Hey Slinger,
I’m re-opening one of the great hot dog cart debates of all time. I want to know what you sell on your cart. Skinless or natural casing hotdogs?
Monti actually gets the credit for opening this discussion. He writes…
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Hi Steve, great information.
I have been thinking about a cart for a very long time. I used to have a temporary food facility called Sizzlin Stir Fry.
I always remember the hot dog guy did very well.
I have a very good idea for my future cart. A themed one. My question is.. Where do you get the hot dogs that snap? The ones with the casings on them. Those taste fantastic.
Where do you find the best hot dogs and buns?
Thank you Steve for all you do.
Monti
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Hi Monti,
I agree, natural casing hot dogs are awesome! The problem is they are also expensive because they are more labor intensive to produce.
Try calling the major hot dog manufacturers and ask for their sales department. When you get a salesman ask him if they have natural casing dogs and if they have a distributor near you.
I haven’t had any luck where I live but I’m using a skinless hot dog made locally from black angus beef and they are tasty. My customers love them.
If I could find this hot dog in a natural casing at a price that made sense I would go that route but we’re doing just fine with the skinless.
Here you are looking at my 1/4 pound Maxwell Street Griller.
click image for a larger view
I start with either an 8 to 1 or quarter pound black angus hot dog in a steamed to perfection poppy seed bun.
Then I lay on some warm cola-carmelized onions and top it with spicy brown mustard.
I buy my buns at the same place I buy my hot dogs. They have them shipped in from Chicago and they are delicious.
They are made by Rosen’s. I buy them frozen 120 to a case.
How about you, slinger? Are you using natural casing or skinless hot dogs? What are your feelings on the subject?
Let Monti and me know in the comments section below.
-Steve
I think the Sabrett is the best hot dog out there…but I am biased being a NYer
They are good. Thanks AJS!
Skinless or Casing? I believe it depends on the area you are from. I’m from the Northeast, but here in Florida seems like skinless takes priority. My preference is a quality dog in the casing. One bite, it snaps and flavor flows forth. My experience has shown me that Southerners take a bite and, “This hot dog is tuff”. You are always safe with a GOOD quality skinless. Try both. Offer in addition a GOOD quality dog in the casing, but charge for it. Also to mention depends how you cook a casing dog. Low and slow, keep that casing in tact. If the casing splits you have lost it juicy first bite.
One last suggestion………. I am a successful chef of to many years to mention, but my success has always been use the best. Don’t try and reheat that dog from yesterday. Grind it up and put it in the chili. Hope this helps?
Thanks Arthur for pointing out the extra care it takes to cook a natural casing dog. That definitely factors into the equation.
I live in the northwest and I use a skinless all beef 4:1 and 8:1. My customers love them and they are made by the company that makes the Mariner dogs. They will hot hold in an EZ built cart for quite awhile before they lose their flavor and robust appearance. I like the hot dogs that are made in a natural casing but if you have to hot hold them for awhile or if you heat them up too quickly they are prone to split and look less appealing. I used to buy them from a local company and the beef ones were about a dollar a piece. You can incur some pretty hefty losses if you misjudge your numbers at an event.
Yep. The cost doesn’t leave you much room for error.
Great input Mary Jayne!
I finally got my EZ built and up and running,, I use Nathan’s,, I love the taste and so do my customers,, many repeats!
Many folks here in Washington State never heard of Nathan’s,,
I had a customer stop by,, and yelled Nathans!!! He just moved here from NYC!
I have a friend who is a food consultant, and I have tried every Dawg out there,,, Big City Reds are good,,
next week I will have a Bagna caulda Dawg,,, it is a olive oil,anchovies and a lot of garlic, all cooked down into a mixture,, so good on a Italian sausage,,
Nick
A Dawg For You
Awesome Nick. Send me some pics!
