Andrew Zimmern

"Head to J. S. Pulliam Barbeque in Winston-Salem, N.C., and order the Chili Slaw Dog. They've been making them for over a hundred years. The dogs are red; the buns are buttered and toasted. I order mine with slaw, mustard, onions, and always, always, always a big spooning of Ed's Hot BBQ Sauce."

Dan Myers

"America’s 35 Best Hot Dogs: J S Pulliam Barbeque - These wieners are a fearsome dark red in color, nicely spiced, and bursting with juices. The buns are buttered and toasted, which adds a nice level of texture and flavor. Add chili and slaw (and mustard and onions, if you want it "all the way") and you've got what Reader's Digest once called "the best hot dogs in the South"."

David Landsel

"Most people are here for the slaw-topped hot dogs, served in buttered, grill-toasted buns; onions, mustard and liberal amounts of the house hot sauce complete the beautiful picture. Well, that and a bottle of Cheerwine."

Bruce Kraig

"A 100-year old lunch hut on the outskirts of Winston Salem, Pulliam’s makes the finest slaw dog I’ve tasted in the South. Starting with well-charred neon red wieners, the dogs are dressed with mild chili and super finely chopped sweet, creamy slaw."

Charlie Brinson

"I think their hot dog are very close to perfection. It is the classic Carolina style with chili, slaw, mustard and onions. Pulliam’s uses the classic North Carolina red dog which isn’t the prettiest wiener in the world but it makes for one helluva hot dog."

Brian Clarey

"Alas, Pulliam’s uses red hot dogs with just a light grilling to them and none of that crispy bark that sets in after just the right amount of time on the grill. The chili was fabulous, though, as was the hyper-chopped slaw spooned on top."

Hawk Krall

"Come to this so-called barbecue restaurant for some of the best hot dogs to be found in the South. A squirt of yellow mustard, a ladle of homemade chili, and a heaping mound of the whitest, creamiest slaw top a grill-charred red dog in a butter-toasted bun."