Hot Dogs

Ingredients

• 30 thick Hot Dogs or Knockwursts
• 15 Jalapeno peppers, sliced crosswise (32 slices)
• 15 ounces Monterey Jack, Cheddar, Munster or Gruyere cheese, cut into strips
• 30 Hot Dog Buns
• 7 1/2 tablespoons Melted Butter
• Mustard, Ketchup, Relish, and/or diced onions, for serving
• Butchers String

Cooking Instructions

Slit and stuff each hot dog with jalapeño and cheese. Tie each hot dog crosswise in two places with butchers string to hold in the filling.

Set up the grill for direct grilling and preheat to high.

When ready to cook, place the 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 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.