126/18: Spuntino Eagle Rock Dogs

126/18 – Spuntino Eagle Rock Dogs:

My favourite hot dog recipe is the Spuntino Eagle Rock Dogs recipe my wife recreated after a visit to Spuntino in Bristol during a visit to Grillstock festival. Turner and George are about to launch something exciting shortly and as part of that I needed to cook these again to get some good photos. Good excuse to eat more awesome hot dogs!

This was the previous cook:

BBQ98/17: Spuntino Eagle Rock Dog

The Meat:

The butchers dogs from Turner and George are the best hot dog sausages I have found so far, really, really tasty! £13 for 6x120g.

The Prep:

I sliced 4 onions and cooked them slowly in rapeseed oil until they were caramelised. Gherkins were chopped, ready salted crisps (yes, really!) crushed and the Russian Dressing made: 75g of mayonnaise, a couple of tablespoons of ketchup, 2 teaspoons of horseradish sauce, half a teaspoon of Worcestershire sauce, a dash of smoked paprika and a splash of chipotle Tabasco. Mix together and add salt to taste.

I usually cook sausages on my Weber kettle with the Hellfire Halo and line the sausages up so they are away from the direct heat to cook slowly.

Hellfire

When I got my Thuros T1 grill David sent me the water bath as well and I have been meaning to use it for a while now. I guess it’s usually used for adding water and some aromatics when cooking fish but it also looked a good way to do some indirect cooking on the Thuros T1. You don’t need a lot of charcoal when cooking in the T1 but it was just a fistful of Oxford Charcoal Oak lumpwood this time and lit with 2 flamers.

Time to Cook:

I pricked the hot dogs all over with a cocktail stick, it helps to stop the sausage casing bursting open. Five hot dogs arranged away from the direct heat and sitting over the water bath.

Lid on and with the vent over the sausages to pull the heat over the top of them.

After around 3 or 4 minutes I turned the sausages over. They were taking on a great colour.

After another 3 or 4 minutes they were reading 70C internal temperature on the Thermapen so I took them off the heat. 

The buns were sliced across the top and lightly toasted on the T1 grill (over direct heat, 2 at a time)

Sausages in.

Topped with the caramelised onions, crushed crisps, gherkins and Russian dressing.

Time to Eat:

Wow, I was looking forward to eating these!

SUMMARY:

Wow! I love this dish, so simple to prepare and cook but so tasty, real comfort food for a weekend. This time it tasted so much better than I remembered it previously and the sausages tasted juicer and smokier. I am wondering if cooking the dogs closer to the heat on the T1 helped to pass more of the Oak smoke taste from the charcoal to the sausages but also helped retain more of the moisture to keep them juicy? Either way, they will be getting cooked on the T1 in future because they were so tasty!

It was incredible how little charcoal was needed to cook this, it doesn’t use a lot normally but with half the usual amount it was spot on and still had plenty of fuel to burn.

Cook Difficulty: 1/5 
Cook Duration: Quick: 1/5
Cook Equipment: Thuros T1
Cook Method: Indirect
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 6 to 8 minutes
Internal temperature: 70C Thermapen
Notes: 1: Cook them on the T1 all the time in future!

If you don’t have a Thuros T1 yet you can buy one here with the lid:

Price: £224.99

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