Hot Dog Sauce recipe from Texas Lunch

tdj_tx
 

Is there such a thing as a Buffalo Wing Dog?

Not that I know of.  These are just inspirations.  I get into flights of fancy and try these things --- and frequently flop.

Foodbme


Is there such a thing as a Buffalo Wing Dog?

There is if you make one using the recipe you outlined above!

I'll take that as a challenge! I'll work on that today and post some pics if it turns out to be any good.

Since we are getting way off the original topic, should I just start a new thread dedicated to hotdog experiments?

Sounds good!

tdj_tx



I think that if you left the vinegar out you would get something close to the Port Jervis sauce. Having never eaten the Port Jervis version I can't really say. Is there such a thing as a Buffalo Wing Dog?

My point was if Port Jervis version is close to Kingston version except for the vinegar. The biggest change was the reduction of paprika.  Next was the inclusion of garlic powder, nutmeg, and parsley.  At the time, I thought they were the same except for the vinegar.
 
Of course, I could always make a trip up and see for myself.

I read through a bit of this thread and this sounds like Michigan Sauce to me.  A couple that I know live here in San Antonio and they make it as a hot dog topping. They are from upstate NY. Apparently nobody in Michigan knows anything about it.

Ok, I've started a new thread titled "Experimental hotdog recipes".

Here's a short video I just made to show the assembly & finished product of the Texas weiner we got from Texas Lunch in Port Jervis, NY. I frequented the place in the 60's when the Greek had it before it was moved about a half mile to the east.
Although the process shown here is laboriously slow (it took about ten seconds to get "two with the works" when the Greek did it) it shows the order and end result. I've always had the "how am I going to attack this thing?" feeling when the plate was set before me and never escaped without sauce on chin, fingers, etc.
I vary the sauce a bit each time I make some but as long as I get the right viscosity and adhere to the way the "Greek" put them together, I get a dog that I can't find out here in the PNW.
 
http://www.youtube.com/watch?v=Szbmbctk-uU

We really enjoyed your video and the sandwich looks great.
However, Newburgh is not all that far from Port Jervis and the sandwich is constructed differently in Newburgh: first the hot dog on a steamed bun, then the mustard, then the sauce, then a mere sprinkling of onions. I doubt it really makes much difference in the taste except that yours has a whole lot more onion, but, it all winds up the same way - all over your hands and chin and a warm feeling all over...
 
Cheers, John 

seafarer john


We really enjoyed your video and the sandwich looks great.
However, Newburgh is not all that far from Port Jervis and the sandwich is constructed differently in Newburgh: first the hot dog on a steamed bun, then the mustard, then the sauce, then a mere sprinkling of onions. I doubt it really makes much difference in the taste except that yours has a whole lot more onion, but, it all winds up the same way - all over your hands and chin and a warm feeling all over...

Cheers, John 

Thanks John. I never had a Texas Weiner other than in PJ although there were quite a few joints around in neighboring towns. It is interesting to me to have you mention that the onions were used differently. I especially like the way they create a leaky bed for the sauce to seep through and also puddle on top.

I also grew up in Port Jervis, I have tried dozens of other restaurants hot dog sauces. The closest I have found is Johnnys Lunch in Jamestown NY. I recently visited Port Jervis, and visited the Texas Lunch. The place was nearly empty at lunch time on a weekday. They taste nothing like what they used too. I have very fond memorys of standing in long lines with my Mom down by the origial underpass location. I was fascinated by the way Jimmy would line the buns from his palm to his shouder and fix those delicious dogs.

Hi,
 
I worked at the Jack-in-the Box next door (first job from 1970-1972), and hung out at Uncle George's allot...I wish I knew who was running the restaurant then....never had sauce like that sense!!!!  (with sauerkraut)  Do you know?  I would like to find him...
 
gene

Zilla


I read through a bit of this thread and this sounds like Michigan Sauce to me.  A couple that I know live here in San Antonio and they make it as a hot dog topping. They are from upstate NY. Apparently nobody in Michigan knows anything about it.

"Michigan Hot Dogs" are popular in Montreal and Quebec.   It's basically just a spaghetti meat sauce on the hot dog.
You can get them at most fast food places or diners north of the border. Try La Belle Province or Lafleurs. They also serve it as italian poutine

Hello all ,
I have not tried Texas Lunch in Port Jervis as I have heard less than glowing reviews from there , but I do host a TV show on local access Time warner a few blocks from there and if I can get over there early enough will give them a shout next week sometime
Benzee

I haven't seen any negative reviews other than the posts on this string.  I think it is amazing that the subject carries a string for over 5 years so far and represents alot of strong feelings about the subject.

gmanbw

I haven't seen any negative reviews other than the posts on this string.  I think it is amazing that the subject carries a string for over 5 years so far and represents alot of strong feelings about the subject.

That's because everyone on here is an Expert!

I always avoid the title of expert because an expert is defined as a person who knows more and more about less and less.
I think that with absence, the memory of a favorite food is put on a "pedestal".  I have had lunch in Port Jervis there periodically over the last 50 years and the Texas Lunch is fairly close all along - other than the hot dog brand change.  I can't see where they would change their gold mine recipe except when ingredients are forced to change such as the hot dog brand as mentioned earlier.  It's still Jimmy's family.

Hello Gene,
 
Please forgive me if this is a duplicate post. This is my second try.
 
I went to KHS in the 70s and enjoyed eating at Uncle George's on Broadway next to Jack-in-the-Box. Mike Andrews, a tall, nice man perhaps in his 30s with dark hair worked there. A previous post regarding Uncle George's history said his father, George, started the business in 1927. Many years ago I think I heard Mike moved out of state - Florida?
 
The last time I visited Kingston I ate a few hot weiners there. They were tasty, but didn't quite taste the way I remembered.
 
I am looking forward to trying TDJ's recipe. Thank you Mr. Jones!
 
Denise

Uncle George's in Kingston was taken over by Dallas Hot Wieners a few years ago. George's sauce is no longer - They now serve  the Dallas Hot Wiener sauce. They were quite similar, but  easy to tell apart. 
 
Cheers, John 

I have the original Texas Hot Sauce from western New York Texas Hot in Wellsville

Would you like to share it?