Hot Dogs Stuffed With The Works Recipes

Steps:

• In a small bowl, combine the cheese, tomato, onion and relish. Place hot dogs in buns; top with cheese mixture. , Wrap each hot dog in a double thickness of heavy-duty foil (about 12x10 in.). Grill, covered, over medium-hot heat for 8-10 minutes or until heated through. Open foil carefully to allow steam to escape.

Steps:

• Gas:
• Direct heat, medium-high (425° to 450°F)
• Clean, oiled grate
• Charcoal:
• Direct heat, light ash
• 12-by-12-inch charcoal bed (about 3 dozen coals)
• Clean, oiled grate on lowest setting
• Wood:
• Direct heat, light ash
• 12-by-12-inch bed, 3 to 4 inches deep
• Clean, oiled grate set 2 inches about the fire
• 1. Heat the grill as directed.
• 2. Mix the mustard, ketchup, and sauerkraut in a small bowl.
• 3. Slit the hot dogs lengthwise, forming a deep pocket end to end in each one. Fill the pockets halfway with the sauerkraut mixture. Put a stick of cheese in the center of each and top with the remaining sauerkraut mixture. Wrap a bacon slice around each hot dog to hold it together, and secure the ends of each bacon strip with wooden toothpicks.
• 4. Put the grill screen on the grill and coat it with oil. Wait a minute or two, until the surface is hot. Grill the hot dogs until the bacon is cooked through and the hot dogs are browned on all sides, about 2 minutes per side.
• 5. To toast the buns, put them cut-sides down directly over the fire for the last minute of cooking. Serve the hot dogs on the buns.