I’m in the Midwest I serve Boar’s Head 7-1, NC All Beef, no gluten, no filler, no dye dogs. I was turned on to them in Florida. As good as it gets. Boar’s Head brand will bring you customers that otherwise might not think to indulge in a hot dog. Good Luck.
Fred
The entire Boar’s Head line of meats is wonderful. Good stuff!
All natural is the way to go !! Americans love their hot dogs !!
No mater where you are there it nothing like the snap & taste of a great dog.
Low & slow is the way to go. The secret to not splitting is sell them faster !!
Har har harrrrr !! If you think your dogs are getting close or are starting to split you can give them a cold water shock for about 30 seconds to prolong the to process.
Good eating to ye mates !!
1St Mate Jim.
Aye, the old “cold shower” technique.
Great advice thanks !
I am using the natural lamb casing coney dawg from Koegels in Flint, MI. I steam them and they hold up very well. They can also be grilled.
Sounds yummy!
Cannot go wrong with Koegels. THey just started selling them in my part of Indiana last year. I love them!!!
Living in S. FLA now, and seriously miss my Koegles from Michigan. Great choice for a NC dog there! (I especially love how deep they hickory smoke them at the factory).
Hey Myway! Long time… Great to see your still at it!
I use the sabrett all beef skinless dogs….my issue is trying to find a good sausage to use…our customers like to see a nice fat sausage…..not one that looks like a hotdog…any suggestions on what kind and where to find them? Tthanks Sherri
Koegels – they are from Flint, MI…. It is a lamb casing sausage!
Sherry,
Try Artisan Fresh or Savory Kitchen sausages from Sam’s club. They’re nice and plump and come in quite a variety of flavors. My customers love the sweet italian style. And They’re made of chicken. Most don’t know or ask and they all love them.
Sneaking in some health food, eh Robin? Shame on you 😉
Yeah, but the pulled pork makes up for it. ;0
Sherri, wr use a 1/4 smoked sausage from Gordon Good Service. They are awesome, fat juicy and taste great. Hold up in the water too
Sure!
I live in Arizona and use the smoked brat, smoked polish and Italian from “Wisconsin River Meats” in Mauston WI.
They are a coarser grind than most other sausages I have tried and have been using the same company for better than 4 years. I also sell “Sabrett” natural casing dogs
Johnson ville Sausage
It’s good.
My son and I after using Nathans for months and paying .50 cent or more for them decided to purchase a box of Bakers and Chefs from Sam’s for a marathon fund raiser a while back. I immediately put them and the Nathans on the grill. My son tasted both on the spot and we both liked the Bakers and Chefs equally as well as the Nathans. I tasted nothing that I want to pay .50 to .55 cent for when the Bakers and Chefs cost me .27 cent.
I wish more folks would give them a try and give an opinion too. I have cooked both of these dogs until I burned them, I have left both in the steamer until picking up time and hadn’t had either one of them burst once.
Way back when I started I eliminated the Hebrew National. I’ve learned everyone has different taste but I even liked the Ball Park and the cheaper chicken and pork Oscar Mayer than the HB. Just my taste.
Try the Bakers and Chef. Taste and test just the dog. No bun, mustard, ketchup, onions, kraut and all the other stuff that covers up the taste of the dog. Just compare the dog dummy. KISS for the test.
I cut them up and
I’ve been wondering about the bakers and chefs myself. The family likes them. Anyone serving them?
I started with Nathans and also switched over to Bakers & Chefs 100% Beef Dogs.
B&C is a very good dog and matches up very well with Nathans. If you’re thinking about it I would definitely buy a box. I have never had a complaint.
Steve, cola-carmelized onions? Sorry, I am a newbie…
See my reply to Robin.
My cousin who has been in the meat biz for 40 years reccomened Costco dogs same price as Hebrew National. Being from Brooklyn I like Hebrew National but nothing compares to the big Nathan’s bought in bulk at SAMs . I sling in Columbus Ohio and people love both. Branding means a lot good luck.
