USA Today Loves Ted's
Say "Buffalo" almost anywhere in the U.S., and most folks think "wings." For better or for worse, "hot dogs" may become an alternate response. If this is the case, Larry Olmsted's Special for USA TODAY on March 3, 2016, Teds Hot Dogs: Buffalo’s other classic food fave, will be to blame.
"Ted’s is one of America’s classic hot dog joints, with dogs chargrilled in plain view and offered with all the extras you might expect. But the history and local love of Ted’s goes deeper than most places cut from the same cloth." After an endearing history of Ted's (fascinating - well worth the read). Olmsted details the appeal of Ted's hot dogs:
"The signature at Ted’s is the charcoal grilling, and the result is slightly blistered and snappy exterior that is much different from most of the famous hot dog places this column has visited, closest to the blistered oil-fried southern Connecticut-style. One option not on the menu that is very popular with locals is to order your dog “extra grilled” for even more blackened, smoky taste, and since the whole reason to visit Ted’s over other hot dog options is for the coal grilling, this is the way to go. Likewise, the foot-long is better than the regular just by virtue of more exterior surface area to capture the grilling, and the jumbo is appreciably thicker, meatier and more satisfying. Many locals also ask for their buns toasted."
Mmmm. I'm getting hungry.
"Beyond the grilling, Ted’s other signature is lots of toppings, but while many hot dog places boast weird piled-high combos, here it is more about layering your preferred flavors. The standout additions are the excellent bacon — real slices and not ersatz bits — and the house chili sauce. The secret house hot chili sauce is thick and stronger than the tomato sauce-like version many hot dog places use, and adds more deep smoky flavor. Besides these two options, many regulars go for “the works,” which includes relish, mustard, ketchup, diced onion and pickle spear, in my opinion a great snappy, vinegary contrast that adds a lot to any hot dog. The mustard used is “Buffalo’s Own” Weber’s horseradish spiked version, a local favorite. "
OK. I need a Ted's. Right now.
