Hot Dogs

137/18: Hot Dogs

137/18: Hot Dogs

After cooking Hot Dog Pizzas I had some sausages left so decided to quickly cook some hot dogs. I have cooked the Spuntino Eagle Rock Dogs a few times lately so decided to keep these pretty basic with caramelised onions, mustard and ketchup.

126/18: Spuntino Eagle Rock Dogs

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:

Waterbath in the Thuros T1 to create two heat zones and a big fistful of Oxford Charcoal Cherry Lumpwood lit with a couple of flamers underneath.

Hot Dogs

The Cook:

The sausages were pricked all over with a cocktail stick to stop them splitting then placed over the indirect heat zone. Lid on.

Hot Dogs

Rotated after 5 minutes.

Hot Dogs

Time to plate up:

Basic finger rolls from the co-op, hot dog, caramelised onions, American mustard and tomato ketchup.

Hot Dogs

Time to Eat:

Fantastic! (I ate two!)

Hot Dogs

SUMMARY:

Quick and easy cook, last minute idea to use up leftovers but a tasty dish all the same. I still believe these are the best hot dog sausages you can buy in the UK. I haven’t had better ones yet.

Cook Difficulty: 1/5 
Cook Duration: Quick: 1/5
Cook Equipment: Thuros T1
Cook Method: Indirect / Water bath
Charcoal: Oxford Charcoal Cherry
Smoking Wood: N/A
Cook temperature: Hot
Cook time: 10 Minutes
Internal temperature: 75C Thermapen
Notes: No major changes.

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

Price: £224.99

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