The owner of this food truck spent five years researching the perfect elements for a Texas-style hot dog.
As for the chili, Toback says it leans towards a Flint Coney style, which uses finely ground ground beef and is dryer than chili found in Texas. On the menu, the chili is called “Sloppy Eddie” because it’s a bit like a Sloppy Joe in texture.
Perhaps the most unique topping is the house-made Dublin sweet onions, which are diced onions caramelized in 1891 soda from Dublin Bottling Works. The spicy version of these caramelized onions has jalapeños added to the mix for a nice kick. Instead of going with a brick and mortar, Cowtown Dogs has started with a food truck, which is parked at 234 Riverfront during the week, but Toback says they plan on branching out soon, potentially franchising the concept.
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