Five of America’s Best Hot Dog Joints Are In Our Area
There has been a lot of hot dog chat on The Preston & Steve Show this summer. We all agree that they are a great, go-to, easy meal but there is a on going dispute weather ketchup is a suitable condiment.
Nick always uses it, Preston & Casey vehemently believe it should never touch the meat. The audience is split:
Alos, The Daily Mail ranked the top 75 hot dog joints from around American and five of the spots are right here in our area.
Follow along with the website’s descriptions below as you listen to our hot dog conversation from this morning. We break down the best toppings (more extensive than above) debate the best cooking technique and name some more of our favorite places:
Located on the Jersey Shore and going strong since 1999, this hot dog shack is packed on nearly every summer afternoon. Why? Because its hot dogs are delicious and insanely creative. Just take the Italian, for example. While most places would just top an Italian dog with peppers and onions, Maui’s kicks it up a notch with onions, peppers, potatoes, and garlic, all sautéed in white wine. A mound of extra-sharp provolone completes the dish. Their number one seller is topped with mustard, onions, chili, cheese, and bacon, and diners can choose from nearly 30 toppings.
This legendary roadside restaurant (no relation to the chain) has been welcoming guests with its charming yellow “FAMOUS FOR FRANKFURTERS” sign for decades. What started as a tiny stand has grown and grown over the years. Today it’s owned by Roger Steward, a former employee who started working there in 1974, and although it was gutted by a 2010 fire, it was quickly rebuilt. Their thick, natural-casing “special frankfurters” are tucked into a short roll, and you can help yourself to all the toppings you want. Jimmy John’s is nothing short of an institution; have a couple dogs, check out the model trains, and don’t forget to pick up a box of franks and rolls to go.
The beer garden at Philly’s Memphis Taproom is one of the most inviting spots in the city for outdoor drinking, but it’s also a world-class destination for serious hot dog lovers. The dogs here are prepared in an on-site truck, and start with long, skinny links from New Jersey cult favorite Best Provisions. The topping options here are mind-blowingly creative. There’s the Mackinac, which tops a chili cheese dog with macaroni salad; the Rick’s Café, topped with roasted peppers, almonds, olives, raisins, and harissa mayo; and the popular PA Dutchie, with beer mustard, celery salt, chow-chow, red onion, pickles, and tomato. But if you have to choose just one, go with the Polser. It’s their take on a Denmark-style hot dog, and it’s bacon-wrapped and topped with remoulade, Dijon, pickles, and crispy fried shallots. The toppings don’t overpower, the pickles and shallots add texture and crunch, and, simply put, it’s a brilliant dog.
“It’s the sauce” that keeps customers coming back to Deerhead Hot Dogs, which has been serving Delaware since 1935. Today there are locations in Wilmington and Newark (a third location in Bear shut down last year) and the sauce in question is a rich, thick meat sauce with a top-secret recipe that tops their “Everything” dog along with onions and mustard. It doesn’t stop there, though: Don’t miss the DiNardo (with Old Bay, ketchup, and fries), the pulled pork dog (with fried onions, barbecue sauce, and provolone), or the breakfast dog (with a fried egg and American cheese).
Texas Weiners is one of those old-style hot dog stands that you can tell is legit from the moment you see it. Dating back to 1923, when then-recent Greek immigrant Stephanos Mandrohalos first opened its doors (or window), the stand has long been proudly serving up “The Works”: a split and grilled all-beef hot dog on a steamed club roll topped with mustard, onions, and a secret sauce whose recipe is still under lock and key. And if you still have some stomach space and want to try a true Philly classic, you won’t be disappointed by their egg and scrapple sandwich.