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.
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.
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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.
Rotated after 5 minutes.
Time to plate up:
Basic finger rolls from the co-op, hot dog, caramelised onions, American mustard and tomato ketchup.
Time to Eat:
Fantastic! (I ate two!)
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:
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