National Hot Dog Day Is Coming Up; Survey Reveals Regional Favorites And Brand Loyalties

When we asked Patch readers what region of the country has the best hot dogs, Geri had us with “Detroit. Give me a coney island every time.”

And then the Royal Oak (Michigan) Patch reader made a sharp turn.

“Hot dogs are lucky I eat them at all,” Geri said. “As a kid growing up in Kansas, my class in school was traumatized when we visited a packing plant where hot dogs were made. And then they fed them to us at lunch. We always called hot dogs ‘mystery meat.’ So, yeah, gotta disguise that nasty thing with toppings. Thanks for being my therapist, Patch.”

Fair enough. We’re glad our “Wiener Wars” survey was helpful. To be clear, the survey was highly unscientific and just for fun to celebrate National Hot Dog Day on July 16. The responses did show how partial people are to regional favorites.

Mike experienced this hometown hot dog loyalty first-hand. The Bel Air (Maryland) Patch reader is a convert to Detroit dogs.

“Locals eating at Lafayette Coney Island wouldn’t let us pay for our own hot dogs because they were so proud to prove they were the best in the world,” Mike said.

Lafayette Coney Island’s history dates back to 1924 when it split from American Coney Island, Detroit’s original coney island restaurant, which was founded in 1917 by Greek immigrants. The two restaurants operate side-by-side on Lafayette Street in downtown Detroit. Locals say no trip to Detroit is complete without getting a coney dog.

Divided Loyalties In Massachusetts

The Fenway Frank is the closest thing Massachusetts has to a hot dog identity. Sold at Fenway Park since 1912, the frank is boiled and then grilled, and served on a New England-style bun with mustard and relish.

Sky, who reads Brockton (Massachusetts) Patch and Boston Patch, brought her affection for the Fenway Frank with her to Boise, Idaho. Sky’s reason is simple and nostalgic. “They are at Fenway Park,” Sky said.

But they’re no match for a Chicago dog, Danvers (Massachusetts) Patch reader John said.

“Chicago by far has the best hot dog,” he said. “They’re the best because of the pickle, relish, mustard, celery salt, tomato and hot peppers.”

That’s a lot for Newton (Massachusetts) Patch reader Neal to swallow. He’s partial to a simple steamed New York-style hot dog.

“You taste the dog,” Neal said. “It’s not piled with a million competing flavors.”

‘It Snaps And Has A Great Taste’

New Jersey dogs received kudos both for variety and taste. The state is home to the Italian dog, piled high with potatoes, onions and peppers in pita bread. Or, for something completely different, there’s the Jersey Shore’s “Ripper,” natural casing dogs cooked in a deep fryer until they split, leaving a crisp dog with a crunchy casing.

Vicky, who reads New Providence-Berkeley Heights (New Jersey) Patch, has a couple of favorites. She’s partial to Ripper hot dogs, a sandwich introduced there by Rutt’s Hut. “When you bite into it, it snaps and has a great taste,” Vicky said.

She also likes the Jersey Shore-specific variant of the kosher-style hot dog slow-coked on a griddle. “It’s grilled on the outside, but juicy inside,” Vicky said.

Pennsylvania Patch reader Debra doesn’t discriminate. In the Keystone State, “You can get any kind you want,” Debra said.

Debra is also among a handful of readers who think it’s OK to put ketchup on a hot dog. Four in five respondents to our survey think that’s a travesty.

‘Junk Food In A Healthy Disguise Of Veggies’

Chicago-style dogs received the most mentions in our survey.

“Nothing beats a salad in a bun, pickle spear, cucumbers, neon green relish, onions, sports peppers and celery salt,” Oak Lawn (Illinois) Patch reader Lorraine said of Chicago’s famous dogs.

Beth, an Oak Forest (Illinois) Patch reader, joked that the city’s take on hot dogs is “junk food in a healthy disguise of veggies.”

