A few months ago, I posted one of the first pictures ever taken of an elusive new species of street vendor – the Grillwalker. Now we have video!

Apparently multiple grillwalkers have been sighted in Berlin, selling wurst (sausages) to locals and tourists alike.

The first grillwalker was spotted in 1997 after Bertram Rohloff invented the contraption to get around local street vending laws. As long as nothing touched the ground, no permits were required.

The Grillwalker franchise is growing in Germany, with Mr. Rohloff hiring subcontractors to wear the devices in Berlin and other cities.

What do you think – great idea, or just a novelty? Would you strap one of these things on? Will we see grillwalkers in New York, Chicago, or L.A. anytime soon?

Let me know what you think in the comments.

Thanks Hannalisa and Tom for bringing this to my attention!

-Steve

Let me set this up for you…

You know that the E-Z Built Hot Dog Cart is the cheapest way to get started in this business. You also know that the E-Z Built is so easy to construct that practically anyone can do it.

But did you also know that the E-Z Built is highly customizable?  That’s right.  Since you are the builder, you have the option of setting it up any way you like, to serve any foods you want, with what ever equipment you need.

I got an email this morning from a guy who took the custom aspect as far as anyone has so far, and he did a KILLER job of it!

He stretched the cart body, installed two cooking stations, added a four compartment sink, and made it a side server complete with counter top.

Meet Jason Thurston.

Hey Steve,

Well I finally finished building my very own hot dog cart and passed the health inspection with flying colors just like you said. Because I followed your instructions when talking to the health inspector he waived the hot dog cart commissary requirement.

I am so grateful for the Carts Of Cash course and the EZ built videos. The health inspector really loved the cart, he couldn’t believe I built it.

I am am trying to get permitted for public property like the courthouse or the UT campus, I also would like to be next to the hospital.

Right now I am in the set up and test mode, works great, set up test, and just like you said I can move.

I have had some fantastic days. It is so much fun serving a great product and meeting so many people.

My customers love my cart and I have registered my name Campfire Grill.

The cart has such a distinctive look, people recognize me from one location to the next. I just need to find that special spot that I can call home and build my business right there on a consistent basis.

I did a fireworks show one night and made $600 bucks in four hours by myself!

Wow, I was really hustling, next time I’ll be ready and probably do $1500.

Once again thank you so much for all that you do. I could never have started with out you.

Jason Thurston
Campfire Grill

You made my day Jason! Thanks for sharing your story, pictures, and inspiration for future E-Z Built Hot Dog Cart builders.

Keep up the good work,

-Steve

Here we go…

Spaghetti Dogs – Looks like it was made in the Play-Doh Fun Factory press.  The creation of this meal is actually not very labor intensive: Simply puncture slices of raw hot dog with uncooked spaghetti noodles and boil.

The French fry-encased frank is one of many South Korean meat-on-a-stick specialties sold at road-side artisan stands. The above creation is food blogger Phil Lee’s American version of the east-meets-west treat—for which he substituted corn meal batter and homemade French fries.

The Chihuahua – Crif Dogs, the popular New York City eatery located in the East Village, is beloved for its variety of wrapped and overloaded franks. This particular culinary explosion contains a hot dog blanketed in bacon then capped with sour cream and avocado.

The Ditch Dog – That which combines two of the most popular American foods is the Ditch Dog, served at Ditch Plains in Manhattan’s Greenwich Village. Hungry New Yorkers can score a slightly-charred potato bun filled with a hot dog and topped with a Gruyere/American/Parmesan mac ‘n’ cheese blend. It’ll only set you back $14!

Egg Roll Dogs – At Eden Wok, the glatt kosher Chinese and sushi restaurant in New York City, diners can find egg roll-wrapped hot dogs on the appetizer menu. The hot dog is encased in a sheet of egg-dipped and deep-fried dough—and goes for $2.50.

The Hot Dog Flower – A cumin-flavored skewered sensation—served from a food truck parked directly under the Manhattan Bridge in New York City’s Chinatown. At the recession-friendly price of $1 dollar each, these creatively carved dogs are the epitome of urban street meat.

Hamdog – Mulligan’s Bar in Decatur, Georgia, is home of the Hamdog. Herein lies the contents of this creation: One hoagie roll, one hot dog wrapped in a half-pound of beef patty then deep-fried and topped with chili, bacon and a fried egg. Comes with a coupon for a free angioplasty.

Corn Dog Casserole – This uncommon casserole takes comfort food to a whole new level. Layers of hash brown patties, crumbled bacon, baked beans, corn and French fries are topped with quarter-inch slices of cooked corn dogs and drizzled with yellow mustard.

Hot Dog Summer Roll – Boldly going where no cook has gone before, Jill Snyder, from season five of Bravo’s cooking show Top Chef, created this spring roll-inspired hot dog wrapped in rice paper and filled with various vegetables.

The Corn Hole – I almost didn’t include this one… it looks friggin’ nasty!  From the center moving outwards, there is corn on the cob wrapped with hickory bacon, which is then surrounded by alternating hotdog slices and Colby-Jack cheese sticks before being encased in ground beef.

original story in Woman’s Day

Chicago centenarian and long-time business owner Harry Heftman talks about surviving the Great Depression, and the secret to his longevity. Hint: It’s not his world-famous hot dogs, though he eats them regularly.

Thanks Cindy for letting me know about this!

-Steve

Founded by German immigrant Oskar Ferdinand Mayer in 1989, Oscar Mayer were one of the first cold cuts manufacturers to start branding their products in 1904, and in 1906 amongst the first companies to voluntarily submit to the newly created Food Safety Inspection Service for testing the purity of their products.

Oscar G. Mayer was the third Oscar Mayer in the family – his grandfather, Oscar F. Mayer, died in 1955 and his father, Oscar G. Mayer Snr., died in 1965 – and transformed the small family business into one of the best known processed meat producers in America..

Mayer retired as chairman of the board in 1977 at age 62, soon after the company recorded its first $1 billion year.

The company was later sold to General Foods and is now a business unit of Kraft.

Mayer’s first wife, Rosalie, died in 1998 and he married Geraldine Fitzpatrick in 1999.

Many American’s will be surprised to learn of the existence of Mayer, let alone recognize him

The company used a dwarf, ‘Little Oscar,’ as its spokesman – by comparison, Mayer was a tall, dignified and courtly man, who rarely sought publicity.

original article at thaindian

That changed in 1964 when Gregory Papalexis, now the owner of the Sabrett brand approached Geisler to create a standardized version of the sauce, which is made from onions, olive oil, and tomato paste.  The condiment was a great success and the two men formed a company called Tremont Foods to distribute it under the brand names “Tremont Foods” and “House of Weenies”.

The sauce which is made in Brooklyn generates several million dollars a year in sales.

-Steve

original article at Daily Record