The thing about the Coney weenie is that it ’s probably the best - love nutrient in all of Detroit . Yeah , we havesquare pizza pie , pierogies , fried chicken , and barbeque that could put up a honorable engagement , but when it issue forth to something unambiguously Detroit , the Coney stand alone . What would Detroit be without the Coney frankfurter ? Oh , son , we ’d be hot messes .
We ’re not gon na tellthe historyof the Coney ( its immigrant narrative and the faux rivalry between the brothers behind Lafayette and American is well - fuck at this stop ) ; instead , we ’ve assembled a panel of expert on the study to tell us exactly what it is that is required to make a proper Coney .
" A Detroit Coney is Indian mustard , chilly , and onions layer on top of a grill frankfurter in a pissed bun , " read Richard Harlan , who carbon monoxide - ownsRed Hots Coney Islandin Highland Park , has been working in the business since he was 13 years sure-enough . " Mustard should always go under the chili . You require to taste the chili with the onions and mustard should only enhance the look . " Clearly , the proper layering is not something to be take gently or altered . Banish all ye who put the mustard on top of the chili .
Jeff Kowalsky/Bloomberg/Getty Images
Yes , an crucial constituent in a Detroit Coney is Detroit itself .
Harlan says Red Hots has n’t change its chili formula since it opened in 1921 , and always prides itself in using the reinvigorated component it can find – the quality of which make all the difference between what could be a second-rate , tog - up hot dog and an habit-forming Coney dog .
" All the components of a great Coney dog are fresh , " Harlan said , add that his chili starts with " good ground beef , genuine onions , and garlic . " That condition goes all the mode down to the spices .
Flickr/Steven Depolo
A finessed chili is what defines Detroit ’s Coneys , hold Mike Mouyianis , proprietor ofZeke ’s Rock ‘ n ’ Roll BBQand an all - around expert on all - things meat .
" It ’s unlike than in other realm , it ’s very distinctive , " Mouyianis says . " The snap of the born - encase dog and the zip of the chili and onion plant make the flavour bear out . "
AtDuly ’s Place , a narrow Southwest Detroit diner that ’s been spreading the Coney evangel for nigh 100 years , the chili also comes first , but proprietor Joe Gojcaj know that there is n’t one formula that dictates the Coney canon .
“ There are lots of variations out there , ” Duly ’s say . " For example , our chili has the right amount of heaviness , the correct amount of succus and the ripe amount of spice , so that it support up on the dog , but does n’t overcome it . "
Gojcaj believes in a meat - first coming for his dog-iron . " A great Coney dog in Detroit comes first and first from Detroit meat suppliers , " he says . " It ’s also the bun : Our bun amount right across the street from us , Brown ’s Bakery on Vernor Highway , a Detroit company . This is about Detroiters supporting Detroiters . ”
“ We do n’t test to be what we are not : we service everyone from the aged executives to priests and rabbis ; college nipper , factory actor , so - call hipsters , locality residents , teacher , ” Gojcaj allege . " We are proud that everyone sits at a fecal matter in our place . You rub elbow with whoever you sit next to : there ’s no real personal outer space and you rust calibre food at an low-cost price . "
" We are the original firm solid food . "
What else sets Detroit ’s Coneys apart from the dogs of elsewhere ? Harlan says in other towns , they may employ a juiceless sauce , or other topping such as tomatoes or sauerkraut . Which , gross .
“ From what my client say me , when people hear Coney dog with mustard , chili , and onions , kinfolk automatically screw that ’s a Detroit wienerwurst , ” he say .
sit down one block away from the now defunct Highland Park Ford Plant , where the moving forum line was first utilized to construct the Model - T , Red Hots hone its power to serve up a hot meal to hurried autoworkers .
" Those folks would rush from the mill and eat on a meal that was made quickly , then back to work , " Harlan says . " The blue collar work culture and food culture go mitt in hand . Work firmly , grab a nimble repast , then get back at it . Red Hots was able to do that with a lineament product and we still I laugh sometimes when a customer says when they get their nutrient , ' Boy , that was degraded . ' I tell them we are the original dissipated food for thought . "
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