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Special equipment needed: A grill, a handful of wood smoking chips or pellets and a roll of plastic wrap.
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For the rub: Combine all of the ingredients in a bowl then store whatever you dont use in this recipe in an airtight container.
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For the dogs: Mix the first 8 ingredients (beef, pork, the listed amount of homemade rub, egg, soy sauce, granulated garlic, mustard powder and onion) in a large bowl.
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Cover with plastic wrap and refrigerate for 1-3 hours for flavors to blend.
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Divide up the hamburger mixture in six equal-sized piles.
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Lay out a piece of plastic wrap about 8 x 10 on a flat surface (youll need 6 of these sheets of plastic wrap).
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Take one pile of meat and spread it into a rectangle (about 6 X 4) on one sheet of plastic.
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Place a hot dog in the middle of the meat pile.
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By pulling, split one piece of the string cheese in half and then into quarters.
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Put one quarter of string cheese on each side of the hot dog.
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Set the other 2 quarters of cheese aside.
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Carefully lift the plastic wrap and to mold the meat around the hot dog and cheese to form an approximately 1 1/2 inch roll.
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Twist the ends of the plastic wrap to hold the shape.
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Refrigerate to hold the shape and until you need to cook them.
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Repeat for the remaining rolls.
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Heat your grill to 350 F (gas or charcoal) with a hot zone and a cool zone
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Remove the rolls from the fridge and unwrap the plastic.
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Place the rolls on the cool side of the grill and put some wood chips (or a handful of pellets) on the hot side to generate some smoke as you want to smoke it first.
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Cook indirect for 30 minutes.
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Then move the hot dogs directly over the hot coals for a couple minutes flipping once, to make some nice grill marks on both sides.
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Toast your hot dog buns on the grill if you like.
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Remove the dogs and buns to a clean plate.
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Place the grilled hamburger wrapped mozzarella hot dogs into each toasted bun.
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If you making a batch of these for a party, wrap the cooked rolls in foil and keep warm.
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Serve immediately with some barbecue sauce or your favorite condiments.
