Guy Fieri Eats Hotdogs & “Crazy Meat Concoction” Sauce | Diners, Drive-Ins and Dives | Food Network

Guy Fieri stops by the only place to find authentic Coney Island-style hot dogs in Baltimore: G&A Restaurant, owned by Andy Farantos. Their Coney Island chili sauce — or, as Guy calls it, their ”crazy meat concoction” —combines ground beef with chili powder, celery salt and other secret spices. Andy wastes no time when he lines the hot dogs up on his arm to fill FAST.
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!

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Guy Fieri Eats Hotdogs with “Crazy Meat Concoction” Coney Sauce | Diners, Drive-Ins, and Dives | Food Network

In 1927 a Greek immigrant by the name of Gregory theak makus opened a hot dog stand in Baltimore serving Coney Island style dogs with his own chili sauce recipe now it was a hit I mean a big hit and 81 years later it still is I need

Two up on wi by three hold the onion there’s something about a GNA hot dog enjoy enjoy makes me feel at home is that yummy it tastes dis scrumptous it’s a little bit of Heaven like an institution my grandfather’s been coming here since he was a kid my father and

Take these and it all began with owner Andy fanto great uncle Gregory who partnered up with his cousin Alex and started a tradition he had it from 1927 to 1966 and my father took it over in’ 66 to 88 with my uncle and then it was

Andy’s turn it out we kept all the old recipes we kept everything the same and kept the crowds packing in best hot dog in town when I was a little kid we used to come up here and get hot dogs and watch them turning in the window you’re

Going to enjoy this one loaded with the original Cony sauce oo delicious Andy is still will not told me what the secret ingredients are on the dogs and the burgers even an omelette theone sauce isn’t it yes that’s what does it absolutely now it’s time to make the con

Island sauce yes every day we get fresh BR beef delivered do a lot of ground beef around here yeah we sure do a little bit of water oh you’re going to get in there yeah you got to get in you got to get in you got to break down the

Ground beef how many days a week do you work 6 days a week how many hours a day 16 hours a day 16 hours a day 6 days a week yeah all right a little more water and then guys I need the uh paprika here we

Go the celery salt and the chili powder I’m going to attach the milk crates to your boots and make like milk crate snowshoes thank you guy and then you can have this and then you go around being 66 coming up on Christmas so this is our mixture so it

Looks like uh beef soup we bring it to a hard bowl and then we simmer it for about I like the flavor already all right chili cheese and onion the chili goes on perfect great combination combination and two up on one that has everything wanted the onion ketchup and

Mustard and a chili sauce and that’s what makes it taste the best I’m usually about a three biter it’s what great nice and juicy dog crazy meeky coction on top white onions perfect buns nice and steamed it cost $1.90 that’s it I was a college student

I could to live here you taste the hot dog you taste the onions you taste the chili delicious it’s the best hot dog I’ve ever had and you get it quick I need two app wine code all the around three up one one hold the mustard three

Hot dogs for two people they say three up on two so I’m going to call them out to you okay seven up three seven up on three two onion mustard no two hold chili huh you have to say hold the chili oh maybe I just need to get I need to

Get some training if you if you want onion and mustard on then you say hold the chili that way I know it’s onion and mustard but so I don’t have to say hold the chili no so if you just want mustard and onion then you say hold the chili

It’s a lot easier oh because it has mustard a okay forget it then you waste no no time two up on one or one up on two they’d have it out you in no time flat Andy he would have eight or nine hot dogs lined up on his wrist and arm

Nine of them done in like 30 seconds I want 10 I can’t think the elbow joints right there seven I can’t do 10 guy I can do eight you can do 12 now that’s to my shoulder blade you graduated I haven’t even taken to the collar bone or

The earlobe yet and after they’re lined up C’s throwing in some fries Baltimore style the gravy is what makes the french fries and even that’s homemade you got gravy on your fries yes this is the first place I ever had french fries and gravy french fries and gra I was like 12

Years old and I’ve been eating them ever since I know it’s a favorite here maybe it’s just a Balmar thing so you dip the fry in the gravy TR try one nothing wrong with that at all that’s fries I dipped the dog in that my hand he’s got

Great food now what do you normally have when you come in I usually go with sliders it’s the sliders are little Burgers little Burgers we use clarified butter really each one of them goes on their own little yeah they get little dedicated puddle if you’re going

To use fat that’s kind of good fat to use so you throw some cheese on there hit it with a little onion water for some steam and flavor and now you’re good to go yeah I tell the Butter Crust really good it’s juicy that’s about as good a burger as

You get anywh unless you want one with Cony sauce now that right there is a con Island Burger it’s a con Island Burger it’s not like a regular hamburger some onions chili and steamed Burger it’s like a meat loaf with onions I got to have one of those so we’ve got ground

Beef eggs I like the ring it’s like we’re calling people to Food Service the salt pepper precise measuring very very precise okay w got a little bit of garlic and we got a little bit of sour sauce not a lot just say it fast cuz no one will

Ever know so the breadcrumbs you’re going to eyeball this we eyeball it and then we then we have to start mixing it if you can hold the bowl I’d really appreciate it so I’m spotting you this is kind of like this is my working more breadcrumbs okay now we’re just going to

Scoop it out ball them up and I throw them in here then he’s breading them with cracker meal shake it up a little bit there I’ve had them out and so these are going to get fried up we cook them all the way through and then we put them

In a cool down stage overnight to tighten them up then they steam them with onions and top them off with papara it’s done I can pull that out put it on a bun hit it with some onions little Cony sauce time to deat M it’s kind of

Sweet it’s the onion sure is moist is it good oh great that’s to hit m oh good great that’s all I can say it’s great it hasn’t changed you go John it’s the same the food is still the greatest this is what Baltimore is all about this place

Is a landmark it is a landmar it’s a legend my mom came here my dad came here now how long you been coming here since I was H I’m here one day I’ll bring my children up we are comfortable doing it old school that’s the kind of joint I

Want to eat where he cooks