Greg, it’s amazing the amount of research, work and effort you do to get the details just right. It’s why I love your videos. Don’t change a thing that you do.
Hearing the passion in your voice tells the whole story. How much you reveer the original, and how close you feel you came to honoring it. That tells me all I need to know.....that I NEED to try your version of their creation. Thank you for sharing this.
I live two minutes down the road from Blackies. My aunt used to take me there when I was a child. I remembered the red and white checkered curtains, C&W music on the juke box, and the way the room was so round. My husband’s aunt was good friends with the owners and often helped make their relish. So, you guessed it, the recipe leaked out to me and I have to say, it is a most unusual tasting relish, but I love it. I, and some friends, always make their relish every fall. It’s really easy and has one ingredient you would never expect in a relish, but sets it apart from all others. The other great relish in Waterbury, is Frankie’s which is two minutes in the other direction. (aren’t I a lucky so and so?) and I wish I had their recipe. Howard’s relish is very similar to Frankie’s though. Funny thing about Blackies is they have never sold French fries, ever. But their lot is always full, every day but Friday. And Cheshire isn’t pronounced with a long “I”, it’s ches. Sure, in our neck of the woods. Happy to see we’re being recognized on You Tube.
Ancho chili powder would give your imposter relish a darker burgundy color while not changing flavor or heat. (I believe that it is made from dried pablano peppers.) Also please cut out the cinnamon. YUK. Cinnamon is nasty on meat. Or you can buy Vlassic sweet relish for two bucks in the supermarket and it's actually tasty; so good enough eh?
Blackies is one of a kind. The spicy relish just makes you want another. Where else can you get birch beer as well? Next try Capitol Lunch in New Briatain. Their sauce is fantastic.
I appreciate your video on this. Mary and Art were my great aunt and uncle. Her sister Nel was my great grandmother. Even though I live in Arkansas I still get to enjoy the relish from the restaurant through family.
Hi Greg, it's Mike Florence and I've already posted a long comment re the Au Cheval Burger you've just posted. So, to be brief, I'm ALREADY HOOKED on Hiram's Hot Dog you posted a few weeks ago. These Hot Dogs look MUST TRY and, like Hiram's Hot Dog, chilli is a winner addition. Cheers for now Greg, Mike.
I worked in Waterbury many years ago and have fond memories of going to Blackies for lunch. Fantastic hot dogs, especially with their hot pepper relish.
Love your presentation of the various hotdog joints from around the country, Being a Old Chicago Southsider we are very particular about our dogs, and where we get them from. Fo me the best kind of joint is just a walk up or a cart, 2 dogs only mustard and fries, and when they hand you just a brown paper bag with the fries in the bottom and 2 dogs wrapped in white butcher paper, that's about as close to heaven as it gets. But anyhow Love and so appreciate all of the work and effort you put into your content. Thanks
When I look at this logically, they use Xanthan Gum to bind water. I would go for water first, cook the veggies, and add the needed amout of vinager later. That makes the sauce even cheeper and cooking way faster. Next I would suggest to sauté the onions to caramalized onions. That will enhance sweetness and color of the sauce. I would be happy, if you could try this one. Thanks man, for all your recipies and effort! Big fan here from Germany.
Really like seeing all of the different hot dogs... Hope you continue doing the different recipes from all over... There are a lot of really good hot dog recipes out there...
I live near Blackie’s and in the good old days the “woman of Blackie’s would sit outside and make the relish. They haven’t changed in all these years and that’s we they’re still in business. One change is that you can buy their relish, in the old days they would not sell you relish. It was eat it there or not at all!!
Greg you're like fine wine,.....those who like fine wine can finish that,....You're So simple it's Mesmerizing. Glad my wife didn't meet you before me!
In Jacksonville, there's a restaurant Lubi's,that is known for its pepper sauces that are somewhat similar. They have a sweet and hot. They serve it a top, a ground beef sandwich on a hot dog style bun .Also available with marinara and mozzarella. They sell their sauces jarred as well.
2 Questions . 1.Can u process this in a hot water bath and make it shelf stable 2. Roughly how long will it last in the fridge ? I made some around 5 weeks ago and just checked it, it looks and smells fine no sign of mold .
