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Amazing dish, I followed everything and it was delicious!

Did you wash salt off after 24hrs

Just ate at Moonlight last week and had a plate of mutton! You think I could follow this method with a boneless leg of lamb?

Do you use the green part of leeks for anything?

Hey Kids, hope you all are enjoying the summer! Thanks to the 48,000 viewers on this video! I just wanted to share that after making this for 25 years I just learned something! This weekend we had visitors that brought me White Lily flour to make biscuits for biscuits and gravy. It was awesome! I used it today to make this coney sauce and was shocked at the thickening power it had compared to the regular flour I use. I just added more stock (or water) and seasoning and it's still perfect but wow, if this happens to you that's the fix! John

Wilbur’s bbq is the S**T! Have driven from Raleigh to eat there for decades and am never disappointed. Your slaw though? It ain’t what we eat around here. NOBODY local uses rice wine vinegar or Helman’s mayo. It’s Duke’s mayo or nothing. Plus, you left out celery seed and didn’t chop your slaw.

Hi John, After 10 years and trying every recipe online as well as thinking Waaaay outta the box as well as trying ingredients never even seen online I have finally cracked the recipe and I'll be opening a Coney Island Restaurant in Far East Asia in May.. If you want to talk about if off of here we can do that...Take care

Oh my you’ve done my lonely homesick heart a bit of comfort! I’m excited to shop for all the ingredients even the hotdogs and get started trying to recreate a bit of home❤️❤️❤️❤️🙏🏾Thanks Chef John!

What about Kalamazoo Style

This is the one right here 🔥🔥🔥

A hundred years ago,while repairing some HVAC equipment and watching the process , I saw a giant steam kettle being filled with beef hearts……I have no idea what other process’ or ingredients were involved , but Detroit Coney Island chili is (was) made with beef hearts.Just my $.02. I have consumed approximately 287,000 coneys since that time….so there’s that

I’m going to try this 😊

Add Egg noodles 😊

That looks soooo good.

Just had these in Albania. Amazing

I love all your recipes, the Coney hotdog sauce was the bomb ! I’d like to see you make sloppy joes, I need a really good recipe for sloppy joes and I know you can deliver! Thanks for sharing your recipes!

Sorry to drop this here but what do you know about making boudin.

Texas Pete !!!

N.C folks like Dukes mayo. It’s NC thang!, lol

Excellent!!! Very authentic less the catsup for Eastern, perfect for the Lexington!!!! I usually add a lil catsup...not much, to my Eastern like you said, just to tone it down. You've studied this, as have I! Good job BBQ Brother!!! Fantastic!!!!

Too hilarious and very entertaining as well.

I made your coney sauce today. I'm totally impressed. The flavor and consistency are perfect. Thank you!

moral of the story his sister was a skank

I have made this a few times, but always feel my gravy tastes a bit of flour, even though the roux is cooked to a peanut butter brown. I was wondering if i had to simmer longer, but it says 15 min. In the video?

Fantastic! Here in The Deep South there is no historical tradition of the slider. Especially Detroit area sliders like Telway, Bates, Motz, and Brayz. I was in culture shock when I first moved down here from the Detroit- Pontiac area, oh no!

Wow! Thank you! Been looking for "slickers" for close to 40 years. My great uncle used to make these in the 70's, but his recipe died with him. I am surprised to hear that it is a Southern dish. He was from Chicago. The Slickers look exactly as I remember them, but I seem to remember his sauce being more white, closer to a "biscuits and gravy" sauce.

Those mushrooms look so good

Thank you for continuing to produce videos on cooking. Is your hot sauce still available online?

One of my all time favorites!

Most people have Italian and Mexican and such. I'm in to the all the odd stuff. Uzbekistan, Moroccan, Peruvian, Ghanan, etc. Food from most countries now. This Finland soup is my next! I love Nordic foods! TY for this recipe!

You should zoom in more

At 2:28, I heard you say Velveeta Cheese! I'm passing on this one.

Can you use different cheese instead of?

Looks awesome, Chef.

That looks delicious!

We used to host Japanese students before Covid shut that down. Our students would cook us this lovely curry meal using the Golden Curry product. So I just Googled the Vermont brand and to my surprise, our local supermarket has it in stock! Guess what's on next week's menu??? Sometimes the students would also add golden kumara (sweet potato) and a green vegie, peas or a handful of chopped spinach....more for colour I think! Anyway, I enjoyed your recipe and have subbed your channel too. Watching from Aotearoa New Zealand.

Our daughter in law uses the Golden Curry. When they lived here they always went to the Asian market. She had to make a separate bowl for me because it was still too spicy for me 🤣 this was my favorite dish she made!

I can't wait to try this out. We usually use Golden Curry, so I'll have to check if my local Asian supermarket has the Vermont curry. Thanks!

WHAT !!!! No Onion?

The bacon fat is omitted from the cookbook

I thought the key was not using ground chilis. To start with a few types of dried chilies and roast/sautee them and then puree or something.

How many servings would this recipe make?

Lafayette was always my choice of the two next-door neighbors in Detroit. I only had a Flint coney once, at an A&W up there, and loved it, too.

Love your channel thank you

You’re amazing

unemployable? bolder-dash

Damn thats beautiful and the best recipe I have seen

Here's a little shortcut. Just use canned enchilada sauce. Its' main ingredient is dried red chile pods. Just marinate the pork in the sauce for a couple of days and slow cook for 3 to 4 hours. I've made my own sauce before, but this is sure a lot easier.

Yummy. We love Peruvian food. My favorite dish is Peruvian fish chowders. It's awesome. 😊😊😊