Anyone for a BBQ?! On long, hot summer days, there is nothing better than an easy outdoor dinner party.
Our gourmet style hotdogs are the most delicious way to jazz up your BBQ. This recipe combines succulent, slow cooked, pulled pork with tasty cheddar cheese sauce sat on top of a meaty pork sausage, with a zingy Mexican slaw on the side.
Our hot dog brings together all the tastiest ingredients for an indulgent treat that will wow your summer BBQ guests. It is perfect for outdoor ovens, BBQs and grills that can facilitate multi level and temperature controlled cooking.
Top Tip: If you have one of our Big Green Eggs or Charlie Outdoor Ovens, even better! These outdoor ovens are perfect for a long and slow cook. Charlie Oven’s solid steel construction and insulation allows for even cooking and excellent temperature control, making slow cooking a breeze. With multi level, direct and in-direct cooking capabilities you can cook your hotdogs alongside side dishes like veg, rice, and jacket potatoes, or other meat dishes like chicken wings, ribs or steaks. To make it even easier, you can slow cook the pork and prepare the sides and sauces beforehand, leaving only the hotdogs to cook before assembling.
Recipes and Method:
Pulled Pork:
- Pork
- BBQ rub of choice
- 1 tablespoon of American or mild mustard
- 250ml stock
- 250ml apple juice
- Coat the pork in the mustard and rub in the BBQ spice mixture or chosen rub.
- Place in your outdoor oven or BBQ. We used the Charlie oven set to 135 degrees.
- Slow cook the pork for 5-6 hours, basting a couple of times.
- Use a temperature probe, and when the internal meat temperature reaches 75c, remove the meat.
- Place the meat in a tray and add the stock and apple juice. Cover and place back into the oven for 1 to 2 hours until it reaches 96c in temp.
- Remove from the oven and rest before pulling and shredding the meat.
- Coat in BBQ sauce (see recipe below).
BBQ Sauce:
- 115ml cider vinegar
- 350ml tomato ketchup
- 115ml water
- 1 1/2tbsp black treacle
- 120g brown sugar
- 2tsp English mustard
- 1 1/2tsp garlic powder
- 2 tsp Worcestershire sauce
- ½ tsp tabasco
- Measure all of the sauce ingredients into a pan, whisking well to combine. Season with salt and pepper to taste and add extra tabasco if you like a little more heat.
- Bring to a low boil, stirring continually.
- Reduce the heat to a gentle simmer and cook for 30 minutes, stirring occasionally until thick and glossy.
- Makes enough to coat a medium shoulder joint of pulled pork or use to coat BBQ meats before grilling.
IPA Cheese Sauce:
- 2tbsp flour
- 1tbsp butter
- 330ml can IPA
- 225g mature cheddar
- ½ tsp cayenne pepper
- Gently melt the butter, then whisk in the flour, stirring to make a thick roux. Cook for a minute or two until it has formed into a thick paste (roux).
- Gently add the IPA, a little at a time. Gradually bring to the boil, whisking continually.
- Add the cheese, a little at a time, continuing to whisk until thick and melted.
- Season with cayenne, salt and pepper.
- Simmer gently for 20 minutes, until the flour is well cooked off.
- Adjust with additional IPA if the sauce becomes too thick.
- This makes a delicious topping for hot dogs or use as a Welsh rarebit style topping on chicken or toast.
Zing Mexican Slaw:
- 3 medium carrots
- ½ savoy or alternative green cabbage
- 1 x red onion
- 1 x green pepper
- Small bunch coriander
- 2 tsp honey
- 2 tbsp lime juice
- 2 tbsp extra virgin olive oil
- 1 clove crushed garlic
- 1tsp cider vinegar
- Finely slice the cabbage, red onion and green pepper. Peel the carrots and grate or cut into fine batons.
- Roughly chop the coriander.
- For the dressing, whisk together the honey, lime juice, vinegar and oil, with the garlic and seasoning.
- Toss the vegetables in the dressing and leave to stand for an hour to allow the flavours to combine.
More Recipes:
For more BBQ recipe inspiration check out the recipe section on our website. To learn more about the Charlie Oven and it’s full capabilities visit our website www.ruralranges.com/pages/charlie-ovens
