6-8 Hot Dogs
8 Slices Streaky Bacon
1 tbsp plain flour
1 tbsp BBQ Rub
150g smoked cheddar
150g mature cheddar
Hot Dog Rolls
Dr. Trouble Lemon Chilli Hot Sauce
- Fire up your BBQ for 2 zone cooking, with the coals banked to one side leaving an area on indirect heat on the other. Add a chunk of apple and a chunk of pear wood to the coals to provide some smoke then place your hot dogs on the indirect side of the BBQ.
- Slice your streaky bacon into lardon size pieces and place them in a small cast iron skillet. Do not pre-heat the cast iron as we want the bacon to slowly come up to temperature which will help render out the fat and crisp it up. Place the skillet onto the bbq over direct heat.
- The next thing to prepare is the cheese sauce. Add the butter to a small sauce pan over direct heat. When melted, whisk in the flour and BBQ rub then slowly add the milk. Continue whisking until the mixture becomes smooth. Add the cheese to the sauce and mix until it in completely melted. If your sauce is a little thick, you can add a splash of milk to loosen it up.
- Turn your hot dogs from time to time to make sure they are evenly smoked. You are aiming for an internal temperature of 74C so keep an eye on them with your Thermapen.
- Just before the hot dogs are ready to come of, cut open your hot dog rolls and brush them with some mayo. Place them mayo side down over the coals to toast.
- When your dogs are up to temperature and your bacon is crisp, it’s time to start bringing everything together. Place one of your hot dogs into your toasted roll. Spoon over lashings of the cheese sauce followed by your crispy bacon. I finished them off with a few drops of the Dr. Trouble Lemon Chilli Hot Sauce. This is a fantastic sauce that works really well with the rich cheese sauce in these dogs. Finally, sprinkle on some chopped chives and you are ready to eat!