CHRISTMAS DELIVERY CUT-OFF DATES:
Regional Victoria, NSW, S.A. & QLD Metro - 12th December
Regional Interstate, W.A., N.T. & North QLD - 12th December via EXPRESS Service ONLY
VIA EG/AMPOL SERVICE STATION
ON WILLIAMSON ROAD
COMING FROM
ROSAMOND ROAD ONLY
Tex-Mex Hotdogs
Preheat BBQ for direct & indirect cooking over medium heat about 180-230 Celsius. Place a perforated stainless steel grill pan over the direct heat & preheat for 10 minutes. Weber make these grill pans in many different sizes & you can find them at Heat & Grill. Combine the chillies, onion, oil, salt, cumin & pepper together & toss to coat evenly.
Place the vegetables into the grill pan on the direct heat & cook with the lid closed until they have softened & starting to colour. This should take around 6 – 8 minutes stirring occasionally. Once this is done slide the pan to the cooler part of the grill to keep them warm whilst you grill the sausages & buns. Or take off completely and cover in some foil.
Grill the sausages over direct medium heat with the lid closed until browned & fully cooked. This should take around 10 minutes turning occasionally. During the last 4 minutes of cook time, toast the rolls cut side down without separating the tops & bottoms of the rolls, until golden brown, around 1 – 2 minutes.
Flip the rolls and move them straight away to indirect heat. Scatter the cheese on the cut side of the rolls (both sides) & sprinkle the white & light green spring onion slices over the cheese. Cook them over indirect heat with the lid closed until the cheese melts in around 2 minutes.
Remove the rolls from the grill and place on serving plates or a long platter. Place the cooked sausage on the bottom half of each roll and spoon the chillies & onion over the sausages. Garnish with the coriander & the remaining dark slices of spring onion & serve immediately.
Ingredients
Directions
Preheat BBQ for direct & indirect cooking over medium heat about 180-230 Celsius. Place a perforated stainless steel grill pan over the direct heat & preheat for 10 minutes. Weber make these grill pans in many different sizes & you can find them at Heat & Grill. Combine the chillies, onion, oil, salt, cumin & pepper together & toss to coat evenly.
Place the vegetables into the grill pan on the direct heat & cook with the lid closed until they have softened & starting to colour. This should take around 6 – 8 minutes stirring occasionally. Once this is done slide the pan to the cooler part of the grill to keep them warm whilst you grill the sausages & buns. Or take off completely and cover in some foil.
Grill the sausages over direct medium heat with the lid closed until browned & fully cooked. This should take around 10 minutes turning occasionally. During the last 4 minutes of cook time, toast the rolls cut side down without separating the tops & bottoms of the rolls, until golden brown, around 1 – 2 minutes.
Flip the rolls and move them straight away to indirect heat. Scatter the cheese on the cut side of the rolls (both sides) & sprinkle the white & light green spring onion slices over the cheese. Cook them over indirect heat with the lid closed until the cheese melts in around 2 minutes.
Remove the rolls from the grill and place on serving plates or a long platter. Place the cooked sausage on the bottom half of each roll and spoon the chillies & onion over the sausages. Garnish with the coriander & the remaining dark slices of spring onion & serve immediately.
