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OT: when it turns COLD and rains for days :OT
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.
Comments
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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 -
Well don't tease us lol. Please post the recipe
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Puck Yeah!_____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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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. -
I've made your stuffed peppers and bought a few gaskets. Thank you. I'll look into this as well.
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One dash of Tabasco sauce Ron? Come on man. JKOC.....Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
I wouldn't drive around with them bagged up like that.you get pulled over the cops will get you for distribution.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
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.A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS -
Ozzie_Isaac said: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.Re-gasketing America one yard at a time. -
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 - CanadaLarge (2010), Mini Max (2015), Large garden pot (2018) -
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.
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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?"I've made a note never to piss you two off." - Stike -
JohnInCarolina said: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?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 5 eggs. Call me crazy, everyone else does!
3 Large, 1 Small, 1 well-used Mini -
If you cook your beef then run it through a ninja or food processor it will be the same consistencySouth of Columbus, Ohio.
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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'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)._____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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alaskanassasin said:If you cook your beef then run it through a ninja or food processor it will be the same consistencyRe-gasketing America one yard at a time.
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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'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).Re-gasketing America one yard at a time. -
When reheating the pucks do you add anything or just microwave? Thanks.
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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.
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JustBuggin said:When reheating the pucks do you add anything or just microwave? Thanks.Re-gasketing America one yard at a time.
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RRP said:alaskanassasin said:If you cook your beef then run it through a ninja or food processor it will be the same consistencySouth of Columbus, Ohio.
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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!
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Skiddymarker said:Add some cinnamon and tomato and you have Cincinnati Chile, they put it on pasta, I prefer it on hot dogs._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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Great ideas here, Ron!
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XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95 -
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