PLEASE NOTE! When I made this recipe (on video) I made an error with the vinegar measurement. It is 1 cup of white vinegar! Sorry!!! The batch I used on the hotdogs was made correctly with the 1 cup.
When I was a college freshman at Stevens Tech in 1987, I was wearing a Rutts Hut t-shirt in a Calculus lecture. My professor who was in his late 60s kept looking over at me. Finally he stopped the lecture and asked me if Rutts Hut was still open. I said it was. He laughed and told a story about how he took his wife there on their first date. He was excited to tell her it was still open and he took her back there later that week and told us it was just like they remembered. Thank you for the video!
This guy on the video doesn't give a shit. He's too arrogant to like to respond to you. I bet he's a lawyer or some rich fuck who thinks he's something.
Thank You for this! I'm originally from neighboring Montclair, and Rutt's Hut was the "secret treat" my Grandma Mildred and I shared. My mom was a health food devotee, so a 'Ripper' wasn't regularly on my menu. And with gout and 'The Pressure' bedeviling her, grandma's doctor surely didn't approve. But when I was tagging along with her for the day, her maroon '66 Pontiac Catalina would often point towards Rutt's Hut for a little bite of deep fried heaven! To this day, my visits back home usually include a "Ripper" or a "Cremator." I've resisted making them at home because without the relish... meh. Now thanks to you, I'm inspired! Thanks for lifting up Rutt's Hut and preserving this amazing recipe!
Usually when someone tries to duplicate a famous restaurant recipe, they reverse engineer it with varying degrees of success. Having Mrs. Rutt's own original recipe is fantastic. Thanks for posting.
Best dog I’ve ever eaten! Relish is awesome! Almost 60 and never knew deep fried hot dogs were a thing. They are at my house now!!! Thanks for the great work!
Greg!!! One thing you're forgetting is that the oil has to be about 100 years old, because I don't think they ever change it!!! But the dog's are absolutely fantastic! Come out to Jersey and give them a try.
I remember watching something about this restaurant of the Food network years ago. The ripper dogs looked so good. It always sticks with because there was some old long time customer there that kept saying “this is a hotdog” over and over in his exaggerated Jersey accent to really make it seem extra old school. 😂
Wow! Rutt’s Hut & Hodads ❤. What a Great Pair of Lessons. Thank You So Much Brother. Happy Cinco de Mayo 🇲🇽🇲🇽✅ Asada Street Steak Tacos Today. Cheers 🥂
Thanks for the video. I love hotdogs but I will likely never go to New Jersey again. I’m glad I can make these wonderful hotdogs and have the Ripper experience.
I made this with the following modifications, and it is excellent. First, I did not incubate the vegetables with salt and then squeeze the water out. I added about 1 teaspoon of salt, adjusted a little bit later with more, and added the cup of vinegar and cooked it all down over 1 + hr. I don’t see the point of removing water from vegetables, when you’re going to add water back in the form of household vinegar, which is just diluted acetic acid in water. So everything was to taste. I went with a little less sugar than the ratio than what you recommended, just for my own tastes. It looks great. Thanks for sharing. It reminds me of another hotdog topping called poolroom slaw, which is essentially the same basic ingredients, but I believe this rutts hut slaw has a bit more complexity to it.
I was born in jersey never heard of rutts hut and in the 80's as a kid I deep-fried hit dogs ball parks and it ripped they were awesome and now come to find out I was doing something someone did a Long time ago and didn't know it but I was doing it at home
Graduate of Clifton H.S. in 1969, was a wrestler and we'd frequently go to Rutt's after a match. I wanted to go to the Hot Grill for Texas Weiners but was usually out voted. Lived in Florida since "76 but still visit family and keep both the Rutt's and Hot Grill tradition going on visits.
