foreign welcome back to our show where we make our subscribers recipes yes the first
few episodes have gone down really well and we chose those recipes but this recipe today has
been sent to us by Scott Nelson so thank you very much thank you Scott shout out to Scott
you sent this recipe yeah so what we're making Detroit style Coney dogs Tony dog is a Coney
Dog I don't know I know a dog is a hot dog yeah what is a Coney Dog well maybe we'll find out
we shall to be fair the picture looks really nice so yeah I think we'll enjoy this and it's
often served like in the picture with what are they called crisps in the UK but they're
called potato chips that's it potatoes which I find potato chips a really weird thing for
Americans to call what we call crisp because fries are also made of potato they're also
like potatoes are just so versatile maybe we should make fries one day yeah homemade
homemade fries cheap fake away yeah okay we've got so much going on here here's the ingredients
usually with the Savory meal I tend to be head chef and y'all tend to be sous chef and
then the same but in Reverse when we do sweet dishes yeah so Chef Leo today Chef sous chef
Joel Chef John all right we have beef mince we have some hot dog sausages these are the
only ones I could find we have lazy garlic English mustard tomato puree some cheddar
white onion garlic powder cumin paprika chili I actually found some brioche rolls because
they taste nice than normal bread oh yeah and today we are drinking we are toasted
we just thought last time it was missing a little drinky poo when we were cooking so
today just to loosen up it's a roses it's a rose gin and tonic I think
okay I like that it is strong it is only lunch time guys but hey it's 1 18. cheers
Mirabeau that is really nice so we'll drink that we might get drunk from one can probably cooking
okay so where do we begin guys this says put the ground brief and onion and garlic into a
medium pot or Dutch oven I thought a dutch oven is when you shove your partner's head
under the duvet and fart it is that is a dutch oven that is disgusting upstairs
shove your head under it and the beef don't cover me in beef onion and garlic yeah and that is how
you cook the beef guys okay no idea what a dutch oven is so we're just gonna have to use a pot I'm
gonna get that pot right now okay right what are you doing just quickly chopping something are you
chopping an onion and I know a lot of people are gonna say chop it like a chef chop it like what
I'm gonna say is hard all I'm just gonna say is I'm just gonna do really quick it's making you cry
sometimes they do I think tears feel like they might be coming but but is that your emotional
distress or is the onion you never know racial distress it's just so emotional you know winning
an award on YouTube for our Channel let's just tell people like what's been going on Joel okay
so yeah we won travel content creator of the year at the blogosphere awards just a few days ago and
whistle in disbelief What a Feeling yeah I think for us it was like we did some travel trips quite
a while ago so what where have we've done we went to work to Toronto then on to Nashville Orlando
Miami yeah back to the US to Philadelphia and then we went to Charlotte so in like six months we've
been to so many states and even though the last couple of months we haven't been traveling there's
been no travel content on this channel that's kind of why I think we thought maybe we wouldn't
win because we haven't been traveling much yeah but we forget we've got hundreds of travel videos
out there we forgot about that and when we got the award off like oh my gosh like we haven't traveled
really it's strange but we are really grateful and obviously want to say thanks to you guys
for voting for us it was for the final vote was down to 40 was to do with the amount of people
who voted for us so thank you so much the final 60 was the judging panel yeah so we're just very
grateful to both the judges and to you guys for voting for us because it made us very happy and
that's our award ceremony over back to the dish like Yay right the onions are in we now need to
Chuck the beef in okay you can just plate it flat inside okay and then pull the paper away
oh this poor thing like that well done some people might be thinking God you haven't even
let the onion cook well we're in a rush doesn't say to cook the onions it just says place the
ground beef onion and garlic into a medium pot and cook so it didn't mean to say to Brown the
onions all right I'm gonna get this lazy garlic in as well yeah so guys unlike in our very first
video of the meatloaf we're actually gonna do all of our videos now where we taste it at the
end obviously you know by now that we did uh making a meatloaf video and then trying it but
