Hot Dog!: The wonderful world of the wiener by Andy Lynes

Author:Andy Lynes [Lynes, Andy]
Language: eng
Format: azw3, epub
ISBN: 9781911042068
Publisher: Pavilion
Published: 2015-10-14T16:00:00+00:00

BBQ DOG WITH PULLED PORK

As Frank Sinatra once memorably sang, ‘hot dogs and barbecue, go together like a horse and carriage.’ Actually, he didn’t, because it doesn’t scan and he would have sounded like an idiot, but the sentiment would have been true. This recipe makes much more pork than you’ll need for the hot dogs, so make an afternoon of it and cook up some of your other barbecue favourites. Slow cooking on a barbecue is a bit of an art, so unless you really know what you’re doing, it’s best to cook the pork in the oven. To make a meal of the pork, serve it with some potato salad and coleslaw.

Serves 8 (ORDER UP! see here)

50g/2oz smoked paprika

50g/2oz/¼ cup brown sugar

2 tsp celery salt

2 tsp onion salt

1 tsp ground cumin

1 tbsp garlic powder

1 tsp mustard powder

1.5kg/3lb 5oz bone-in pork shoulder

60g/2¼oz/¼ cup soft brown sugar

3 tbsp red wine vinegar

1 tbsp smoked paprika

½ tsp cayenne pepper

½ tsp celery salt

2 tbsp yellow mustard

20g/¾oz chipotle peppers in adobo sauce, chopped

250ml/9fl oz/generous 1 cup ketchup (see here)

2 tsp Worcestershire sauce

200g/7oz caramelized onions

8 beef hot dogs

8 hot dog buns

In a small bowl, mix the smoked paprika, sugar, salts, garlic and mustard powder, and cumin. Pat the meat dry with kitchen paper and then rub the spice mix over the meat (you may not need all the mix). Cover the meat and allow to rest for at least an hour in the fridge. Preheat the oven to 150°C/300°F/gas mark 2. Transfer the pork to a large roasting pan and place in the oven to cook for 4 hours. Leave to rest for 20 minutes then, using two forks, shred the meat away from the bone. Keep warm.

Meanwhile, mix the sauce ingredients in a pan, bring to the boil, then reduce to a simmer and stir for 15 minutes until thick. Set aside until cool. Grill the hot dogs in a grill pan or under an overhead grill (broiler) until heated through. Place a hot dog in each bun, top with some of the pulled pork and onions, then top with barbecue sauce.

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