That's a great looking hot dog. That relish sounds so good with those hot dogs. What's not to like about cabbage? As a person with Slavic ancestry, I love cabbage very much. The salt used for pickling and fermenting vegetables makes the difference. My dad would make homemade sauerkraut with cabbages he grew on his farm. He would use a pickling salt that had a coarse texture, and it had no addititives, and didn't contain iodine. The sauerkraut was really good. Cheers, Greg! 👍🏻👍🏻✌️
Can't wait to give that relish a try Greg, I'll take your word on the sugar, man that's a lot! Thank you for all of the research as always and the interesting back story on Rutt's Hut's origins through Anne. Cheers!
Really love that relish I’d love to try it! Hot dogs looked great texture with that “ripper” skin. Gosh I thought it was just me but Nathan’s has changed a lot in recent months. I don’t even buy them anymore. Great video, brother!
I grew up down the street from Rutts. The gang I hung out with always went there for a snack while we were trolling the neighborhood. My mom worked at a place across from Rutts and one day Mr. Rutt himself rolled up to her while she was walking to work and offered her more money if she would come work for him. My mom worked there at the snack bar for years.
Hoffman and weigel are also natural casing dogs.I love Hoffman. Aldi carries them and they're a good price. Only 2 and 1/2 lb or anywhere from $11 to 13 bucks
I agree with Hoffman's. Some family members from Syracuse turned me on to them years ago. Used to get the 10 lb. bags from Wegmans. I also recently tried a brand called Sahlens, another New York dog, and they were Very Good.
I sure appreciate the effort you put into this cook; well done! I am a big fan of Rutt's and have tried the same thing at my house, but I must say you are missing one thing: Rutt's Hut uses a special Thumann's natural casing frank that is specifically created for deep frying. I used to be able to get them at a local butcher, but no more because the demand wasn't there. I tried every other natural casing hot dog available to me and none of them work quite right. I truly believe that unless you are using the Thumann's product specifically formulated for deep frying, you are not accurately duplicating the Rutt's experience.
Sup Greg, I have that recipe,thought was my dad's lol, we're German, Amish, pa dutch.. told me was a dutch recipe, but always talked about Rutt's deep fried hot dogs, we've deep fried some, I like well done or used to lol. Wish he was around to ask questions but I'll meet him again 👍, great job brother,the hot dog links look like saugies we buy, that skin is it👍. We went through his recipes and got it, made a red cabbage and apple slaw for brats too. A hot dog brings up memories, figure that out 😂🤣, been layed up so catching up, tyvm tc 🌭
Excellent video.. Really enjoy the hard work you do with the research. I have one question, when you let the relish sit in the mason jar did you keep it in the refrigerator or out at room temp?
Fantastic effort in making your video you did a great job tying up all the loose ends which made the so complete so Thank-You-!!! for doing all the hard leg work it really showed I’m a Boarshead user too-and just a note on you and some of your readers Nathan’s is No longer a American company so it doesn’t surprise me that their changing things up that all I need to say-hope you enjoyed the second dog as much as the first for you truly deserved it-!!! Keep up the good work we enjoy the videos a bunch-!!!👍
I had eaten at Rutts for about ten years. Moved away. Never been back. I totally dig this video. I heard they used Thumann's hot dogs. Go for the Creamator.
That recipe it identical to one that as been in my family for over 60 years, only difference is we use cucumbers instead of cabbage, and a couple of minor tweaks, but it is the best relish at least to me, thanks for the video,
Definitely looks like a relish with mustard in it but man you put a lot of stuff in a lot of effort into making this so I'm glad it came out tasting great
I tweaked the video "recipe" ~ as written; also another commenter mentioned the same thing. Why drain vegetables only to add water later?. I put in less sugar and kosher salted as written for my take. I used the ol' food processor to chop up the bag cabbage a bit finer. Then I processed the green pepper with 5 baby carrots to fine chop them also (only green peppers in processor alone were a bit too "mushy")!! 4 cups fine-chopped cabbage 1 cup fine-chopped carrot 1 cup fine-chopped green pepper 1 cup fine-chopped onion 1 tsp. salt 1 cup water 1 cup white vinegar 1/2 tsp. celery seed 1/2 tsp. celery salt 1/2 tsp. mustard seed 1 1/2 cups white sugar *1 tsp. freshly-ground mustard seed *1 1/2 tsp. ground turmeric *3 Tbsp. all-purpose flour
Instructions: Combine the cabbage, carrot, green pepper, onion and salt in a large pot, toss to combine. Add the water and vinegar & bring the mixture to a low boil and simmer for 1 hour, half covered. Stir the celery seed, the mustard seed, and sugar into the vegetables. *Mix the ground mustard, turmeric and flour together in a bowl w cold water to make a slurry. (I used 3-4 Tbsp. of water) Add the paste back into the boiling vegetable mixture, cook and stir until thickened, about 15 minutes more. Cool, jar and enjoy the next day!!!
