Rhode Island's Beloved NY System!

Let’s just proclaim, “No two wieners are the same” (insert joke here!), therefore, no two NY Systems are the same. The components must include a weiner, meat sauce, onions, mustard, celery salt and a bun. It’s the preparation and care of ingredients that create the real NY System. Last year I wrote that the one bite taste represents the sum of all components coming together, and I still believe that to be true this year.

Since all tastes vary from judge to judge, the best way to consider NY System excellence is to first consider the quality of the components:

The meat sauce might be the single greatest component that keeps customers returning day after day. Variations in recipes, spices, simmering time, consistency and heat can be most appealing for some, while others might favor the weiner quality, taste, snap and grill time above all.

Chopped onions are a tricky component because freshness is an absolute necessity. When onions are old, they turn yellow, taste bitter and smell overly strong. Old onions can overpower the taste and overshadow all the other ingredients. Fresh onions that are finely chopped allow for a balanced texture and a welcomed flavor enhancement.

Classic yellow mustard is generally expected on the NY System. Yellow mustard is the ugly stepchild in the mustard family lineage, and a shirt-stain at best. Spicy mustard considerably enhances the flavor; however, I do understand tradition and gladly accepted whichever mustard was used.

Buns should be freshly steamed, but some establishments lack a proper steamer and may resort to using a microwave, or some other method of non-moist bun warming. Personally, steaming buns makes the NY System experience a greater success. Microwaves heat unevenly and often harden bread ends. Traditional ovens dry out the buns and suggest a stale product.

Celery-salt is standard spice that is applied to the system as a final condiment. Depending upon where on the “arm” the NY System is being dressed, the final product might be over or under in the sodium department.

In the spirit of trying to maintain objective standards while judging wieners with mouthfuls of subjectivity, Fork in the Rhode’s RhodeCrew and forty-eight additional judges visited 50 restaurants statewide with judging sheets in hand.

The following are the 10 locations that maintained the highest overall scores in standard categories (Appearance, Steamed Bun, Weiner Texture, Meat Sauce, Onions, and Overall One-Bite taste):

In Alphabetic Order   

Feel free to sample and judge NY System Wieners in all of the following locations as we did. Again, we “double-dog-dare” you!

Note: On behalf of the RhodeCrew, we would like to offer our sincerest thanks to the volunteer judges who helped make the 2012 NY System Weiner Challenge a success!

Jack A, John A, Rich B, Mathew B, Richard B, Scott, F, Beth F, Jordan F, Ed M, Eddy M, Peter M,  Dave B, Jimmy B, Gary B, Mary B, Jim D, Rich E, Andy G, Chris D, Mark H, Johanna H, Don L, Tammy L, Julie M, Vinny L, Michelle M, Lou M, Lou M Jr., Erik, M, Mark O, Liz O, Vinny O, Todd O, Annie O, Amanda P, Jeni P, Krysten R, Justin R, Manny S, David T, Rob T, Bill G, Steven T.