Recipe: 'Hot' dogs
Serves 4
This recipe is from "How To Grill" by Steven Raichlen, who was inspired to create this hot dog recipe after seeing grillers in Brazil cut small notches in their frankfurters and stuff them with peppers, onions and garlic. This method adds a nice, spicy kick and cheesy goodness to the typical dog.
INGREDIENTS
8 thick hot dogs or knockwursts
4 to 6 jalapeño peppers, sliced crosswise (32 slices)
4 to 5 ounces Monterey Jack, cheddar, Muenster or Gruyère cheese, cut into strips
8 hot dog buns
2 tablespoons melted butter
Mustard, ketchup, relish and/or diced onions for serving
PREP
Make two lengthwise cuts in each hot dog to remove a slender V-shaped strip from the center. The idea is to cut the hot dog almost in half lengthwise but leave the halves attached at the bottom.
Insert the cheese and four jalapeño slices in the slit.
Tie each hot dog crosswise in two places with butcher's string.
COOKING
Set up the grill for direct grilling and preheat to high.
When ready to cook, place the dogs on the hot grate so they are supported by the bars of the grate. Grill until nicely browned on the bottom and both sides, slightly tilting the hot dogs on their sides with tongs to brown them, 8 to 10 minutes. Turn the hot dogs perpendicular to the grate for the last 2 minutes of grilling for attractive grill marks. Transfer to a platter and snip off and discard the strings.
Brush the inside of the buns with the melted butter and grill them on the grill for 1 minute. Serve the "hot" dogs with the toppings of your choice.
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