True. Hitching a ride on the million dollar marketing budget of a big brand makes sense.
Definitely in the California Bay Area it is All Natural hands down. My customers wouldn’t eat anything less. Snap equals quality..:))
Give ’em what they want for sure.
Here here! Yes, us California folk, love our natural casings. 2 places come to mind around here. The world famous Pinks hotdogs and Tommys Burgers make a great hot dog. Tommys does however make the best Chili Cheese Burger, I have ever tasted. Has probably 100,000 calories but once in awhile, just do it!
Thanks for your input.
Monti
I order my dogs in casings they are snappy good even grilled. Right Steve?
I tasted Marge’s Twisted Dawgs in person last summer and they are deee-licious. See the video at:
https://hotdogprofits.com/blog/marge-riveras-twisted-dawg-hot-dog-cart/
Hebrew Nationals all the way…no matter how you cook ’em they are the bomb…even plain !
Even cold. Did I just say that?
Sherri,
If you’re cooking ‘steam table style’ try Johnsonville pre-cooked. They have the nice ‘snap’ that brat and sausage lovers like. 😉
Nice.
I use to use vienna beef natural casing 6 to 1 but when they the price went up to 99 cents for just one hot dog i went with a skinless national deli hot dog same size 6 to 1 and 57 cents for a hot dog and still snaps in the mouth and the customers do not know the difference. Even customers that prefer vienna natural casing never know the difference. They still think it is vienna beef. my salesman is in new jersey foods galore and many have made the switch from vienna to national deli. I believe that vienna has lost money when they went up in price.
99 cents is pricey indeed. Glad you found a good alternative Dave.
I use Hebrew national, and as someone else mentioned, our country is so huge that there are many different taste preferences from one place to another. Most of my customers tell me that’s the only one they buy, once in a while someone says they like the snap of a casing, but around here it’s rare, at least at MY cart. If I were inclined to switch, I’d go with Nathan’s skinless all beef. Just a tad bit more flavor.
Yes, the Nathans have quite a bit of garlic in the spice profile.
Oh, I didn’t know that. BTW, Steve,
Would you care to share your Coke-carmelized onions? Sounds yummy!
Sure. Fry up a bunch of sliced onions in oil on medium heat in a large skillet. Watch your heat and stir often – you don’t want them to turn brown. When the onions are soft and clear, drain off the excess oil. Then pour Coke in the pan – enough to just cover the onions. Turn the heat to high and let the Coke cook off. Be careful when most of the liquid is gone because at this stage your onions can easily burn. Turn the heat to low and slow cook the rest of the Coke off while stirring until the onions are carmelized.
And don’t forget the bread!
Vienna natural casing-all the way! you can’t beat the snap of a natural casing dog-served Chicago Style!
I grew up on those. Lived in Chicagoland for 30 years.
I ‘ve only been selling for 4 years when I started I went with Nathans 4 to ones from Sams (cost.63) I make them as dirty water dogs. I had a Sysco salesman I know brought me some Klements 4 to ones they have some snap to them but, they were so salty you could float a liner on them. Price was around .88 cents each!! I have thought about using the other dogs from Sams as mentioned by Boo, but I do not think they are gluten free which I seem to be getting more and more customers needing. People seem to like the skinless (I had one fellow buy a dog one time that asked if I could skin the dog since his son did not like the skin!!) I have more that a handful of people that will only eat my dogs(or so they tell me). All I offer is ketchup/mustard/dill relish/celery salt and they put their own on saves me time. New season started Friday. 26 more sale days!! Sell em all. Jerry
What do you do as far as buns for the gluten free crowd?
