What were the hot dogs served at Yankee Stadium like in the early 1950s?

[brian1961]

In the early 1950s, the two brands of frankfurters sold at Yankee Stadium were Hygrade's all-beef and Stahl-Meyer all-beef, as well as S-M's beef 'n pork. They both advertised in the Yankee programs in '53-'54. For reference, Hygrade's was a huge meatpacker that by 1946 operated 60 plants worldwide. On the other hand, the venerable Stahl-Meyer company had one plant, located in the Ridgewood section of Queens back then.

I am putting together a historical article that involves Stahl-Meyer and a baseball-related promotion they did in the early 1950s. Since I never ate one, I wondered how good they were. I've tried the newer Ballpark all-beef franks, which used to be made by Hygrade's.

Does anybody recall which was the better hot dog in those days, and why?

Which all-beef was the most expensive at Yankee Stadium, Hygrade's or Stahl-Meyer? Do you remember how much either of them was?

Were either all-beef considered kosher?

What was the reputation of either the Stahl-Meyer or the Hygrade's all-beef?

While all this is quite trivial now, I am hoping to add a few memories of people who were there at the ballpark back then to add color to my article, you know, to make the past come alive a little. If you were born later, and have a living parent or relative that might recall, would you please ask them? You might have a terrific, unforgettable conversation about old Yankee Stadium experiences.

Anyway, if anyone will help me, I'd be grateful. Thanks.
Respectfully, Brian Powell

[The Monument]

Can't help you with hot dog info, but if Lon Trost finds any old ones at the old Stadium, you can be sure to find them in a Steiner auction. Actually, every dog that I ever ate at the Stadium was old by the time those slowpoke concession workers got them off the grill and rang me up.

[Mattingly]

I don't think many of us in this forum were around to taste the hot dogs in the '50s. I'll refer you to this thread in the Brooklyn forum which deals with hot dogs.

Oh yeah, the only Kosher hot dogs were from brands which made *ONLY* Kosher food, such as Shofar, Empire Kosher or Hebrew International. However, Nathan's, Ballpark, Oscar Mayer, etc are not Kosher.

[sandlot]

I don't think many of us in this forum were around to taste the hot dogs in the '50s. .... Oh yeah, the only Kosher hot dogs were from brands which made *ONLY* Kosher food, such as Shofar, Empire Kosher or Hebrew International. However, Nathan's, Ballpark, Oscar Mayer, etc are not Kosher.

A few of us were around, Matt! But although I'm old enough to remember 50's hot dogs, I never ate any at Yankee Stadium -- only ate one at Fenway. But I do recall eating Hebrew International dogs, which I think are still generally available. They were good. IMO. the main flavor difference wasn't just from using beef instad of pork, but from kosher processing: brining the meat makes a truly salty dog. There are some kosher hot dogs on the market today that I just can't eat because of the saltiness. Maybe a fiood expert out there can say for sure, but I wonder if boiling hot dogs (instead of just steaming or grilling without steaming) was a way to remove some of the salt. Anybody know?

[Mattingly]

A few of us were around, Matt! But although I'm old enough to remember 50's hot dogs, I never ate any at Yankee Stadium -- only ate one at Fenway. But I do recall eating Hebrew International dogs, which I think are still generally available. They were good. IMO. the main flavor difference wasn't just from using beef instad of pork, but from kosher processing: brining the meat makes a truly salty dog. There are some kosher hot dogs on the market today that I just can't eat because of the saltiness. Maybe a fiood expert out there can say for sure, but I wonder if boiling hot dogs (instead of just steaming or grilling without steaming) was a way to remove some of the salt. Anybody know?

I hadn't realized (or simply forgot) that the brining process was how meats were "Koshered", using thick Kosher salt, obviously.

I presume that you're one of the few amongst us in this forum who were around back in the '50s, as far as going to ballgames is concerned (not just breathing, playing and acting silly with one's parents and play friends).

I suppose that you could boil it, but I would likely just grill it on a grill pan, or use a toaster oven would work as far as taste. All of the hot dog carts in NYC that I've ever seen (mostly Sabrett's, which isn't Kosher) boil their hot dogs and keep them in water.

I suppose you could soak it in water for some time, but if you just boil it too much, it may lose some of its flavor. I'd likely consider a short boil, then grill it.

