Hi Greg, it's Mike Florence and thaaaaaanks so much for this iconic Hot Dog recipe. Really FASCINATING historical reseach. NO OTHER CHANNEL does this so well. Lots of surprises in your recipe and YEP, I'll give it a go asap. Many thanks and CHEERS for now Greg, Mike.
Thanks for the video! I grew up and went to school with the current owner. Back home they were affectionately referred to as “Dirty John’s” or “Dirts” for short.
that was a great tribute, Greg. I wish I had been doing youtube back then. there seem to be more of a focus on building communities and the social aspects of social social media.
Thanks for the video. I was born and raised in Glens Falls New York. I would stop at the original shop that I knew on South Street when delivering papers for the Glens Falls Post Star. This was in the 1960’s. Us kids knew the place as dirty John’s. Great hot dogs. In the shop they were cooking dogs and sauce all the time. Never knew the shop empty. The other place we would go to is Zack’s hot dogs just west of Hudson Falls New York. The way I would go is to take Warren street to the east out of Glens Falls. I still do the sauce for my own hot dogs. Thank you again for the video. Ron VanDerwarker
Cheers Greg! Looks delicious. The nutmeg, turmeric, and the curry powder, that will make it unique for sure, I can't wait to give this a try! (using your recipe of course, will add some acid with lime or lemon, and the cumin you mentioned). I might make the sauce and let it cook for a little while on a simmer in a sauce pot, add water if i have to, just to let all of those spices meld together. Rest in peace Jason.
Uh that's just absolutely insane I just thought of it and right before my dad passed away a year ago he told me about this hot dog 🌭 place in New York city wow it just came to my mind
A good trick to make ground beef a finer texture is to add 1/4 - 1/2 cup of water before browning. When browned, the water will evaporate, but will cause the beef to fall apart...
I’m watching this from Glens Falls, and just had some Dirt Sticks last week! Watching them with that full grill crank out the dogs when I was in high school was always amazing. Their old restaurant was a typical old downtown storefront with tin ceilings, a huge coffee urn on the counter with week-old coffee and the 5¢ comb display on top.
There was a hot dog place in South Philadelphia on Snyder avenue that was there for several decades. They had a great sauce. It was a tan sort of color. No idea what was in it but if someone could find that recipe, they'd have gold. Originally the place was called The Greeks Hot Dogs. Later it was changed to Texas Wieners. They sliced the dogs length wise and grilled them that way. They had a special wide hot dog bun from Vernelsons bakery. Good good stuff.
A little professional resturant tip for getting super fine ground beef for a sauce. You add the water first with the raw meat in the pan. You mix them together well and then start cooking. You want it to look more like pink soup. The meat will easily be the size you get in a can of store bought Coney sauce. As the water cooks down some add any spices that will not burn just a little bit before you get to the consistency you want to end up with.
Well said. I came here to say the same thing. I like your pink soup term, that's exactly what it should look like. The meat is almost like sand for a lack of a better term.
The jar sauce is crap... its not what they serve... its very watered down... Im from glens falls. If you want a more accurate recipe look up Greek hotdog sauce. You have to brown the meat till its almost black before you move forward with the rest. breaking it apart till its like sand.. then simmer 12 hours there is alot more spices... cinnamon... clove.. ginger to name a few
Greg - Awesome video. I grew up in Rochester, NY where we had Schaller's "hots" sauce and I can say that regardless of where in NY, there should be meat chunks in the sauce. Great video... Also, if you want to research Schaller's, and happen to do a video, you'll need some Zweigles dogs 😎
Great video ... hotdogs are neglected! I love hotdogs ... but the buns I've tried have been awful. The hinge breaks ... the bun falls apart as ya eat it ... the bun gets tough if steamed ... doughy buns. Should prolly make my own.
I just bought Texas sauce mix from Buffalo, you use hamburg and water with it. It came out real tasty, gonna have it with super bowl dogs. I want to try New Way some time. North of there they call them Michigans, the sauce is similar.
I've found that if I don't cook the hotdogs in water first they're way too salty. The water bath removes the salt and gets the things heated up before going on the griddle or grill. It also makes them puff up.
