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"Founded in 1928 in Long Branch, the franks at Max’s are a quarter pound and nearly a foot long, made of 80 percent beef and 20 percent pork and griddled until the skin crackles; seven variations are offered, and the Jersey Shore version I tried was split, stuffed with American cheese and topped with shards of grilled pork roll (Taylor ham), which added a grainier, saltier, pleasantly chewy contrast to the frankfurter forcemeat." - Robert Sietsema