« A True NYC Experience | Main | Choosing a Birthday Restaurant »


Swedish/German Cousin (older)

A challenge!!
Ok, you over cultured city folk. Here's something to see if youcan find (I am posting this in the Comfort Food section, mainly for how un-gourmet this dish really is). See if in the wilds of NYC you can find one of the true upstate regionalisms...the Garbage Plate (URL included has the recipe).
A Rochester, NY original. Comprised of any manner of summer BBQ meat (Hamburger, Hotdog, Italian sausage) covered in "Hot sauce" (this is a subjective term...hot sauce in Roch is hamburger boiled, to give the sauce a grainy texture and then loaded with cayenne pepper in a ketchup sauce)and served with macaroni salad, homefries and a slice of bread. I will be curious to see if it is available down there.


Otis, that sounds... diverse. How do you prepare the "hot sauce"? In a pot? In a bowl?

And no, this may be the land of everything, but I have never seen a "garbage plate" in NYC.


Well, eventhough I feel vaguely guilty about revealing a regional secret...here is my actual Hot Sauce recipe. It is prepared in a large pot (like a dutch oven) and is exquisite on everything from hamburgers, to pasta salad to nachos. It is quite unlike anything I have ever had...almost like a sloppy joe but less viscous.

1 tbs. crushed red pepper
1/2 tbs. allspice
1 tbs. minced onion
1 tbs. chili powder
1 tbs. paprika
1 tbs. worcestershire sauce
1 tsp. garlic salt
1 tbs. cayenne pepper
1 tbs. black pepper
1 small bottle ketchup (11 Oz. aprox)
at least 10 dashes of tabasco (more or less to taste)
1 to 11/2 lbs ground beef
1 qt cold water
In a large pot combine the water and ground beef. Bring to a boil while stirring with a fork. As the meat becomes done add the remaining ingredients and simmer for approximately two hours, stirring occasionally.


Otis, what is the water for??

why not brown the beef first? Joge

Otis (Avatar for Wolfgang Puck)

You don't want to brown the beef first because it is the cold water (and vigorous stirring with a fork) that gives the sauce it's distinctive texture. The beef (when cooked in this fashion)is broken into tiny granules that are evenly dispersed, not chunks (like a pasta sauce).


A trash plate is by far the single greatest meal ever!!! I do have a question, I was under the impression that chocolate was an ingredient? I know it's in Tahoe's sauce.

The comments to this entry are closed.