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Posted by Michael Stern on Tuesday, March 6, 2012 1:16 PM

As noted in the hot dog forum, Doogie's 2-foot hot dog has returned. I am happy to boast that I was the first person in the door on the day of its debut (3/6/12), and thrilled to report that the new dog, made for Doogie's by Martin Rosol's meat-packers in New Britain, is terrific: dense, meaty, judiciously spiced and audibly snappy.

Of course, one must enjoy a Doogie's dog well-dressed. I cannot resist the combo of sassy relish and yellow mustard:

For a limited time, all who come to Doogie's for a 2-footer, a 16-incher, or even a mere one-foot-long dog are eligible to enter a drawing for which the grand prize is dinner with Mr. & Mrs. Doogie (Rock Aronheim and wife) at a local fancy restaurant. Here is Rock at his table in the restaurant, collecting entry forms from all hot dog eaters:


Michael, how much of the two footer were you able to eat? I will be very impressed if you say all of it.
Posted by buffetbuster on Tuesday, Mar 6, 2012 3:13 PM

No way, Cliff. Even if I hadn't also eaten one of the new butterburgers on the menu, I don't think I would have made it more than halfway through. At a certain point, delicious as it is, two feet of hot dog gets kind of monotonous. Although I have to say that I saw several guys came in after me, thrilled that the 2-footer is back, who sat down and ate the whole thing, plus French fries.
Posted by Michael Stern on Tuesday, Mar 6, 2012 3:20 PM

Michael, that is still a fine effort! How was the butterburger? Did Rock happen to mention where the idea of the butterburger came from?
Posted by buffetbuster on Tuesday, Mar 6, 2012 4:38 PM

Ah, putting a culinary spin on the expression, "Mr. First Nighter." I'm impressed and jealous, and am, when time allows, Doogie's bound. However, I am a tad sad that Grote and Weigel wasn't able to keep the account, due to the fiasco/mismanagement of its odd closing. The Bear
Posted by ScreenBear on Tuesday, Mar 6, 2012 5:00 PM

It was a very good butterburger, although a Solly's lover might find spare. There was only enough butter to fully sop the bun -- none oozing out. The Portuguese roll is great because it stays sturdy even when butter-soaked. I asked him where he got the idea for it and he said he thought it came from Milwaukee, but that's all he knew!
Posted by Michael Stern on Tuesday, Mar 6, 2012 6:54 PM

Did you cut it up into sections or eat it with a knife and fork? Or can one hold the whole thing and down it cartoon style?
Posted by 1bbqboy on Wednesday, Mar 7, 2012 8:56 AM

It is possible to heft the whole thing, as it is presented in a series of cardboard troughs, but that seems ridiculous. I used a knife to cut it into manageable 8-inch thirds, which are as pickupable as any hot dog.
Posted by Michael Stern on Wednesday, Mar 7, 2012 9:00 AM

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