Hot Dog Sauce recipe from Texas Lunch

quote:

Originally posted by BR

It seems to me if you reduce the water and cornstarch you could have the same product with more flavor concentration and maybe a little less messy. I think I'll give it a try.

Go for it BR, this is another reason I decided to share the recipe, kind of "open sourcing" if you will. Others can try different ideas, like reducing the water/cornstarch. My wife and I love the way it turns out so I haven't made any changes to that combination.

tdj_tx

"Bring everything to a boil, except the cornstarch.
Let simmer for 30 minutes, then slowly add the cornstarch mixture, stirring constantly. Bring back to a boil, and keep stirring."

How long do you let it boil while stirring after simmering?

Thank You

quote:

Originally posted by John A

tdj_tx

"Bring everything to a boil, except the cornstarch.
Let simmer for 30 minutes, then slowly add the cornstarch mixture, stirring constantly. Bring back to a boil, and keep stirring."

How long do you let it boil while stirring after simmering?

Thank You

I don't have a set time, I just eyeball it, if the sauce has the thickness I'm looking for it's ready. I'd say maybe 10 minutes or so if I had to put a time on it. Take a look at the video, you'll be able to see the thickness of the finished sauce.

Ok TDJ... Now you have to fill us in on that Hot Dog Bun steamer in the video... Make, Model, price, etc... Is it really a worthy device??

quote:

Originally posted by UncleVic

Ok TDJ... Now you have to fill us in on that Hot Dog Bun steamer in the video... Make, Model, price, etc... Is it really a worthy device??

Hey Uncle, it's not really a Hot Dog Bun steamer, but does a good job.
It's only large enough to steam 6 buns at a time. Check it out on amazon, which is where I got it. I also have a much larger on that I use to steam White Castle frozen hamburgers, mmmmm White Castle.

http://www.amazon.com/Black-Decker-297046-Food-Steamer/dp/B00005OTZ6/ref=pd_bbs_sr_1?ie=UTF8&s=home-garden&qid=1195687234&sr=8-1

John, between you and tdj, you have my gut growling this morning... Man that looks good!

Yum!

quote:

Originally posted by UncleVic

John, between you and tdj, you have my gut growling this morning... Man that looks good!

They were very good Uncle Vic. As noted, I used less water and one more hotdog. Next time I'm going to use a couple more dogs. After freezing the sauce required a little added water while warming.

I am confused, not being familiar with this kind of Texas Dog.
Is this, a condiment on a hot dog, or a bath for a weenie?
Looks kind of thin for a condiment. If it is! wouldn't the bun be soggy?

Yes, the bun gets soggy, but not till the last bite or two, Believe me it's delicious at Dallas Hot Wieners in Kingston - a half dozen other places within about 50 miles.

Cheers, John

Great pics John A... Thanks!

Thanks.
When I posted the above, I never seen John A's pictures.
I sometimes forget there are other pages.

Great shots, man! I could eat them for breakfast.
I will give that recipe a go....with less liquid.

quote:

Originally posted by John A

tdj_tx,

Tried your hot dog sauce recipe with a couple of modifications. I used four cups of water and five two ounce hot dogs in place of four. I normally like to fry the dogs and lightly toast the buns. This time I boiled the dogs and steamed the buns in order to see how close the finished product would be to those at Dallas Hot Weiners in Kingston, NY. Some spicey brown mustard, chopped onions, your sauce, and I thought I was in Kingston. Very good recipe, thank you.

Glad you liked it John A! Great pics too, looks just like the ones I used to get in Kingston. I also loved how the waitresses would holler the orders to the cooks, and the cook would line the buns up his arm. I'm going to have to thaw some sauce out and have me some hot wieners tonight.

quote:

Originally posted by John A

quote:

Originally posted by UncleVic

John, between you and tdj, you have my gut growling this morning... Man that looks good!

They were very good Uncle Vic. As noted, I used less water and one more hotdog. Next time I'm going to use a couple more dogs. After freezing the sauce required a little added water while warming.

I am so glad that I found this forum, it's been very lonely all by myself in this Texas Hot Wienerless world :-) Next time I make a batch I'll adjust the water and add more dogs. This is just what I was looking for, a larger audience to experiment with this recipe. I'll also update my recipe book with these recommendations. You are right about having to add a little water after it's been frozen, it's something with the cornstarch. Maybe someone could suggest a better thickening agent.

quote:

Originally posted by UncleVic

Thanks TDJ! (Tom Jones??)
Recipe reminds me of the stuff the Indianapolis Zoo used to serve as Chili (by the bowl). Budget (cheap) minded chef used all the hot dog leftovers from the day before, ground them up and served it up... Hot dogs there where bad enough, but to convert the leftovers... Well, this is a family based forum...
Also, 64 ounces of water, to 10 or so ounces of ingredients.. Dont think I'll be trying this mush out anytime soon..

Sorry, should have replied sooner. Yea, TDJ = Thomas Dwight Jones or Tom Jones for short.

quote:

Originally posted by tdj_tx

quote:

Originally posted by John A

tdj_tx,

Tried your hot dog sauce recipe with a couple of modifications. I used four cups of water and five two ounce hot dogs in place of four. I normally like to fry the dogs and lightly toast the buns. This time I boiled the dogs and steamed the buns in order to see how close the finished product would be to those at Dallas Hot Weiners in Kingston, NY. Some spicey brown mustard, chopped onions, your sauce, and I thought I was in Kingston. Very good recipe, thank you.

