooking, Hummels is the way to go, but to mix it up I don't mind a nathans or sabbaret.
 
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Excalibur said:
Tried this the last few times I grilled steak. I brush my steaks with oil and pack them with coarse salt. Using this method prevents flame-ups from the oil and dripping fat, which can quickly turn a good crust into a char.
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Indeed. You using a good thermometer I hope?

Over the indirect (225 deg) I go 97 degrees, flip it.... hit 116 Degrees and then sear on hopefully close to 1000 degree short time per side. Perfect every time. I haven ruined a steak in years.

This is getting into a general grilling thread but Its OK its off season.

Another Pet Peeve. I dont know how anyone grills without a thermometer! It enables you to be spot on perfect every time. I see people (and even my family members dont because they just think Im a who doesnt know what hes talking about....they are kind of tlike the 'Yard in that way) with great, expensive grill set ups, buying good meats to cook and the then promptly things up that would have been dead simple with a thermometer.
And dont skimp on thermometers. People spends 100's even thousands on great grills and smokers and then buy a 4.99 thermometer from the supermarket IF they have anything at all.
For less than 100 bucks you can have BOTH a remote setup for a leave in thermometer for smoking brisket and pork shoulder and what not, AND a ThermaPen for Steaks and Chicken etc..................
You will be hailed as a grilling genius when really your only secret is that you know how to jab a thermometer into a piece of meat.
 
Grilling is the way to go for me with most meats 12 months a year. When I order dogs out it's always a street cart, ballgame, or walk up. Closest I've come to a ordering at a restaurant is Glenwood but I always take out. I been meaning to try the place on State ST in New Haven. 8893 does it get your stamp of approval?
 
August_West said:
For less than 100 bucks you can have BOTH a remote setup for a leave in thermometer for smoking brisket and pork shoulder and what not, AND a ThermaPen for Steaks and Chicken etc...
You will be hailed as a grilling genius when really your only secret is that you know how to jab a thermometer into a piece of meat.
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I think I need your expert advice here. We had a crap thermometer and then my wife bought me a good one a long time ago, but it was just before the remotes were good and widely available, so it had a cord and got to be a bit of a PITA, and then the battery died or something and I never replaced it, so I'm one of those you describe now, taking somewhat reckless chances, often with great pieces of meat. I've really only screwed up one expensive one that I recall, and that was more a matter of me totally spacing when I was distracted by a shiny penny; but I really don't like the guessing game and would prefer the certainty of a good thermometer, if there's something reliable, easy and not crazy expensive.

I don't smoke brisket or shoulder; I just grill on a decent gas Weber. A lot. For steak, wife and kids like almost everything well done (kills me), although I can sell most of them on medium-well, especially for good steak. I'm medium rare. Otherwise, lots of chicken breast, pork, sausage, kielbasa, etc., and seafood.

Those are my needs: what thermometer do I want?
 
imno1 said:
Grilling is the way to go for me with most meats 12 months a year. When I order dogs out it's always a street cart, ballgame, or walk up. Closest I've come to a ordering at a restaurant is Glenwood but I always take out. I been meaning to try the place on State ST in New Haven. 8893 does it get your stamp of approval?
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Don't think I know it yet. What place?
 
imno1 said:
Closest I've come to a ordering at a restaurant is Glenwood but I always take out.
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I thought Glenwood was really good. And Augie and Ray's (w/sauce) before a hoop game is a nice snack. I'm surprised the OP didn't bring up ketchup. Ketchup on dogs is nasty.
 
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imno1 said:
Jordan's I believe.
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Don't know it. Will investigate and report back, but it may be a while. Appearances to the contrary, I don't eat many hot dogs. Maybe like three or four a year. I love them, but I have enough calorie-packed vices and it's getting harder and harder to metabolize them all.
 
8893 said:
I think I need your expert advice here. We had a crap thermometer and then my wife bought me a good one a long time ago, but it was just before the remotes were good and widely available, so it had a cord and got to be a bit of a PITA, and then the battery died or something and I never replaced it, so I'm one of those you describe now, taking somewhat reckless chances, often with great pieces of meat. I've really only screwed up one expensive one that I recall, and that was more a matter of me totally spacing when I was distracted by a shiny penny; but I really don't like the guessing game and would prefer the certainty of a good thermometer, if there's something reliable, easy and not crazy expensive.

I don't smoke brisket or shoulder; I just grill on a decent gas Weber. A lot. For steak, wife and kids like almost everything well done (kills me), although I can sell most of them on medium-well, especially for good steak. I'm medium rare. Otherwise, lots of chicken breast, pork, sausage, kielbasa, etc., and seafood.

Those are my needs: what thermometer do I want?
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http://thermoworks.com/products/thermapen/
 
August_West said:
http://thermoworks.com/products/thermapen/
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To expand that is a stick it in and get a reading thermometer for direct use in meats. It's not a remote . Stick , read , take out.

For slow cooking and smoking is when I use remotes. Because you don't want to open up the cookers. And I have a pair . one sits in the meat measuring temp and one sits on the cooking area measuring temp of smoker.
Different kind of deal.

Thermapen perfect for your needs.
 
August_West said:
To expand that is a stick it in and get a reading thermometer for direct use in meats. It's not a remote . Stick , read , take out.

For slow cooking and smoking is when I use remotes. Because you don't want to open up the cookers. And I have a pair . one sits in the meat measuring temp and one sits on the cooking area measuring temp of smoker.
Different kind of deal.

Thermapen perfect for your needs.
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Understood. I think that was part of the problem I had with the other one; it was kind of a hybrid and did neither exceptionally well. Sharper Image iirc. It was a very nice thought, but you're right: this is what I need.
 
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8893 said:
When my father in law brings down the Belly Busters from Hapanowicz, he only brings them incidentally; his main mission is their kielbasa, of which I always grill a ton for our annual Memorial Day weekend party. We've gone back and forth about par-boiling them because of the impossibility of cooking them without burning them, which my wife used to complain about--until every single one of our guests commented that they liked their kielbasa charred, so that's how I do them. Butterflied and straight on the grill until both sides are charred.
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Try finishing grilled kielbasa by brushing on barbecue sauce or duck sauce. Strangely good.
 
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