After a year and a Half and doing all kinds of taste test I am in love with GFS (Gordon food service) brand and our customers just love them. Price is right and I only use them fresh. Good shelf life. I also have Johnsonville Brats and Sauauges are great come frozen and I do BBQ them before putting on cart also cost effective
I will try your onions sound good
Steve, great question about the buns. since I do not have gluten free buns all customers seem happy with a plain dog in a foil wrapper!! After all the dog may be the only gluten free item at the event(happened once)
“tell ’em where you got it”
Here in hawaii I use nathans 5/1 I have a nathans rep people love these dogs here he also said sams nathans not a true nathans and sams will be ending nathans by nov 2013 of this year
I heard that too.
I have not sold a dog yet. I start next monday. I tried so damn many dogs its crazy. I was gonna use the costco dog or bakers and chefs. I have not had time to go to a sorta local processor that makes dogs and sausage with local beef. but i will. but for now I am goin with a business plan of Nathan’s. everyone knows this name. I need the time to sell myself and our hillbilly redneck concept. I don’t have time to explain why I chose what dog i serve. So i am goin with a name for now. and get settled and then I will venture out. maybe because if it works and it ain’t broke I ain’t fixin it haha. that being said. whatever i sell will go in a rosen’s bun. just hands down the best.
I love sabretts fro my north carolina days but they are just to hard to get in Indiana. unless some one knows something i don’t. hint hint… if you do don’t stay quiet haha
Well, that was fun, let’s keep it going friends. How about the chili? Lot’s of people love a good chili cheese dog.
Feed the Masses and Dine with the Classes…..Last week we decided to get a location with alot of foot traffic. Now that you have them, feed them don’t worry about what dog you use. Give them an experience to remember. Let them hold a hot steamy bun on a piece of foil. When they bite into a perfectly garnished dog (balanced between whatever way they ordered it). Most of the time slingers think there job is over the minute they hand the dog over….NOW is the time to start a conversation and get to know the customer.
Yes!
Steve,
I’m going to try your caramelized onions. I would assume they’re served warm??
Thank you,
JP
Spa City Dogs
Upstate N.Y.
Re-reading your blog i noticed the word warm!! DUH !!
Koegels, from the Michigan area is a really good dog. Looked into having them shipped across the Lake to Wisconsin but too pricey. Settled on Boar’s Head. Real happy. Do love those Koegels when I go home to Michigan.
Bakers and Chefs just like Nathans. Burn them, Let them in the steamer for a week, they won’t split open. A bit of an exaggeration here, but they do last and last. And they taste very good to my Cajun taste buds.
I get asked if my Dogs have snap and I tell people my Dogs taste Great !!!
I then put my fingers together and snap them and then ask the customer, how did that taste Why do people make such a big deal out of snap ?
Bruce.
@Belly Busters,
YES! Conversation and a great experience will keep them coming back! If you can come up with something to remember your customers and their names, it becomes a personal experience and sometimes a lasting friendship. Word gets around and great food and a friendly atmosphere brings them back…….AND their friends! My key to success is customer appreciation. Once in a while give something away whether it’s a soda or lollypop for the kids, a bottle of water when it’s needed and their short of change or whatever you come up with. Tips usually cover it and a little compassion goes a long way. And it always comes back with hungry friends.
I used to work as a butcher and made sausages and weiners with natural casing so I prefer natural casing for my dogs. I still make sausages, brats and weiners as a hobby for personal consumption all with natural casings. When I’m able to resolve my money issues and jumping through hoops for the Health Department I’ll be using a skinless dog as it gives you a larger profit margin over the natural casings. May bring out the brats and italians for special events.
Makes sense Ed. I’ll bet your “artisan” sausages and brats would be a big hit.
I use the Baker’s and Chef’s all Beef hot Dog and have had no complaints. The one location we are at had a different slinger there last year and he retired, he sold Nathans and the customers ask what i have, and I tell them they are all beef and just delisious. They’ve tried and have returned for more. I’m in this business to make money and have Great customer service. It’s all on how you sell your dogs!!
The Smokies Mighty Dog
We use the natural skin casing on all our products. Having the skin casing helps keep the water out and the flavor in. Plump when you cook them means water is getting in.
