Help Me Find the Perfect
Coney Island Hotdog
Recipe!
I grew up in Flint, eating coneys with my dad at Palaces Coney Island
restaurant. It was located on the bridge over the Flint River on
Saginaw Street. The place smelled like coneys, onions, cigarettes, and
beer. I got hooked.
There are many different Coney Island Hotdog recipes around the country.
Some of them include such things as tomato, green peppers, wieners with casings,
wieners without, ground beef, onions, chili powder, beans, mustard, ketchup,
beer, and other things too ghastly to mention.
So far, this is the best recipe I've come up with:
Sometimes the best one is the simplest
one!
-
Brown two pounds of high quality ground beef in a sauce
pan. Drain the grease.
-
Add about a cup of water and a cup of finely cut
onions, 3-4 tablespoons of chili powder, 2 tsp of black pepper, 1 tsp of
salt. Saute and simmer for at least an hour. Keep moist and stir
occasionally.
-
After at least an hour (or more), place a dozen high quality
beef wieners (in their casings) over the top of the ground beef mixture.
Steam wieners over mixture at low temperature for another half
hour. The best you can get in Michigan are the Koegel's Viennas. Many coney
officianados will not even make coneys unless they have the Koegel's
Viennas!
-
Put wiener on a bun. Place generous helping of hamburger
mixture between wiener and bun (on both sides), and on top. Put a layer of
finely sliced onion on top. Cover with a strip of mustard.
Another recipe has come to me recently, that came from a
Flint restaurant several years ago.
- Put three pounds of hamburger, two
tablespoons of suet or margarine in a large pan.
- Cook on low heat while mashing with
potato masher. Mash until fine
- Add all other ingredients: 1/2 teaspoon
garlic juice, 1 1/2 teaspoons dry mustard, 1 1/2 teaspoon oregano, 2
tablespoons paprika, 1/2 cup catsup, 1/2 cup water, 2 teaspoons salt, 1/2
teaspoon black pepper, 1 teaspoon sweet basil. Stir well.
- Keep mashing and stirring and cook until
meat is done.
- Cover and let simmer for two hours.
- If bean pot is available, remove sauce
and put in pot and let cook three more hours. This can be put in
containers and frozen. When used after freezing, add a small amount of
water, then heat.
If you know of another recipe, send it to me at
donelson@umcs.org. I will try your recipe
out. If I like it, I will put it on this web-page (with your permission,
of course)!
Thanks to Drew of "Duke's Dogs" for the nice
Flint Style Coney
he served me in Cheboygan on September 29, 2016
from his Hot Dog truck,
parked near the hospital!
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