Popular in upstate New York, the red hot or “Texas hot” can be pork or beef, while the uncured, unsmoked white hot is typically a beef-pork-veal mix. Zweigles is a go-to Rochester-based brand for both.
Where to Get It: Try these fat meat sticks at Nick Tahou Hots, where they’re served grilled and topped with mustard, onions, and “hot sauce”—what they call a runny chili sauce around here—or buried in a Garbage Plate, an iconic Rochester specialty involving your choice of meat (hots, burgers, Italian sausage, steak) on a plate with heaps of baked beans, home fries, macaroni salad, chili sauce, and various other condiments. 320 W. Main, Rochester, NY
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