My dad used to make Chow Chow which is basically a pepper relish. He made it mainly for his hotdogs but he put it on black eyed peas also. He wanted to open up a hotdog stand at the state fair. He was convinced people would want his hotdogs with chow chow. He was just too old and his health wasn’t good enough to do it. Many people that had his hotdogs and chow chow loved it and asked him for jars of the relish. You could smell him cooking the chow chow before you even got in the house.
We had a little place in town that was a bar and served Hamburgers and hotdogs. Most folks would get them out of a little walk-up window because they didn't want to be seen eating in this little dive bar. The hamburgers were not like regular ones. They were like fried ground meat that had been seasoned. Their hotdogs were so popular because of the Hot Dog sauce. The place was called Jimmy's Lunch. They served 1000s of their hot dogs and burgers. Folks would travel from Pittsburg and surrounding areas to get them.
There was a place called Barkers in Atlanta. Cooked dogs on a charcoal grill and they had the best sauce I have ever had. No way they were going to give me the recipe. I hope this is it!!!! If so, I am going to marry you!! Great Vid!! Can't wait to try!!
Unfortunately no....they put their kids thru college and retired. I told them I would give them a thousand dollars if they would give me the recipe. They just wouldn't give it up.@@BallisticBBQ
I go there at least twice a month. Your dogs look just like theirs. They're one of the few restaurants that serve white birch beer soda. If you're getting 2 hot dogs and a birch , you just say " 2 and a birch "
What a job. Great recipe and thank you for all your detailed videos. Here in Mexico Manzano chiles are super spicy, more than jalapeño inost cases, also usually smaller than yours. I will look for some substitute that is less agresive. Please keep up the fansstic work!
When I saw half the jar was gone for your testing, I knew you were gonna nail the recipe and you totally did. Looked spot on minus the aging color. Those spices are different than what I would expect from a relish on a hot dog. Very interesting.
@@BallisticBBQ Rutt's Hut, in Clifton, NJ also has a unique (cabbage-based) hot dog relish. A cabbage relish recipe attributed to the grandmother of the current owners was published in the newspaper in the 1920s, but the current recipe is obviously somewhat different. One of the key ingredients is turmeric.
@@BallisticBBQ Be aware that the "slaw" they use today is much less sweet than this recipe. I think cut the sugar at least in half, but haven't tried that yet.
Cool hot dog series. I'm from New Jersey and we have Jimmy Buffs hot dog shop. Would love to see that done. Keep it going I'm very into these different ways to make hot dogs
No mustard for me, just their amazing relish, yum. I no longer live in Connecticut but I used to eat them all the time. Now there are a few recipes I'd love, in New Britain, CT. there is a hotdog place called Capital Lunch, it's been there for years and I'd love a copycat recipe for their meat sauce that goes on their hotdogs, yum and also a place in Southington, CT. called Saint's, they also had a meat sauce that I sure would love a copycat for. Thanks for sharing.
Hi Greg, I'm from Connecticut and have had Blackie's hotdog and their hamburger in the past, Deep fried hotdog is nothing new around here (Jersey too) I really never cared for their relish/sauce. When you order there they give you a playing card and call out that out when your alder is ready. The Greeks in Bridgeport had better hotdogs. no longer open.
Nice to see a copycat recipe from somewhere in my backyard. There are a couple of other places in Connecticut you should try next. Al's Hot Dog's in Naugatuck has the "West Virginia" dog and the bulldozer burger. They also have their own relishes, including a hot relish and a "Hawaiian" relish. Thanks for the video!
Those hot dogs look good man! They look on point,good job ! And You should be proud. I’m proud of my dogs cause I worked hard trying to find that certain taste!
Hi Greg, great job on the copycat relish. Although in CT I think you're more likely to use "Italian long hot" peppers for the heat rather than manzana. But like you say, I'm sure the end result is very similar.
Great job! So long as you are on a CT hot dog role maybe try to copy cat Capitol Lunch Dogs in New Britain. They have their secret liverwurst sauce topping. I know, sound bat until you taste it! Then the steamed cheese burgers in Meridan then the inventors of the hamburger in New Haven.
