New York City is famed for its hot dog culture. But New Jersey – where the Giants and Jets actually play – has its own twist on the beefy, American icon: the "ripper."
The "ripper" is a deep-fried hot dog that rips open along a seam as it gurgles happily in its hot oil bath.
It's found at diners and hot-dog stands throughout the swamps of Jersey. Here's how it's made, as adapted from "The Great American Hot Dog Book" by Becky Mercuri (Gibbs Smith, 2007).
New Jersey "ripper" hot dogs
  • 4 c. canola oil
  • 6 New Jersey-made Thumann's hot dogs
  • 6 hot dog buns, steamed or toasted
  • Cole slaw or sauerkraut
Heat oil in a heavy pot or deep fryer to 350 degrees. Carefully add hot dogs and cook until skin rips open. Place in buns and top with slaw or kraut. Serves 6.