WHERE TO EAT The best Ripper in the world (according to food experts)

"The oil bath turns the pork-and-beef link rugged, dark, and chewy on the outside, while the interior remains soft and juicy. With mustard or spicy-sweet relish, this is one of America's great hot dogs."

"Here at Jimmy Buff’s the hot dogs are fried in a lake of cooking oil along with the onions, peppers and rounds of potato that are stuffed into the bread along with the frank or franks, making a gut bomb of indescribable proportions."

"America’s 75 Best Hot Dogs: Max's Famous Hot Dogs - Max’s pork and beef quarter-pound dogs come from Jersey-based Schickhaus, and they spend some time developing a great well-done crust on a well-seasoned griddle before they’re tucked into a toasted bun that’s several inches too short."

"The potato disks are greasy with a slightly crisp edge, the onions sand peppers are properly soft, and the 8-to-a-pound skinless franks are blistered and hot."

"The dogs at Hiram's are the star of the menu, and they're only $3 for a slightly-larger-than-two-ounce dog. Despite being deep-fried, the dogs come out grease-free with a perfect crisp snap and a juicy, well-seasoned interior."

"They're tasty—mildly spiced and snappy—but with a single dog inside the custom-baked buns, I find the ratio of bread to dog to be a little overwhelming."

"They have been making them since 1961 and the taste is an excellent representation of the true "Hot" Texas Weiner."