Try this recipe for Hot TexAs Weiners a Jersey staple. Par boil your hot dog then deep fry. Add mustard and chopped onions then sauce roadfood.com/topic/texas-weiner-recipe/
sorry to be off topic but does anybody know of a method to log back into an instagram account..? I somehow forgot the account password. I appreciate any assistance you can offer me.
@Ezekiel Anderson I really appreciate your reply. I found the site through google and I'm waiting for the hacking stuff atm. I see it takes a while so I will reply here later when my account password hopefully is recovered.
Back in the 80’s, for my husbands birthday, I ordered some hot dogs from an excellent butcher in Anaheim (I’m born and raised in Anaheim, SoCal, almost 65 years) then drove an hour after work to get them. They were my husbands favorite because they “snapped” when you bit into them and the taste was AMAZING. I then drove to Oceanside to get my mother in laws “chili dog chili”, also my husbands favorite. Got home and prepared everything, and the look on his face was priceless. What do you get a man who has everything? Their favorite hot dog.
If you want the best hot dog for snap and MICHIGAN Coney (we have two, that I know of) look online for kogels hotdogs, I've had hotdogs all over Michigan, a few in NYC, a few in Chicago, but nothing beats a kogel.And this recipe is actually closer to FLINT STYLE, than Detroit, the D style has beans/with less meat and season.
I made this. It is great. I put the leftovers into an ice cube tray and froze them. One cube per dog is perfect and 45 seconds in my microwave thaws and heats two coney cubes perfectly. This means that I am only 45 seconds away from having a coney dog. Hurray!
Which way did he go? which way did he go? He went for Faygo For us adults in the room a dog from American or Lafayette goes great with a Strohs Bohemian also.
John Michna I love Vernors but I also love bagel unfortunately the Vernors recipe has changed over the years and it’s not as “hot” as it used to be When I was a child I wish they would come out with their older. “ throwback” recipe version of that
@@pweston65 look for Ginger Beer in the Caribbean section of a grocery store, or a Caribbean store. You'll get the spicy bite of ginger you like. Despite its name, it's non-alcoholic.
I love your channel. Its really well done, you seem awesome, and every time I try a recipe its delicious. But honestly, even if I never cooked a single thing I would still watch because they are comforting and interesting and fun. Thanks for these.
Chef John the only inauthentic thing about this Detroit coney is the squiggles mustard. Everyone knows the mustard goes in a straight line, lmao. Great recipe and great fundamental method to build on as always 💜
I live in New Orleans now, but I was a Michigander for two-thirds of my life. It warms my Detroit-born heart that you would acknowledge one of our most beloved foods.
Thank you so much for making this!! I live about 60 miles north of Detroit in Flint MI. I was born and raised on coney dogs and around here there are only two choices. Detroit style and Flint style. Detroit is is a runny meat sauce, whereas Flint is the thicker, meatier version. Both are delicious so I suggest people try them both ways when making this. Michigan doesn't have much to offer to the culinary world, but we do dogs right. Make this and I think you'll agree ;)
if you think Michigan doesnt have much to offer to the culinary world, you should get out more. best middle eastern food I've had in my life, good African food, good German and Polish food, and damn good Detroit style pizza.
Jackson style trumps Detroit and Flint styles by a wide margin. Jackson is the true birthplace of the coney dog in 1914. Also, this recipe is fairly close, but there is no tomato product in true coney sauce. Tomato turns it into a chili dog, not a coney.
Chef John made me channel Chill Wills, finding myself waving a ten gallon hat while riding a falling nuclear bomb, shouting "Throw variety into your WEINER ROUTINER!! Yee! HA! "
Long time subscriber, first time commenter. I wanted to give you a shout out for your calm demeanor, charismatic presentation, and you're consistent awesome recipes. Your channel does not go unappreciated. Thank you!
The 2 big spots to have a Detroit Coney Dog are American and Lafayette. Their family were Greek immigrants. Maybe the Coney Dog was a hot dog & yellow mustard Americanized version of the gyros?
