Tha Dog

History

When i was 14 years old i was in New York City visiting my uncle, he sent me down to the corner to buy hot dogs and i was so impressed by the bright colored umbrella over the bright silver hot dog cart that i told my uncle i would some day have a similar set up and i now do. This is my retirement and my child hood dream come true and i am having a blast! We have been open now almost 5 months and are doing far greater than i had expected. Word of mouth has built our business to where i want to be and still enjoy paying golf, fishing and spending time with my bride of 35 years!

Specialties

All Beef Frank ground down course then smoked for up to 5 hours then ground down fine and my special herbs added for a wonderful flavor. Then we grill on an open flame to perfection. We then insert the fresh baked bun down upon a heated spike that heats and hollows the non-persevered sweet bun. We then squirt mustard,mayo,barbecue,catsup, or a spice sweet relish into the bun and add tha Dog into the bun.It is all about the meat and the bun.