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Best of the best!


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Covert Trail Cameras are JUNK

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Someone posted a Coney Island sauce recipe on here a few years back.

It had ground beef, CATSUP, onion and mustard.

The guy said his Grandma worked at coney island and actually made the sauce for them.

Don't recall who it was. Been a long time ago.

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If it has beef, it's probably a chili or Koney Island mix. I love ketchup, but not on a dog by itself. Cannot break the rule.. or taste..


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If I'm forced to go with ONE topping then it's yellow mustard.

French's!!


Proud to be a true Sandlapper!!

Go Nats!!!!


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sse Offline
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Originally Posted by dvdegeorge
Coney sauce recipe from Rachel Ray

1 pound ground beef
2 onions, finely chopped
2 cloves garlic, finely chopped
2 tablespoons chili powder
1 tablespoon ground cumin
1 6 ounce can tomato paste
1 tablespoon yellow mustard, plus more for topping
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar

she doesn't know what the h*ll coney sauce is


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there's no pickle of any kind on a coney


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Originally Posted by byc
If I'm forced to go with ONE topping then it's yellow mustard.

French's!!

yes


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Originally Posted by byc
If I'm forced to go with ONE topping then it's yellow mustard.

French's!!


That is how they are supposed to be served! The only proper way!


I like liberals-------------------------------------they make good bear bait! grin
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real deal

Ingredients
1‐1/4 lb 80/20 ground chuck
5 Koegel Viennas
1 Tbs shortening or lard
1 Tbs unsalted butter
1 tsp minced garlic
1 Tbs prepared yellow mustard
6 oz tomato sauce
6 oz water
3 Tbs mild chili powder
Kosher salt and ground pepper
Equipment
1 12ʺ skillet
1 colander
1 meat grinder
1 8ʺ x 8ʺ glass dish
1 2‐quart sauce pan
Lid for 2‐quart sauce pan
Brown the ground chuck in the skillet till itʹs nice and
tender. Dump it into the colander and let it drain. Push
on the browned meat in the colander with the back of a
spoon until most the grease is out, and then dump the
meat into the sauce pan.
Install discs onto the front of the meat grinder for a
fairly small grind and grind the hot dogs into the glass
dish. After digging the rest of the ground hot dogs out
of the inside of the grinder, add the ground hot dogs to
the browned meat.
With the exception of the chili powder and the salt and
pepper, add the remaining ingredients to the sauce
pan and mix it all as completely as possibly. Start heat‐
ing the sauce on the stove over medium heat. When it
comes to a simmer, cover the saucepan, set the burner
for low heat, and let the sauce simmer for 20 minutes,
stirring occasionally to prevent scorching. Add the
chili powder to the sauce and stir it in well. Check the
flavor of the sauce and add the salt and pepper to
taste.
Cover the sauce again and let it simmer another 10
minutes to let the flavor develop before serving on
grilled Koegel Viennas in natural casings on decent
(not wimpy) steamed buns, all topped with a squiggle
of a rich yellow prepared mustard and some chopped
onion
… or on nacho chips with cheese and jalapeños


[Linked Image from i.imgur.com]



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I love Michigans!! I lived off of them the years I was a bachelor living in Franklin Co., NY. A good friend of mine cooked at a little diner in downtown Plattsburgh for years. This is her recipe for Michigan sauce. It's the real deal.

1/2 to 1 qt. water
2 1/2 # lean ground beef
salt & pepper
1/4c sugar
1/2 tsp oregano
1 tsp chili powder
1 med. onion
1 tsp. Worcestershire sauce
1 c BBQ sauce (Hunt's original or Kraft Hickory Smoke)
1 28 oz. can crushed tomatoes

Brown the ground beef and remove the drippings. Add the rest of the ingredients and simmer for two hours or more.

To be a real Michigan the sauce has to be served on a hot dog from Glazier Meat Packing in Malone, NY. Their hot dogs are very distinctive, red snappy skin with a garlic flavor inside. I have made the sauce and used other hot dogs but it just isn't the same.

My second favorite hot dogs are a type of slaw dogs from a small place in Quebec just over the border from Chateaugay, NY. The locals call the place P-vans. No French ability needed. Just hold up two fingers and you'll get two dogs dressed with a sweet slaw sauce and fries on the side. mmm.

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Originally Posted by dvdegeorge
Chili mac the old timers tried that crap at the hunting camp years back...I drove into Corning NY to eat


And wound up at McHales? grin

Where was camp?

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