I told my friends, who stop by often for food, I was going to be doing a hot dog experience for a while. They liked the Walter's Mustard dogs. I have to see if these are too hot for my friend's wife. LOL
Growing up in the DC area, we had Briggs Half Smokes. made of half beef and half pork. Thicker than a regular hot dog. The DC half smoke is the sausage of choice used by World Famous Ben's Chili Bowl up on U St NW in the Cardozo neighborhood of DC. Maybe that could be a copycat recipe you could try.
Looks great! Never had a fried hotdog like that. Everything in me is screaming Heart attack waiting to happen!! It looks good tho. A couple or six won't kill me so I'll be trying this. Great video! You have a new subscriber. Thanks for sharing
Been to Blackies a few times and just remember they are closed on Fridays due to the original owners respecting No Meat on Fridays. It is also included in the deed and the real estate contract.
Greg, it’s amazing the amount of research, work and effort you do to get the details just right. It’s why I love your videos. Don’t change a thing that you do.
Thank you, Paul!
Hearing the passion in your voice tells the whole story. How much you reveer the original, and how close you feel you came to honoring it. That tells me all I need to know.....that I NEED to try your version of their creation. Thank you for sharing this.
I live two minutes down the road from Blackies. My aunt used to take me there when I was a child. I remembered the red and white checkered curtains, C&W music on the juke box, and the way the room was so round. My husband’s aunt was good friends with the owners and often helped make their relish. So, you guessed it, the recipe leaked out to me and I have to say, it is a most unusual tasting relish, but I love it. I, and some friends, always make their relish every fall. It’s really easy and has one ingredient you would never expect in a relish, but sets it apart from all others. The other great relish in Waterbury, is Frankie’s which is two minutes in the other direction. (aren’t I a lucky so and so?) and I wish I had their recipe. Howard’s relish is very similar to Frankie’s though. Funny thing about Blackies is they have never sold French fries, ever. But their lot is always full, every day but Friday. And Cheshire isn’t pronounced with a long “I”, it’s ches. Sure, in our neck of the woods. Happy to see we’re being recognized on You Tube.
I grew up at the end of Musso view ave and worked there when I was a teenager in the 1970s
A bus driver picks up 6 people. How old are you?
Ancho chili powder would give your imposter relish a darker burgundy color while not changing flavor or heat. (I believe that it is made from dried pablano peppers.) Also please cut out the cinnamon. YUK. Cinnamon is nasty on meat. Or you can buy Vlassic sweet relish for two bucks in the supermarket and it's actually tasty; so good enough eh?
So what is the secret ingredient?
@@maxxbenzz7842 gold bond powder
Blackies is one of a kind. The spicy relish just makes you want another. Where else can you get birch beer as well? Next try Capitol Lunch in New Briatain. Their sauce is fantastic.
Blackies is about a half hour from me. Every time I'm in the area I have to have a couple. They are fantastic.
I live a half mile from Blackies
. They are fantastic
I appreciate your video on this. Mary and Art were my great aunt and uncle. Her sister Nel was my great grandmother. Even though I live in Arkansas I still get to enjoy the relish from the restaurant through family.
Hi Greg, it's Mike Florence and I've already posted a long comment re the Au Cheval Burger you've just posted. So, to be brief, I'm ALREADY HOOKED on Hiram's Hot Dog you posted a few weeks ago. These Hot Dogs look MUST TRY and, like Hiram's Hot Dog, chilli is a winner addition. Cheers for now Greg, Mike.
Thanks again for taking the time to watch and comment Mike. I appreciate you brother!
I worked in Waterbury many years ago and have fond memories of going to Blackies for lunch. Fantastic hot dogs, especially with their hot pepper relish.
I live in Connecticut and that relish and those hotdogs are delicious!
Yes they are!
You did it! I lived just down the road from Blackies, had their hotdogs all the time.This relish tastes exactly like theirs. Well done.
There is no doubt that 4 hours of reduction and concentrating flavors made your sauce superb! The two differing caramelized dogs looked fantastic!
Thank you Stephen! I really enjoyed all four of these dogs!