Sup Greg, new wave is more unique than other types, coney island, NY system in RI, wienorama in RI, can't remember the conn one famous for? New wave uses less meat, makes mustard(as you shown) and use curry powder more, some don't, some just mostly cinnamon or even allspice flavors.. I'd eat them all lol, but it's the ones remember most 👍, incase I don't get chance want to say love channels, appreciate what you did for me when robbed.. you and family have a merry Xmas, and please continue what you do brother👊, tyvm tc PS, people ask the difference between a wiener and a hot dog, it's not that wieners steam the bun, it's the actual wiener, it's not a hot dog, some places throw you out or send to back of line if can a wiener a hot dog🤷, seriously lol
I will bet they were delicious! We have tried for YEARS to duplicate the hotdog sauce from Stewart's hotdogs in Huntington WVA. The meat is virtually non existant but you can see tiny bits of it in the sauce. I can literally eat 4 stewart's dogs when normally, I can only eat one of any other dog! If you are ever in Huntington, WVA go try one they are on 5th avenue. They opened in 1933 And My mother lived on 5th avenue so we all grew up eating them Ocassionally, I have them shipped to me overnight. It is expensive, but so worth it. Lol .a lot of dollars worth of dogs. 😂😊
Boy, this brings back memories. There used to be a hotdog place near where I worked many years ago that I was addicted to. Drove my co-workers crazy that I always wanted to go there for lunch. The sauce wasn't quite like this but similar in consistency and was definitely not chili but it was so dang good.
Hi Greg. I've seen a few helpful hints on how to get your hamburger very fine. I thought I'd throw mine in as well. I use a handheld potato masher. That you use to make mashed potatoes. It works very well. And, you can make it course or as fine as you want with the potato masher. You can control the size of your hamburger bits easier. Great video and recipe. Thanks for sharing.
2:08 could you please tell me what “Chuck” is. Because looking at it, in England we call that mince meat. Probably the same thing. It just helps me, when I attempt to recreate what your doing 😂. Thank you.
It’s just ground beef, well ground from a Chuck roast that’s why it’s called Chuck. But ground beef from any part of the cow would work here. I don’t know how it is over there, but in America ground chuck is the most common you’ll find.
Great video Greg, I'm a big fan of upstate NY hotdogs so I will be ordering a jar of that sauce. You are right, it was a tighter community back then, haven't heard HallsysKitchen mentioned in a long time. You should have thrown a pickled jalapeno slice on one of the dogs ;-)
I miss Jason. 😢 He and his channel was awesome. When he passed I had to take a break from RU-vid. I feel connected to the people (channels) I watch and it’s hard when you find out that they passed away. It’s happened multiple times since. Thanks for bringing this back. I sincerely enjoyed it. Now I’m going to visit Jason’s channel Oh and the hotdogs look delicious. Keep up the good work. Love your videos.
1 cup cold water 3/4 cup yellow dry mustard 3/4 teaspoon coarse sea salt or kosher salt 1/2 teaspoon ground turmeric 1/2 teaspoon garlic purée 1/8 teaspoon garlic powder 1/8 teaspoon paprika 1/2 cup white distilled vinegar Mix together and simmer until you achieve the desired thickness.
I absolutely loved this place. I'd stop there at least twice a week in the summer on my bike, on my way to a baseball card shop on South Street...we called them "dirt dogs"
Im thinking they made the sauce that you purchased so that you could add it to the amount of meat that you prefer? The real recipe that I have been looking for for years is the recipe for Capitol Lunch in Connecticut. That meat sauce is out of this world amazing!
That chili sauce reminds me a lot of Skyline Chili. The consistency and seasonings are very similar (specifically the nutmeg). Skyline chili is also watery but there's more meat in it much like the version you just made.
It was all in the description box like I said. 1 pound ground beef simmer first Add: 2.5 tsp curry powder 3.5 tsp chili pounder 1 tsp nutmeg 2.5 tsp onion powder Salt and Pepper to taste 1.5 cups water Mix and simmer My changed recipe: New Way Lunch Hallsy’s Recipe 1 pound ground beef simmer first Add: 2.5 tsp curry powder 3.5 tsp chili pounder 2 tsp nutmeg 1 tsp cumin 1/2 lemon juiced 2.5 tsp onion powder Salt and Pepper to taste 1.5 cups water Mix and simmer Mustard Recipe: 1 cup cold water 3/4 cup yellow dry mustard 3/4 teaspoon coarse sea salt or kosher salt 1/2 teaspoon ground turmeric 1/2 teaspoon garlic purée 1/8 teaspoon garlic powder 1/8 teaspoon paprika 1/2 cup white distilled vinegar Mix together and simmer until you achieve the desired thickness.
Both hot dog sauces are a little watery for me.. that would make the bread soggy and I can't enjoy a hot dog like that... I prefer a hot dog sauce made with tomato juice chopped onions tomato paste a little sugar salt pepper and chili powder, the sauce is a nice firm and not soupy the best hot dog sauce you will ever taste on a hot dog in your life
There’s another idea for you Greg for another channel, Ballistic hotdogs, you could do them from all over the world, I could send a list as long as my arm from Australia