another awesome video, Greg! This house my mouth fricken watering.... might just run out and get some dogs to cook up for dinner even though I have leftovers planned to eat. UGH
Thanks for making this. I’m sure Rutt’s is using a food service oil, perhaps like Optimax Canola which is what the Varsity in Atlanta uses on their famous onion rings. In the case of the Varsity it must be Optimax Canola for it to be spot on. Any idea what oil Rutt’s uses or even for you to tell us what oil you are using? Thanks
My Uncle Louie used to take me there just to see how many hot dogs I could eat he was always amazed I miss my Uncle Louie someday soon I want to go back to Clifton look at the old house if I can it and try them again I can't wait ! 0:00
You are absolutely right about the hotdog having a natural casing. Your call on the Deets n Watson, and Boars Head are great, but there are two others that would be a Sin to leave off of the list! Koegels out of Michigan (A personal favorite of mine), and Martin Rossols out of Connecticut (2md choice all day long!).
Another thing to note, cooking in 1928 they were probably using beef tallow to fry which is healthy compared to cooking in vegetable oils and seeds oils. Beef fat also contains nutrients although I'm not sure how much makes it through the high temperature of frying, the flavour is better as well. Beef fat won't clog your arteries either or make you ill.
I'm sure you're 100% correct. I thought about this to myself actually, but opted to use what they are now using. KFC was even fried in tallow back in the day. Lies were spread about beef tallow, as I'm sure you are well aware of.
@@BallisticBBQ Now you got me thinking about KFC haha. yeah there's a lot of lies in the food industry unfortunately. I suspect a lot of peoples immune disorders and allergies are from these "cooking oils", before they put them on the table they were used to grease machinery. Try experimenting with the tallow, better flavour and your body will be healthier & better for it. English fish n chips is traditionally cooked in beef tallow. Much love brother.
Greg, Big thumbs up for your re-creation of the legendary Rutt's Ripper. I went to college near there and visited Rutt's Hut many times back in the day. As always you really did your homework, amazing job!
Skinless dogs aren't bad deep fried either! But, yeah, natural casing is the way to go! I moved out of New Jersey, and dearly miss Rutts. Only hotdogs I liked better were the Texas Weiners made at Libby's Lunch. (Now gone, unfortunately) New Jersey was good for some good food! Taylor ham and egg on a hard roll is another thing I liked about Jersey!
Rutt's relish is much yellower, almost canary yellow. They sell quarts and pints of the relish to go (Travelling). No chilli dog at Rutt's, you want chilli on your dog, gotta buy cup of chilli with or without beans. Rutt's oil has to be 500+ degrees dogs rip in less than a minute.
Oh cool, I only went there once, my cousin always raves about it after a trip to the Yogi Berra Museum, I’ll have to get up there & get a quart, used to be a half hr away now I moved down by Trenton so I’m about an hour away now
Thanks Greg! - I've always resisted getting a deep fryer (for the obvious health reasons), but there are many compelling reasons to have one and when properly deep fried, the food is not necessarily not healthy. - These skinned dogs look awesome! - Cheers!
just for clarification....the one cup of water plus 2 tabl. of white vinegar then 1 cup white vinegar .....should read 1 cup white vinegar and no water is that correct? thanks love your hot dog vids!!!
