Camerons Stovetop Hot Smoked Hot Dogs
Sausages are the UKs favourite food when the BBQ is on!
Farmers have diversified in the UK and many are now specialising in Farming Pigs specifically for making high quality Sausages using traditional recipes and many modern recipes too.
The good old British banger can be transformed into a delicatessen meal when hot smoked. When entertaining or if you would like to do something special with a sausage, then follow our simple guidelines to create a sumptuous meal using good quality sausages and a Camerons Stovetop Smoker.
Hot Smoked Sausage Dogs!
6 X Good Quality ( at least 80% Pork) Sausages
1 Green Pepper - Diced
1 X Red Pepper - Diced
1 X Onion - Diced
6 Hot Dog Buns
Preheat a frying pan or BBQ Hot plate.
Add a tablespoon of Apple Wood Chips in to the Cameron Stovetop Smoker and replace the grill pan
Place sausages into Cameron Stovetop Smoker and close the lid, place onto a low heat (using BBQ or Hob) Cook for 12 minutes
Melt some oil and butter onto the hotplate or frying pan and add peppers and onions to gently Fry. Allow Sausages to rest and place in a bun. Enjoy>
Pesto (You may also use ready- made pesto)
3 x Cups fresh Basil leaves (loosely packed).
3 x Tablespoons lightly toasted pine nuts.
2 x Cloves roughly chopped garlic.
½ Cup freshly grated Parmesan cheese.
½ Cup extra virgin olive oil.
Salt and pepper to taste.
Pop all the ingredients into a blender and blend until you have a paste.
Rub (Use a store bought rub if you want to skip this step).
1 x Tablespoon course sea salt.
1½ x Tablespoons cracked pepper corns.
1 x Tablespoon dried Rosemary.
1 x Tablespoon dried Oregano.
1 x Tablespoon ground Coriander.
If you like a bit of a kick, add some crushed chili.
Mix all the ingredients by hand in a mixing bowl.
1 x Large, preferably free range chicken, removed from the fridge/ freezer and left to stand until it reaches room temperature.
Preparation - Loosen the skin of the chicken and using a spoon, insert the pesto between the skin and flesh. Once you have a few spoonfuls in place, massage the bird until the pesto is evenly distributed.
Take a bit of the left over pesto and rub it all over the outside, then sprinkle on your lovingly prepared rub (the pesto will help it to stick).
Place the bird on the cooking grill of your smoker (the smoker has been set up for water smoking and the charcoal has a light grey colour). Close the lid, open the bottom door and throw on some wood for smoke flavour. With the smoker running at between 200°F and 250°F the bird should be done in around 3½ Hours.
Remember to use a probe thermometer to check if its done. Tip Let the chicken rest for at least 10 minutes before carving.
6 x Salmon steaks (1 1.5 inches thick).
2 x Cups cold water.
2 x Tbsp sea salt.
1½ x Tsp white wine vinegar.
1 x Tsp dried mixed herbs.
¼ x Cup extra virgin olive oil (EVO).
Combine the water, salt vinegar and mixed herbs. Stir until salt dissolves.
Place the fish steaks into a non-reactive dish (glass) and pour the mixture over. Cover and refrigerate for 30 minutes, use this time to set up your smoker.
Once the smoker is ready, water pan in and filled about ½ way, place the steaks on the cooking grill.
Put the lid on (remember to open the lid vent fully) and add the wood of your choice to the charcoal, using the bottom access door.
We recommend a mild wood such as Alder for fish.
Cook for about 2 hours at 220°F, or until the fish flakes easily.
* 1 pint of live natural yogurt
* 1 Tablespoon Cumin powder
* 1 Tablespoon garam massala
* 1 Teaspoon Coriander powder
* 1 Teaspoon Turmeric powder
* 1 Teaspoon chilli powder
* Juice 1 lemon
* 8 cloves garlic - crushed
* 1 inch grated ginger
* Red food colouring
* 4 Chicken Breasts Cubed
* 1 Lemon
Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the chicken in the marinade for 2-60 hours. Ensure Tandoor oven is at working temperature. Shake off excess marinade and place chicken pieces on skewers into oven.
Cook in Tandoor for 8 minutes or so
450gr minced beef or lamb
6 large garlic cloves crushed
1 tablespoon cumin seeds crushed
1 tablespoon coriander seeds crushed
1/2 tablespoon of grated lemon rind
1/2 tablespoon of salt
1/2 medium onion finely chopped
3 tablespoons of tomato puree
1 tablespoon of tandoori paste
Gently fry the onion for 2 min, add coriander, cumin and lemon rind, stir for 30 seconds, remove from heat, add to the mince, crush in the garlic and mix well.
make small balls about the size of a golf ball, then in the palm of your hand squeeze into 100 mm logs. Place in fridge for up to 6 to 20 hrs. Skewer 2 kebabs onto each skewers. Will make 10 to 12 portions.
Top tip, slice a potato about 10 mm - 1/2 thick and place it under the kebab, this will prevent the kebab from sliding of the skewer into the charcoal.