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Fred’s Franks

May 20, 2008

Because he uses a big green egg to grill, the dogs come out with an
extra-snappy casing and look almost burned–but that’s not a bad thing
at all. I tried a regular dog but they also have a larger dog, in
addition to chorizo and linguica dogs. Condiments are set out for
customers to create their own dog and are a pretty interesting
assortment: a habanero-mayo-mustard mix (which Sam is partial to),
relishes, sweet sauerkraut, hot sauces, mayo, sweet onions, and the
ever-present ketchup. Featured here is what they call the yin-yang,
which has mayo, chohlua hot sauce, and sweet sauerkraut. I was a little
hesitant at first but it’s now my standby.


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