The Coney Island

Every region of the country has its signature food. New York Bagels, The Philly Cheese steak, Chicago Pizza,
Texas Chile and San Francisco Sourdough Bread.  In Columbus, Ohio, where I grew up; it is the Coney Island.
Some people say this 'hot dog' started here or there. But, nowhere is it done better than in Columbus.
This is not a "Chille Dog" or a hot dog you might buy from a vendor on the street in Times Square.  This is the perfect combination of Bun, Dog, Sauce, Onion and Mustard.  Below is how to make the perfect Coney.

12 All meat Hot Dogs (Preferably In Casings)
Coney Sauce
2 Large White Onions
12 Hot Dog Buns
4 Tablespoonfuls Canola Oil
Yellow Mustard

Coney Sauce: 

1 1/2 lbs Ground beef 
4 Beef Bouillon Cubes  
1/4 cup Dry Minced Onion 
3/4 cup Cold Water 
1/4 teaspoonful Black Pepper 
1 1/2 teaspoonfuls Garlic Powder 

In a large straight-sided skillet, add ALL of the ingredients.  Heat over medium-high heat while mixing the water and ground beef to break up the beef as much as possible and dissolve the cubes. Cook until the beef is lightly browned.  Do Not Drain. 
In a food processor, add 1/2 of the beef mixture and process in pulses just until the meat is broken up. 
DO NOT OVER PROCESS OR THE MIXTURE WILL TURN TO MUSH.  Repeat with the other 1/2 of the meat mixture.  Return to Skillet over very low heat to keep warm or reheat gently when ready to serve. 

Peel the Onions.  Using a Box Grater,  grate the onions and pile them into a bowl.  

On a griddle or griddle pan, add 2 teaspoonfuls of the oil and the Hot Dogs. Cook over medium heat until the dogs are cooked and the casings become slightly crunchy. 

It is preferable to have the buns steamed.  If you have a way to steam them; please do. 
If not, using the left over oil, gently brush the insides of the buns and place open side down on the griddle until heated through and lightly brown.  

Assemble:  

Take one of the buns and using a butter knife, give a generous swipe of mustard to each side of the bun. 
Place a Hot Dog into the bun. 
Using a slotted spoon to drain excess grease, place a spoonful of the sauce over the entire hot dog. 
Use a fork to place the grated onion on top to completely cover the sauce. 
Enjoy your CONEY ISLAND !