Sauerkraut (pickled cabbage) is itself salty, as is ketchup, even though some hot dog purists I know (yes, they do exist) insist that mustard and chopped onions are the way to go.

Try an Empire Kosher chicken frank or turkey frank, since some people don't believe in eating beef. Check the sodium rating on the box before purchasing (nutrition facts, including sodium, listed on links in this paragraph).



Speaking of which, just go to the website of whichever Kosher frank you're looking for and see if there's a "lite" version of this.

Hebrew National Beef Franks.

[majorleads]

I hadn't realized (or simply forgot) that the brining process was how meats were "Koshered", using thick Kosher salt, obviously.

I presume that you're one of the few amongst us in this forum who were around back in the '50s, as far as going to ballgames is concerned (not just breathing, playing and acting silly with one's parents and play friends).

I suppose that you could boil it, but I would likely just grill it on a grill pan, or use a toaster oven would work as far as taste. All of the hot dog carts in NYC that I've ever seen (mostly Sabrett's, which isn't Kosher) boil their hot dogs and keep them in water.

I suppose you could soak it in water for some time, but if you just boil it too much, it may lose some of its flavor. I'd likely consider a short boil, then grill it.

Sauerkraut (pickled cabbage) is itself salty, as is ketchup, even though some hot dog purists I know (yes, they do exist) insist that mustard and chopped onions are the way to go.

Try an Empire Kosher chicken frank or turkey frank, since some people don't believe in eating beef. Check the sodium rating on the box before purchasing (nutrition facts, including sodium, listed on links in this paragraph).



Speaking of which, just go to the website of whichever Kosher frank you're looking for and see if there's a "lite" version of this.

Hebrew National Beef Franks.

Funny I stumbled on this because I actually bought 2 packages of Hebrew National Franks just the other day. And yes they did have a "less fat" package but of course I did not get that one. But I do think it has less salt because I've had them in the past and didn't like them.

[sandlot]

I hadn't realized (or simply forgot) that the brining process was how meats were "Koshered", using thick Kosher salt, obviously.

I presume that you're one of the few amongst us in this forum who were around back in the '50s, as far as going to ballgames is concerned (not just breathing, playing and acting silly with one's parents and play friends).

I suppose that you could boil it, but I would likely just grill it on a grill pan, or use a toaster oven would work as far as taste. All of the hot dog carts in NYC that I've ever seen (mostly Sabrett's, which isn't Kosher) boil their hot dogs and keep them in water.

I suppose you could soak it in water for some time, but if you just boil it too much, it may lose some of its flavor. I'd likely consider a short boil, then grill it.Sauerkraut (pickled cabbage) is itself salty, as is ketchup, even though some hot dog purists I know (yes, they do exist) insist that mustard and chopped onions are the way to go.

Try an Empire Kosher chicken frank or turkey frank, since some people don't believe in eating beef. Check the sodium rating on the box before purchasing (nutrition facts, including sodium, listed on links in this paragraph).



Speaking of which, just go to the website of whichever Kosher frank you're looking for and see if there's a "lite" version of this.

Hebrew National Beef Franks.

Great post, Matt. Thanks. I'll look out go for the "lite" versions -- though I would expect a "lite" dog to be labeled "reduced fat" or somesuch, and a dog with less salt to be "reduced salt" or "less sodium." I'm glad that despite decades of man-bites-dogs I'm still around to report on it -- though I suspect I'm not alone on BBF. Just for fun, maybe open a hot dog thread under Between Innings (the perfect place) and see what happens.

As for boiling, well, if you're using dogs that have a high cereal content, for sure prolonged watering will plump them up (to some degree so will steaming, another time-honored way to make a dog). High-cereal franks are generally cheaper franks. Boiling leaches out fats, and if you're keeping them around waiting for sale, it also inhibits bacterial growth without drying them out the way heated rollers will do. I'm theorizing that boiling also draws out salt, and if that's so it also might help account for putting them on the boil. From habit and mom's instructions, I boil all dogs before grilling, especially if they have pork or chicken content. They're juicier and taste better, at least to me.

PS. Microwaving can make good dogs but they can be very hot inside, especially if they're thick. And don't nuke the roll -- nothing ruins any bread like a microwave. The gluten just turns into Double Bubble. In the old ballparks, rolls were kept in a steamer -- maybe still are.