people did not like that you guys have spoken you wanted it all in one video so going forward
it'll all be done in one video I feel really sorry for the clothes that are over there
I think fine guys how do you do it with an open plus you just need an extractor but that will ruin
the sound effects for you guys it would just sound like a massive okay fine this is the most steamy
part so in this recipe some of the spices are chili powder paprika and cumin so I'm just going
to improvise and hope for the best that I can cope with the chili because you know what I'm like Joel
I just I struggle yeah when it comes to chili we do it to your taste because you always do it to
the person's lowest tolerance of spice okay just gonna add the cumin oh it smells good okay better
get paprika's got a hit as well that's why the chili and the paprika makes me a bit scared that's
gonna cook in those spices apparently there's some sugar in here two small pinches of sugar I mean
what's up what's up do a pinch another pinch I'm like cringing that my fingers have gone in here
but I have washed them we did get comments being like you touched your head you scratched your nose
guys we're eating it we're eating it actually it did go into somewhere else after but yeah that's
true that's true but still home-cooked food is never 100 sanitary we're not like a chef's grade
kitchen no exactly we never will be do you think your mum used to cook your home meals without
scratching their nose or touching our hair exactly and we're clean we're clean it's not
like we're gonna be picking our nose when we're doing it it's like we just scratch the skin on
our face yeah sorry yeah sorry sorry I've got an itch Sue yes I put the spices in I've improvised
yeah I made that up what what else tomato puree tomato puree should we make it and mustard it says
tomato sauce that's I think it's our version of passata yeah I think I've got should we do
choppy Toms why not or is that not gonna be it I'm wondering if it's going to make it really runny it
doesn't look runny in the pig I don't know what to say to this show I would say puree lots of
it lots of it that's it I mean a bit of water is it like 65p for a bureau yeah it is simmer
so let's we'll put some more water in guys we're not if you're new to this channel we're not here
as experts we're just two homecoms that want to cook we're just two do home cooked we're just
two homes guys okay more water because it's gonna boil off because it needs to simmer for
30 minutes really okay so I think it will look sloppy but trust me okay I'm gonna trust you on
a trust the non-share trust the non-share look it's not too runny guys but it's enough for it
to simmer yeah so now I'm gonna go for the mustard it says three to four tablespoons just dollop it
in two three four yeah this looks good now good texture let me just check reduce the heat to Low
cover and simmer I know we're pleased to know I have some catering foil fantastic right are you
gonna turn it up can we turn up the heat no simmer is on low isn't it okay so I could turn this too
long turn it up and then turn it down okay well yeah it should be simmering along okay I guess
in the meantime we should make the dogs yeah I'm actually just going to create a little area here
it's
got white bits on it I think it must be fat is it fat it's vile and it smells I'm gonna have
to give them a rinse we'll decide how many we're gonna make I want to try one raw but once you've
rinsed it that is vile are you sure yeah I want to see what they taste like really so I love sausages
right okay right what are you doing yeah am I tasting
the Buns yeah okay I'm just making the Buns ready
it's not simmering and then what I'm gonna do now guys I'm gonna pick out
some of these and get them rinsed I am finding the whole thing a bit disgusting
why are they not like our British sausages I can't answer that question I'm afraid Jolly
do you want four yeah we just don't have these sausages in the UK guys
sausage leak in the kitchen right Leah's rinsing the sausages
um and then we'll steam them even though I think they're already cooked but we'll just
steam them so that's what the recipe says and I'm gonna try one yeah oh it feels so bad for you
it's all right actually all right okay honestly no I'm not if you paid me ten dollars I'll do it
guys someone pay us ten dollars so she will do it five grams of protein per sausage oh you must be
thrilled about that yeah yeah do you see how that simmer's getting on oh yeah it's really simmering
isn't it so the dogs are on to steam the buns are there would you like them slightly warmed
up like this is like like the oven's still warm from when we ate earlier so I'll just pop them
