Episode 21" New York Jets"

This week on the F3 Podcast hosts Erin and Jonathan Frazier unpack a chaotic Week 12, where low-scoring defensive battles wrecked fantasy lineups and overconfidence came back to bite. With American Thanksgiving delivering a full slate of football from Thursday to Monday, the duo looks at playoff implications, surprise struggles, and the unpredictable AFC race.

The Team of the Week spotlight lands on the New York Jets, a franchise cursed by draft misfires, coaching turnover, and more bad luck than any team deserves. Jonathan and Erin break down the long-running dysfunction — and why fans still somehow hang on.

Jonathan closes the episode with a tour of classic New York tailgate eats, from thin-fold pizza and pastrami on rye to halal chicken and rice and the iconic dirty-water dog simmering in onion-spiced broth.

A perfect blend of football chaos, fantasy frustration, and flavour-packed comfort food.

New York Dirty-Water Dogs with Classic Red Onion Sauce

WHAT MAKES IT “DIRTY WATER”? NYC hot dog carts keep the franks simmering — not boiling — in a seasoned, fragrant broth known as “dirty water.” It’s salty, slightly smoky, and full of spice from hours of use. This recipe recreates that flavour in a safe, home-friendly way.

INGREDIENTS (Serves 6–8)

Dirty-Water Dogs:

•8 all-beef hot dogs (Sabrett if you want classic NYC cart flavour)

•6 cups water

•1 tbsp kosher salt

•1 tsp peppercorns

•1 tsp coriander seeds (optional)

•1 tsp paprika

•1 tsp garlic powder

•1 tsp onion powder

•1/2 tsp celery salt

•Splash of white vinegar

•Hot dog buns (steamed or lightly toasted)

NY Red Onion Sauce:

•2 tbsp neutral oil

•2 large onions, thinly sliced

•1 tsp paprika

•1/2 tsp chili powder

•Pinch of cinnamon

•1/2 cup ketchup

•1/2 cup water

•1 tbsp red wine vinegar

•1 tbsp brown sugar

•Salt to taste

INSTRUCTIONS

1Make the Red Onion Sauce:

◦Heat oil in a pan over medium heat.

◦Add sliced onions and cook until soft and translucent.

◦Add paprika, chili powder, and cinnamon; cook for 1 minute.

◦Stir in ketchup, water, vinegar, and brown sugar.

◦Simmer for 10–12 minutes until slightly thickened.

◦Season with salt and adjust sweetness or tang as needed.

◦Keep warm or make ahead; the flavour improves with time.

2Make the Dirty Water:

◦Add water, salt, peppercorns, coriander, paprika, garlic powder, onion powder, celery salt, and vinegar to a medium pot.

◦Bring just to a simmer.

◦Add hot dogs and let them gently simmer for 15–20 minutes.

◦Reduce heat to low and hold until serving. The longer they sit, the better they taste.

3Build the Hot Dog:

◦Place a dirty-water dog into a soft bun.

◦Spoon red onion sauce over the top.

◦Add mustard (spicy brown is classic in NYC).

OPTIONAL EXTRAS

•Sauerkraut

•Pickles

•Relish

•Sautéed onions and peppers (pushcart style)

CHEF TIPS FOR AUTHENTICITY

•Steam your buns briefly for true cart texture.

•Make the onion sauce earlier in the day for deeper flavour.

•Do not boil the hot dogs — keep the liquid at a gentle simmer.