One thing I’m doing my best to correct, is peoples’ perception of what a Flint Coney really is. Ask anyone who’s been through town, grown up there recently, or seen recent news reports where to get a real Flint Coney and they’ll likely mention Angelo’s or Tom Z’s. A new book, “Man Bites Dog: Hot Dog Culture in America,” by Brice Kraig, he mentions Tom Z’s as one of the top ten places to get an “unusual” hot dog in the U.S.
But the simple fact is, it’s places that serve Abbott’s Original Coney Island Topping, shown in these pics, that are honestly serving the original Flint Coney. I’m suspecting two of these places are Mega Coney Island in Fenton, and the Palace Coney Island in the upstairs food court at Genesee Valley Shopping Center at Miller and Linden Roads. There are probably quite a few others, but I haven’t been able to check yet.
I’ve even taken to editing the Wikipedia page on the Flint Coney to ensure the information there is accurate. Part of what I’ve written there is this:
“Some assert that in order to be an ‘authentic’ Flint coney, the hot dog must be a Koegel coney and the sauce by Angelo’s, which opened in 1949. However, the sauce was originally developed by a Macedonian in 1919, Simeon O. (Sam) Brayan, for his Flint’s Original Coney Island restaurant. Brayan was the one who contracted with Koegel Meat Company to make the coney they still make today, also contracting with Abbott’s Meat to make the sauce. Abbott’s still makes Brayan’s 1919 sauce available to restaurants through the Koegel Meat Company.”
That original 1919 sauce is what’s shown in these photos. Welcome to the real Flint Coney.
I ordered this bag of Abbott’s Flint Coney sauce a few months back from Victoria Lynch at buykoegels.com. In ʺTwo to Go: A Short History of Flintʹs Coney Island Restaurantsʺ by Florine, Davison & Jaeger (2007, Genesee County Historical Society), Ed Abbott is quoted as saying, “The Abbott product has always been sold uncooked.” That explains the color difference between what’s in the bag in the first photo, and this couple spoonfuls of cooked sauce. Straight out of the bag you can tell the sauce is ground beef heart … that is, if you’ve ever seen ground beef heart before. As per Mr. Abbott in the same book from Genesee County Historical Society, “the only meat ingredient is beef heart, regardless of the stories and rumors of other meat parts being used.”
In August 2012 while driving through Genesee County on our way home from Traverse City, Mary and I stopped in at Mega Coney Island in Fenton, Michigan, just off I-75 at Owen Rd. I specifically ordered a couple of their Flint Coneys, shot this photo of the coneys on the table at the restaurant, and asked our server where the kitchen got the sauce. She told me the sauce came in on a truck from Koegel’s. Looking at that photo, and the ones posted here of Abbott’s original sauce, it’s easy to see they’re the same thing, the same texture of ground beef heart cooked almost exactly the same way. Mega is one of our regular stops when traveling I-75 through Genesee County, and will continue to be one of our faves, if only because I don’t then have to cook the Flint Coneys myself to enjoy them.
As it’s based off an organ meat, the sauce by itself has a bit of a livery flavor to it, mixed with the flavor of a nice sirloin. It can be a bit off-putting to people who don’t care for beef heart and other offal. Mary did try the cooked sauce off a teaspoon and elected not to have any of the sauce on her hot dogs. As I’ve written elsewhere, it stands to reason that you will like the foods you grew up with. I’ve been enjoying Flint Coneys since I was seven or eight, also having head cheese and other things people might see as “novel” or “bizarre”. I feel it’s a shame some of these flavors are falling out of favor, and really like hearing of places who are putting more “real food” out there for folks to enjoy.
The Koegel Vienna is the closest you can come to the original Koegel’s Coney intended for use with this sauce. From the Koegel’s web page about the Coney, “We change the ingredients just a little from our Viennas so that the product can be held on a grill for an extended period of time.” Anything else is a wannabe.
After enjoying these two coneys I had to have Ryan make me a third. I’d missed that ridiculously-good flavor that much. I only cooked up two of the four pounds of sauce in the bag, putting the rest back in the freezer for later. But between John (a former Marine), Ryan (a high-school swimmer), myself and a twelve-pound Pomeranian named Samwise Gamgee (his dad’s name was Frodo), we finished off that two pounds of sauce on about 12 Viennas.
Ok now … There’s two more pounds of this bag of sauce in the freezer. There’s also a 5.5 lb beef heart, and some ground beef suet. Time to start some reverse-engineering …