*BBQ Bacon and Onion String Dogs*
Makes 8 These are delicious, full stop. A great summertime treat! 8 smoked frankfurters 8 slices of streaky bacon 8 TBS honey BBQ Sauce 8 brioche burger buns 1 medium cooking onion 225ml buttermilk (1 cup) 210g of plain flour (1 1/2 cups) salt and freshly ground black pepper to taste vegetable oil for frying your favourite hot dog garnishes (mustard, relish, etc.) To make the onions, peel the onion, cut in half and then cut into thin half moons. Place the sliced onion into the buttermilk and let sit for half an hour. Whisk together the flour, sat and black peper. Take the sliced onions from the buttermilk and shake lightly to remove any excess flour. Drop into the flour and toss together to combine. Heat the oil until hot. Fry the onion strings in the heated oil until golden brown. Scoop out as they brown and drain on paper towelling. Toss the hotdogs in BBQ sauce in a large bowl. Wrap each dog in a streaky bacon slice, securing the ends with toothpicks. Grill until the bacon is crispy and the dogs are heated through. Spoon any BBQ sauce left in the bowl over top of the dogs. Place the cooked dogs in the split brioche buns (toast or not as you desire) top with the onion strings and any garnishes you want. Serve immediately. |
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