“This is not the greatest hot dog in the world. This is just a tribute. ”
Theme song by Tenacious D “Tribute” from Tenacious D
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This is the greatest and best hot dog in the world. Tribute.
Long time ago I was hitchhikin’ down a long and lonesome road. All of a sudden, there shined a shiny demon in the middle of the road.
And he said,
“Make me the best hot dog in the world, or I’ll eat your soul.”
Well, I thought for a moment & looked at the demon, and I said, “Okay.”
And I cooked the first thing that came to my head. It just so happened to be the best hot dog in the world,
It was the best hot dog in the world.
Look into my eyes, and it’s easy to see. Beef and pork make two, bun and dog make three. It was destiny. Once every hundred-thousand years or so, when the bun doth toast and the dog doth glow, and the hunger doth grow.
Needless to say, the beast was stunned. A whip-crack went his whippy tail, and the beast was done.
He asked us, “Be you a chef?”
And I said, “Nay. I am a cook”
ROCK!
This is not the greatest hot dog in the world. This is just a tribute. Couldn’t remember the greatest hot dog in the world. This is a tribute to the greatest hot dog in the world. It was the greatest hot dog in the world. It was the best motherfucking hot dog, the greatest hot dog in the world.
And the peculiar thing is this, my friends:
The hot dog I cooked on that fateful night, it didn’t actually taste anything like this hot dog. This is just a tribute! You gotta believe it! And I wish you were there!
TRIBUTE
not the greatest hot dog in the world – just a tribute
Makes 1 hot dog
1 hot dog
3-4 tablespoons Flint Coney sauce
2 tablespoons onion sauce (see recipe below)
Onion pickle slaw (see below)
Nacho sauce (see below)
Pickled jalapeno
Spicy mustard
Hot dog bun
Spread spicy mustard & onion sauce on the inside of the bun. Char the hot dog in a skillet. Place the charred dog in the bun. Spoon the Coney sauce on the dog. Drizzle nacho sauce over the chili. Add some slaw on top of the nacho sauce. Finish with a few jalapeños.
Onion Sauce
Makes about 3/4 cup
2 tablespoons canola oil
1 large onion, halved and thinly sliced
1 teaspoon ancho chile powder
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup ketchup
1/4 cup water
1/4 teaspoon hot sauce
Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the spices and cook for 1 minute. Add the water, ketchup, & hot sauce, & bring to a boil. Reduce heat & simmer until thickened and the onions are very soft, about 10-15 minutes, adding more water if needed. Transfer to a bowl and let cool to room temperature before using.
Pickle & Onion Slaw
10 ounces green cabbage, shredded fine
1 medium carrot, shredded
1/2 cup red onion, diced
1/2 cup chopped pickles
2 tablespoons red wine vinegar
2 tablespoons pickle brine
1/2 teaspoon white sugar
1/4 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
In a medium bowl, toss cabbage, carrot, onion, and pickle together. In a small bowl, combine vinegar, pickle juice, sugar, garlic powder, salt, and pepper, and whisk until thoroughly combined. Pour dressing over the slaw mix and toss to coat. Place in an airtight container and let rest in the fridge at least an hour before using.
Nacho sauce
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 cups milk (does not need to be whole milk – 2% or ½ & ½ will work)
5 ounces extra sharp cheddar, shredded
2 ounces pepper jack, shredded
1 ounce American cheese, shredded
2 teaspoons hot sauce
Melt the butter in a saucepan over medium heat. Whisk in the flour, salt, & pepper. Continue whisking until thoroughly blended. Cook for a couple of minutes, whisking, until a light roux forms. Slowly add the milk, a little at a time, constantly whisking. Keep stirring and cook the sauce over medium heat until it thickens and starts bubbling. Reduce the heat to low and stir in the cheese. Keep stirring until the cheese has completely melted and there are no lumps. Once the cheese has melted, remove from the heat & stir in the hot sauce.