BeefPumpkin spiced Halloween hotlinks
3 hrMedium
Chicken
Phat dogs
Chicken sausages wrapped in pork mince, smoked gently and finished with melted cheese and sticky BBQ sauce. Bring a bigger bun.
1 hr 50EasyServes 6
Right. A sausage inside a jacket of pork mince, smoked and stuffed into a hot dog bun. That’s a Phat Dog. All the fun of a BBQ fatty, shrunk into something you can actually pick up. Chicken sausages do the job in the middle here, with pork mince bringing the outer layer. Add a punchy rub, melted cheese and a sticky BBQ glaze. Keep the fire gentle and grab a stack of napkins.
- Prep
- 20 min
- Cook
- 1 hr 30
- Total
- 1 hr 50
- Serves
- 6
- Difficulty
- Easy
- BBQ
- Kamado, Kettle BBQ
- Fire setup
- Indirect
- BBQ temp
- 135°C
- Internal temp
- 75°C
- Rest
- 5 min
You’ll need
FOR THE PHAT DOGS
TO FINISH AND SERVE
The cook
Step 1SORT THE FIRE
Set up your BBQ for indirect cooking at 135°C. On a kettle, bank the coals to one side and leave the other side clear. On a kamado, fit the heat deflector. Add one small chunk of apple or cherry wood to the charcoal and let the fire settle with the lid closed.
Step 2MIX AND DIVIDE
Mix the cold pork mince and beaten egg until evenly combined and just holding together. Don’t knead it into a paste. Divide into six equal portions.
Step 3BUILD THE BEASTS
Flatten each portion on baking parchment into a rectangle roughly 6 mm thick, long enough to cover a sausage. Put a sausage in the middle and bring the mince around it, using the parchment to help. Pinch the seam and ends closed, then gently roll on a clean board to make an even jacket with no gaps.
Step 4RUB ALL OVER
Sprinkle the pork rub evenly over every side of the Phat Dogs and pat it on gently. Keep them chilled until the BBQ is ready. Wash your hands and clean any kit and surfaces that touched the raw meat.
Step 5GET SMOKING
Place the Phat Dogs seam-side down on the cooking grate, away from the direct heat, leaving a little space between them. Close the lid and smoke at 135°C. Start checking after 60 minutes; expect roughly 75–90 minutes before glazing, depending on sausage thickness and your BBQ.
Step 6CHECK THE CENTRE
Use an instant-read thermometer to check each dog, probing into the centre of the chicken sausage and checking the surrounding mince too. Both need to reach 75°C and stay there for at least 30 seconds. Temperature gets the final say, not the clock.
Step 7CHEESE AND GLAZE
Brush the cooked Phat Dogs with BBQ sauce and scatter the grated Cheddar over the tops. Close the lid for another 5–10 minutes, until the sauce is tacky and the cheese has melted. Keep them over indirect heat so the sugary glaze doesn’t scorch.
Step 8REST, THEN LOAD UP
Transfer to a clean tray and rest for 5 minutes. Meanwhile, warm the buns briefly on the BBQ, watching closely so they don’t burn. Slide a Phat Dog into each bun and serve straight away. Damn, that dog is phat.
Set your fire
- Kamado
- Kettle BBQ
- Indirect
- 135°C
- Apple wood
- Cherry wood
Technique: Indirect cooking, Smoking. Cook to 75°C internal. Rest for 5 min.
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