You're welcome and I hope you are able to try and enjoy this.

@@keneats loves chillies i cant eat with out🤭😉

Butcher paper works great as well.

@@bigred1964b It’s one of my favorite dishes. Hope you enjoy it as well. 😀🔥👍

@@keneats yes I will definitely be going to try it 👍

That’s awesome to hear! I love Sabretts too, but since it’s almost impossible for me to find it here in Japan, had to do something about it. Glad to hear it seems to have worked out great for you and others!

Most recipes often require some personal tweaking for sure. Glad you found what works for you.

Hope it works out great for you. Sometimes there's a need to adjust according to your model of air fryer, and the cooking process. This should work fine though.

Happy to hear this! I need to make my own sauerkraut sometime!

Thanks!!! Glad you enjoyed it. This definitely brings the NY hotdog experience to your kitchen.

Glad you enjoyed it!!!

I do enjoy a good Chicago dog myself but here in Japan its hard to get a few of the ingredients (ok, impossible to get some of the ingredients). You'd think sport peppers, poppy seed buns, celery salt, etc. The list goes on... :(

😂😂😂

whaddaya think is in a lot of BBQ sauce LOL ...Sabrett's onions w/ kraut and brown mustard ...the best hotdog ... Chicago dragged thru the garden is second

Yeah. Not surprising but wished they were still around. It was decent. Crappy marketing didn’t help. They used young girl TikTok influencers it seemed, from the occasions I was there saw girls acting cute and eating sloppy sandwiches. It was painful to watch.

I agree. I definitely need the mustard, sauerkraut and this red onion sauce to call this a NY Hot Dog. Any hot dog I eat will need mustard and sauerkraut in general.

I use yellow or white onion, whatever I have laying around except red onions (Go figure...), as I use those on sandwiches or salads usually or to make Mexican pickled red onions, which will be a video sooner than later.

@@keneats Ten-4, many thanks.

❓

Thanks!

I believe the meat should be 170F / 75C. Though it might leave the meat a bit dry and less flavor. Hope it works out well to your liking.

@@keneats thanks! It actually worked out well and so much quicker than in the normal oven

As long as it tastes good. You can never go wrong with onions in any way! This recipe tastes like the red onion sauce that I had with my hot dogs I grew up eating in NY.

@@kens212 I'll try yours next time. I just grabbed a few on-hand ingredients when my local store didn't have the jar onions and I was dying for a hot dog. LOL

Thanks!!!

Oh yeah, I've had my share of eggs on top of this. I prefer something closer to classic Tex-Mex ingredients, but there can be a lot of different stuff this goes well with.

Haha! Yes my co-workers and I did the same whenever we ordered Chinese for lunch and read our fortunes. At one point I was thinking about adding some comment about this at the end of the video, but forgot. It always works no matter what the fortune and makes the fortunes a lot funnier.

@@keneats You will meet new friends......in bed!

I warm my sauerkraut up. That’s how they’re served from what I recall.

I think most people, once they try it are hooked!

@@keneats made it for a neighbor who grew up being friends with one of the daughters of a 1922 family coney place near downtown Detroit, so she's very familiar with old school coney places, and she loved it. Big compliment considering what she was used to having for decades!

That's awesome to hear. I'm glad I put this video up. It's one of my favorite condiments so it's nice to see others enjoy it as much as I do. @@Oddzilla51

Do it!!!

Not a bad idea.

Yup that is what is missing in this recipe.

It sure is. Can't beat that valiue. Can be used in different ways too other than just a roasted chicken dinner.

Hey! We used to get it in a plastic container with a lid here in Japan as well, but that changed somewhat recently. I only estimated US$6 for the chicken, which is still pretty cheap, but yes, US$5 is even better.

That's awesome!!! Let me know how it turned out.

In order to cut/control costs, since you probably want to settle on a firm, cost-effective recipe for what you need (while experimenting to see what works), I suggest maybe starting a cook with 4 onions (large)-[sidenote, I often do use larger onions, though the video show something that I would consider “medium”] with 3/4 cups each of the ketchup and vinegar, tablespoon of the garlic and maybe a 1/2 cup of whatever cooking oil you want to use, but use half of that to coat the pot first and the other to cover the top of the onions after you dump them into the pot, so that you’ll have enough oil to cover the cooking process of the onions to get to that translucent stage. Then add the other stuff and see if it’s the consistency you like, sampling as you go along. If it’s not “liquid-y”, enough you can probably get away with adding like a 1/2 cup of water (or less…or more) to get to that consistency you want. Of course if the taste isn’t as you like it, just add equal parts of the ketchup and the vinegar, I think. These two ingredients are the what gives it that distinctive NYC pushcart/Sabretts flavor, I believe. But yeah, experiment a bit, but I don’t think it’ll take too long to hit that taste and consistency balance you want, while keeping costs to a minimal, IMHO. But it’ll take a bit of playing around. Fortunately, you can adjust as you go along, but remember to keep notes of what and how much you are adding. Good luck and hope to hear what you end up settling on, which could be helpful for others who might have the same situation as you and are reading this. Thanks for your comment!

Thank you for the suggestions and support. I'll give it a try on my next Hotdog Cart adventure.

Yes. Eyeball it with the ketchup. Very little vinegar so it's not overpowered.

Wish u were close to Bham. lol. I’m gonna have to try this recipe out soon! 💜

Thanks! Yes, when you’re from NYC you need certain foods that we took for granted but can’t easily find elsewhere. This onion sauce was always on my hot dogs. “A hot dog with mustard, sauerkraut and onions, please.”

Say guy I had a hot dog cart in Los Angeles I tried for 9 years to get that New York style red onion recipe, one day a guy came by and asked me did I have the New York style red onion recipe, I told him no I have been trying to get it for 9 years everybody lied to me and he told me that he would give it to me on one condition. So I asked him what was that condition and he said to me if I tell everyone that asked me that a New York gypsy gave me the recipe and I agreed, so he did and I made it exactly the way he told me to and every New Yorker that came by my hot dog cart and bought a hot dog because of the red onions said that my red onions were better than red onions in New York that this Gypsy guy gave me. But thank you for the onion sauce I will try it. I've never been to New York

@@billnails9471 Great story! There's many ways to make this, but this was the easiest and closest to what I remember. I experimented quite a bit too.

@@keneats thk you

@@keneats I take it that the onion sauce and the New York style red onions are two different types of recipes one of your subscribers.

I've experimented with longer times in the past (probably letting it simmer for over an hour) and the results seemed pretty much the same. I've also cooked up a lot as well but in the end, I have a lot left over taking over room in the fridge and I think my wife was ready to go to war with me. ;) But, yeah, this is great stuff and so easy to make. I just whip up a small batch whenever I need it, and yes, it goes great with a lot of food for sure. Thanks for your comment!

@@keneatsI hear ya on the taking up room in the fridge. I have several bottles/jars of this that and the other stuff. Condiments I buy and also make. I could use a small fridge just for these. The door shelves are not enough space.

I could definitely use more fridge/freezer space for everything I like to cook up. @@johndavidson940

Awesome!!! Thanks!