Damn good lookin ripper man, now if I could find a recipe for a complete Italian Hot Dog from Jimmy Buffs (including the pizza bread) I would be all set.
Kosher salt is basically the same thing as pickling salt, but coarser. I think the rule my mams taught me was that you use about a quarter more kosher than pickling if you don't have it.
Albertsons used to have them in the deli department. Depending on what Sprouts you have nearby, you'll either find Dietz and Watson, or Boars Head. I found the D&W at the Santee location. They have the pork and beef frankfurter, which is what I used here as well as the "New York Style Franks.
Hey Greg, I think there is a little mistake in the written recipe. You say 1cup of water and 2tbsp of vinegar in the video. The written recipe says an additional cup of vinegar. That might be a copy paste issue.
![เปิดใจ “ต้นหอม ศกุนตลา” หลังโดนพาดพิงธุรกิจที่เคยทำ และผลกระทบทำถูกปลดฟ้าผ่า! | แฉ 24 ต.ค.67 [2/3]](http://i.ytimg.com/vi/vCi5OIqlxaE/mqdefault.jpg)
PLEASE NOTE! When I made this recipe (on video) I made an error with the vinegar measurement. It is 1 cup of white vinegar! Sorry!!! The batch I used on the hotdogs was made correctly with the 1 cup.
Thanks for correcting your mistake. You are an honorable and just man.
Did u refrigerate while resting the relish for the few days?
@@Mo_Ketchupswhere? I couldn’t find it anywhere…. Link please.
I can’t find natural beef and pork franks on their website. Just beef. Do you have a sku#?
Can you freeze this?
When I was a college freshman at Stevens Tech in 1987, I was wearing a Rutts Hut t-shirt in a Calculus lecture. My professor who was in his late 60s kept looking over at me. Finally he stopped the lecture and asked me if Rutts Hut was still open. I said it was. He laughed and told a story about how he took his wife there on their first date. He was excited to tell her it was still open and he took her back there later that week and told us it was just like they remembered. Thank you for the video!
That's an awesome story I grew up on Rutts living the next town over and lived a long time in Hoboken in my 20-30s. Cheers dude
Cool story. Love hearing stuff like that. Thanks for sharing
I hope he gave you some extra credit for getting him back there with her.. LOL
This guy on the video doesn't give a shit. He's too arrogant to like to respond to you. I bet he's a lawyer or some rich fuck who thinks he's something.
This is an awesome story.
We the people of New Jersey salute you ! Well done sir, well done.
Thank you, Joe! Cheers, brother!
keeping historical recipes alive this way.
I eat at Rutt's every time I am near Clifton! The chili is delicious too!
Brother this is you doing what you do best and I always love when you get that smile on your face when you know you found something special.
I appreciate that, Justin! I was looking forward to this shoot. Cheers, buddy!
Thank You for this! I'm originally from neighboring Montclair, and Rutt's Hut was the "secret treat" my Grandma Mildred and I shared. My mom was a health food devotee, so a 'Ripper' wasn't regularly on my menu. And with gout and 'The Pressure' bedeviling her, grandma's doctor surely didn't approve. But when I was tagging along with her for the day, her maroon '66 Pontiac Catalina would often point towards Rutt's Hut for a little bite of deep fried heaven! To this day, my visits back home usually include a "Ripper" or a "Cremator." I've resisted making them at home because without the relish... meh. Now thanks to you, I'm inspired! Thanks for lifting up Rutt's Hut and preserving this amazing recipe!
Awesome story! Thank you for watching and taking the time to comment!
dude its really cool that you took the time to give people credit. That was really nice of you.
Thank you for the comment!
@@BallisticBBQ you are more than welcome!
Usually when someone tries to duplicate a famous restaurant recipe, they reverse engineer it with varying degrees of success. Having Mrs. Rutt's own original recipe is fantastic. Thanks for posting.
Best dog I’ve ever eaten! Relish is awesome! Almost 60 and never knew deep fried hot dogs were a thing. They are at my house now!!! Thanks for the great work!
JUST HAD 4 YESTERDAY!!!!BEST DOGS ON EARTH....