[Mattingly]

Great post, Matt. Thanks. I'll look out go for the "lite" versions -- though I would expect a "lite" dog to be labeled "reduced fat" or somesuch, and a dog with less salt to be "reduced salt" or "less sodium." I'm glad that despite decades of man-bites-dogs I'm still around to report on it -- though I suspect I'm not alone on BBF. Just for fun, maybe open a hot dog thread under Between Innings (the perfect place) and see what happens.

As for boiling, well, if you're using dogs that have a high cereal content, for sure prolonged watering will plump them up (to some degree so will steaming, another time-honored way to make a dog). High-cereal franks are generally cheaper franks. Boiling leaches out fats, and if you're keeping them around waiting for sale, it also inhibits bacterial growth without drying them out the way heated rollers will do. I'm theorizing that boiling also draws out salt, and if that's so it also might help account for putting them on the boil. From habit and mom's instructions, I boil all dogs before grilling, especially if they have pork or chicken content. They're juicier and taste better, at least to me.

PS. Microwaving can make good dogs but they can be very hot inside, especially if they're thick. And don't nuke the roll -- nothing ruins any bread like a microwave. The gluten just turns into Double Bubble. In the old ballparks, rolls were kept in a steamer -- maybe still are.

I'll eat Kosher and non-Kosher hot dogs. Hebrew National and Shofar usually get my money.

Between Innings would seem like a good place. Do you think that would be a good place for this thread? I don't know how useful this would be in the Yankee forum. I believe that the stadium forum is already overcrowded, especially with Yankee and Mets threads.

For boiling, about 15 minutes in a medium pan that you could boil eggs with should work, adding a little water. You shouldn't use butter or margarine on the Kosher ones if you have a Kosher diet, since the dairy will make the meat non-Kosher.

I think that if you freeze your hot dogs to keep them from spoiling, then boiling makes them soft again, and a little plump gives a little flavor. I guess some would add a little paprika on it also.

If I did the boil then grill routine, I'd likely let it sit awhile, then grill it, just to keep it from sweating.

I don't like to microwave meat unless it's a frozen dinner. I toast my rolls very lightly. If steaming, I guess you could use a rice steamer, but that may make it too moist, since rice is hard. Yes, the nuker would definitely make the roll feel like a brick, and taste like lead.

For the person who watches the game at home, who can't afford an $8 beer or a $6 bag of peanuts, here's a few ideas:

[sandlot]

I'll eat Kosher and non-Kosher hot dogs. Hebrew National and Shofar usually get my money.

Between Innings would seem like a good place. Do you think that would be a good place for this thread? I don't know how useful this would be in the Yankee forum. I believe that the stadium forum is already overcrowded, especially with Yankee and Mets threads.

For boiling, about 15 minutes in a medium pan that you could boil eggs with should work, adding a little water. You shouldn't use butter or margarine on the Kosher ones if you have a Kosher diet, since the dairy will make the meat non-Kosher.

I think that if you freeze your hot dogs to keep them from spoiling, then boiling makes them soft again, and a little plump gives a little flavor. I guess some would add a little paprika on it also.

If I did the boil then grill routine, I'd likely let it sit awhile, then grill it, just to keep it from sweating.

I don't like to microwave meat unless it's a frozen dinner. I toast my rolls very lightly. If steaming, I guess you could use a rice steamer, but that may make it too moist, since rice is hard. Yes, the nuker would definitely make the roll feel like a brick, and taste like lead.

For the person who watches the game at home, who can't afford an $8 beer or a $6 bag of peanuts, here's a few ideas:

I love the dog toaster -- what a hoot! The dog roller at left is what I was referring to in my post. There was a thread some time back on stadium food, maybe that could be revived. Also, this could go maybe in the history thread. I'm just guessing, but in the early days of baseball there might have been a lot of regional variations on food offerings. I think some of our older forumers are also over there. On rolls: A dry frying pan or griddle can toast buns nicely. For steaming, sometimes I put a little water in a saucepan and when it starts to boil I put a screen or bamboo steamer over it and steam the buns with the sliced side down. For sure don't use a rice steamer. Never tried paprika on a hot dog but it sounds good -- a little Hungaraian touch? Hmm, maybe a baseball cookery thread?