Each dog was simmered in water for 10 minutes, and left to rest at room temp for about one minute before I tasted them without a bun or condiments.
I tasted the franks in elimination rounds of five each flight. Then I tasted the 10 best in two flights of five in head-to-head competition. Then the top five went head-to-head.
In the first round, I simmered them in water. Then the top 10 were cooked on a clean gas grill. I chose simmering for the first round because I could control time and temp better and because the flavor of the frank is not masked by the cooking method as much as when grilled. Grilling changes the flavors more, extracting more spice flavors and creating Maillard reaction and carmelization flavors. Because I prefer grilled, this was my final determinant.
The cooking was handled by an assistant so I would not know which was which. She kept them straight by using a new chrome coated car key inserted into the end of each weiner. Each keyblank had a different head shape. Only my assistant knew which key corresponded to which brand. I tasted with friends to get their feedback and input but the final judgments were mine alone. I scored them on the following criteria:
Smell: Meatiness, spice, smoke, other Texture: Casing, filling, juiciness, smoothness, tenderness, other Taste: Sweet, salt, garlic, spice, heat, smoke, other Aftertaste: Dominant flavor, persistence, other
Here is the 10 point hedonic scale I used for each of the above criteria:
0-4: Unpleasant 5: Neither pleasant nor unpleasant 6-7: Slightly pleasing 8-9: Very pleasing 10: Extremely pleasing
In addition I took notes on appearance and each of the criteria.
All the brands I tasted were purchased in groceries in the Chicagoland area with three exceptions. Because David Berg and Red Hot Chicago are sold only to restaurants, I contacted them and arranged to get them direct from the manufacturer. I ordered the Sabretts direct from their website. They arrived packed in ice, and well past their sell-by date. As the song goes, "ate it anyway, ate it anyway," and, boy was I glad I did.
For the fun of it, I purchased two "homemade" pups from local butchers. Joe and Franks' franks were among the best, and surprisingly, the hot dog from Bobak's, a sausage maker of great repute, ranked near the bottom.
Oh where oh where has
my Best Hot Dog gone?
When I first completed this tasting, my clear favorite was Best's Kosher. Alas, Best's has since been killed by it's corporate parent, Sara Lee, in February 2009. According to an AP report on Forbes.com, "Sara Lee also has been shedding businesses that don't fit into its strategy of focusing on categories where it is strong." According to multiple reports, the brand was profitable, just not profitable enough. To read more, check out my article from the Huffington Post on 2/17/2009.
The best of the wurst:
Rating all-beef frankfurters
"Many people think all frankfurters are the same. Nothing could be more wrong. Too often the frankfurter in the market display case is a dreary hunk of pressed meat. There is not much you can do to give it flavor. Hunt out German shops, Greek or Kosher delicatessens for the well-seasoned franks." James Beard
Technically, hot dog is the name of the sandwich and frankfurter is the meat in the sandwich. Now that we've got the jargon straight, let it be said that I prefer all-beef franks, and here are my ratings of more than 30 all-beef franks. All were tastinged double-blind, which means I did not know what franks were being served to me.
I judged them on smell, taste, aftertaste, and the texture of the skin and filling. Some of the franks were skinless, so I did not rate those on snap. Size, price, ingredients, or other label info were not considered in this blind tasting.
So what is a good hot dog? If there are casings, they should have snap but not be tough, and the filling should be resilient but not be rubbery or crumbly. The meat should be juicy and taste like beef (doh!). Spices, especially garlic, should be pronounced, but not overwhelm the meat. Salt enhances flavor, but it should not taste briny. Smoke, if present at all, should not dominate. Balance is the key, but that does not mean blandness is to be praised. No rancidity, no bitterness, no greasiness, no mealiness, no egg flavors, no artificial undertones.
What about lowfat franks? I tasted the "healthier" reduced fat and fat free versions of several of my favorite franks, and all of them scored low. Perhaps, if you're loading them up with toppings their innate deficiencies may get buried, but all alone on their own, well, they just plain sucked.