I grew up in Charlotte, Michigan about a half hour's drive from the state capital in Lansing. We've got The Whistlepig BBQ outdoor restaurant, home of the Frankenswine. It's a Kogel beef hot dog on a bun covered with a heaping helping of pulled pork. Condiments are self serve and there's usually a good variety of barbecue sauces in squeeze bottles to choose from.
One last comment. In SW Michigan around Detroit, Koegel Vienna’s are the traditional hot dog used. And yes, they are boiled first, but briefly put on a grill to dry the casing and crunch it up a bit.
Gosh, I live in Minnesota. I've never heard of making hot dogs like before. Except the chili dog at the state fair, so I guess it's sort of the same thing. Grill mine over an open fire and I'm a happy camper.
I made them, and my family RAVED about them! There's a Coney Island hot dog place in our city that has been in business for very close to 100 years, and my parents agreed that these were even better than theirs. I changed nothing. Follow the recipe exactly as is, and it's just phenomenal. This is one of those rare recipes where I can't even think of anything I might do different to make the recipe my own. It's just about perfect. Great job, Chef John! :)
Neat!! I remember a "Foot-Long/Coney Island Hot Dog" shack down by the lake in Cleveland, Ohio. I remember being there one night, pitch black, and the wonderful fragrance of those "steamed buns." Americans used to eat "fast food" only maybe once a month, as a treat. We were poor so being able to do this was a thrill when we could manage it. My brother couldn't say "Coney Island," so he said "coe-when-eye-oh-when." I loved Coney Island and lived in NYC from '77 to '94. This current husband, French, was thrilled to be taken there in '94 by me, numerous times. I forced him to ride the Cyclone with me, he was laughing! (He doesn't like rides.) I loved the raw clams, Nathan's, where a well-done hot dog was called a split because it did split open, and the spouse also liked "skanky franks," "dirty water dogs," "tube steaks" off those food carts. Even though you could get onion sauce, sauerkraut, mustard, ketchup and sometimes relish, same price, 50 cents when I first got there and one dollar while we were there together, he thought they were perfect just with a bit of ketchup, which was rare and pretty unknown in France a couple of decades ago. He won't eat American food here, but he liked trying it all in the States. I've even lost my taste for American food, but they do make good hot dogs and sausages here in France, and amazing mustard. Bad pickles, however, and they are not happy to put meat on bread, traditionally. Good demonstration, that hot meat sauce looks fantastic. The French just run from chili con carne, they don't like spice. It's funny. Uprated. THANK YOU!!
I live in Detroit. I don't know of a single coney place that DOESN'T cook their dogs on the flattop. Coney Dog Facts: Almost all of the Coney places buy their dogs from the same meat company in the Eastern Market area of Detroit. That meat company does NOT package their dogs for retail sale, They are only sold in 25 lb cases. yes there are so many coney places in Detroit & suburbs that a hot dog manufacturer can be in business supplying them. when you buy them they ask you 8's or 10's 8 to a pound or 10 to a pound. Most places use 10's About a 15+ years ago one of the Coney dog places started producing their chili for sale to other coney places. Now probably half use that chili. There are other companies that sell it too. but Few coney places make their own. The original coney places in Detroit were opened Greek immigrants, In the late 70's through late 90's They were Arab immigrants from Iraq, A lot of that call themselves Chaldean, (Iraqi Christians forced to flee because Saddam), Later is was Muslim Arabs, Now I'm seeing a fair amount of eastern Europeans from the former Yugoslavia, Romania. If you are driving down any major street in Detroit or its suburbs for more than a mile and you don't see a coney place...You aren't paying attention.
You dont know what your talking about, the Greeks started the coney dog in Detroit in the early 20's not the 70's ,I use to go to Lafayette in in 1952 bonehead. get your "facts" straight ,you do a disservice to Detroit with your idiotic bullshit
My version of a coney dog is derived from the Cristoff family of Jackson, MI and dates back to at least the mid-60's. I believe that they used primarily ground beef heart in their burger, but I like to use venison. The seasoning is much like taco seasoning; with a few additions. A small amount of tomato sauce is added for moisture. The meat is fried and crumbled extremely fine; not boiled. When it is finished, it is moist, but doesn't look like a hobo crapped on your hotdog. I like to use Koegel's beef hotdogs, and I use a deli Brat bun for texture and increased room for coney meat. The onion should be at least twice as fine as that, and I use vidalia or red onion. That gets topped with a moderate amount of yellow mustard, a sprinkle of table salt, and fresh coarse black pepper. Then tamp it downwith a fork to about the level of the top of the bun. It looks better, likely tastes better, and you have much less chance of farting and sliding out of your seat onto the floor. What's not to like?