I also use a little beef bullion to make sure my water is not adding a unwanted flavor to the dogs. Most folks like the “snappy” dogs as well. I also grill my dogs and sausages which tightens up the skin and occasionally makes them “pop”.
Just make sure not to over boil the dogs…I have had them all “rip” once when I was not paying attention. Had to dispose of all the ripped dogs I could not give away.
I “blowed up” a batch of dogs once too. Of course it was during a rush!
I’m doing casing for the old fashioned and higher paying folks and non casing for the budget seekers and those with kids. One thing I’m firm on. ALL BEEF!
Good strategy Aaron.
I serve hebrew national. All my customers can tell the difference. My margins are not as big as they could be if I used a cheaper hot dog like Hatfield. But it is the quality that counts
Great blog … thanks everyone for all of your great info.
Happy New Year!
Do you have any actual statistics on the preference of skinless versus with casing? Please write me if you do.
Many thanks,
Martin
I have no hard data Marin, sorry. I think most people prefer skinless but they do cost more.
I love natural casing dogs. You will have a a hard time getting me to eat a skinless dog since trying an N/C/. Problem is, business wise, is getting Hoosiers to try them. Everybody who braves that first bite gets it right away. I am trying to convert the unwashed masses to Natural Casings, but old habits are hard to break, especially here in fly over country.
Natural casing dogs great to boil or steam skinless dogs good to grill
I live and sell in upstate NY. My customers only want natural casing Zweigles hotdogs. We all were raised on them and they are delish!
Also will recommend a hot dog called Kayems Very good flavor, all beef hot dog, maybe a bit of a snap to it Will not go wrong with a Fenway Park Frank for flavor, taste Have been blessed to have an East Coast fan who gave me a dozen packages, nothing but rave reviews from my customers Go with gut instinct on the hot dogs you choose, for your first few hot dog customers that rave about them will tell many many more hot dog customers, your hot dogs are the best! Happy hot doggin
Gary that weener man with the weener plan!
You just inspired the mad scientist in me. I am in the process of purchasing a manual hotdog stuffer. It’s a press, about $40 from Amazon. Mainly because I wanted to try to create a good tasting tofu pup, with a natural casing.
Here’s the idea. Putting the casings, on top of a regular hot dog? What do you think?
Interesting. Let me know how it turns out.
Being from Detroit I was raised on the National coney dogs with the snap. Still the best dogs I’ve ever tasted. National chili, minced onion and mustard!
I haven’t started my biz yet but my buddy who’s been slinging for 15 years says you cannot boil the casing dogs and leave them in water or the casing will crack, game over. It’s killing me because those are the kind I want to serve,
Have you folks had that experience with casings also?
No, not true in my experience. Don’t actually boil them. The water only needs to be about 160 degrees.
I like to use Old Wisconsin natural casing frankfurters…so tasty!Everyone loves them…
I am from Boston area, one of the best meat packing companys is Pearl meats, they make a couple differant sizes and types of dogs, can anyone give any input about those dogs Thanks Barry
Barry…Many retail and a couple of Food Clubz…And…7-11 uses Da’ Pearl Dawgz, Exclusively! Da’ Pearl Quarter Pounder Datz Eye Buys, Once in A While, az A Roller Dawg…
Haz Za Mild Flavor, That eye enjoyz!
7-11 and other…Get It About, Pearl Brand!!
– Rexx Hunter – Head Surf Dawg
(Surf Dawgz Catering)
great discussion everybody. I am in the syracuse market and here if your not selling the hofmann 6 to 1 snappys and coneys then your out of luck. People here demand them. I can get away with almost any hotdog at a festival or event away from syracuse but i wouldnt dare sell anything but the hofmann dogs. Personally i like them better than hbn, nathans or anything out there. They recently started selling them in the dallas texas market. Has anyone ever tried the martinsville dogs??? the ones from the track i mean. Those suckers are like dayglo red.Anyway thats my 2 cents worth.
