Chilli Dogs

1. Fire up the BBQ. Use charcoal for extra smoky depth and let it burn down until the coals are hot and glowing.

2. Cook the chili. Heat a cast-iron skillet directly over the barbecue and add the oil. Season the beef mince with salt and freshly ground pepper, then sear until browned.

3. Add the vegetables and spices. Stir in the diced red onion and tomatoes, followed by Bart Smoky Barbecue Seasoning, Sweet Smoked Paprika, and Chipotle Chilli Flakes. Mix well and cook until the vegetables have softened.

4. Simmer the chili. Move the skillet to a cooler part of the barbecue and cook indirectly for 20–30 minutes, stirring occasionally. Add the barbecue sauce and chopped coriander to finish.

5. Grill the sausages. Drizzle a little oil over your sausages and cook them on the grill until golden and cooked through. Brush with a touch of maple syrup towards the end to glaze.

6. Prepare the corn. Brush corn cobs with melted butter and sprinkle with chipotle chilli flakes. Grill until lightly charred.

7. Build your chilli dogs. Toast the brioche rolls on the grill, add the sausages, spoon over the chili, and top with mustard, ketchup, crispy onions, jalapeños, and spring onions.