What about organic franks? Made without preservatives, often from cattle that graze in pastures rather than gorging on antibiotic laced grains, organic hot dogs are starting to make their mark. Using such additives as celery juice, lactic acid, and sea salt to extend their shelf life and create the normal pink color, organic dogs typically are lower in fat and sell for 15-25¢ more per link in the grocery store. One producer, Applegate Farms, has to go all the way to Uruguay to get meat that meets their specs. So far, the results have been unremarkable tastewise.
Below are my ratings in four groupings and listed alphabetically within groupings.
Killer Dogs: The Best of the Best
Hebrew National Beef Franks Sabrett Beef Frankfurters
Highly Recommended
Hans' All Natural Uncured Beef Hot Dogs Joe and Franks Beef Franks Nathan's Famous Beef Franks Original Chicago Style Hot Dog Oscar Mayer XXL Premium Beef Franks Red Hot Chicago Scott Peterson Beef Franks
Average
Applegate Farms Organic Uncured Beef Hot Dogs Ball Park Beef Franks Bar S Beef Franks Boar's Head Beef Frankfurters Daisy Brand Beef Wieners Skinless Oscar Mayer Beef Franks and Oscar Mayer XXL Deli Style Beef Franks Safeway Select Beef Franks Usinger's Beef Frankfurters Vienna Beef Franks
Not Recommended
Bobak's Chicago Style Beef Wieners Eckrich Beef Franks Jewel Beef Franks Wellshire Farms All Natural Premium Uncured Beef Frank
This page was revised 6/19/2009
Tell Meathead what you think or ask him a question
Agree? Disagree? Suggestions? Questions? Or discuss among yourselves. I read all these posts. Please remember to respect the opinions of others and please don't post promotional info.
AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spare ribs, pulled pork, beef brisket, chicken, smoked turkey, steak, lamb, barbecue sauces, rubs, and side dishes, with the net's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Craig "Meathead" Goldwyn.
About Product Reviews and Meathead's Hot Stuff Awards. Meathead's Hot Stuff Awards are highly recommended products that I have tested personally or that have been tested by reliable sources. Awards are based on features, quality, and value. Rest assured that when I recommend a product, it is really because I like it, not because someone has paid me to say so or because the company is an advertiser or sponsor. I purchase most products I review although occasionally suppliers send me samples.
About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites I truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like me to link to your website, click here to read my links policy first.
Meathead's Personal Privacy Promise.I promise to never sell or distribute any info about you individually without your express permission, and I promise not to, ahem, pepper you with email or make you eat spam. Click here for more details of my privacy promise.
These recommendations are not ads. They are unsolicited endorsements.
GrillGrates Take Your Grill Into the Infrared Zone
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper.
They sit on top of your current grill's grates. The hard anodized aircraft grade aluminum rail tops are flat and wide and make perfect dark crunchy grill marks. The base superheats yet eliminates hot spots and blocks flareups. This is the same concept behind the expensive new infrared grills.
Juices drip in the valleys between the rails and are vaporized and penetrate the meat enhancing flavor. I throw wood between the rails and they impart a delicate smoke flavor. I have made my best steaks and burgers ever with Grill Grates. This is a really great new product! Click here to read more and for ordering info.
The Smokenator
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to get steakhouse steaks. Click here to read more and for ordering info.
This link takes you to Amazon.com and tags anything you buy with my affiliate code so I get a small referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. Low prices, fast delivery (often free), good refund policies, and often there is no sales tax, are the best reasons to buy from Amazon.com, but clicking on that link before you shop helps me devote more time and money to you. Thanks!
Hebrew National Beef Franks
Help Meathead pay for this web site. With a $25 donation you'll get a 100% cotton, brushed twill, adjustable, low profile cap with the patch sewn on. 
or the 
from Amazon.
