Regional Dogs Mapped and Catalogued

Mrs. Roadhouse came across it and sent it my way. Remembering that there had been past threads asking about the many different regional versions of the Hot Dog, I thought this might be helpful:

http://www.seriouseats.com/eating_out/2008/07/america-regional-hot-dog-styles-coneys-half-smokes-reds-whites.html

Apologies if this site has been linked before.

Buddy

Not bad. Usually these surveys are so wide of the mark.

The Bear

Not a bad compilation. Reading down through the comments, I suspect that the poster with extensive knowledge of NJ dogs is John Fox.

Busted!

I agree with Screenbear that this is pretty well researched list as compared to some similar "studies" I've seen.

Off the top of my head I can only think of 2 regional styles not covered, although I'm sure there are others:

The Texas Weiner style as served in and around Paterson and Middlesex County NJ, and the 25 to a lb.little hot dogs so popular in and around Troy NY.

Glad to see my favorite place of all: Clare & Carl's made the list

Wally

It seems like alot of regional hotdogs are really just chili dogs.

That's why I like the chicago dog. It is unique, and it has a lot working for it. Oh, and that Arizona dog as well. I've never heard of that one, but it looks quite good.

quote:

Originally posted by ken8038

Off the top of my head I can only think of 2 regional styles not covered, although I'm sure there are others:

The Texas Weiner style as served in and around Paterson and Middlesex County NJ, and the 25 to a lb.little hot dogs so popular in and around Troy NY.

a pretty egregious oversight on the NJ coverage IMO.

quote:

Originally posted by Robearjr

It seems like alot of regional hotdogs are really just chili dogs.

That's why I like the chicago dog. It is unique, and it has a lot working for it. Oh, and that Arizona dog as well. I've never heard of that one, but it looks quite good.

I can assure you that what goes on the Rhode Island style "New York System Hot Weiner" is not chili by any stretch of the imagination

What a fabulous list! I, too, thought of the mini-dogs from the Troy area, but man! what inspiration to seek these out! Chris

quote:

Originally posted by wanderingjew

quote:

Originally posted by Robearjr

It seems like alot of regional hotdogs are really just chili dogs.

That's why I like the chicago dog. It is unique, and it has a lot working for it. Oh, and that Arizona dog as well. I've never heard of that one, but it looks quite good.

I can assure you that what goes on the Rhode Island style "New York System Hot Weiner" is not chili by any stretch of the imagination

Nor is the stuff that goes on a Cincinnati coney.

(Which likely will draw incoming from TJ just as soon as he sees this)

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by wanderingjew

quote:

Originally posted by Robearjr

It seems like alot of regional hotdogs are really just chili dogs.

That's why I like the chicago dog. It is unique, and it has a lot working for it. Oh, and that Arizona dog as well. I've never heard of that one, but it looks quite good.

I can assure you that what goes on the Rhode Island style "New York System Hot Weiner" is not chili by any stretch of the imagination

Nor is the stuff that goes on a Cincinnati coney.

(Which likely will draw incoming from TJ just as soon as he sees this)

Actually what goes on the Rhode Island "New York System Hot Weiner" is nothing like the stuff that goes on the Cincinnati Coney, however I do notice a similarity between the stuff that goes on a Cincinnati Coney and a Detroit Coney.

RI style NY System Hot Weiner
Grainy Sauce
Heavy Celery Seed/Salt
-------------------- vs
Cincinnati or Detroit Style Coney
Meaty Sauce
Cinnamon/Nutmeg Flavor

however I do notice a similarity between the stuff that goes on a Cincinnati Coney and a Detroit Coney.

I lived in Detroit for 21 years and Cincy for 13 and there are no similarities between the two other than the fact that they both go on top of the Hot Dog....Russ

In My Opinion.

quote:

Originally posted by Russ Jackson

however I do notice a similarity between the stuff that goes on a Cincinnati Coney and a Detroit Coney.

I lived in Detroit for 21 years and Cincy for 13 and there are no similarities between the two other than the fact that they both go on top of the Hot Dog....Russ

In My Opinion.

To me they taste exactly the same

quote:

Originally posted by wanderingjew

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by wanderingjew

quote:

Originally posted by Robearjr

It seems like alot of regional hotdogs are really just chili dogs.

