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another "make ahead" sauce

RRP
RRP Posts: 26,455
edited February 2022 in EggHead Forum
Monday I made that pot of pizza sauce and divvied it up and froze. That is the making for 10 pizzas.

Today I made this pot of chili dog sauce from a recipe posted way back in 2002 which is a knock off of the sauce served at the Varsity in Atlanta. While it appears greasy after it cools down I stir that delicious spice-filled grease back into the meat. Then packaged as 1/4 cup pucks and frozen. That makes 17 pucks perfect for 2 chili dogs per puck.

Re-gasketing the USA one yard at a time 
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Comments

  • Langner91
    Langner91 Posts: 2,120
    Inject that straight into my veins!
    Clinton, Iowa
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    A chili dog with a side of tots is hard to beat...
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • SGH
    SGH Posts: 28,989
    edited February 2022
    ColtsFan said:
    A chili dog with a side of tots is hard to beat...
    Agree 100%. Chili dogs and tots go together like lips and nipples 👍

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • JohnInCarolina
    JohnInCarolina Posts: 34,735
    SGH said:
    ColtsFan said:
    A chili dog with a side of tots is hard to beat...
    Agree 100%. Chili dogs and tots go together like lips and nipples 👍
    See... and here I thought you'd say like tongue and anus...
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Ton_Til
    Ton_Til Posts: 85
    You ever had a give ahead sauce?
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  • kl8ton
    kl8ton Posts: 6,420
    I also visited to see if this was the next Ukrainian sleeper thread. 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • littlerascal56
    littlerascal56 Posts: 2,110
    We made chili dog sauce Wednesday, and had them for lunch on Thursday and today.  Will freeze the remainder.  Man those just hit the spot covered with lots of onions and cheese.
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  • Burntend
    Burntend Posts: 23
    littlerascal56 said:
    We made chili dog sauce Wednesday, and had them for lunch on Thursday and today.  Will freeze the remainder.  Man those just hit the spot covered with lots of onions and cheese.

     Don't be modest, they were the best damn chili dogs that were ever made in the state of Kansas.
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  • Legume
    Legume Posts: 15,936
    Burntend said:
    littlerascal56 said:
    We made chili dog sauce Wednesday, and had them for lunch on Thursday and today.  Will freeze the remainder.  Man those just hit the spot covered with lots of onions and cheese.

     Don't be modest, they were the best damn chili dogs that were ever made in the state of Kansas.
    Hahaha - lots of compliments.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • Coastal_OReggON
    Coastal_OReggON Posts: 27
    @RRP I love the idea of freezing portioned pucks!  Please share the chili dog sauce recipe or the 2002 recipe link.

    TIA
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  • RRP
    RRP Posts: 26,455
    edited February 2022
    Coastal_OReggON said:
    @RRP I love the idea of freezing portioned pucks!  Please share the chili dog sauce recipe or the 2002 recipe link.

    TIA
    Here you go...

    Varsity – Atlanta Knock Off Chili Dog Sauce Recipe

     

    An egghead Named Chuck Lane shared this recipe with us way back in 2002 and I have been making it ever since. I always make either a double or triple batch as it takes a little time to prepare due to the tedious breaking up the raw ground chuck by hand before cooking it. Ron Pratt

    1 pound 80/20 ground chuck

    1.75 cup cold water

    2 tablespoons chile powder

    2 teaspoons paprika

    .25 teaspoon cayenne pepper

    .5 teaspoon cumin

    .5 teaspoon granulated garlic

    1 teaspoon granulated onion

    2 teaspoons salt

    1 dash tobacco sauce

     

    Put water and all ingredients except the meat into a Dutch oven and stir well! Add meat, breaking it up fine with your fingers as you go. You don’t want any big chunks! Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all the water is gone and the consistency has some body to it.

     

    I then package it by compressing the sauce into a ¼ cup measuring cup and slam the resulting “puck” onto a foil covered cookie sheet and then freeze. After frozen I wrap them individually in Saran Wrap. 1 puck makes 2 terrific chili dogs.

     

    Typical yield is 17 pucks from 2 pounds.


    BTW when I posted this picture the other day that was about 2 hours before it was really finished since what appeared to be grease was actually water and grease and by the end there is practically no liquid showing.


    Re-gasketing the USA one yard at a time 
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  • alaskanassasin
    alaskanassasin Posts: 8,930
    thanks for the reminder @RRP I am going to make some Skyline chili today.
    South of Columbus, Ohio.


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  • alaskanassasin
    alaskanassasin Posts: 8,930
    Hey @RRP I know you are set in your ways but this tool comes in handy, for tacos too.
    South of Columbus, Ohio.


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  • RRP
    RRP Posts: 26,455
    alaskanassasin said:
    Hey @RRP I know you are set in your ways but this tool comes in handy, for tacos too.
    Thanks. Actually I have tried several different tools to speed up the tedious method of breaking up the ground beef into the tiny particles which work best for this recipe. Your unit reminds me of even a brand new paint mixer I tried once which was yet still another failure.
    Re-gasketing the USA one yard at a time 
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  • alaskanassasin
    alaskanassasin Posts: 8,930
    RRP said:
    alaskanassasin said:
    Hey @RRP I know you are set in your ways but this tool comes in handy, for tacos too.
    Thanks. Actually I have tried several different tools to speed up the tedious method of breaking up the ground beef into the tiny particles which work best for this recipe. Your unit reminds me of even a brand new paint mixer I tried once which was yet still another failure.
    Yeah it works nice for hamburger tacos, but this pot of chili (4 lbs of hamburger straight out of the freezer) proved to be too much or too time consuming so I switched to a inversion blender with the mashed potato attachment.
    South of Columbus, Ohio.


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  • RyanStl
    RyanStl Posts: 1,050
    kl8ton said:
    I also visited to see if this was the next Ukrainian sleeper thread. 
    Are they not allowed?
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  • fishlessman
    fishlessman Posts: 34,587
    RRP said:
    alaskanassasin said:
    Hey @RRP I know you are set in your ways but this tool comes in handy, for tacos too.
    Thanks. Actually I have tried several different tools to speed up the tedious method of breaking up the ground beef into the tiny particles which work best for this recipe. Your unit reminds me of even a brand new paint mixer I tried once which was yet still another failure.

    have had luck with a simple potato masher while its still luke warm
    add 1/8 to 1/4 tsp allspice and this recipe turns into a coney island/new york/ rhode island sauce
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • MediumRarely
    MediumRarely Posts: 270
    Pulse ONLY!!!


    Always act so that you can tell the truth about how you act.


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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Per the recipe posted above, where does one buy TOBACCO sauce?



    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • RRP
    RRP Posts: 26,455
    edited March 2022
     :D right next to snuf and any chewing tobacco in upscale supermarkets :D

    Sorry for the typo...Tabasco
    Re-gasketing the USA one yard at a time 
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