Backyard grills just wouldn’t be the same without hot dogs. While many people may not eat hot dogs for much of the year, hot dogs take center stage in the summer, when the grills are lit.
Hot dogs are a great addition to garden grills because they can be tinkered to offer a variety of different flavors. Those who really want their hot dogs wrapped up in a tangy punch can try the following recipe for “Hot Dogs Stuffed with the Works” by Andrew Schloss and David Joachim’s “Mastering the Grill” (Chronicle Books).
Hot dogs filled with the works
Makes six servings
2 teaspoons of spicy brown mustard
2 tablespoons of ketchup
1 cup chilled sauerkraut, drained, rinsed and roughly chopped
4 big hot dogs like Knockwurst
1⁄2 ounce cheddar cheese, cut into 4 small sticks
4 slices of bacon
Oil for coating the grill screen
4 long hot dog buns or small buns, divided
Gas: Direct heat, medium high (425 to 450 degrees); Clean, oiled rust
Charcoal: Direct heat, light ash; 12 “by 12” charcoal bed (about three dozen coals); Clean the oiled grate on the lowest setting
Wood: Direct heat, light ash; 12 “by 12” bed, three to four “deep; Clean, oiled grate two inches above the fire
1. Preheat the grill as indicated.
2. Mix the mustard, ketchup and sauerkraut in a small bowl.
3. Cut the hot dogs lengthways and form a deep pocket at each end. Half fill the pockets with the sauerkraut mixture. Put a cheese stick in the middle and pour the rest of the sauerkraut mixture on top. Wrap a disk of bacon around each hot dog to hold them together and secure the ends of each strip of bacon with wooden toothpicks.
4. Place the grill sieve on the grill and coat it with oil. Wait a minute or two for the surface to be hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about two minutes per side.
5. To toast the buns, place them with the cut sides directly over the fire for the last minute of cooking. Serve the hot dogs on top of the buns.