A cool and very special hotdog made on your KLAUWE, and definitely not just for the kids! A hotdog wrapped in cheese and bacon, finished with your-own-made rub and brown gin syrup. Easy to make, and your family and guests will be amazed! Impress Your Friends!
The RotDog® KLAUWE Style is inspired by the great dish from Jord Althuizen (found in the book Smokey Goodness Part 3) and the Rotterdam creator of the RotDog® with black beer sauce, Hans Bode, who is often found with his hotdog stand (Hans Worst Rotterdamse Hotdogs) on the Coolsingel and at many festivals. The KLAUWE version deviates slightly from the original recipe.
Ingredients
General:
- Preparation time: 60 minutes
- Cooking time: approximately 20 - 25 minutes on the KLAUWE
- This recipe includes making your own rub, but also the finishing touch, the brown gin syrup. If you're not a fan of sauces or started late, the dish can be made without the syrup, but with the syrup, it's even better!
For the RotDog® KLAUWE Style:
- 4 Thick hotdogs of good quality
- 4 Hotdog buns (available at stores like Albert Heijn)
- 300 milliliters Nacho Cheese dip (from Texmez) or 1 pack (with 8 slices) of Cheddar cheese
- 1 Fresh red chili pepper
- 1 Pack of 12 slices of pre-packaged (smoked) bacon
- 2 Spring onions, finely chopped
- 4 Good wooden tapas skewers
- 4 Tablespoons of barbecue rub (make it yourself, see below)
Ingredients for barbecue rub for this RotDog® KLAUWE Style:
- 1 Packet (or jar) of paprika powder, 35 grams
- 1 Packet (or jar) of smoked paprika powder, 35 grams
- 35 grams of salt
- 35 grams of granulated sugar
- 20 grams of brown sugar
- 20 grams of garlic powder
- 15 grams of onion powder
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon mustard powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon ground fennel
- A pinch of cinnamon
Ingredients for the finishing touch, the brown gin syrup:
- 100 milliliters brown gin (Hooghoudt)
- 4 tablespoons pancake syrup
- 1 tablespoon apple syrup
- 2 tablespoons brown sugar
- 2 cloves
- 1 allspice berry (Jamaican pepper, available in Verstegen spice jars)
- 1 star anise (also available in Verstegen spice jars or packets)
- 1 clove of garlic, peeled and finely chopped
- 1 shallot, peeled and finely chopped
- 1 teaspoon Chipotle Tabasco
Instructies
Preparations:
Since the brown gin syrup needs to "steep" for an hour, it’s a good idea to start with that. During that hour, you can make your own rub.
Making the delicious brown gin syrup:
For convenience, we'll make this syrup in the kitchen. (Of course, you can choose to make it in a pan on the grill as well.)
For the brown gin syrup, place all the ingredients in a pan, stir well, and heat the mixture to just below boiling (do not let it boil!). Let the syrup/sauce steep for 1 hour. After an hour, strain the contents of the pan into another pan using a sieve.
Put this pan with the strained contents back on the heat and let the sauce "reduce." This means increasing the heat slightly, staying nearby, and stirring until the syrup thickens nicely. When it reaches syrup consistency, remove the pan from the heat and let it cool.
What to do with your KLAUWE:
Fire up your KLAUWE and aim for a temperature of around 120 - 140 degrees Celsius for making the RotDog® KLAUWE Style.
We’ll be grilling indirectly, so keep that in mind when placing the coals. Place the coals on one side of the fire basket. Alternatively, you can push the coals to one side with a poker once they’re burning.
When lighting your KLAUWE, you want more oxygen initially, so open the air vents at the front and back fully. (After lighting the fire, close the rear air vent completely.) The front air vent remains open for lighting and then becomes the place where you fine-tune the temperature of your KLAUWE.
If the fire needs a heat boost, you can briefly open the rear air vent again. Keep the air vent in the lid half open. (Of course, this depends on how the temperature behaves. More air means more fire and higher temperature, and vice versa; it’s a matter of playing with oxygen. Once the fire is burning, adjust with the front air vent.)
Leave the lid off the KLAUWE and let the fire do its work.
How to prepare the RotDog® KLAUWE Style:
Slice all the hotdog buns (4 in this recipe) lengthwise. Generously spread Nacho Cheese dip on the inside of the buns. (You can also use cheddar cheese slices. If you buy them at Albert Heijn, there are 8 slices in a pack. Use two slices of cheddar cheese per bun.)
Slice the red chili pepper lengthwise and remove the seeds. Then, finely chop the red chili pepper. Distribute these pieces over the buns and place them on the cheddar cheese.
Tip: Not all kids like "spicy," so leave out the red chili peppers if needed.
Preheat the hotdogs first. (Of course, this can be done on the barbecue, but you can also heat them in a pot of hot water.)
Place the preheated hotdogs on the buns and close the buns.
Now it’s time to wrap the buns. Use the slices of (smoked) bacon. Wrap each bun with 3 slices of bacon. Secure the buns with a wooden tapas skewer.
The final step is to apply the rub you made earlier. Do this carefully and don’t use too much rub. Sprinkle the 4 tablespoons of rub evenly over the wrapped bacon. (In culinary terms, you "sprinkle" the buns.)
By now, you should have 4 beautifully wrapped and red-tinted buns.
We continue with your KLAUWE:
When the coals are glowing well and the tallest flames have subsided, move the fire basket with the lifting hook (and barbecue gloves) to the third (or fourth) level (from the top). We’ll be grilling the buns indirectly, so make sure the coals are on one side of the fire basket.
Place the grill rack on level 2 (from the top). Then, put the lid on your KLAUWE. (We’re grilling without a water ring and water pan.)
The air vents at the front and back should remain slightly open. Watch where the temperature goes. Aim for around 120 - 140 degrees Celsius. If the temperature exceeds 140 degrees Celsius, adjust the air vents. Close the rear air vent completely. See what happens to the temperature. If it continues to rise, close the front air vent a bit more. Ultimately, you can fine-tune the temperature with the front air vent. If the temperature drops too low, open the front air vent more (and possibly the rear vent too). If it gets too high, close the front air vent a bit.
Take your time with this. The temperature needs to stabilize. Do this with a fitting drink in hand, of course.
The final stage:
Once the temperature is stable, remove the lid from your KLAUWE and place the four buns on the grill rack on the side where the fire is NOT (indirect grilling). Put the lid back on your KLAUWE.
The buns should grill for about 20 minutes in total. Flip the buns halfway through if needed. The goal is for the bacon to become crispy and the cheese to melt nicely.
When ready, remove the buns from the grill and slice the RotDog® KLAUWE Style into thick slices and serve with the finely chopped spring onions.
The finishing touch:
For this RotDog® KLAUWE Style, you’ve taken the time to make the brown gin syrup. Drizzle the syrup over your Rotdog®. Make a few nice stripes over the thick slices and enjoy. Your guests will be amazed at the sight of this Rotdog® KLAUWE Style!
Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!