I decided that I wanted to smoke something tonight. Raiding the fridge, I noticed I was out of meat. Except for some Ball Park beef franks .... hmmm. Thinking about how crazy some of the processes out there are for bbq (hotdogs are usually just microwaved where I come from) I decided to go and pull out all the tricks and do these hotdogs RIGHT.
So .... Out came the blues hog, the dry rub, the instant read thermometer, the maverick et-732, the spritzer and the cherry wood.
I did 4 hotdogs. One I kept plain with just a dash of salt and pepper. This was my control. The next got the blues hog dry rub, the 3rd got the dry rub and the mustard sauce. The final one got the dry rub and the blues hog sauce.
I set up my kettle for indirect heat and brought it up to 300 degrees. I then foiled a piece of cherry wood and set it on top the coals and put a water pan directly over that.
Once I had my maverick set up, I put on the hotdogs. I smoked them for 30, spritzing them with water every 15 minutes. After 30 minutes, I temped them to make sure I had hit my target temp of 150 (yes, I temped a hotdog) then I spritzed them again and glazed the one with mustard sauce and the other with the blues hog. I spritzed them again immediately afterwards to dilute the sauce a bit and give them a nice candied look.
I let them go 15 more minutes until the sauce had set a bit then pulled them off and foiled them, letting them rest for 5 minutes before digging in.
RESULTS
My control was delicious. The salt and pepper and cherry wood really helped elevate a previously rather flavorless hot dog.
The rub only dog oddly enough just tasted MORE smokey. Not bad, just a little bit too much smoke flavor and not much else.
The mustard dog was rather lackluster. The mustard seemed to mask over the smoke and rub and just made it all taste rather bland.
The blues hog dog was in a word, incredible. It brought out the smokiness of the rub but added a bit of sweetness and a slight spice at the end. It actually tasted a lot like my ribs. Absolutely delicious. This is a must try.
Anyway, just my way of entertaining myself for the night. :-) Hope somebody got something out of it.
So .... Out came the blues hog, the dry rub, the instant read thermometer, the maverick et-732, the spritzer and the cherry wood.
I did 4 hotdogs. One I kept plain with just a dash of salt and pepper. This was my control. The next got the blues hog dry rub, the 3rd got the dry rub and the mustard sauce. The final one got the dry rub and the blues hog sauce.
I set up my kettle for indirect heat and brought it up to 300 degrees. I then foiled a piece of cherry wood and set it on top the coals and put a water pan directly over that.
Once I had my maverick set up, I put on the hotdogs. I smoked them for 30, spritzing them with water every 15 minutes. After 30 minutes, I temped them to make sure I had hit my target temp of 150 (yes, I temped a hotdog) then I spritzed them again and glazed the one with mustard sauce and the other with the blues hog. I spritzed them again immediately afterwards to dilute the sauce a bit and give them a nice candied look.
I let them go 15 more minutes until the sauce had set a bit then pulled them off and foiled them, letting them rest for 5 minutes before digging in.
RESULTS
My control was delicious. The salt and pepper and cherry wood really helped elevate a previously rather flavorless hot dog.
The rub only dog oddly enough just tasted MORE smokey. Not bad, just a little bit too much smoke flavor and not much else.
The mustard dog was rather lackluster. The mustard seemed to mask over the smoke and rub and just made it all taste rather bland.
The blues hog dog was in a word, incredible. It brought out the smokiness of the rub but added a bit of sweetness and a slight spice at the end. It actually tasted a lot like my ribs. Absolutely delicious. This is a must try.
Anyway, just my way of entertaining myself for the night. :-) Hope somebody got something out of it.
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