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I hope you didn't eat all three off the plate
I haven't made coney sauce in a long time. I agree in boiling the ground beef was the hardest part to overcome.
I think my next batch will get the motorboat (immersion blender) to further emulsify the meat into the sauce.
Where did you find the konjac powder?
I’ll have to grab some next biz trip to Detroit areaLove me some good coney sauce. Koegels are ok, but I grew up on Kowalski dogs, and still get them whenever a friend passes thru the Detroit area. I have a few packs in the freezer but looks like one is coming out shortly.
This version is without the Skyline spice adds. Eating some nowMan that looks good Jeff! Congrats on the ride!
Not a fan of skyline chili myself. I think its the cinnamon/allspice in it. Weird flavor. But I'd bet I would like whatever you made!
I would suggest that the kowawalskis might be a quality dog that’s a bit bolder, so it stands up to the super beefy coney sauce.I don’t know, and while I’ve had some kowalski’s, coneys, the best damned Chicago style dogs I have ever had (as a 25+ year resident of Illinois and a 5 year resident of Lincoln park (while Gold Coast dogs was doing it right with Vienna Beef (and Mike Royko agreed with me on a neat, sort of drunken night)
The Koegel dogs were just a lot better.
(after the fact, by about a decade, I found out that they made them at their factory on the grounds of the flint airport.
My kids will not eat happily anything but the deer that they shoot with natural casings, but even they say that the flavor profile of Koegels is the best commercially-available dog they’ve ever had.
I don't know what Vienna Beef was using when I briefly lived in Chicago in early 80's, but I wasn't impressed. Too much toppings.I don’t know, and while I’ve had some kowalski’s, coneys, the best damned Chicago style dogs I have ever had (as a 25+ year resident of Illinois and a 5 year resident of Lincoln park (while Gold Coast dogs was doing it right with Vienna Beef (and Mike Royko agreed with me on a neat, sort of drunken night)
The Koegel dogs were just a lot better.
(after the fact, by about a decade, I found out that they made them at their factory on the grounds of the flint airport.
My kids will not eat happily anything but the deer that they shoot with natural casings, but even they say that the flavor profile of Koegels is the best commercially-available dog they’ve ever had.
Costco dogs are my favorite flavor profile. Must be the heavy garlic. The salt level is more than my HBP can handle these days.You know, for a phenomenal dog (which I have to admit I’ve doctored to smoke as a bastard hot link) the Costco 1/4 lb dogs are good too.
All Beef, artificially low price point as a loss leader.
Oh man, those looks delicious! Thanks for sauce recipe, gonna try making it this weekend!Not a lot of time or inspiration for cooking here last week but did go to work on developing a coney sauce. I can give you a general idea of my recipe and process. As always I do a little adjusting along the way. I try to capture that. Roughly 3.3 lbs 80/20 ground beef into a pan of 7 cups water, 1/4 cup ketchup( I use no sugar added) 2t franks red hot, 1T Worcestershire, 5T tomato paste , 1 sweet onion very finely minced in food processor, 1T salt, 4t onion powder, 1t black pepper, 1t smoked paprika, 6T dark chili powder , 2T Splenda and 1T ACV. Bring to a boil as you mash and stir the mixture. The meat will disintegrate into the perfect coney texture. I simmered for a good 30-45 minutes reducing. You will see fat rising to the top at times, just stick it in. At the end I used 3/4 t konjac root powder to thicken. Mixed into a little cold water and then into the sauce. It’s my new fav over xanthan for sauces and gravies as it does not get slimy. This not only thickens but completely incorporates the fat into the sauce. No separation even days later. For non keto I imagine you can just use a little corn starch slurry. At the end I did some taste adjusting with a little more salt and sweetener. This is actually when I used the ACV as well. Made a few dogs on toasted Aunt Millie’s keto hot dog buns. All with plenty of coney sauce plus 1) habanero Jack, onion and salsa 2) cheddar, crumbled bacon and scallions and 3) traditional with cheddar, onion and brown mustard. View attachment 646171Sauce is a winner and the texture I’ve always wanted is perfect in this. I’ll be doing a spicy as well as Cincinnati flavor soon. Thanks for looking.
Growing up we’d get foot long coneys at the local ice cream shop. They were loaded With coney sauce, onions, relish, ketchup , mustard and onion. Still love that combo.Sorry Jeff , Late again
Great looking dogs, I will take 1 of all three.
But I like a little more ingredients on mine. lol
Look great Jeff
David