Guys, why so negative? I'm very happy Chef John made this. Always wanted to know a good recipe for this one, and hot dogs can be high quality ingredients and not as unhealthy as most people think. Come one guys, live a little! And smile...
I miss Detroit Coneys so bad since I moved to FL, I'm going to try this recipe this week, adding a little cinnamon to the sauce. After all I am the Peter Criss of Dogs like this.
I live in Staten Island NY not far from Coney Island and I have been to Nathan's many times over the years ( It's not the same as it was! ) Your recipe looks delicious and so much better then any hot dog I have had! Thanks for the great video..... Bobby DoTube
Excellent! So tired of canned chili sauce for hotdogs anf was actually looking for recipes for homemade the other day. Didn't like anything I saw. I'm subscribed and bam! This vid showed up. Will definetely try this! Thank you.
There’s a Coney Island hot dog place in town here and I’ve ordering these beauties for 72 years. Yup, my Dad took me here when I was 5 and have been a patron all this time. Oh, and don’t forget the 2 bottles of chocolate milk to go with them. It’s a law!!
I brown the ground beef and sometimes adding hot sausage and then pulse it in a food processor to get those small particles and by browning you can get a nice depth of flavor.
I used to get two of these for 25 cents at A&W on Coney Is Teus in high school more than 30 yrs ago, they were great. DQ took them to a new hight with the Chili Dog Split made with a 1lb dog topped with the sauce, ketchup down one side and mustard on the other with relish and onions on top.
Now Chef, you need to go to Flint and try a coney at Angelo's and then go to Port Huron and try a coney at Mama Vicki's or Ted's. I love Michigan! You can find a different variation of a coney anywhere. Also, if you're in Flint, make sure to get your coney with a Koegel Vienna hot dog.
I had my friend TAKERU KOBAYASHI come over to try these. He kept dunking the bun in water and ate 56 of them in 2 minutes. I had one. It was very good. I did not dunk mine in water. I had a beer afterwards. That was good, too.
I did this recipe with a slight variant, I added 1table spoon of Brown Sugar, Spicy brown Mustard, & some BBQ sauce to give it some tang. Was quite please even though I accidently added to much Cayenne pepper.
Great recipe! I add 2-3 Tbsp of paprika too, and a dash of liquid smoke. Admittedly, I love these dogs with sauce, onions, ketchup, and nacho cheese. Sometimes a little dijon too. :-)
Really hoping those chips were Detroit's own Better Made brand! Try them next time with a natural casing dog ~ preferably Koegel's...gotta have that snap! The only way to wash them down is with an icy cold Vernor's or some Faygo Red Pop! Sending some Metro Detroit love your way Chef John!!
Oh hell.. you had to mention Vernor's. In DC we had Rock Creek Tiger Ginger Ale, which had much more ginger in it than Vernor's and was a dangerous shade of dark yellow. Now I am in southern Virginia which thinks RC Cola is a premium brand.
I know this is going to sound strange to a chef but the ABSOLUTE BEST CONEYS you'll ever taste & WILL CRAVE FROM NOW ON OR UNTIL YOU HAVE MORE are made in Tulsa Oklahoma at Zukes Coney Island in downtown Tulsa, they've been there since 1936!!! They put some kind of spice in them that isn't like anything else you've had. I've wanted for years to know what it is. People from across the country have them shipped special order, several who live in California have upwards of 250 sent at a time! I'm not kidding!! The buns are specially made & are small & so are the hot dogs (you can easily eat 3 or 4 in 1 setting) I get several quarts of the meat sauce & freeze it the day before I leave & have dozens come over to eat once I get back & inevitable when it's gone my family an friends start asking when I'm going to get more. I'd love for you to figure out what is in it as I've tried for decades & can't figure out what that addictive taste is!!! The look of yours is spot on!!