Love your presentation of the various hotdog joints from around the country, Being a Old Chicago Southsider we are very particular about our dogs, and where we get them from. Fo me the best kind of joint is just a walk up or a cart, 2 dogs only mustard and fries, and when they hand you just a brown paper bag with the fries in the bottom and 2 dogs wrapped in white butcher paper, that's about as close to heaven as it gets. But anyhow Love and so appreciate all of the work and effort you put into your content. Thanks
That sounds so good! I love those simple places too. Cheers!
Since I have never tasted Blackie's sauce, your sauce will be perfect! Thank you for sharing
Hope you enjoy!
When I go to Blackies i usually order 4 dogs...the mustard and relish make it great! Thanks for posting this video!!!
Awesome job Greg! Your ability to recreate a sauce or relish is truly a gift. It’s above my skill level…I would just order their jar! LOL!
The stuff in the jar is really good, and a lot less work. Cheers!
Been there when I lived in Cheshire. I'm a spicy relish, mixed heat mustard only on my dogs. Glad to see you came back to CT.
When I look at this logically, they use Xanthan Gum to bind water. I would go for water first, cook the veggies, and add the needed amout of vinager later. That makes the sauce even cheeper and cooking way faster. Next I would suggest to sauté the onions to caramalized onions. That will enhance sweetness and color of the sauce. I would be happy, if you could try this one. Thanks man, for all your recipies and effort! Big fan here from Germany.
Blackies is the next town over from me; it’s always a treat to stop in for a couple dogs. Excellent work
My Grandmother and Grandfather lived in Wolcott CT we used to get hotdogs there 55 years ago
Nice.
10/10. Perfect.
God bless you Greg, love your recepies and attitude in front of the camara.
Appreciate the kind words. Cheers Jaime!
Live 20 minutes from Blackie's very good stuff.
Made it. Loved it.
Good job. I live very near Blackies and go often. You hit it ....
Thank you Keith!
Really like seeing all of the different hot dogs... Hope you continue doing the different recipes from all over... There are a lot of really good hot dog recipes out there...
I live near Blackie’s and in the good old days the “woman of Blackie’s would sit outside and make the relish. They haven’t changed in all these years and that’s we they’re still in business. One change is that you can buy their relish, in the old days they would not sell you relish. It was eat it there or not at all!!
Man oh man oh man im from ct. This place not too far from southington ct off rt 84. This really brought some great memories. Thanks
You nailed it Greg, they look identical. I'm actually reviewing Blackie's Pepper sauce today. I will have to make your's and see how it compares.
What are the odds? Cheers, Tom!
You need to do a Miss Griffen’s hotdog from Chattanooga, Tennessee. The best I have ever had.
Wooohoooo recipes in the info!!! THANK YOU SIR!
Very unique hotdog for sure Greg! I'm loving this hotdog series! Wow, that relish looked almost identical to theirs. Great job brother!
Thank you for watching Rus! I'll trade you one of these dogs for that KILLER Po-Boy you made!
Che-Shire...I love it!
Greg you're like fine wine,.....those who like fine wine can finish that,....You're So simple it's Mesmerizing. Glad my wife didn't meet you before me!
LOL! Cheers, David!
Very cool. I've had those before. I really enjoyed them. I'm nolonger in CT but should go back sometime. Ted's steamed cheeseburgers are awesome
I grew up in Wolcott and ate there all the time.
In Jacksonville, there's a restaurant Lubi's,that is known for its pepper sauces that are somewhat similar. They have a sweet and hot. They serve it a top, a ground beef sandwich on a hot dog style bun .Also available with marinara and mozzarella. They sell their sauces jarred as well.
Hey Greg! - Nice to see your research, modification and execution - leading to ultimate success. - Cheers!
Greg, thanks so much for putting in the work and sharing. I can't wait to make this.
Hope you enjoy, Alison!
I like the idea of putting them on the grill after, good one
2 Questions . 1.Can u process this in a hot water bath and make it shelf stable 2. Roughly how long will it last in the fridge ? I made some around 5 weeks ago and just checked it, it looks and smells fine no sign of mold .
I am so going to try this. I've tried a jalapeno relish and it was so good.
My dad used to make Chow Chow which is basically a pepper relish. He made it mainly for his hotdogs but he put it on black eyed peas also. He wanted to open up a hotdog stand at the state fair. He was convinced people would want his hotdogs with chow chow. He was just too old and his health wasn’t good enough to do it. Many people that had his hotdogs and chow chow loved it and asked him for jars of the relish. You could smell him cooking the chow chow before you even got in the house.
