Yankees Fan JJ Johnson Made Us A Jerk-Spice Stadium Hot Dog For The Ages

The question we recently posed to five New York City chefs was as simple as it comes: Make Food Republic a delicious baseball hot dog. The results? Well, not so simple. For the return of the Food Republic Challenge series — and the start of the 2015 Major League Baseball season — we invited some of our favorite chefs to our test kitchen to construct a hot dog using their choice of dozens of condiments, toppings and spreads. The only rule was that the hot dog had to be delicious. And simple mustard and relish — though delicious — would not cut it. Up next is JJ Johnson, chef at the Cecil and Minton's in Harlem. Here we find out not only why the Yankees are going to have a strong season ("CC [Sabathia] lost some pounds and is looking healthy," says the chef), but how Johnson uses a jerk seasoning in his tubesteak tour de force (he's also launching a hot dog cart of his own this Friday at Minton's). Food Republic's Richard Martin investigates.

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