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OT: when it turns COLD and rains for days :OT

RRPRRP Posts: 23,368
When it turns cold and rains for days - don't get mad - make chili dog sauce! 

Way back in 2002 on the original BGE forum an egger named Chuck Lane shared a knock off recipe of the chili dog sauce sold by The Varsity in Atlanta. I've been making it ever since and developed my own method of what speeds the prep and subsequent packaging along tremendously!

Here's the pot after 5 hours (on my stove Heaven forbid!) from 2.25 pounds of 80/20.


And then after an overnight rest I packaged it into 1/4 cup pucks and then frozen which we find is perfect for 2 GREAT chili dogs! Reheating each puck after thawing takes 12 seconds in a microwave.


I'd be glad to share Chuck's recipe as well as my methodology which I have found works well.
Re-gasketing America one yard at a time.

Comments

  • GregWGregW Posts: 2,252
    Ron, please share the recipe and method. I've made versions of the Varsity Chili before, but I'm sure your version is better.

    Thanks
    Birmingham, AL
  • stv8rstv8r Posts: 774
    Well don't tease us lol.  Please post the recipe
  • BotchBotch Posts: 10,210
    Puck Yeah!  :triumph:  
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • RRPRRP Posts: 23,368

    Varsity Chili Dog Knock Off Sauce


    Posted by: Chuck Lane on 2002/11/13 21:49:17 


    1 pound ground chuck

    1 3/4 cups water

    2 tablespoons chile powder

    2 teaspoons paprika

    1/4 teaspoon cayenne pepper

    1/2 teaspoon cumin

    1/2 teaspoon granulated garlic

    1 teaspoon granulated onion

    2 teaspoons salt

    1 dash tobasco sauce

    Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it. This is just about as good as the chili at the Varsity here in Atlanta. They make great chili dogs!

    Regards,

    Chuck Lane


    RRP here…Here you go - trust me this is really good! I make double batches and then scoop into a measuring cup making “pucks” drop them on a cookie sheet OR onto Saran wrap and then freeze. Pull out one at a time - and believe it or not they will last a year or more frozen as they are so GOOD!


    Furthermore I have since learned that aftermaking the batch, then cooling and then placing the DO in the refrig overnight the packing of the 1/4 cup is easier to do. 

    Re-gasketing America one yard at a time.
  • ElijahElijah Posts: 420
    I've made your stuffed peppers and bought a few gaskets. Thank you. I'll look into this as well. 
  • northGAcocknorthGAcock Posts: 14,366
    One dash of Tabasco sauce Ron? Come on man. JKOC.....
    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • texaswigtexaswig Posts: 2,380
    I wouldn't drive around with them bagged up like that.you get pulled over the cops will get you for distribution.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • Ozzie_IsaacOzzie_Isaac Posts: 10,327
    RRP said:
    When it turns cold and rains for days - don't get mad - make chili dog sauce! 

    Way back in 2002 on the original BGE forum an egger named Chuck Lane shared a knock off recipe of the chili dog sauce sold by The Varsity in Atlanta. I've been making it ever since and developed my own method of what speeds the prep and subsequent packaging along tremendously!

    Here's the pot after 5 hours (on my stove Heaven forbid!) from 2.25 pounds of 80/20.


    And then after an overnight rest I packaged it into 1/4 cup pucks and then frozen which we find is perfect for 2 GREAT chili dogs! Reheating each puck after thawing takes 12 seconds in a microwave.


    I'd be glad to share Chuck's recipe as well as my methodology which I have found works well.
    Don't you live right down the road from Emo's?  With that close by, no need to make your own!
    If it is worth doing, it is worth overdoing.

    XL, Medium, Minimax, Mini, Blackstone, WSM
  • RRPRRP Posts: 23,368
    RRP said:
    When it turns cold and rains for days - don't get mad - make chili dog sauce! 

    Way back in 2002 on the original BGE forum an egger named Chuck Lane shared a knock off recipe of the chili dog sauce sold by The Varsity in Atlanta. I've been making it ever since and developed my own method of what speeds the prep and subsequent packaging along tremendously!

    Here's the pot after 5 hours (on my stove Heaven forbid!) from 2.25 pounds of 80/20.


    And then after an overnight rest I packaged it into 1/4 cup pucks and then frozen which we find is perfect for 2 GREAT chili dogs! Reheating each puck after thawing takes 12 seconds in a microwave.


    I'd be glad to share Chuck's recipe as well as my methodology which I have found works well.
    Don't you live right down the road from Emo's?  With that close by, no need to make your own!
    No - I just met you near Emo's - I live way out in Dunlap. Besides this chili dog sauce beats that canned dog food Emo's serves a thousand times - AT LEAST!
    Re-gasketing America one yard at a time.
  • EggNorthEggNorth Posts: 1,365
    Thanks for posting, will try this for sure.  And great technique for freezing.