That's why I like the chicago dog. It is unique, and it has a lot working for it. Oh, and that Arizona dog as well. I've never heard of that one, but it looks quite good.

I can assure you that what goes on the Rhode Island style "New York System Hot Weiner" is not chili by any stretch of the imagination

Nor is the stuff that goes on a Cincinnati coney.

(Which likely will draw incoming from TJ just as soon as he sees this)

Actually what goes on the Rhode Island "New York System Hot Weiner" is nothing like the stuff that goes on the Cincinnati Coney, however I do notice a similarity between the stuff that goes on a Cincinnati Coney and a Detroit Coney.

RI style NY System Hot Weiner
Grainy Sauce
Heavy Celery Seed/Salt
-------------------- vs
Cincinnati or Detroit Style Coney
Meaty Sauce
Cinnamon/Nutmeg Flavor

The Cincinnati and Detroit sauces are just Greek spaghetti sauces.

...Russ

Isn't a Rhode Island "coney" and a Cincinnati "coney" a contradiction in terms...do we call that super market stuff American Italian bread...a "coney" is from Coney Island!!!

quote:

Originally posted by leethebard

Isn't a Rhode Island "coney" and a Cincinnati "coney" a contradiction in terms...do we call that super market stuff American Italian bread...a "coney" is from Coney Island!!!

The Coney Island Hot Dog is a Michigan Invention. You will find many articles to support this....Russ

quote:

Originally posted by leethebard

Isn't a Rhode Island "coney" and a Cincinnati "coney" a contradiction in terms...do we call that super market stuff American Italian bread...a "coney" is from Coney Island!!!

They're not called Coney's in Rhode Island
they're called NY System Hot Weiners

Detroit Coney's are nothing like what you get on Coney Island, in fact I'm sure some may argue that they're even better.

quote:

Originally posted by leethebard

Isn't a Rhode Island "coney" and a Cincinnati "coney" a contradiction in terms...do we call that super market stuff American Italian bread...a "coney" is from Coney Island!!!

And the Cincinnati Coney is from Coney Island Amusement Park in Cincinnati.

quote:

Originally posted by Russ Jackson

quote:

Originally posted by leethebard

Isn't a Rhode Island "coney" and a Cincinnati "coney" a contradiction in terms...do we call that super market stuff American Italian bread...a "coney" is from Coney Island!!!

The Coney Island Hot Dog is a Michigan Invention. You will find many articles to support this....Russ

Let's see. You're in Cincinnati, right? Perhaps you could ask someone who has lived in Cincinnati a bit longer than you have about the old Coney Island there. Somehow, I don't believe there was ever a Coney Island Amusement Park in Detroit.

I have been to Coney Island in Cincinnati many times. Dont get me wrong I like Cincinnati Style Chili. I have been to all of them many times. It is just my opinion that there is little in common between the two. I just find nothing in similar between Lafayette in Detroit and Camp Washington or Skyline...Russ

And the Cincinnati Coney is from Coney Island Amusement Park in Cincinnati.


I have never heard that the Cincinnati Coney started at Coney Island. I learned something new today. I always thought it started at Empress Chili. I have never had a Chili Dog at Coney Island Park in Cincinnati. But I will...Russ

quote:

Originally posted by Russ Jackson

I have been to Coney Island in Cincinnati many times. Dont get me wrong I like Cincinnati Style Chili. I have been to all of them many times. It is just my opinion that there is little in common between the two. I just find nothing in similar between Lafayette in Detroit and Camp Washington or Skyline...Russ

The Coney Island of today in Cincinnati is not the Coney island I referred to. The one I referenced was torn down years ago. That's where the Coneys came from.

"Coney Island, Cincinnati opened in 1886 and was called The Coney Island of the West, but dropped most of the name the following season to simply called Coney Island."

http://www.ultimaterollercoaster.com/coasters/history/1960_1970/60s_parks4.shtml

quote:

Originally posted by Russ Jackson

I have been to Coney Island in Cincinnati many times. Dont get me wrong I like Cincinnati Style Chili. I have been to all of them many times. It is just my opinion that there is little in common between the two. I just find nothing in similar between Lafayette in Detroit and Camp Washington or Skyline...Russ

Instead of saying you find little in common- please explain the differences, I gave you my opinion regarding their similarites