I am in Columbus Ohio just opened up a Specialty Hotdog stand in a building shaped like an igloo that was empty for 30 years. 2936 Brice Rd, Brice Ohio 43109
I use Angus Beef Dogs that are made by Kent, but labeled GFS.
Everyone loves them. We just came out with a Tukey Pepperoni Cheese Dog and it’s the bomb. Soon coming out with a buffalo wing dog.
Awesome Shawn! I love those old retro restaurants. Good luck!
People in Up State NY love Glazier Red Skinned Hot Dogs. They are very tasty and one hell of a snap too. Here’s a picture.
Thanks Joe!
Personally, I don’t like any hot dog or brat that has a firm casing. Is that snap??
I’m looking at selling dogs without nitrates or nitrites (known carcinogens) from Applegate.
I’m in the Tucson area and most people are very health conscious. Anybody else going to the healthy market?
Mary, Delish Dawgs
Healthy hot dogs are a major trend right now Mary. You will do well.
It depends on where you were raised! Coming from Chicago, I was sure that Vienna dogs (snap snap) were the best on the planet. However, now that I am in the south, Nathans are the no.1 dog here. (ugh ish) The Walmart here does not even carry the Vienna Hot Dog here!
I was a Vienna vendor for years. I love them too. They are hard to find outside of the midwest and Arizona.
I am in the process of testing hot dogs and chili recipes anticipating an opening day ot St. Patrick’s Day 2019, I have heard great things about Oscar Mayer all beef uncured dogs. The price seems to be right even at retail, Any experience with this brand? And do you think the size being on the smaller end turn customers off? Thanks
The only way to know is to serve them and ask your customers if they like them.
We just grilled hot dogs from one of those mail order steak companies. The outside was chewy! We boil next time.
Hi do you all have any advice on selling Turkey Hot Dogs
Yes. Try it! You never know until you try.
Havent startsd up yet, retired city worker from Southside of Chicago,lifelong dream,but like many people money a problem.Raising 3 chidren all under age of 14 due to my daughters death last april,i think a cart would be good start for the kids in summer to earn,as the gangs are trying to recruit the oldest boy, but enough,things are tough all over.My question is about quality hot dogs.As a city worker i’ve had access to great hot dogs all over city,and of course Vienna is king,as they’re a great product. Doing a little research on my own though, i’ve tasted the dogs and polish from Bobaks a Polsh store thats been in business for years,outstanding.Also Daisy brand an old outfit from the westside,but pricey.Also used to love the dogs my dad would bring home from around Madison st.60 yrs ago,remember the red color,the snap,the garlicky,wonderful taste,havent’ been able to find anymore.Also the tasty, brownish mustard that they would put on the dogs at the stands that were located on thebeaches in Chicago,cant find that either.Would love to bring these tastes and smells to old-timers like myself and open minded millenials.Maybe some of your subscibers could help out.Thanks for letting me ramble as the dream continues to be that. .Carme G.
Hi Carmen, I can tell you love hot dogs and you come from one of the great hot dog cities! I have had Bobaks. They are excellent. The red dogs you are talking about are called “hot links”. You should be able to find them locally. Best of luck!
-Steve
I’m not a hotdog cart person. I am trying my hand at making my own hotdogs. I have just ordered fresh sheep casings. Being from NJ I miss the snap of the dogs I used to get in NYC and Philly. Kind of hard to find a good hotdog in the stores here in Hanford, CA. With me luck. First batch should be this weekend. Nice thing is I have a whole Elks lodge full of taste testers.
Mmmm. Sounds like it’s going to be good David!
-Steve
Kayem Old Tyme are the best natural casing hotdogs
I’ve heard a lot of good things about them Jim.
Arthur–yes but southerners don’t seem to have a problem with smoked sausage with casing…
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