“Hot” DogsSteven Raichlen
This recipe takes grilling humble dogs to the level of art by filling them with jalapeños and cheese.
- Yield: 4 servings
- Equipment: Butcher's string
- 8 thick knockwursts or hot dogs
- 4 to 6 jalapeño pepers, sliced crosswise (32 slices)
- 4 to 5 ounces Monterey Jack, Cheddar, Munster, or Gruyere cheese, cut into strips
- 8 hot dog buns
- 2 tablespoons melted butter
- Mustard, ketchup, relish, and/or diced onions, for serving
Step 1: Make two lengthwise cuts in each knockwurst or hot dog to remove a slender V-shaped strip from the center. The idea is to cut the knockwurst or hot dog almost in half lengthwise but leave the halves attached at the bottom.
Step 2: Insert the cheese and four jalapeno slices in the slit.
Step 3: Tie each knockwurst or hot dog crosswise in two places with butcher’s string to hold in the filling.
Step 4: Set up the grill for direct grilling and preheat to high.
Step 5: When ready to cook, place the knockwursts or hot 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 knockwursts or hot dogs on their sides with tongs to brown them, 8 to 10 minutes. Turn the knockwursts or 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.
Step 6: 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.