BBQ98/17 – Spuntino Eagle Rock Dog:
We were down in Bristol at the start of July for Grillstock festival and took the opportunity to eat out 3 times a day whilst we were down there. One place we went to was Spuntino at Cargo which is like Boxpark in Shoreditch. My wife had an eagle rock dog which she loved, it was basically a hot dog with Russian sauce, onions and pickles piled on top – seriously tasty! I had a pack of Turner and George hot dogs (my favourite hot dogs) in the freezer so decided to recreate the dish.
I fired up a full chimney of Oxford Charcoal Hardwood Blend and poured the lit charcoal into the charcoal baskets in the centre of the grill. I placed the hellfire halo on top and kept the sear grate off so I could drop whisky oak wood chips from Hot Smoked in. If you don’t have a Hellfire halo just place the sausages away from the heat to cook indirectly.
As with the sausage and mash cook:
I placed the hot dogs around the outside of the heat source so they would cook gently.
I rotated them every once in a while to cook evenly.
Also, as with the sausage and mash cook. Whilst I cooked the sausages my wife took care of everything else – these are her notes:
I fried a couple of onions in some rapeseed oil, very (very!) slowly so as to caramelise but not burn them. I set them aside on some kitchen paper while I did the rest.
Next up, Russian dressing. To a small bowl I added half a cup 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 finely diced a large gherkin and smashed up a packet of ready salted crisps (stick with me….I promise I’m not mad!) and was ready to assemble.
I toasted some brioche hotdog buns (has anyone found any decent sized hotdog buns? The only ones I can find are either horrible or tiny!) and added the dogs. A layer of Russian dressing coats the dog first, a sprinkling of the sticky onions on top, some little pieces of gherkin then some crushed crisps to finish them off. It sounds so wrong but tastes SO right.
Honestly, next time you’re cooking dogs, give this recipe a bash. I promise you will be converted
At 75c internal temperature I took them off, they looked and smelt glorious!
Time to Eat:
The brioche buns weren’t massive so I didn’t think the hot dogs would fit but placing them curved side down made them fit quite nice! We spooned the Russian dressing on top followed by the onions, pickles and crushed crisps.
These were seriously tasty. We usually just do Tomato sauce and American mustard with some onions but this was much better. I had 1 1/2 but could have easily kept eating more of them!
I would be interested to try pricking the skin of the hot dog before cooking to see if it stops them splitting. No big deal when eating them but it would look better in the photos!
|Indirect around the edge of the sear grate
|Oxford Charcoal Hardwood Blend
|10 minutes (ish)
|1: Try pricking the skin of the hot dog before cooking