Kamado Hot Dog Rolls | By Flame on BBQ

4-6 persons | Kamado | Meat | Main dish

Prep time

This recipe is in collaboration with @flame_on_bbq

• Light a medium amount of charcoal and heat your YAKINIKU Kamado to 150 °C. For this recipe you are going to use direct heat. Place the Teppanyaki plate over the fire.

• Allow the plate to preheat thoroughly (at least 5-10 minutes).

• Slice the top of the buns open without cutting all the way through.

• Prepare the ‘special sauce’ by mixing the following ingredients:

  • 8 tbsp mayonnaise

  • 2 tbsp ketchup

  • 1 tsp mustard

  • 1 tsp pickle juice

  • 1 tsp coarse sea salt

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp whisky (or more to taste)

• Grate some TexMex cheese and finely chop the fresh chives.

Cook time

• Start by frying the bacon strips on the hot Teppanyaki plate until crispy. Let them drain and chop them finely into bacon crumble.

• Next, grill the Iberico Chistorra sausages on the Teppanyaki plate until golden brown and cooked through.

• Open the sliced buns and place a slice of Cheddar cheese at the bottom.

• Place the grilled sausages into the buns, sprinkle with grated TexMex cheese, and add some jalapeño slices.

• Briefly return the filled buns to the Kamado to let the cheese melt nicely and close the lid.

• Remove the buns from the grill and finish them off: Generously sprinkle over the bacon crumble and fried onions. Drizzle the special sauce and, if desired, some extra ketchup over the top. Garnish with freshly chopped chives as the final touch.

• Serve immediately and enjoy these juicy, spicy, and cheesy hot dog rolls!

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