Recipe for a Rocketman Wiener Sandwich by BBQ master Jord Althuizen
Black Smoke 2 is the new book by BBQ masters Jord Althuizen and Kasper Stuart, filled with dishes served in their popular Black Smoke restaurants in Rotterdam and Antwerp. From a BBQ dessert to a Rocketman Wiener Sandwich like this one; Jord and Kasper show you how it’s done. And as they would say in Rotterdam: less talking, more BBQ! Even in winter.
Mise en Place
Prepare a BBQ or smoker for indirect grilling and heat it to 130 °C. Wrap the slices of smoked breakfast bacon around the hot dogs. Add the smoking wood chips to the glowing coals and place the hot dogs in the smoker for 30 to 40 minutes, until the breakfast bacon is cooked through and crispy. During the last 10 minutes, heat the slices of pre-smoked pork belly as well.
Meanwhile, make the lime mayonnaise by mixing all the ingredients in a small bowl.
Finishing
Heat the nacho cheese-style dip in a saucepan. Slice open the hot dog buns and, if desired, toast them briefly on the hot BBQ. Place some kimchi and slices of smoked pork belly on each bun. Place the crisp bacon-wrapped hot dogs on top and garnish with charcoal ketchup, lime mayonnaise, grated cheddar, fried onions, red chili rings and some cilantro.
Title: Black Smoke 2
Author: Jord Althuizen and Kasper Stuart
Price: €32,50
Publisher: Kosmos Uitgevers
Read also:
- HEMA now has a hot dog suit for dogs and it’s fantastic
- World champion eats 76 hot dogs in ten minutes
- 10 hot dog variations by Julius Jaspers
