Dish Deathmatch: Wiener Wars
There is nothing more American than throwing back a big ol’ carbon-scarred weenie wrapped in a bun with mustard and relish on Independence Day.
Your neighbor says it’s made of snouts, hooves and pig tushes? Bring. It. On. But if you’re only gonna do it once a year, shouldn’t it be a weenie to remember? Yeah it should: it’s a holiday, make it a good one.
Your meat-snob friends have been telling you to go to Thurn’s, and they might have a point. If you don’t already know what Thurn’s is, it’s a butcher shop right at the exit of 71 and Greenlawn. The counter is chock full of different wursts, sliced meats, smoked meats and fresh pork.
The name of the game is simple. Get a good quality, grocery hot dog and put it up against Thurn’s in a taste-test.
For the grocery representative, Nathan’s Famous seems like a good option. After all, it’s responsible for the time-honored tradition whereby crazies opt to pound down a few dozen of those babies live on ESPN every summer. Nathan’s is an American institution.
Side by side, Nathan’s dog is redder than Thurn’s, Nathan’s is also hopelessly standardly sized. Thurn’s dog has a little character, it’s got a little curve to it, like the sorts of hot dogs they draw in children’s books.
But the difference that matters is inside. Thurn’s wins by a mile. It’s got a smokier flavor. And it snaps when you bite into it. The Nathan’s specimen, prepared under identical conditions, has rubbery quality –and a grease that coats the inside of your mouth.
It’s once a year. Thurns is worth a special trip for some quality dogs. You can find it at 530 Greenlawn Avenue. It’s open Thursdays and Fridays from 8am until 6pm, and Saturdays from 7am until 1pm.
More info can be found at www.thurnsmeats.com.