    Never had a Chili Dog before ... I know, I know, I do not get out much  :)


    Dave
    Cambridge, Ontario - Canada
    LBGE (2010), Mini Max (2015), LBGE garden pot
  • RRPRRP Posts: 23,368
    The most tedious part is breaking up the raw ground beef into tiny pieces. I have since read a hint in Cook’s Illustrated to use a pastry cutter which I believe will make the going much easier. 

    Another hint I forgot to add was I keep a container of very hot water to dip the measuring cup into before filling each time. That is just enough to make the release of the meat puck easier, though I still bang the edge onto the cookie sheet so it will fall out intact.
    Re-gasketing America one yard at a time.
  • First of all, lots of great ideas tons of important details here Ron.  Thank you for sharing!

    How many of these pucks are you and Pat going through a year?   What's the yearly chili dog consumption level look like on your side of Dunlap?  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Living large in the 919
  • RRPRRP Posts: 23,368
    First of all, lots of great ideas tons of important details here Ron.  Thank you for sharing!

    How many of these pucks are you and Pat going through a year?   What's the yearly chili dog consumption level look like on your side of Dunlap?  
    LOL -  40+ as I give away some as well. Also I have used some over the years in ABTs. I used to even snack on them on crackers!
    Re-gasketing America one yard at a time.
  • When it turns cold??  Whenever that is!
    Rains for days, yep.
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
     
    3 Large, 2 Smalls, 1 well-used Mini
  • If you cook your beef then run it through a ninja or food processor it will be the same consistency 
    South of Columbus, Ohio.
  • BotchBotch Posts: 10,210
    RRP said:
    The most tedious part is breaking up the raw ground beef into tiny pieces. I have since read a hint in Cook’s Illustrated to use a pastry cutter which I believe will make the going much easier. 
    I've been using my wire potato masher:
     

    I'm not worried about scratching the enamel in my pot with this, versus the sharp edges on a pastry cutter (not sure I even have one).  
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
  • RRPRRP Posts: 23,368
    If you cook your beef then run it through a ninja or food processor it will be the same consistency 
    If you noticed in the recipe all the spices are mix in the water up front and then   the beef is added and actually boiled in the water and the rendered fat. If all the beef was cooked first then it would just be one big 2+ pound hamburger patty and wouldn't have the full distribution of the spices IMO.
    Re-gasketing America one yard at a time.
  • RRPRRP Posts: 23,368
    Botch said:
    RRP said:
    The most tedious part is breaking up the raw ground beef into tiny pieces. I have since read a hint in Cook’s Illustrated to use a pastry cutter which I believe will make the going much easier. 
    I've been using my wire potato masher:
     

    I'm not worried about scratching the enamel in my pot with this, versus the sharp edges on a pastry cutter (not sure I even have one).  
    I didn't have a pastry cutter this last batch either, but I just bought one. BTW I didn't plan to cut the beef in the pan, but on a cutting board before adding it to the water/spice mixture.
    Re-gasketing America one yard at a time.
  • JustBugginJustBuggin Posts: 60
    edited September 13
    When reheating the pucks do you add anything or just microwave? Thanks.
  • LegumeLegume Posts: 10,898
    I actually think a wood or bamboo spatula works best, sand it down so it’s less blunt if you’re comfortable working with wood.
  • RRPRRP Posts: 23,368
    When reheating the pucks do you add anything or just microwave? Thanks.
    After thawed all I do is put the puck in a small glass custard dish and heat for 10 to 12 seconds.
    Re-gasketing America one yard at a time.
  • RRP said:
    If you cook your beef then run it through a ninja or food processor it will be the same consistency 
    If you noticed in the recipe all the spices are mix in the water up front and then   the beef is added and actually boiled in the water and the rendered fat. If all the beef was cooked first then it would just be one big 2+ pound hamburger patty and wouldn't have the full distribution of the spices IMO.
    That’s what I said. Make your chili then run it through a food processor. 
    South of Columbus, Ohio.
  • SkiddymarkerSkiddymarker Posts: 8,511
    Add some cinnamon and tomato and you have Cincinnati Chile, they put it on pasta, I prefer it on hot dogs. Great tip on the pucks to produce "lunch" size servings. Thanks!
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • BotchBotch Posts: 10,210
    Add some cinnamon and tomato and you have Cincinnati Chile, they put it on pasta, I prefer it on hot dogs. 
    Skyline Chili put it on hot dogs too, their "Skyliners".  I know it's junk food, but damn I miss them.  
    ____________________________________________
    Introvert Engineers - Social Distancing before it was cool.  
    Ogden, Utard.  
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