I'm from N.J. where trying the many different hot dog joints and types of hot dogs is sort of a hobby of mine. Recently, I was in Adamstown for a beer festival. I picked up two packages of hot dogs; Berk's and Kunzler all beef. The all beef was ok; not the spicy, kosher style frank that you would find in the N.Y./N.J. area. The Berks beef and pork dog was pretty good. In fact, this dog is served deep fried with pickles, yellow mustard and onions at a place in Philipsburg, N.J. called Toby's Cup. A great dog, and one of my favorites.
Where I live, (Union, N.J.) my local supermarket just started carrying a Penn dog that is the best I've had with the exception of Usinger's Angus Frank(Milwaukee).It is Dietz and Watson's New York Style Beef Wiener. I cooked it on a griddle next to Sabrett's, Grote & Weigel all beef, and Nathan's. All of these dogs were all beef, natural casing, 8 to a lb. The Dietz and Watson frank was similar to the Sabrett (a popular dog around here and the supplier for Katz's Deli, Papaya King and Gray's Papaya) but a little better. I was a little surprised. This dog is sold in the gourmet meat section and I paid $4.99 a lb. And that was on sale.
The unusual thing about this hot dog was that it cooked up real fast on the griddle and left a lot of grease and residue. Are any of you familiar with this brand, and do you have any idea why it cooks so quickly and leaves a lot of grease? It is a flavorfull and quality dog. What do you think of these brands? What about Hatfield's? I've never tried this brand, but heard it is a mixture of beef, pork, and turkey. Your comments welcome.