in just to warm slightly and we can breathe in the kitchen I think we're done Prosecco right guys you
know what we're gonna have a gym break and then we'll be back when we're ready to piece it all
together the breads come out the oven and it's just slightly warm yeah and the dogs have been
dogging they've been dogging in the pan the chili has been simmering for about five minutes chilling
so I think this is gonna tip my taste buds over the edge yeah being dead honest one thing we
didn't put in here salt yeah we definitely need so 100 so Himalayan lots of it please
it's uh sous chef Joel you need the song yeah I know that probably should
have been earlier guys but comment below with the reason why that's like illegal
okay ready for me to serve up Chef yes sure okay Chef coming up we have a dog
going straight in the middle oh is it gonna be enough for a double dog we're gonna try and double
dog it we double dog but we need to we need to we need to chili it yeah we might not be able to
double dog it oh well we'll save them for later let's chili it okay all right chili coming up
okay it's gonna be a messy sloppy one sloppy Joe sloppy joe I love how me and you don't know what
sloppy joe is I don't know what anything is when we say it but we just like keep saying yeah so
next up we're gonna do bitter cheese yeah coming up cheese all over oh it actually looks so good it
looks good doesn't it potato chips on the side to serve we're using Walkers salt and vinegar today
which is very British I don't think I've ever seen this flavor in the US they do salt and vinegar
um no flame it's quite vinegary vinegary but it's nice okay here we go
oh it's gonna be dead Spicer it's gonna be so spicy I'm not gonna be able to coat okay okay
A bit of mustard yeah that's it do you want the lesson mustardy one yeah yeah
okay yeah let's give it a go I feel like I want a little napkin this is what they'd serve you
in a barbecue Diner in the U.S yeah we're really just getting into Detroit corn dog
style Coney whatever this is oh my gosh it looks so good though guys I'm actually really excited
huh and chili oh my God that is so good that is actually quite good that tastes
like something that we'd have in America oh my gosh I feel like we've just paid
nine dollars for this at a little yeah a little you know what I mean like street
food let's get the British fry in there you know what I'll fly you know what I mean
that is good really add something it does doesn't it it makes you feel like it's a bit more Detroit
even though we've never been there we've never been we don't know where it is is it a state no
it's in Michigan yeah I've never had beef on a hot dog and it actually works really
well I like the cheese that we're getting like the little cheese coming through on the beef
just gonna get a bit more there trouble is I want to finish this yeah I mean I feel like
I probably will as well that was Sensational thank you so much to our subscribers that was
a fantastic recipe that was brilliant luckily I've got so much leftover chili I've actually
already done the hard work so if it wants to do a little sharing thing I can just reheat
that guys I've been greedy I've finished it all well because it is so good normally on
these videos I will just taste it yeah so will Leah I'll just hoovered all of that even though
we've already eaten lunch and the purpose of eating lunch was so that we didn't eat
all of this yeah but sorry it was so good Chef Lee you did so well you didn't know
it really was a compliment to the food I think that's quite healthy compliments to
Chef compliments to see don't you think I don't think that's that bad for you think about it it's
just beef tomatoes and onion and the unhealthiest thing would have been the cheese but that was just
a sprinkling of cheese and the bread this bread is really not that bad like per roll you're looking
at 150. amazing not that bad no but you know we're not his calories we had count friends memories
tasting memories yeah wow oh my gosh well guys thank you so much for watching I hope you enjoyed
it let us know if you've got a variation of these hot dog recipes where you're from if this is just
Detroit or if this is everywhere yeah I wonder if there's a state where instead of putting the
beef they just put like a veggie thing on top let us know in the comments we're always open
to you guys sending us more recipes that we can make on this channel don't forget you do get a
shout out at the start if you send a recipe and it makes its way to the screen yeah so thanks
again for watching we've also got memberships called bonus behind the scenes content and all
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professional thanks again for watching guys we'll see you in the next one see you soon bye foreign