Homemade Coney Sauce

Homemade Coney Sauce

I decided to make one of my favorite meals because I found a beef heart from my last cow in the freezer. For Christmas a couple years ago, my family got me some attachments for my wife’s big KitchenAid mixer and those attachments included a grinder. So I cut the beef heart into smaller chunks, hooked up the grinder attachment, and went to town turning that large muscle into a burger like substance. I heated up a large Lodge Cast Iron skillet and sautéed some finely chopped celery and onions with some Old World Olive Co. garlic EVOO. I seasoned with chili powder, paprika, cumin, and turmeric and stirred continuously. I learned from my good friend Jim Crank @CrankersBrewery that Lafayette also stirs mustard into their recipe. I then opened a large can of sliced tomatoes and pour those in to the mixture and begin to simmer. Once those had cooked for five minutes I took my potato masher and started mashing the entire mixture down breaking up the tomatoes and any other larger chunks of meat or vegetable so that the consistency was the same that I enjoy when I’m at Lafayette Coney Island in Detroit. I then poured in about a half a box of Swanson chicken broth reserving a little bit and putting it in to a small mixing bowl where I threw in a few tablespoons of flour. I whisked that together and once my brew was simmering, I poured in some of the flour broth mixture and thicken it up to a perfect consistency. I then boiled two Koegel Viennas in water, toasted a piece of nine grain bread and layed the Viennas on top of the bread. I chopped up Vidalia onions and shredded cheddar cheese to top it off and would typically tell you to squirt some mustard on top as well. Oh yeah, this went very well with a Samuel Adams New England IPA. Bon appétit. BBQ Bob

Grilled Bangers with Sweet-and-Savory Guinness Dipping Sauce


  • 2 tablespoon butter
  • ¼ cup chopped shallots
  • 4 garlic cloves, minced
  • ¼ cup Guinness Draught
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 3 tablespoons ketchup
  • 1 tablespoon Sriracha Chili Sauce
  • 2 teaspoons honey
  • 1 teaspoon fresh ginger, peeled and grated
  • 4 teaspoons rice vinegar
  • 2 tablespoons sugar (to taste)
  • salt and pepper (to taste)
  • 2 pounds fresh sausage (like Irish bangers)

Instructions for Dipping Sauce

  1. Heat the butter on a grill or in a skillet over medium heat.
  2. Heat the shallots and garlic until the shallots are just soft.
  3. Remove from heat and reserve garlic and shallots.
  4. In a large mixing bowl, combine Guinness, lime juice, fish sauce, ketchup, sriracha, honey, ginger, and rice vinegar.
  5. Mix well until combined. Add shallots and garlic.
  6. Transfer to blender and blend well.
  7. Pour into medium saucepan over low-medium heat, stirring well until heated through.
  8. When sauce is heated, taste for seasoning. If it’s too sharp, add a tablespoon of sugar, stir for a few minutes and taste again. If still too sharp, add a second tablespoon of sugar and stir again.
  9. Continue to heat, stirring, until desired consistency is reached.

Season to taste with salt and pepper. Keep warm.

Instructions for Bangers

Grill your sausages, getting nice sear marks all over each one.

When sausages are cooked read more

Green Tomato and Watermelon Salsa

  • 1 1/2 cups finely chopped green tomatoes
  • 1 1/2 cups finely chopped red watermelon
  • 2/3 cup minced red onion
  • 1 (2 1/2- to 3-inch) fresh Jalapeno or Serrano peppers, with seeds or without if you don’t like the kick
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon fresh lime juice
  • 3/4 teaspoon salt
  • 1 1/2 tablespoons olive oil

Toss together tomatoes, watermelon, onion, peppers of choice, cilantro, lime juice, and salt.

(Do not make salsa more than 1 hour ahead of time for what you are going to use it for or it will become read more

Baja Ceviche

  • Mahi Mahi
  • Gulf Shrimp
  • Red Onion
  • Cilantro
  • Jalapenos
  • Lime Juice
  • Roma Tomato
  • Lime EVOO
  • Carrots
  • Mayo
  • Avocado
  • Salt
  • Pepper
  • Corn Tortillas
  • eggs

  1. Dice shrimp and mahi,soak in lime juice for five minutes. 
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