HOT DOGS
by Neil Clifton
When we started Pit Smoked BBQ, we promised ourselves we would never sell hot dogs, we watched other vendors serve them out of jars at 15p per "dog" but as we got to more events and expanded our menu, we realised that our followers wanted our pulled pork and brisket on top of a quality hot dog.
Now, cooking at home - the closest I can get is the huge range from Lidl, they do some seriously good Bratwurst.
INGREDIENTS
Your favourite hot dog.
3 shallots
Chicken Fry Mix
Ketchup
Mustard
250ml warm water
2 tsp dried yeast
3 tbsp warm milk
2 tbsp golden caster sugar
450g strong flour, plus extra for dusting
4 tbsp unsalted butter, softened
2 large eggs, plus 1 beaten egg, for glazing
METHOD
1. Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy.
2. Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
3. Add the eggs, bring together and knead for 5-6 mins.
4. Place in an oiled bowl for 2 hours.
5. While waiting, slice shallots into 5mm thick pieces, dip in milk or egg and then dip in Chicken Fry Mix.
6. Shape dough into a suitable hot dog shape.
7. Coat dough with egg wash and bake at gas mark 6 for 20 mins -allow to cool.
8. Fry shallots in a a small frying pan.
9. BBQ hot dogs, and add to fresh brioche roll and enjoy.
HINTS & TRICKS
The quality of the hot dog is key, making your own bricohe bun takes time but is well worth it.
DRINK SUGGESTION: What could be better than cold American brew whie eating their staple ball park fix.?