In regards to you request I am going to give the recipe for authentic Detroit Coney Sauce.
41461
First the proper Dog.
Never use a budget dog.
Whenever possible use in this order Koegle, Dearborn, Sabrett,Kowalski,or Boars Head. All with Natural casing!!!!
Dogs must be grilled on a griddle or a cast iron skillet on medium low with a small ammount of butter and vegetable oil. Constant turning of dogs is a must and they must never split open. You will be looking for a consistant light brown color with a darker line of brown on 2 sides.If dogs are straight they can be rolled back and forth regularily to insure even cooking with a large hamburger flipper. If curved use kitchen tongs and adjust next to the other dogs. NEVER BOIL A HOTDOG! The only onion to use is a large very white one. It must be chopped very fine to the point that if it was any smaller it would be a liquid. This is imperative as an onion has a different taste when chopped larger. Onion particles will be about 1/8 inch square.

In a very large preheated pot with 1 cup of lard simmer 5 lbs of ground round and 1/2 lb cow heart ground fine on medium heat until it seperates and turns just brown. This mixture must be stirred recularly and mashed during process to create a kind of rough paste.
In a cast iron skillet put 6 tablespoons of butter and melt it then add 6 tablespoons of flour and make a light brown roux and set aside. Cut 3 tomatoes in half and roast in a 450 degree oven with a little vegatable oil on top until completely cooked and starting to turn into mush with a slight browning taking place. Set these aside.Add 32 ounces of chicken stock to meat simmer for 20 minutes at a slight boil then add roux, cooked tomatoes, 3 tablespoons chili powder,4 table spoons paprika,1/3 cup plochmans yellow mustard,2 tablespoons tumeric, 2 tablespoons cumin powder, 1 tablespoon garlic powder not salt,and 1 tablespoon onion powder. Simmer this down to the proper consistancy.
Steaming buns is the best way in a home enviorment a chinese steamer basket works well or you can wrap them in paper towells and microwave 3 at a time on high for about 20 seconds. Open bun place dog spread slightly thinned yellow mustard over dog. Cover with Coney sauce then top with onions. Additional mustard may be added however cheese or KETCHUP is never allowed lets leave that to the people in ohio ok.



Cincinnati Chili Recipe

1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon red (cayenne) pepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
1 (16-ounce) package uncooked dried spaghetti pasta
Toppings (see below)

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayene pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat.

Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional).

Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.


Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.

I leave the 1 teaspoon ground cinnamon out. But the Cocoa in.

Two-Way Chili: Chili served on spaghetti

Three-Way Chili: Additionally topped with shredded Cheddar cheese

Four-Way Chili: Additionally topped with chopped onions

Five-Way Chili: Additionally topped with kidney beans



Toppings:
Oyster Crackers
Shredded Cheddar Cheese
Chopped Onion




There are many recipes available but this one is close. Also I like too cook the meat very low and then run it thru a food processor until it is even finer. I know Camp Washington cooks it down for many hours. I live in Dayton Ohio and get to Cincy all the time I dont make it too often as I enjoy going to Camp Washington and Dixie so much.

Read the review on Camp Washington Chili. A true 1 location Roadfood Joint that has been there for decades.

These are the recipes I use to make both of them enjoy....Russ

Russ: I have never been to Cincy but wanted to try the chili. You have posted this recipe before and I've made it a few times and love it.

Five-Way Chili for me.

quote:

Originally posted by NebGuy

Russ: I have never been to Cincy but wanted to try the chili. You have posted this recipe before and I've made it a few times and love it.

Five-Way Chili for me.

I would put the Detroit Style on Fries or Hot Dogs but I dont think I would put it on spaghetti.

Neb try making the Detroit Style.
You can leave out the Cow Heart if you like...Russ

I am glad to see Zweigle's White Hots made the list. I grew up on them and nothing was better in the hazy lazy days of summer than a batch of natural casing white hots attaining perfection on a charcoal grill.

I am really surprised they are not more popular outside of the Rochester area. From the initial snap of the casing to the char crust to the delicate juicy interior, the joy of a white hot done to perfection cannot be described, it must be experienced.

I wonder if there are any places that still make the sauce with cow heart or some other type of organ meat?


And on a side note, the Coney Island park in Cincy is home to a great Appalchain festival in May.