I have never tried it but i cant immagine that it will taste good. I mean beef mince is made out of the cheapest cuts like brisket and belly so you really need that colour to get some nice flavor and you dont get that by cooking the mince in water. I dont care if thats how a coney dog should be, personally I would saute the beef. Adding chesse is a great idea as well!
I've looked for this recipe for years. First Learned about it at a cooking demonstration with my Mother, yrs ago. They called it spoonburgers. It would be become my daughters very favorite recipe growing up. After not making it for years when I went to make again, my recipe card was so degraded, I went hunting for it online? I couldn't find it. Not under the name that was used. This is the closest thing that I found to the original recipe. In fact it's almost identical. So, thank you for that😇
So what is the one with the chili and cheese called? Besides delicious, I mean. We had a caterer from NY make these for us once for a party and I am pretty sure he used onion powder (or onion salt?) instead of the raw onion (which was still a topping option) and it was the most amazing dog I ever had. I have not eaten even a normal hotdog without onion powder since.
As a Michigan man, I see only onions, mustard, and Coney sauce on the dog. You're doing it right. Except the hot dog should have natural casings or "skin" on.
Best chilli dog I ever had was at a bike rally, from a van, two jumbo English breakfast sausage on a burger bun, covered in a chilli made from one part tinned chilli, one part tinned chicken curry and one part tinned potatoes, simmered for hours. I had four in an evening.
For a truly proper coney, it's "Port Huron Style Coney Sauce" (you can Google the recipe) with a good quality all beef hot dog fried on a flat top! Hebrew National, Nathan's or Koegel, if you can get them in your location.
I’m from Flint and every time I go back to eastern Michigan, I have to stop at a Coney place and get a Coney dog. I like your recipe and will try it. I have my own version. Just a couple things. You’re being way too skimpy on the onions. They should carpet the top of the dog. No sprinkles. The dog has to be something like a Koegel’s Vienna. Not just any beef dog will do. It has to be in the casing for that snap as you go in formthe bite. Oh, I guess two more things. Thick French fries (not steak fries) with a cup of chili on the side. I gotta get back to Flint for an original! Thanks for recipe!
FLINT TOWN! It's a shame Angello's on Davison rd closed. Granted Telly's on Miller rd or Mega on Corunna rd are almost as good. What spot do you normally hit up?
Detroit gal here: i purée red, yellow, and orange peppers with onions and add that to the meat mixture with spices. To tighten it up you can add a little roux at the end. The color is beautiful. And grilled dogs are acceptable!
you're right on that -- hotdogs are easy to get burnt out on. But for maybe three meals straight, with the wife out of town and only dad and son at home, is absolutely no problem. Maybe even four nights! And the meat sauce helps. Probably not the chips -- fries or tots.
Chef John, You need to visit Curtis' Coney Island in downtown Cumberland, MD for an excellent Coney. Seriously. They've been serving them since 1918, or as their slogan says, Since Johnny went off to war.
Yeah, weird name. On Coney Island, as in NYC in general, it's all about mustard and sauerkraut, sometimes some relish or that reddish pickled onions. Simple and easy for beach goers.
This is a great recipe, but if you really want an authentic Detroit/Flint style Coney Sauce, you need beef hearts. Obviously not something you're going to find at the typical grocery store, but you can order the original mix online for a relatively cheap price.
Herzer One I've enjoyed every single dish this man has put out. I like his spin on everything. When I noticed this hotdog video, I said no way, but it turned out to be another great Chef John creation! His Bigos, Polish Hunter Stew is my favorite
@@northcackalacky4694 I’ll have to watch them. I’ve made the scotch eggs, That giant Italian meat cake thing (can’t remember the name 😂) and a few more I can’t remember, just woke up. Love this man!!!
