Hot Dogs Stuffed With The Works

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   Direct heat, medium-high (425u00b0 to 450u00b0F)

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   Clean, oiled grate

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   Direct heat, light ash

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   12-by-12-inch charcoal bed (about 3 dozen coals)

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   Clean, oiled grate on lowest setting

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   Direct heat, light ash

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   12-by-12-inch bed, 3 to 4 inches deep

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   Clean, oiled grate set 2 inches about the fire

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   1. Heat the grill as directed.

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    2. Mix the mustard, ketchup, and sauerkraut in a small bowl.

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    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.

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    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.

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    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.

* Per serving · 4 servings · Values may vary.

No additional tips available.