JJ's Red Hots: Demolition. Day One.

Friday, January 20, 2012

Demolition. Day One.

Posted by Jonathan Luther

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Don't Dis' the Dog!

Background

The poor, misunderstood frankfurter takes such abuse. For 175 years or so, we have boiled them, broiled them, simmered them, nuked them, split them down the middle, cut ‘em up in beans, wrapped ‘em in blankets, slandered them and badmouthed them. We’ve even eaten them raw – right from the fridge. (you know who you are) Well at JJ’s, we figure it’s time to show the hot dog a little…respect. So do us a favor - “Don’t dis’ the Dog,” OK? After all, it has always been there for you. Always.

Inspiration

Our influences are wide and diverse, yet are generally located in New York and around the Great Lakes, where many Germans initially settled in the late 1800’s. The best sausage makers in the world are German. And it was the Germans who brought frankfurters to this country. Frankfurters were popular then for many of the reasons they are popular now. They are cheap, fun and delicious. It was (and is) a humble food, borne from hard work, for a hard working, humble people.

In the early part of the 20^th century, hot dog stands thrived all over the Northeast and throughout the Great Lakes. In New York City, it became it’s own food group. In Western, NY, places near the lake sprang up in Rochester and Oswego. In Buffalo, the venerable Ted’s opened its doors in 1927 and is still thriving. (Eighty four years ago) Cincinnati has its Cheese Coney’s and Chicago has its eponymous concoction of Vienna beef frankfurters, pickles, mustard, onions, tomatoes, curious electric green relish and ‘sport peppers’ on a poppy seed bun. Often imitated – seldom perfected. We respect our elders immensely, and JJ’s is very much an homage to them.

Practice

JJ’s Red Hots will be primarily focused on cooking and serving the highest quality products possible. Whenever possible, We will use meats and produce from local farms and butchers. And in certain cases where we need to import products from different regions of the country, we will source these products from esteemed purveyors like Sahlen’s Meat Packing Co., (Buffalo, NY) and Martin's Bakery (PA), among many others.

We also feel very strongly about cooking over fire. We char-grill our smokehouse hot dogs (or “RED HOTS”), “white hots” and sausages over a real flame with right amount of chewy, crispy char– and top them with exciting toppings like Weber’s mustard, homemade chili relish, sauerkraut, house cured pickles, and house made chili and slaw. Like my dad and I used to do in our backyard in Buffalo, NY, playing catch after dinner as the sun set on another long summer day. We ask you, is there a greater joy?

Our singular focus is to serve you the best hot dog you have ever had. Heck, maybe our hot dogs will even remind you of your own backyard. We hope so.

Enjoy!

And please remember. Don’t Dis’ the Dog!

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"Don't Dis' the Dog!"

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Friday, January 20, 2012

Demolition. Day One.

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