Not even close. Hirams shames Rutts Hutt!!!
Wow that relish looks magic - I bet that is amazing and one to have on standby every so often
These dogs are right up my alley!!! I love a dog that is Germancentric!!! Old newspaper clippings can be a treasure trove.
Greg!!! One thing you're forgetting is that the oil has to be about 100 years old, because I don't think they ever change it!!! But the dog's are absolutely fantastic! Come out to Jersey and give them a try.
I grew up on the border of Clifton, my friend and I enjoyed all the great food growing up. Now I have to make them at home in Raleigh NC.
I remember watching something about this restaurant of the Food network years ago. The ripper dogs looked so good. It always sticks with because there was some old long time customer there that kept saying “this is a hotdog” over and over in his exaggerated Jersey accent to really make it seem extra old school. 😂
Wow, thank you for the amazing video! Can't wait to see more of your videos!
Amazing. I am from CA and have never heard of Rutt's. I will be making this relish and the rippers and eating as many as I can. Thank you B bbq.
My mouth was salivating watching you make the relish. My wife and I are big hotdog eaters and always try new techniques and new condiments.
Wow! Rutt’s Hut & Hodads ❤. What a Great Pair of Lessons. Thank You So Much Brother. Happy Cinco de Mayo 🇲🇽🇲🇽✅ Asada Street Steak Tacos Today. Cheers 🥂
These look absolutely fantastic!
Your passion for the recipe is so clear and enjoyable to watch. Kudos on a wonderful job. I will have to try making the relish. Thank you for sharing.
Love to see your process, you are a true chef!
It all really looks amazing.
Now that looks really good. Hard to beat those old receipts!
That is just EPIC! Great job Greg!!!
Thank you!
Really enjoy these dog videos, especially this time of year.
Thank you, Robert. I have fun making these (dogs and the videos). Cheers!
This looks AMAZING!
Thanks for the video. I love hotdogs but I will likely never go to New Jersey again. I’m glad I can make these wonderful hotdogs and have the Ripper experience.
I made this with the following modifications, and it is excellent. First, I did not incubate the vegetables with salt and then squeeze the water out. I added about 1 teaspoon of salt, adjusted a little bit later with more, and added the cup of vinegar and cooked it all down over 1 + hr. I don’t see the point of removing water from vegetables, when you’re going to add water back in the form of household vinegar, which is just diluted acetic acid in water. So everything was to taste. I went with a little less sugar than the ratio than what you recommended, just for my own tastes. It looks great. Thanks for sharing.
It reminds me of another hotdog topping called poolroom slaw, which is essentially the same basic ingredients, but I believe this rutts hut slaw has a bit more complexity to it.
Yeah I was also thinking about reducing the sugar amount. What’d you end up going with? I’m thinking about 1.5 cups to start out
I was born in jersey never heard of rutts hut and in the 80's as a kid I deep-fried hit dogs ball parks and it ripped they were awesome and now come to find out I was doing something someone did a Long time ago and didn't know it but I was doing it at home
I have got to make that relish...thanks for the history lesson!
Same here, it looks and sounds superb!
Graduate of Clifton H.S. in 1969, was a wrestler and we'd frequently go to Rutt's after a match. I wanted to go to the Hot Grill for Texas Weiners but was usually out voted. Lived in Florida since "76 but still visit family and keep both the Rutt's and Hot Grill tradition going on visits.
Such A Great Experience!
My mouth is Watering!!! 😂 I can’t wait to make this relish and check it out! I always enjoy your videos!! Great Job!👏🏻 👏🏻 Thank You 😊
Yum! That relish sounds fantastic👍😊
It's good Bobbi! Thank you for watching!
That looks amazing.
