Coney Island Dog Recipe

Prepare peaches

If using fresh peaches, bring a pot of water to a boil, score an X at the bottom of each peach, blanch 30–60 seconds, then plunge into ice water and peel. Dice to yield about 2 cups.

In a medium saucepan over medium heat, add diced peaches, ketchup, brown sugar, bourbon, apple cider vinegar, Worcestershire sauce, smoked paprika, minced garlic, kosher salt, and black pepper.

Bring mixture to a gentle simmer, reduce heat to medium-low and simmer, stirring occasionally, until peaches are very soft and flavors meld, about 12–15 minutes.

Use an immersion blender (or transfer carefully to a blender) and puree until mostly smooth. If you prefer a chunkier sauce, pulse briefly to retain some texture.

If sauce is too thin, stir together the optional cornstarch slurry (1 tsp cornstarch + 1 tbs water) and whisk into the simmering sauce; cook 1–2 minutes more until thickened. If too thick, add up to 1/4 cup water or stock to reach spreadable BBQ consistency.

Taste and adjust seasoning—add a pinch more salt, a little sugar, or a splash of bourbon if desired. Remove from heat and set aside; sauce will thicken as it cools.

In a small bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.

Add chopped chives, dried dill, garlic powder, onion powder, salt, pepper, and lemon juice. Stir to combine and taste; adjust salt/acid as needed.

Cover and refrigerate at least 15 minutes to let flavors marry. If mixture is too thick for drizzling, thin with an additional teaspoon or two of buttermilk.

Preheat a grill, grill pan, or skillet to medium-high heat. If grilling, oil grates lightly to prevent sticking.

Score each hot dog lightly in a few places (optional) to help them crisp evenly. Cook franks 6–8 minutes, turning frequently, until browned and heated through. For charcoal or gas grill: cook over direct heat; for skillet: add a tablespoon of oil and sear until nicely charred.

While franks finish, melt butter in a skillet over medium heat. Split buns open and toast buttered side down until golden, about 1–2 minutes. Remove and keep warm.

Place each hot dog into a toasted bun. Spoon 1–2 tablespoons of peach bourbon BBQ sauce over each dog (adjust to taste).

Drizzle 1 tablespoon of quick ranch over the sauce on each dog (or serve ranch on the side for dipping).

Top with a generous tablespoon of finely diced yellow onion and optional banana peppers. Sprinkle shredded cheddar on top if using; the residual heat will soften it.

Serve immediately while hot. Provide extra BBQ sauce and ranch on the side.