- Hey guys, it's Justin from deletion.
Today I'm joining you from outside legendary Rutts Hut
in Clifton, New Jersey.
I am an absolute Jersey piece of trash.
I love being part of the bridge and tunnel crowd.
I love going to seaside heights growing up.
I'm a pork roll egg and cheese person till I absolutely die.
But one of the things that makes me most proud of that,
I don't think enough people talk about
is the hotdogs.
That's right.
New Jersey has been secretly killing the game for decades.
I'm going to show you
not just the best hot dog in New Jersey,
but very likely
the best hotdog in the entire country.
Now hotdog is called the ripper.
It's 10 in the morning,
and I have no shame.
I have ordered two perfect rippers.
Look at these like perfect little like seams
that ripped through it's without fail.
We're always talking about snap.
When we're talking about hotdogs,
that initial crunch and break
that happens when you bite into it.
There's nothing that accomplishes that better
than hot oil.
You can see how the oil has caused these guys
to just absolutely rip open.
I must figure out how they do this.
I think that these are perfect.
I'm like on the verge of tears here,
I don't really know
if there's a better food.
Another thing that proves my point
about not judging a Jersey book by its cover
is this relish.
If you look
at how perfectly yellow, weird looking this is,
but it actually is
like a perfect concoction of pickles and carrots
and all different types of veggies and vinegar.
And it just makes it the perfect topping for a hotter.
All right, I need to eat these.
So I'm going to go ahead
and top one of these dogs and have a bite
and I'm eating my hot dog.
Oh, no, relish on the car.
Relish on the car
and it's my grandma's car,
can't have relish on the car.
I can't, I can't, I'm a mess.
I'm a mess guys.
I think,
we are one of two States
that you are required to have your gas pump for you.
And I think that's because
New Jersey people are always eating.
I want to try
to recreate
this dog
and I'm very, very excited to do it.
So I'm going to have like 9 million more bites,
and then we're going to go back to my kitchen
and see if I can figure it out.
Well, it's not really my kitchen.
It's my mom's kitchen,
but it's perfect because this kitchen is located
in Suburban, New Jersey.
Which is where I ate almost all of my hot dogs growing up.
And it is the perfect setting
for trying to recreate that,
perfect deep fried ripper hotdog.
It's really important to think about
what you're shopping for.
So
the type of hotdog,
believe it or not actually matters.
If we want to get
that Rutts Hut style ripped seam,
we really need to look for natural casing hotdogs.
If we go back to how it used to be done,
if we do it a little throwback style,
all sausage for a very long time
in order to keep it all,
you got a little spiky mixture in your place
was done using some form of animal tissue,
often times intestine
that was twisted off and made airtight.
It's not gross.
I know it sounds like it,
but like this is what your grandparents or your parents,
or even yourself have ate all growing up.
Don't be scared.
Don't be freaked out.
And so I have a little bit of a treat because I'm just,
I'm going all Jersey down.
I'm like,
you might as well call me Polly D from Jersey shore,
how crazy I'm going.
But these hotdogs,
these beautiful guys and girls
are from another New Jersey hotdog institution.
And they happen to sell them in my grocery store,
closest to my mother's house.
It is called the windmill.
They mimic exactly what that rippers and the rough Rutts Hut
like pink, hot dog.
They're not red.
They're kind of more natural looking.
They're big.
And I don't have buns that really fit it.
So this is going to kind of look a little silly,
but I promise they're going to be delicious.
And they shrink up really, really well.
I have a frying pan
just with about like a half inch,
three quarters image of inches of oil.
I'm going to put it over high
and we're going to want to get this to 350 degrees.
And we're going to go in with our dogs.
They're going to bubble and spit immediately.
A lot of that blistering and ripping is going to happen
in these first couple of moments.
That's exactly what we're looking for.
You can already see these rips forming here
and these beautiful hotdogs.
Let's give them a quick turnover.
So these are nearly done.
You can see some nice Browning on the sides here,
and you definitely have some ripping here.
Wow ,Look at that perfect scene.
That's exactly what we're looking for.
So we're going to get these out
and onto our paper towel line.
And once they're done,
put them in buns,
toast them don't toast them.
I love hot dogs so much.
I don't even need anything on them.
That's the thing
I did it, I made New Jersey proud.
I made the perfect replica of these fried hot dogs.
They look like the real deal.
They are perfect.
They have that signature ripped down the middle.
They kind of look zombified,
but that's kind of the point.
You want it to look a little gnarly and crazy
because that just shows you
that there's more texture, more crisp
part of what makes it perfect
is that it is a blank canvas.
You can put cheese, chili,
you could do what I did.
You could do sauerkraut and mustard.
I mean, these are so perfect looking.
I can't even imagine why you'd want anything else
and also look how comically big these are.
They look like something that shouldn't be eaten
and that's exactly why we're going to eat them.
Hmm Hmm, Hmm.
Hmm.
The snap is crazy.
The crispiness and the inside
is cooked so evenly
and so perfectly.
I'm going to eat this entire plate.
I can't contain myself.
Please, please, please try this recipe
and let us know how it went.
Thanks so much guys.
And until next time,
see you later.