That's a great looking hot dog. That relish sounds so good with those hot dogs. What's not to like about cabbage? As a person with Slavic ancestry, I love cabbage very much. The salt used for pickling and fermenting vegetables makes the difference. My dad would make homemade sauerkraut with cabbages he grew on his farm. He would use a pickling salt that had a coarse texture, and it had no addititives, and didn't contain iodine. The sauerkraut was really good. Cheers, Greg! 👍🏻👍🏻✌️
Can't wait to give that relish a try Greg, I'll take your word on the sugar, man that's a lot! Thank you for all of the research as always and the interesting back story on Rutt's Hut's origins through Anne. Cheers!
Pretty convincing - thanks a lot for sharing!
I've used pickling and canning salt all my life.
I use it to make sauerkraut as well.
You can get it in any grocery store.
Yeah, I didn't know about it until this video!
Great video, very detailed, love it!
You da man! 💝💯
I like the 2 videos you sent in the last 12 hours, hall of famers! 🎉❤🤩
Really love that relish I’d love to try it! Hot dogs looked great texture with that “ripper” skin. Gosh I thought it was just me but Nathan’s has changed a lot in recent months. I don’t even buy them anymore. Great video, brother!
Gotta' give it a go, Brother-Mike!
Looks amazing
I live in NY now, but I sure miss Rutt’s Hut!
I grew up down the street from Rutts. The gang I hung out with always went there for a snack while we were trolling the neighborhood. My mom worked at a place across from Rutts and one day Mr. Rutt himself rolled up to her while she was walking to work and offered her more money if she would come work for him. My mom worked there at the snack bar for years.
I have a ricer with two different sized dies. I use it with both dies installed to wring stuff out. Works great.
Another one for the recipe file Greg. Solid!
Hoffman and weigel are also natural casing dogs.I love Hoffman. Aldi carries them and they're a good price. Only 2 and 1/2 lb or anywhere from $11 to 13 bucks
I agree with Hoffman's. Some family members from Syracuse turned me on to them years ago. Used to get the 10 lb. bags from Wegmans. I also recently tried a brand called Sahlens, another New York dog, and they were Very Good.
Bucket list to visit Rutts Hut - thanks for doing the research!
I’d take that off of my list.
I sure appreciate the effort you put into this cook; well done! I am a big fan of Rutt's and have tried the same thing at my house, but I must say you are missing one thing: Rutt's Hut uses a special Thumann's natural casing frank that is specifically created for deep frying. I used to be able to get them at a local butcher, but no more because the demand wasn't there. I tried every other natural casing hot dog available to me and none of them work quite right. I truly believe that unless you are using the Thumann's product specifically formulated for deep frying, you are not accurately duplicating the Rutt's experience.
Sup Greg, I have that recipe,thought was my dad's lol, we're German, Amish, pa dutch.. told me was a dutch recipe, but always talked about Rutt's deep fried hot dogs, we've deep fried some, I like well done or used to lol. Wish he was around to ask questions but I'll meet him again 👍, great job brother,the hot dog links look like saugies we buy, that skin is it👍. We went through his recipes and got it, made a red cabbage and apple slaw for brats too. A hot dog brings up memories, figure that out 😂🤣, been layed up so catching up, tyvm tc 🌭
Excellent video.. Really enjoy the hard work you do with the research. I have one question, when you let the relish sit in the mason jar did you keep it in the refrigerator or out at room temp?
Love Rutt's grew up on them
Fantastic effort in making your video you did a great job tying up all the loose ends which made the so complete so Thank-You-!!! for doing all the hard leg work it really showed I’m a Boarshead user too-and just a note on you and some of your readers Nathan’s is No longer a American company so it doesn’t surprise me that their changing things up that all I need to say-hope you enjoyed the second dog as much as the first for you truly deserved it-!!!
Keep up the good work we enjoy the videos a bunch-!!!👍
Wow! Sad news about Nathans! Thank you for the info, and watching my video!
glad you added some relish to that sugar
Relish looks great. I'm a Flickr member, and I checked the link out. The author had some interesting follow-up comments on the recipe
Clifton NJ!! my hometown! great hot dogs too
I had eaten at Rutts for about ten years. Moved away. Never been back. I totally dig this video. I heard they used Thumann's hot dogs. Go for the Creamator.
Also, I believe they fry them at 310°.
