Coney Island Dreamin' Barbecued Hot Dogs
Here is how to make another version of the popular and easy Coney Island Barbecued Hot Dogs. Tangy and tasty and loaded with spices, these cant be beat!
Here is how to make another version of the popular and easy Coney Island Barbecued Hot Dogs. Tangy and tasty and loaded with spices, these cant be beat!
- 1/2 cup water
- 2 tablespoons lemon juice
- 2 teaspoons worcestershire sauce
- 3/4 teaspoon dry mustard
- 3/4 cup ketchup
- 1 1/2 tablespoons white vinegar
- 1/4 cup celery chopped
- 1/2 cup green pepper chopped
- 3/4 cup onions chopped
- 1 tablespoon butter or margarine melted
- 1 1/2 tablespoons sugar
- 6 hot dogs (any type--low fat, cheese filled, smoked sausage, etc.), up to 8
- 6 hot dog buns (i used coney buns.)
- Carbohydrate 70.3889746549718 g
- Cholesterol 42.0129409007455 mg
- Fat 29.7820873874218 g
- Fiber 2.98631287968303 g
- Protein 19.4074529683713 g
- Saturated Fat 10.2684095224621 g
- Serving Size 1 1 Serving (307g)
- Sodium 1754.97876706029 mg
- Sugar 67.4026617752887 g
- Trans Fat 2.30022991089528 g
- Calories 619 calories
Step-by-step
- Saute 1/2 cup chopped green pepper, 1/4 cup chopped celery, and 3/4 cup chopped onion in 1 tablespoon butter or margarine in a large saucepan over low heat, stirring constantly, until the vegetables are clear and soft.
- Stir in 3/4 cup ketchup, 1/2 cup water, 1 1/2 tablespoons sugar, 2 tablespoons lemon juice, 1 1/2 tablespoons white vinegar, 2 teaspoons Worcestershire sauce, and 3/4 teaspoon dry mustard.
- Cook over medium heat for about 10 minutes, stirring occasionally.
- Add hot dogs to the sauce mixture, and simmer for about 5 minutes, until the hot dogs are thoroughly heated.
- To serve, open a hot dog bun on a serving plate, ladle some sauce into it.
- Then, place a hot dog on top of the sauce, and top with more sauce.
- Place a few bread-and-butter pickle slices, as well as some exotic vegetable chips alongside, and you're all set!
- These are delicious, healthy (if you choose the right kind of hot dog), and also quick and easy!
- My husband loves them!!!
Limited counter space requires efficient prep, meaning a single large saucepan and an 8-inch chef knife are all the hardware needed to execute this dish. Chopping the onions, green peppers, and celery to a uniform quarter-inch dice ensures they soften evenly in the pan without scorching. Sautéing these aromatics over low heat in a heavy-bottomed pot prevents the butter from burning before the vegetables release their moisture and turn translucent.
Regional variations of this iconic Coney Island style rely on a sweet and tangy tomato base loaded with vinegar, lemon juice, and dry mustard. Simmering the sauce over medium heat for precisely 10 minutes thickens the ketchup and water mixture by reducing excess moisture, concentrating the acidity and spices before the meat enters the pot. Stir the sauce occasionally with a wooden spoon to prevent the sugars from caramelizing and sticking to the bottom of the saucepan.
Submerging the hot dogs directly into the simmering sauce for five minutes allows the links to absorb the spiced liquid rather than just cooking in water. Use frankfurters that fit your specific bun size, ensuring the meat reaches an internal temperature of 165 degrees Fahrenheit. Ladling a portion of the sauce into the bun before placing the dog on top distributes the condiment evenly so the bread remains structurally intact.
Proper thermal management during the simmer step keeps the sauce from separating or burning onto the sides of the cookware. Leftover sauce stores safely in an airtight glass container in the refrigerator for up to four days, and reheating it requires only a splash of water to restore the proper consistency on the stovetop.
