Detroit Coney Dog

coney dog

Yield: 4 Coney Dogs (or more if you reduce the amount of sauce per hotdog)


  • 4 regular hot dog buns
  • Natural cased hot dogs (I like a Nathan’s hot dog or if you want, look for Michigan based dogs)
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • 2 tsp salt
  • 2 teaspoons ground black pepper
  • 3/4 cup cracker meal (crunch up some Saltine Crackers)
  • 1 clove garlic, smashed then minced
  • 2 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 tsp ground cumin
  • 4 cups water
  • Yellow mustard
  • 1/2 onion, chopped


  1. Sauté the ground beef, onion, and garlic in a large pot until meat is cooked. Drain off half the fat. Add salt and black pepper.
  2. In a small bowl mix the cracker meal with the rest of the spices. Add to the meat and cook until the cracker meal or crushed crackers are browned. Add water and simmer for about 1 hour. You can add more water if this gets too thick.
  3. Blend the chili mix in either a food processor or blender to make it more of an authentic smooth Coney sauce. Blend until you reach your smoothness.
  4. Preheat the oven to 350oF and wrap the hot dog buns in foil and place cook them for about 10 minutes.
  5. While the buns are in the oven, fire up the barbecue and get those dogs grilling.
  6. Once grilled place the dogs in the buns, top them with your chili, chopped onion and yellow mustard.

Originally posted by Sportscierge over at

Roasted Mushrooms and Onions with Gouda Grilled Cheese

  • 8 ounces mushrooms, sliced
  • 1 medium onion, sliced
  • 2 tablespoons olive oil
  • salt and pepper
  • 4 tablespoons butter
  • 4 slices bread of choice
  • 1 cup gouda, shredded
  1. Preheat oven to 400°F.
  2. On a baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted to preference.
  3. In a skillet stove top, melt 4 tablespoons butter over medium heat.
  4. While butter is melting, assemble sandwiches. On one slice of bread, layer shredded gouda, the roasted mushrooms and onions, then more gouda. (Layering this way ensures that the melty cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. Lightly press together.
  5. In the melted butter place one sandwich down for one second, then gently flip it over to the other side. Repeat with other sandwich. Cook for about 2 minutes, until lightly browned, then gently flip sandwich on other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to preference.

*Originally posted by Amy Johnson over at