Great video Greg made my 4 year old girl Daughter this yummy dog she ate it up and said more
Living out west we miss those wellers!! How about doing a video on their onion rings?? They are the best on earth.
Damn man, this was an awesome video and I love a great hot dog with some really super great condiments. I cannot wait to try this recipe.
Thanks for watching! Cheers!
That recipe it identical to one that as been in my family for over 60 years, only difference is we use cucumbers instead of cabbage, and a couple of minor tweaks, but it is the best relish at least to me, thanks for the video,
Definitely looks like a relish with mustard in it but man you put a lot of stuff in a lot of effort into making this so I'm glad it came out tasting great
Hey Greg, nice video and great recipe. Thanks for sharing and re-creating it. What distracted you while recording? Naked neighbors? Haha!
I tweaked the video "recipe" ~ as written; also another commenter mentioned the same thing. Why drain vegetables only to add water later?.
I put in less sugar and kosher salted as written for my take. I used the ol' food processor to chop up the bag cabbage a bit finer. Then I processed the green pepper with 5 baby carrots to fine chop them also (only green peppers in processor alone were a bit too "mushy")!!
4 cups fine-chopped cabbage
1 cup fine-chopped carrot
1 cup fine-chopped green pepper
1 cup fine-chopped onion
1 tsp. salt
1 cup water
1 cup white vinegar
1/2 tsp. celery seed
1/2 tsp. celery salt
1/2 tsp. mustard seed
1 1/2 cups white sugar
*1 tsp. freshly-ground mustard seed
*1 1/2 tsp. ground turmeric
*3 Tbsp. all-purpose flour
Instructions:
Combine the cabbage, carrot, green pepper, onion and salt in a large pot, toss to combine.
Add the water and vinegar & bring the mixture to a low boil and simmer for 1 hour, half covered. Stir the celery seed, the mustard seed, and sugar into the vegetables.
*Mix the ground mustard, turmeric and flour together in a bowl w cold water to make a slurry. (I used 3-4 Tbsp. of water) Add the paste back into the boiling vegetable mixture, cook and stir until thickened, about 15 minutes more. Cool, jar and enjoy the next day!!!
Reduce the sugar another cup.
I'd love to try this recipe 🌭
another awesome video, Greg! This house my mouth fricken watering.... might just run out and get some dogs to cook up for dinner even though I have leftovers planned to eat.
UGH
Thanks for making this. I’m sure Rutt’s is using a food service oil, perhaps like Optimax Canola which is what the Varsity in Atlanta uses on their famous onion rings. In the case of the Varsity it must be Optimax Canola for it to be spot on. Any idea what oil Rutt’s uses or even for you to tell us what oil you are using? Thanks
Very interesting. I think I might try this by just fermenting it, not cooking or using the vinegar and see how that comes out.
Grew up in Clifton. I found that Usinger hot dogs come closest to Rutt's dogs. You nailed the relish!
Looks like a chutney and looks delicious. HDs are always a good thing. I prefer them on a grill.
My Uncle Louie used to take me there just to see how many hot dogs I could eat he was always amazed I miss my Uncle Louie someday soon I want to go back to Clifton look at the old house if I can it and try them again I can't wait ! 0:00
WOW JUST REWATCHED TEXAS TERMINATOR THEN YOU POP UP LIVE🌭
You are absolutely right about the hotdog having a natural casing. Your call on the Deets n Watson, and Boars Head are great, but there are two others that would be a Sin to leave off of the list! Koegels out of Michigan (A personal favorite of mine), and Martin Rossols out of Connecticut (2md choice all day long!).
Way to go on getting the relish recipe down, Greg! It looked like you had a lot of fun figuring it out and it came through on camera!
I was really looking forward to shooting the one. Cheers!
I use the canning salt when I make sausage instead of table salt. It's easily found in my grocery store. Morton Canning salt
Another thing to note, cooking in 1928 they were probably using beef tallow to fry which is healthy compared to cooking in vegetable oils and seeds oils. Beef fat also contains nutrients although I'm not sure how much makes it through the high temperature of frying, the flavour is better as well.