I thought Chow Chow was a thing from the Pennsylvania coal region - is it more widely known than that?
Labor of love! Thank you for all the work you put into your videos Greg!
I will, however, not be watching until after I have had something to eat 😆
LOL! I get it Gary! Cheers to you and Heather!
We had a little place in town that was a bar and served Hamburgers and hotdogs. Most folks would get them out of a little walk-up window because they didn't want to be seen eating in this little dive bar. The hamburgers were not like regular ones. They were like fried ground meat that had been seasoned. Their hotdogs were so popular because of the Hot Dog sauce. The place was called Jimmy's Lunch. They served 1000s of their hot dogs and burgers. Folks would travel from Pittsburg and surrounding areas to get them.
Is this the place in Hazleton, PA? Thanks!
There was a place called Barkers in Atlanta. Cooked dogs on a charcoal grill and they had the best
sauce I have ever had. No way they were going to give me the recipe. I hope this is it!!!! If so, I am going to marry you!! Great Vid!! Can't wait to try!!
LOL! Is Barkers still there?
Unfortunately no....they put their kids thru college and retired.
I told them I would give them a thousand dollars if they would give
me the recipe. They just wouldn't give it up.@@BallisticBBQ
Looking good brother. I'm gonna give this one a go for sure,
I'm fortunate enough to live not that far from blackies and have enjoyed the dogs quite a few times.
I go there at least twice a month. Your dogs look just like theirs. They're one of the few restaurants that serve white birch beer soda. If you're getting 2 hot dogs and a birch , you just say " 2 and a birch "
Hope to go there someday. Thanks!
Excellent job Gregg; that look pretty good
What a job. Great recipe and thank you for all your detailed videos. Here in Mexico Manzano chiles are super spicy, more than jalapeño inost cases, also usually smaller than yours. I will look for some substitute that is less agresive. Please keep up the fansstic work!
Appreciate the view, brother!
I’m also In Connecticut. Blackies is a favorite of ours.
Remember : “ NO DANCING “!
When I saw half the jar was gone for your testing, I knew you were gonna nail the recipe and you totally did. Looked spot on minus the aging color. Those spices are different than what I would expect from a relish on a hot dog. Very interesting.
It's a really unique sauce, but in a very good way. Cheers!
@@BallisticBBQ Rutt's Hut, in Clifton, NJ also has a unique (cabbage-based) hot dog relish. A cabbage relish recipe attributed to the grandmother of the current owners was published in the newspaper in the 1920s, but the current recipe is obviously somewhat different. One of the key ingredients is turmeric.
@@ColonelMayfair Thanks! I'll dry and dig that one up. I'd love to find that original publication.
@@BallisticBBQ Be aware that the "slaw" they use today is much less sweet than this recipe. I think cut the sugar at least in half, but haven't tried that yet.
Your work paid off Greg!! These are new to me but sound and look so delicious! Great video Bud!
Thanks for watching, Brother-Rob!
Cool hot dog series. I'm from New Jersey and we have Jimmy Buffs hot dog shop. Would love to see that done. Keep it going I'm very into these different ways to make hot dogs
No mustard for me, just their amazing relish, yum. I no longer live in Connecticut but I used to eat them all the time. Now there are a few recipes I'd love, in New Britain, CT. there is a hotdog place called Capital Lunch, it's been there for years and I'd love a copycat recipe for their meat sauce that goes on their hotdogs, yum and also a place in Southington, CT. called Saint's, they also had a meat sauce that I sure would love a copycat for. Thanks for sharing.
EXCELLENT VIDEO
Thank You for sharing this...
Question: What State was Blackie from?
Did something similar when I was in Wisconsin for brats. Used a brown beer with bell peppers and it turned out more like a chutney.
Sounds really good! Like a stout or brown ale?
@@BallisticBBQ Yeah the go to was always a Nut Brown Ale from New Glarus.
My daughter lives in Cheshire…love Blackie’s
Hope to visit Blackie's one of these days. Thanks for watching!