Chicago dog fans don’t just live in Illinois.

“The flavor of the Vienna all-beef wiener stands up to the incredible combination of flavors ranging from the sweet nuclear-green relish to the spicy sport peppers,” said Berwick (Pennsylvania) Patch reader D.

A Limerick-Royersford-Spring City (Pennsylvania) Patch reader prefers the simpler New York-style hot dog. “Good meat, nicely spiced, sides are simple — just dark mustard and maybe some sauerkraut,” the reader said.

And not all Illinois residents are fans of Chicago-style dogs. Joliet Patch reader Cathy thinks West Virginia wins the Wiener Wars with a hot dog topped with rich, meaty beanless chili and tangy coleslaw.

Make That Dog ‘Dirty’

Readers also revealed brand loyalties.

Medford (New York) Patch Anthony said Sabrett pushcart vendors in New York have the best hot dogs, a staple known as “dirty water” dogs. Not to worry. The water is clean. They’re cooked in seasoned broth and as they boil, the spices and excess fat escaping from the hot dog give the water a “dirty” look.

“The hot dog has ‘snap,’ and the combination of the mustard, sauerkraut and onions on the warm soft bun major work,” Anthony said.

West Haven (Connecticut) Patch reader Marlene is fond of the hot dogs made by Hummel Brothers Inc. “The flavor is perfect sans any toppings!” Marlene said.

Tampa (Florida) Patch reader Ed also is a fan of the Connecticut-made hot dogs, citing the natural casings made from cleaned and processed sheep intestines.

Ben, who lives in Monroe, Georgia, and reads Monroe Patch and Loganville-Grayson Patch, is all in for the dogs at The Varsity’s legendary North Avenue location in Atlanta.

“I have been going there since I was 2 years old,” said Ben, who turns 83 this month. “They have no ketchup, chili, mustard and white onions, and the buns are steamed.”

Bel Air (Maryland) Patch reader Jean said Savory Deli in Fallston, Maryland, has a mighty fine hot dog, “a black Angus beef hot dog grilled, split topped with sauerkraut and a little onion, light mustard on a toasted roll.”

Nathan’s Famous Hot Dogs, the sponsor of the 4th of July hot dog eating contest on Coney Island, is hands-down Roxborough-Manayunk (Pennsylvania) Patch reader Deborah’s favorite brand. They are “consistently great tasting, no matter the topping,” Deborah said.

Milford (Massachusetts) Patch reader Tom said the frankfurters served at Casey’s Diner in Natick, Massachusetts, are the best in the land. “They have a snap when you bite into them, and the flavor is second to none,” Tom said.

Chicago Patch reader Rose said Portillo’s has the best hot dogs. The restaurant is known for its Chicago-style dogs and other Chicago takes. The restaurant recently cashed in on Chicago’s claim as the hometown of Pope Leo, the first U.S. pontiff, with a sandwich called “The Leo.” It’s not a hot dog, though.

• Related: Baptized In Gravy, Pope-Inspired Sandwich Blesses Portillo’s Menu

But what of Rhode Island? Is the tiniest state in the union’s hot dog chopped liver (you might think so, given Geri’s opening salvo in the Wiener Wars, but that’s generally not the case)?

Narragansett-South Kingstown Patch reader Marilyn says the franks made by Saugy, which claims to be Rhode Island’s first hot dog, are the way to go.

“I generally like my food plain, so just a tiny amount of honey mustard will do it!” Marilyn said. “Sautéed onions or a bit of homemade sauerkraut are good additions. Nothing else — except the split top bun and a little dip into the maple B & M baked beans that are the ideal side.”

She added, “Saugys taste wonderful and do not need to be masked by all kinds of other stuff!”

And then there’s Hal, a Chicago Patch reader. He said the best hot dogs are found in an incinerator, and that they’re the best because “nobody has to eat them.”

Hal and Geri should probably get together and grill tofu.