Thank you, Donald. I am always amazed that this string has lasted for almost 8 years.
I see that you compared a recipe for 6 cups of water. I suspect you were using a video from Tom's Test Kitchen on YouTube. That IS the original recipe from this site (tdj_tx) and have been in contact with him periodically. He has a wonderful video and uses 6 cups BUT reduces it for at least 45 minutes. That's the key - the reduction of the sauce in relation to the water.
There are so many variables for cloning a sauce. For example the hot dog used, the brand of chili powder (they are all noticeably different), and other spices. If you used a burger, you might need additional paprika, salt, pepper, etc. to compensate for a hot dog.
I have made a couple of changes since. I now use cayenne (1/4 tsp) instead of hot pepper flakes, and try different hot dogs for the spice mix. I don't know what brand of hot dog the Lutfy's use now but I use Hebrew National where the Case family was using Hatfield before he sold.
I'm glad you're enjoying it!
The original question in this string was regarding Texas Lunch in Port Jervis and the discussion gravitated to Kingston and the mid-Hudson in general. I give all credit to tdj_tx which has a sauce based on Kingston and Dallas Hot Wiener product. That is a great sauce and a good clone to Kingston or Newburgh.
I tried to recreate the Port Jervis version and I think I may have achieved that sauce as much as possible. There are a few variations and Idon't include vinegar in the Port Jervis version. Here is that recipe:
4 cups water
4 - 8 ounces grilled chopped hot dogs (preferably all beef)
1 teaspoon dried oregano
1 teaspoon kosher salt
3/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon dried parsley flakes
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon thyme
2 tablespoon chili powder
1 teaspoon crushed red pepper flakes (or to taste)
2 tablespoon corn starch mixed with a little water
Again, all credit to tdj_tx
- Bring everything to a boil, except the cornstarch.
- Let simmer for 30+ minutes
- Bring back to a boil and add the cornstarch mixture slowly in stages, stirring constantly
- Keep stirring for about 10 minutes or until the sauce lets your finger trace a line on the spoon.
- Serve on your favorite hotdog, with brown mustard, diced onion, in a steamed hotdog bun.
THANK YOU gmanbw!!!!!!!!!!!!
At one time, many years ago, I lived in Port Jervis for a year or two and I loved to go to Texas Lunch and eat Jimmy's hot dogs. Living in the mountains of western NC now but still craving that taste on hot dogs (mostly) and a hamburger also, I have contacted the new owners and offered to make it worth their time to send me a quart (or two) of their sauce so I could once again enjoy it. They were very nice but I could tell I would never see any sauce from them so I searched and found the recipe you perfected (yes, perfected!!!) here on Roadfood! I made it with trepidation and some skepticism that it could be the real thing. Guess what? It's as close as I can remember Jimmy's sauce tasting!!!! I am a very happy man! My one mistake was seeing 4 cups of water and 6 cups on someone else's so I started with 5 cups water going for the compromise. Four cups is plenty! I crumbled up one of those pre-cooked frozen beef hamburgers into the sauce while it was cooking - worked for me. Yes, the mustard should be (has to be maybe) yellow and the correct order (I'm pretty sure) is: one hot dog (I heat mine in the microwave for 20 seconds then turn it over add one hot dog bun and cook for 10 more seconds for a total cook time of 30 seconds), put hot dog in "steamed - like" bun, apply the yellow mustard, next add some chopped raw onions, then spoon the wonderful sauce on top of it all. If you taste the sauce while it's cooking, you may doubt it's the real thing but I strongly believe it is!
Thank you all again especially gmanbw!!!!