Wicked Good Barbecue by Andy Husbands

Author:Andy Husbands
Language: eng
Format: mobi, epub
Publisher: Rockport Publishers
Published: 2011-01-09T17:00:00+00:00

To make the hot dogs: Season meat with salt, and freeze until stiff but not frozen, about 1 hour. We recommend putting the grinder attachments in the freezer with the meat. This inhibits bacteria growth, keeps the meat and fat emulsified during grinding, and makes it easier to grind the meat.

Remove meat from the freezer and grind it, using the medium grinder plate. Return to freezer for 20 minutes, with the grinder attachments. After 20 minutes, remove from freezer and grind again, this time using the fine grinder plate. Refrigerate.

Prepare smoker and bring heat to 200°F (93°C).

While smoker is heating, place paprika, white pepper, Prague Powder (if using), mace, and garlic powder in a spice grinder and process until finely ground. Transfer to a small bowl, and dissolve spices in the cold water.

In the bowl of a food processor, mix the meat and spices and process until fully combined.

Shape 2-ounce (55-g) portions of the meat mixture into 32 mini hot dogs, about 3 inches (7.5 cm) long.

Insert sticks about three-quarters of the way into each dog. Arrange dogs on a baking sheet lined with parchment paper and smoke for 20 to 30 minutes, or until the internal temperature reaches 140°F (60°C). Remove from smoker and let cool.

FOR BATTER:

4 cups (550 g) cornmeal

2 cups (250 g) flour

2 teaspoons (9.2 g) baking soda

1 teaspoon (6 g) salt

2 teaspoons (5 g) ground cumin

1/4 cup (50 g) sugar

2 eggs

2 1/2 cups (570 ml) buttermilk

1 1/2 cups (355 ml) water

1 pound (455 g) Tasso ham or applewood-smoked bacon, diced very small

Peanut or vegetable oil, for frying

2 cups (250 g) flour

Spicy Mustard (recipe follows)

SPECIAL EQUIPMENT:

Grinder attachment to stand mixer, 32 Popsicle sticks, deep fryer

To make the batter: In a medium bowl, combine cornmeal, flour, baking soda, salt, cumin, and sugar. In a separate bowl, beat the eggs, then stir in buttermilk and water. Using a wooden spoon, stir wet ingredients into dry, being careful not to overwork. Fold in diced ham.

Pour oil into deep fryer and heat to 350°F (180°C). Pour flour on a plate.

One by one, holding the end of the stick, roll the smoked hot dogs in the flour to coat. Working in batches of 4 to 6 at a time, dip the hot dogs in the batter, let some of the excess drip off, then lower them into the hot oil, holding onto the ends of the sticks. Keep them in the oil for 15 seconds, holding them so the corndog does not touch the bottom or sides of frying apparatus.

Release the corndogs into the fryer and fry for 4 to 6 minutes, until golden brown. Cool the corndogs on a plate lined with paper towels for 2 to 4 minutes, then serve with mustard.

YIELD: 32 corndogs

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