Fabulous Franks in Colorado

Biker Jim’s cited, but Tenderbelly is best at home.

In a feature called “America’s Best Hot Dogs,Food & Wine tagged Biker Jim’s — the usual suspect in Colorado for interesting sausages of all sorts. Of this Denver institution that started as a cart on the 16th Street Mall and now has two restaurants (including Coors Field) and five carts, the magazine noted:

Jim Pittenger emphasizes sourcing ingredients as close to home as possible, then veers as far as he can imagine from the ballpark frank: elk and jalapeño cheddar; wild boar; rattlesnake. The franks are spilt, grilled till charred and loaded with Coca-Cola–soaked grilled onions and a drizzle of cream cheese.

For the rest, most seem to have been selected for the amount of stuff piled onto the franks — perhaps to disguise the taste. Not necessary (or desirable) with Denver-born Tenderbelly pork frankfurters, which are so good that they ought to be minimally adorned.

I don’t eat very much meat, but when I do, I want it to be really, REALLY good. Tenderbelly meats qualify.
These franks are so good that all you need to do is grill them and serve them on a lightly toasted bun with a bit of relish or mustard. Corn goes well for this summer treat.
No matter how good the base, my husband likes to gild the frankfurter, so to speak, by spreading some horseradish mayo on the bun and topping the hot dog with relish and mustard. With a combo like that ,he could go commercial too.

It’s available online via the company’s website.

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