First there are the dogs themselves. They have to be good quality. And this should be a no-brainer, because there’s lots of good suppliers around - Hummels, Grote & Wiegel, Martin Rosol, just to name a few. Those slimy little meat tubes you buy in the Supermarket sealed in blister packs need not apply.
If it’s a natural casing frank, it better have a nice SNAP when you bite into them. And they should be juicy on the inside. I don’t care if they’re steamed or grilled or a combination of both, I just don’t want them over cooked. A long, extruded, lump of charcoal is NOT acceptable.
Any location is acceptable. Be it a roadside stand, a hole-in-the-wall deli, a big chain, a "locals only" restaurant, or even the ballpark, it doesn’t matter. As long as they treat a hot dog like the pedigreed pooch it is.
As far as condiments go, I know I’m going to offend a lot of frankfurter purists, but I don’t like yellow mustard. I tried it once as a kid, hated it, and that first impression has stuck with me. True, there are some pretty good spicy mustards around now, but old habits die hard. So if I don’t use mustard, what DO I put on my wieners? Ketchup! I know, I know, there are vendors in Chicago cringing at the mere thought of that, but I LIKE Ketchup. I think it’s hereditary. My Mom has told me more than once about how the first time Dad had Sunday dinner at my grandmother’s he drowned her roast beef in ketchup, prompting an offended gasp from Nana. So if you want to, blame him. But I still think Ketchup adds to the overall smoky flavor of a good dog.
In respect to additional stuff like meat sauces, relishes, sauerkraut, and the like – if it’s the SELLING point of their signature dog, I’ll try it. But I’m telling you right now, I have NEVER met a sauerkraut that I liked, and there is no room for beans in a chili designed to go on a hot dog.
Now I know that I’m going to have a LOT of folks disagreeing with me on this, but that’s what makes life worth living. Everyone has the right to their opinion, and can air them in my presence as long as they can do a passable job of it. And now that you know where I stand, lets get started...
Okay, I've got something to tell you. Lean in to your monitor. CLOSER! I don't want this to get out, but I think I can trust you. I know about this deli see … and the food is GREAT! But there are certain "People" who'd slit my throat for telling anyone. They just want to keep it to themselves, so mum's the word - Capice?
Okay, that being said, a block away from downtown Southington on Liberty Street is this tiny place called the Liberty Deli. It's the sorta place you wouldn't look twice at. And that feeling would be re-inforced upon entering. Its small, a little dingy, and the floors seem to slant in whatever direction pleases them at that moment. But continue on, bold traveler. Your reward is at hand!
Liberty Deli has quite a good Lunch menu, and I've never been disappointed with their specials, but there is really ONE reason to go there - Hot Dogs! They are out of this WORLD. First off, they serve two sizes of Hummel dogs, the short & the long. The shorts are your normal, run of the mill, natural casing, frank. The longs are quite a different story. They are not of the "Foot-Long" variety , coming in at about 9 or 10 inches, but they are a good deal meatier than most long dogs. And both the long & short dogs are tasty & well prepared. Grilled to perfection, just waiting to be dressed.
And it is in the "Dressing" that the Liberty excels! They have several combinations to tempt a hungry palate. There's the bacon-cheese dog, with a healthy slice or two of bacon & your choice of American or Provolone cheese. Or the chili dog, made with the Liberty's own chili, which has earned 2nd place honors at a local chili cookoff the past few years. And of course the requisite sauerkraut, and any combination with the other two. But then there is THE dog! A dog which stands out. And, unfortunately, a dog who may soon bark its last … the Howlin' Hot! Steve, the proprietor of the Liberty, LOVES hot sauces & a great deal of them are available for you to sample. But there is one above all others, and it is this sauce that makes a Howlin' Hot. It's called Blue Coyote & is a mixture of Peppers, Mustard, & Vinegar. It adds the perfect kick to the dog. Hot enough to get your immediate attention, but not enough to make it overpowering.
But there is a sad end to this tale. The gentleman who produced Blue Coyote has closed his doors for good. And while Steve is ever on the lookout for more of this elusive condiment, at last check he was down to a one-month supply. So hurry & get yours before this fine frankfurter is only a memory! Just don't tell anyone I told you…
We've all heard the phrase, "You Can't Go Home Again." Well, I recently had the chance to dis-prove that old saw. In my quest for the best tube-steak in Connecticut, I returned to one of my old haunts - Frankie's Restaurant on Route 6 in Bristol.
Frankie's, for those of you who've never been to one, is part of a chain. But it was one of those sad stories of a spunky little operation growing too fast & then having to close down some of its franchises because of poor sales. I recall going to the Southington store, which was located next to Burger King on Queen Street, a LONG time ago. Since then it was re-incarnated as a Kenny Roger's Roasters, only to die again. But back to the present day and Bristol.
As I said, Frankie's was an old fave of mine as a kid. I grew up not too far from the place. Close enough that I could get there by bike long before I had my driver's license. It was here that I had eaten my first chili dog, starting a long and torrid love affair with that All-American culinary triumph. But my flirtations with Frankie's did not last. While the hot-dogs themselves were always top-notch, as I had other chili-dogs in other restaurants I discovered that Frankie's chili was NOT the thouroughbred of chilis. It had a sort of metallic after taste and the more chili's I tried, the more I realized that Frankie's was NOT the ambrosia my adolescent mind had made it out to be. It was a bitter dis-illusionment for a young boy. But this past Friday, I found myself across the street buying beer, and decided to give the place one more try.
It was like stepping back in time. It had been at least 10 years since last I walked through those doors, but the decor and the menu hadn't changed. And there it was, right in the middle of the hot-dog selections - the Mexican Dog (Frankie's slang for a hot-dog with Chili.) It was the moment of truth. I ordered and received my dog, squirted on some ketchup, raised it to my lips, and sunk my teeth in. WOW ! I was pleasantly surprised that the chili was as wonderfully spicy as I first remembered, without any of the metallic after effects that I would sooner forget. The large chunks of onion added a slight sweetness to the spicy pepper flavor. It was perfect. And the hot-dog itself was every bit as good as I remember. A quick check confirmed what I had already guessed. They were Roessiler franks - one of the finest in the state. And boy were they GOOD! It was like I was 14 again, gobbling down that dog with the appetite only a teenage boy can muster.
So the next time you drive by an old favorite hang-out from your youth - take the chance. True, we can't recapture our childhood, but it's nice to re-visit it every now and again.