We are not waiting until official BBQ season to try Brian Misko’s House of Q’s Cheese-Stuffed Bacon-Wrapped Hot Dogs! Check him out at The Earlybird RV Show in Abbotsford at the Tradex.
House of Q’s sessions will take place:
- Thursday, February 19 at 2:00 PM and 6:00 PM
- Friday, February 20 at 12:00 PM and 5:00 PM
- Saturday, February 21 at 1:00 PM and 4:00 PM
- Sunday, February 22 at 1:00 PM
SERVES 6 TO 8
What says summer more than hot dogs? From the ball game to the backyard, no celebration is complete without these smoky treats that appeal to kids and adults alike. Here’s my homemade version, dressed up a bit with cheese on the inside; it’s a tribute to Chef Ted Reader, cookbook author, grilling guru and inspiration. Load up the cooked dogs with mustard, mayonnaise or barbecue sauce, and serve them topped with some Shaved Fennel and Onion Sala and a handful of napkins!
2 lbs ground pork, chicken or turkey
2 Tbsp House of Q House Rub or your favourite barbecue seasoning
6 to 8 storebought cheese sticks (or cut your own from a block of mozzarella, Jarlsberg, Monterey Jack or cheddar cheese), each 1⁄2-inch × 1⁄2-inch × 4 to 6 inches
1 lb bacon, cut in thin slices (optional) 1⁄4 cup House of Q Rock’n Red BBQ Sauce or your favourite tangy barbecue sauce
2 baguettes, sliced lengthwise
In a large bowl, mix together the ground meat and rub (or seasoning) until well combined. Divide the meat into 6 or 8 equal balls.
Place 1 ball on a cutting board and cover it with a layer of plastic wrap. Using a rolling pin, press the meat into a thin rectangle—the thinner the better. Remove the plastic wrap and set a cheese stick in the centre of the meat, and then roll up the ground meat around it, folding in the edges to seal in the cheese. If you choose, wrap a slice of bacon around each hot dog, arranging it in a spiral pattern from one end to the other. (Depending on the size of your hot dogs, you may need more than 1 slice of bacon to wrap each one.) Roll, fill and wrap the remaining dogs, and then arrange them on a plate, cover and refrigerate for 1 hour.
Prepare your grill for indirect cooking on medium heat. Place a sheet of aluminum foil under the cool side to catch the bacon drippings. Arrange the hot dogs on the cool side of the grill, close the lid and cook for 20 to 60 minutes, glazing them with the BBQ sauce when the internal temperature of the meat reaches 145°F. When it has reached 165°F, transfer them to a plate.
Cut the baguettes to the same length as the dogs. Smear your favourite condiments on the bread, add a cooked cheese dog and dig in!