TASTE OF THE JERSEY SHORE - HOT DOGS

nbc40 ^ | 7/3/09 | Phaedra Laird

[JoeProBono]

OCEAN CITY--This summer Americans will eat about 7 billion hot dogs, and a good amount of those will be consumed on the 4th of July alone! So, for this week's edition of a Taste of the Jersey Shore, Phaedra Laird heads off the boardwalk to see what makes the franks at The Hot Dog Hut such a popular choice.

"We can bust out some dogs pretty quick now," said Angela "Ang" Casaleno, owner and operator of the Hot Dog Hut, where they're giving a new meaning to the phrase the dog days of summer. They're cranking out franks as fast as people can eat 'em. "Who doesn't love a good hot dog?"

Sure seems like a lot of people do, especially on the 4th of July. It's estimated that Americans will eat enough tomorrow to stretch from D.C. to L.A. over five times, equaling more than 150 million hot dogs!

And as patriotic as they may be at the Hut, for Ang, it's all about the Italian, and it's what I'm going to try to make. "Nobody knew what it was," explained Casaleno, "everyone looked at me like I had two head, it's a very North Jersey sandwich. My mom actually used to cook this on Friday nights."

This is where the North meets the South. Born and raised in Newark, NJ, Ang likes to keep things her way, which means getting the rolls and dogs fresh from up north everyday. "This is the bakery, actually, where it comes from is where we would get our bread growing up," explained Ang about her preference.

While it may look like an over-sized bagel, it's really called pizza bread, and it's the starting point for the Italian hot dog.

Unlike a traditional dog, the condiments go on first, ketchup and mustard. Then, double dogs that have already been grilled, along with some Yukon potatoes, get a quick dip in the deep fryer, that's half olive oil and half vegetable oil. Then it's time to stuff.

"You're gonna be able to flip it over and snap it, so like this and down," Ang demonstrated, forking a hot dog and placing it inside the deep pocket we've made. From there, sautéed onions and suntanned peppers top it off.

It's the signature dish at the Hut; a tiny, but cozy space found in back of Treats and Treasures on 33rd Street, where now in their second season, they're making everyone flip for their franks. "It's really the best," said Michele Veltri, who knows a good Italian hot dog.

"I love the dog with the potatoes and peppers and onions," said Jeanne Pierce, from Elkins Park, PA, "it's something different than just a plan hot dog."

"Being able to bring the Italian hot dog on the island is something I've been wanting to do for a long time," said Ang, "so it's a mission accomplished for season two."

[JoeProBono]

Exhibit A, a Windmill Hot Dog. Over a quarter pound in size fully cooked, they dwarf just about any other hot dog currently on the market and are ideal for heavy condiment loading. These are a special beef/pork hybrid manufactured by Marathon Meats (Sabrett) for the Windmill hot dog restaurants in New Jersey. They are griddle fried for 45 minutes on low heat until the skin gets nice and crispy. Rachel and I were able to share two of these over a course of a few hours, but you’re about to see these things literally inhaled by much more serious eaters than us.

[Nailbiter]

mega hotdog ping

[JoeProBono]

[JoeProBono]

[Attention Surplus Disorder]

Ahh, the old Jersey shore. Fantastic. Wonderfully beat up, one of my all-time favorite places from back in the 60’s.

[Lmo56]

Check out yer local PBS station ... ours (WETA) has broadcast “A Hot Dog Program”, where they went to places all around the country sampling famous hot dogs.

[JoeProBono]

[Young Werther]

Atlantic City is the birthplace of:

Slat Water Taffy!

And

[humblegunner]

"it's something different than just a plan hot dog."

Damn the plans, full grill ahead!

[nothingnew]

Jimmie's....Savin Rock....West Haven CT

Hummels natural casing on a grilled flat-sided bun....saurkraut, deli-mustard, sweet relish....

'nuff said.

FMCDH(BITS)

[texas booster]

What and where from is a Sonoran hot dog?

[JoeProBono]

The Sonoran hot dog, found in Tucson, Metro Phoenix, and in neighboring Sonora, Mexico, is a hot dog grilled in a processor or on a griddle, wrapped in Mesquite-smoked bacon, topped with freshly-chopped tomatoes, onions, shredded yellow or cotijo cheese, tomatillo salsa or red chile sauce, pinto beans, mayonnaise, ketchup and/or mustard, and served on bread. Often served with a fresh-roasted chile.

[mysterio]

My fave is Hebrew National. That’s the camping hot dog extraordinaire. My usual choice, however, is Ball Park fat free. Tastes great, zero guilt. Pile mustard, onions, and sauerkraut on there and it is one great dog for the cals.

[Clemenza]

Ping!