@@BallisticBBQto order like a local, don't ask for "two hot dogs," they already know you want hot dogs. You just ask for "two".
Your research is second to none,interesting dog.
Thank you, Michael!
That looks amazing
Greg. that relish you made looks great.
Hi Greg, I'm from Connecticut and have had Blackie's hotdog and their hamburger in the past, Deep fried hotdog is nothing new around here (Jersey too) I really never cared for their relish/sauce. When you order there they give you a playing card and call out that out when your alder is ready. The Greeks in Bridgeport had better hotdogs. no longer open.
Nice to see a copycat recipe from somewhere in my backyard. There are a couple of other places in Connecticut you should try next. Al's Hot Dog's in Naugatuck has the "West Virginia" dog and the bulldozer burger. They also have their own relishes, including a hot relish and a "Hawaiian" relish. Thanks for the video!
I'll check out those places, Joseph. Thanks!
Greg this an amazing cook, thank you Boss!
I just bought two jars as I paused. I can’t wait to compare to yours! 👍
Sup Greg, been to blackies too many times over years lol. Great job as always bro, been years since been there, now can make this at home, tyvm tc
Those hot dogs look good man! They look on point,good job ! And You should be proud. I’m proud of my dogs cause I worked hard trying to find that certain taste!
Thanks for check'n them out Nick!
Hi Greg, great job on the copycat relish. Although in CT I think you're more likely to use "Italian long hot" peppers for the heat rather than manzana. But like you say, I'm sure the end result is very similar.
Wow another good recipe I'm loving this hot dog series
Appreciate the comment!
Great job! So long as you are on a CT hot dog role maybe try to copy cat Capitol Lunch Dogs in New Britain. They have their secret liverwurst sauce topping. I know, sound bat until you taste it! Then the steamed cheese burgers in Meridan then the inventors of the hamburger in New Haven.
Ellie's Mutt Hutt in Ukiah, CA! Go for it, I promise you'll love it. Get the Chili Dog.
I Love Blackie’s
The Hummel hot dogs are an important ( and delicious) component🌭
That relish is something else, I have got to try making that.
It's worth trying is you like a little heat. Cheers, Mike!
First time seeing your channel. Pretty cool. I love to cook.
great recipe! thx for the video!
Greetings from Northern Ireland
Greetings!
Awesome job. Great video.
Might have to give this a shot. I've had blackies dogs and they are good with that relish
I'm in love with that stuff now! Lemme' know if you try it.
I told my friends, who stop by often for food, I was going to be doing a hot dog experience for a while. They liked the Walter's Mustard dogs. I have to see if these are too hot for my friend's wife. LOL
Looks delicious
I have to try this recipe, thanks
To get the authentic blackies experience you should be drinking a birch beer to accompany those dogs.
Great cook brother!
Some amazing looking hot dogs. Cheers, Greg! 👍🏻👍🏻✌️
Cheers, Dwayne!
YERY NICE, Bet i would love to try 🎉❗❗
To acquire the darkness of the original. swap the regular white sugar with dark brown.
I'll give that a try. Thanks!
Thank you, great recipe
Nice job! Great video.
Two dogs and a birch!
Awesome vid as usual but how do stay so thin with all you eat with your taste tests?
Good detective work on the sauce, Greg!
You should be very proud of this one! 👍😊
Thank you, Bobbi! Cheers!
Growing up in the DC area, we had Briggs Half Smokes. made of half beef and half pork. Thicker than a regular hot dog. The DC half smoke is the sausage of choice used by World Famous Ben's Chili Bowl up on U St NW in the Cardozo neighborhood of DC. Maybe that could be a copycat recipe you could try.
It's a great place 15 mins from my house. I go there at least twice a month
Nice! I would love to go there someday.
Looks great! Never had a fried hotdog like that. Everything in me is screaming Heart attack waiting to happen!! It looks good tho. A couple or six won't kill me so I'll be trying this. Great video! You have a new subscriber. Thanks for sharing
Been to Blackies a few times and just remember they are closed on Fridays due to the original owners respecting No Meat on Fridays. It is also included in the deed and the real estate contract.
two keys, the hot dog itself and the bun, everything else is just whipped cream, cherry on top.
Looks good.