Glad you liked it John A! Great pics too, looks just like the ones I used to get in Kingston. I also loved how the waitresses would holler the orders to the cooks, and the cook would line the buns up his arm. I'm going to have to thaw some sauce out and have me some hot wieners tonight.

Hi all, I'm sure a few of you folks will get a kick out of these pics.
I was IMing last night with a friend that lives in Kingston. I sent him a link to this forum. He loved the forum. The wise a** said "I don't need to make the sauce, I live within 2 minutes of DHW". So what did he do? He went over to DHW, ordered up some dogs, and took pictures! Thanks Bill.

Driving up to storefront


watching dog being made


bringing dog home in wrapping


openning up wrappin


and finnally consumption....thats the pic of me!!!

Yep, have to make the sauce a little thicker next time.

quote:

Originally posted by tdj_tx

Maybe someone could suggest a better thickening agent.

Maybe try experimenting with arrowroot...
http://en.wikipedia.org/wiki/Arrowroot
http://www.culinarycafe.com/Spices_Herbs/Arrowroot.html

Relative to flour and cornstarch, arrowroot is expensive, so I doubt the Greeks selling hot dogs are thickening their sauce with that product. Although, i do think it might work pretty well as a hot dog sauce thickener.

cheers, John

Great sauce TDJ. It looks like you've come very close to cracking one of the areas best kept secrets!

I would stick with the cornstarch and use less water. Simmering longer will also reduce the water.

As for the recipe, I have heard that other Texas Weiner shops also use left over hot dogs. The original recipe calls for beef hearts though.
DHW in Kingston and Saugerties are all owned by the same family. The one on Front Street is the original and the one in Saugerties is the only one open on Sundays. They use yellow mustard and very finely chopped onions.

Texas Lunch in Wallkill, NY uses Tobins hot dogs with a similar sauce but with larger 1/4" sized chopped onions.

I think the best onions I have had so far were at Libby's Lunch in Paterson, NY (Texas Weiners), they looked like shaved ice, almost like snow!

HDK

Thanks King, some might use left over dogs, I would think fresh ones would yield a better sauce.
As for onions, you just made me think of something. I wonder if using a mandoline would be good for "shaved ice" like onions http://www.amazon.com/MIU-Stainless-Steel-Professional-Mandoline-Slicer/dp/B0006ABVJS/ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1197331145&sr=8-2

quote:

Originally posted by seafarer john

Relative to flour and cornstarch, arrowroot is expensive, so I doubt the Greeks selling hot dogs are thickening their sauce with that product. Although, i do think it might work pretty well as a hot dog sauce thickener.

cheers, John

I've never used arrowroot so I don't really know how much it costs. Personally if it works for my home use, i.e. thicker sauce, good freezing/thawing, I'd use it. Next batch I'll give it a try.

quote:

Originally posted by tdj_tx

Thanks King, some might use left over dogs, I would think fresh ones would yield a better sauce.
As for onions, you just made me think of something. I wonder if using a mandoline would be good for "shaved ice" like onions http://www.amazon.com/MIU-Stainless-Steel-Professional-Mandoline-Slicer/dp/B0006ABVJS/ref=pd_bbs_sr_2?ie=UTF8&s=home-garden&qid=1197331145&sr=8-2

THis is a lot cheaper

http://www.amazon.com/b?ie=UTF8&node=289759

I believe all of the above mentioned tools would work well. Personally the larger chunks of onion over power the other condiments, smaller onions blend in better! Two of my favorites, although different types of dogs, DHW and Coney Island Restaurant in NY both have the perfect combination of hot dog, mustard, onions and sauce.

Left over grilled dogs or fresh dogs that have been grilled would add more flavor due to the carmelized fat. Just my opinion though... Food For Thought!

Matt

TDJ, thanks for all the info...in the video, did you put ketchup on that dog?

Anyway, I've been trying for years to find the recipe I desire, but it's always
been more chili instead of a sauce like this...I think I just figured it out.
Thanks!

Hey Cap, I would never put ketchup on a hotdog, only little kids that don't know better do that :-)
In my opinion ketchup only belongs on french fries. Make the sauce, experiment, post back your results.

Tried your Recipe tdj_tx, but I reduced the recipe by 50%, so as not to make too big a batch.
Just in case.
I was surprised, that it thickened up as well as it did, considering the amount of water.

Of course, I have never had a Texas Hot before, so not sure what to expect. I followed the recipe to a T, accept the reduction in batch size.It turned out very well.

It was surprisingly, very tasty.

Here is a pot of ready to eat, Texas Hot Sauce.



I even diced the onions, very small, and used regular yellow mustard.
The recipe is a keeper but I believe it can be improved on to give it a little more flavor and body.
Have you tried beef stock or chicken stock in place of water?

Finished product.
Mmmm! Gotta go eat.

Looks great....hope it tastes that way too

Looks good to me, nice job Big_g.

tdj,
I too am a displaced kingston native. We have sauce delivered to us when relatives visit and enjoy are once a year trip back to kingston. Our kids became hooked on the sauce even though they have never set foot in any of the dinners. Your recipe is dead on...in fact we made it the center piece of our new years meal. Thanks for your efforts to duplicate the sauce!