For anyone who knows about Coney-I-Lander in Tulsa, especially if you're like me and now 700 miles away from them, this recipe is pretty close as it is. Just use onion and garlic powder instead of chopped fresh. Follow the rest of the recipe, especially the potato masher part (to get the right texture) and add 1 tsp oregano, 1 tbsp of Worcestershire sauce, and just a hint of cinnamon, just a few shakes. You don't want to recognize the cinnamon when you taste it, it needs to be very subtle. Steam the buns, not in the oven, in a steamer for a few minutes. Or you can microwave them with a damp paper towel over them for 15 seconds or so. Sautee the dogs in a skillet over low heat with just a little butter so they're slightly browned all around. Assemble them thusly: open up the bun, spread mustard on the inside, plop the dog in there, add chili (not too much). Add chopped onions if you like (I don't) and top with finely grated cheese, your choice, I use Velveeta that's been in the freezer for about 15 minutes so you can grate it - melts really good over the chili.
I should add, this makes great 3-way chili, also a Coney-I-Lander favorite since 1926. Pour the chili over spaghetti, top with cheese and chopped onions. Personally I don't like fresh onions, so I sub in hot dog slices. This was a favorite for many years for people with not much money and a big appetite. And of course the Frito Pie, chili and cheese over Fritos. Pretty good stuff if you like that sort of thing.
If you're American (I am, expat now in Europe) you might like to cook with cheese and add it. That's frequently limited here, as cheese is quite sacred in France, there are hundreds of varieties, and they like to keep meat, cheese, wine and bread separate often, with only regional and seasonal exceptions. I think he's showing a method found in Detroit. You don't have to eat that. I wouldn't eat a "Philly cheese steak," for example. Chez vous, how you like things, you ought to have them that way. So I will not freak out and bash you here, ha ha ha!! xo :)
Yeah go for it. Most places that serve coney dogs here offer a version with cheese somewhere on the menu and it's pretty normal. You can do something like shredded cheddar, or the liquid processed cheese if you're into that kind of thing.
As a Detroiter and someone who likes to cook, I've never actually made homemade coney dogs. I don't think I trust myself to match what I've grown used to here. I'm sure it's a different experience (it certainly looks a bit different), so maybe I'll give this a try at some point. :P
well done Chef John. you did omit the Paprika, a common ingredient as most of the original coney stands here in Michigan were Greek. but all in all a final job sire!
This looks great Ty! How do I cook the dogs so they taste like the push carts from NYC? Do the vendors slow cook them or add stuff to the water? I would really like to know specifically what the process is if anyone knows.
It's not how they cook them,although it is usually a (wet) method,its about the type of hot dog. N.Y. hot dog brands are 'Nathans' and' Sabratts ' If you had one it possibly had an onion relish on it.
I worked at a texas weiner joint as my first job and they deep fried their dogs. Got them nice and crispy on the outside. So much better than boiled. In my opinion pretty much any other way to cook them is better than boiling them. Grilling, broiling, pan frying or even just baking them is better than even the dirty water street dogs in NYC which I've had many of. LOL
My mom made this today as one of the condiments for the hotdogs at our 4th of July potluck. A wonderfully different, delicious hotdog. Thanks, Chef John!
have you ever had Skyline Chili? this reminds me of it except i am more than sure they put cinnamon on theirs and the cheese is actualy finely shredded mild cheddar pilled over top! gonna try this soon and add that cinnamon, mon.
I wonder if you have prepared an Italian hot dog, better known in NJ as a Jimmy Buff, on this channel? You have so many videos, I have not seen one yet. Thanks
Chef John Since my wife and I are empty nesters and love Coney Dogs, I was wondering if you could freeze what is not used. Thanks for all your great recipes. John
Many many ways to do this. Make regular chili, beans and all. The day after your chili was made, reheat it and spoon on hot dogs, along with shredded cheddar cheese and chopped onions. I prefer the french purple shallots instead. In Texas these are standard chili cheese hot dogs. Up north, they are called Michigan dogs, or Michigan Hots. In Pennsylvania they are also called hots or red hots. Cheese is not obligatory, nor are any spices like cayenne. Any kind of meat sauce that you wouldn't mind eating with a hot dog wiener and a bun will work. Experiment and have fun with it. Here in Quebec they just put a ground beef mixture straight on the hot dog bun and eat it like that. They call it Guédille but it's not limited to beef and has grown to mean just about anything slapped on a hot dog bun.