Beef fat won't clog your arteries either or make you ill.
I'm sure you're 100% correct. I thought about this to myself actually, but opted to use what they are now using. KFC was even fried in tallow back in the day. Lies were spread about beef tallow, as I'm sure you are well aware of.
@@BallisticBBQ Now you got me thinking about KFC haha. yeah there's a lot of lies in the food industry unfortunately.
I suspect a lot of peoples immune disorders and allergies are from these "cooking oils", before they put them on the table they were used to grease machinery.
Try experimenting with the tallow, better flavour and your body will be healthier & better for it. English fish n chips is traditionally cooked in beef tallow.
Much love brother.
Greg, Big thumbs up for your re-creation of the legendary Rutt's Ripper. I went to college near there and visited Rutt's Hut many times back in the day. As always you really did your homework, amazing job!
Skinless dogs aren't bad deep fried either! But, yeah, natural casing is the way to go! I moved out of New Jersey, and dearly miss Rutts. Only hotdogs I liked better were the Texas Weiners made at Libby's Lunch. (Now gone, unfortunately)
New Jersey was good for some good food! Taylor ham and egg on a hard roll is another thing I liked about Jersey!
Rutt's relish is much yellower, almost canary yellow. They sell quarts and pints of the relish to go (Travelling). No chilli dog at Rutt's, you want chilli on your dog, gotta buy cup of chilli with or without beans. Rutt's oil has to be 500+ degrees dogs rip in less than a minute.
Oh cool, I only went there once, my cousin always raves about it after a trip to the Yogi Berra Museum, I’ll have to get up there & get a quart, used to be a half hr away now I moved down by Trenton so I’m about an hour away now
Thanks Greg! - I've always resisted getting a deep fryer (for the obvious health reasons), but there are many compelling reasons to have one and when properly deep fried, the food is not necessarily not healthy. - These skinned dogs look awesome! - Cheers!
That is one fine looking hot dog ! Super Tasty ❤
Greg, I'm not a huge fan of relish but....I'm making this! Thank you for doing the hard work and giving credit to those who posted.
Greg! What are your thoughts about using a Food Processor for the chopping rather than by hand?
just for clarification....the one cup of water plus 2 tabl. of white vinegar then 1 cup white vinegar .....should read 1 cup white vinegar and no water is that correct? thanks love your hot dog vids!!!
Oh man you were 5 mins from me. Amazing dogs
Damn good lookin ripper man, now if I could find a recipe for a complete Italian Hot Dog from Jimmy Buffs (including the pizza bread) I would be all set.
Natural casing snap when you bite them.The best
100%!
Hi,Buffalo ny I enjoy sahlens and Texas hot sauce with onions and webers mustard
Kosher salt is basically the same thing as pickling salt, but coarser. I think the rule my mams taught me was that you use about a quarter more kosher than pickling if you don't have it.
Dang I was looking for a good chilli recipe
Great video! Can you PLEASE TELL ME where you're finding the Dietz and Watson Hotdogs? I can't seem to find them anywhere. I am also in San Diego.
Albertsons used to have them in the deli department. Depending on what Sprouts you have nearby, you'll either find Dietz and Watson, or Boars Head. I found the D&W at the Santee location. They have the pork and beef frankfurter, which is what I used here as well as the "New York Style Franks.
When you showed the recipes there was one for hot pepper relish. Have you tried that one? I think that would be really good.
I have not, but I do plan on trying some of those old recipes out.
Hey Greg, I think there is a little mistake in the written recipe. You say 1cup of water and 2tbsp of vinegar in the video. The written recipe says an additional cup of vinegar. That might be a copy paste issue.
I knew you could do it!
You gotta do Paul’s Place in Rocky Point, NC. Local spot that’s been around since 1928
Thank you for the suggestion! I will check out Paul's Place for sure. Cheers!
@@BallisticBBQThanks for the great content sir
The interweb 😂😂😂
i need that relish