Hot Dogs Stuffed with the Works - BBQ And Grilling RecipesYou will need large hot dogs (knockwurst or foot-longs, take your choice) to hold all of the filling in this recipe. “The works” means anything and everything you like on a hot dog, so if there’s something that works for you that we haven’t included, bring it on; you can’t mess it up. Whatever you do, the results will be over the top. One word of warning: Don’t wrap the bacon too tightly, or it will break when the hot dogs swell during cooking.

TIMING
Prep: 10 minutes
Grill: 8 minutes.

BBQ TOOLS AND EQUIPMENT
– Clean grill screen
– Long-handled tongs.

GETTING CREATIVE
– Substitute drained chili for the sauerkraut.
– Replace the hot dog with chorizo, kielbasa, or any other smoked
sausage.

THE GRILL
Gas: Direct heat, medium-high (425° to 450°F)
Clean, oiled grate
Charcoal:
Direct heat, light ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire.

INGREDIENTS (MAKES 6 SERVINGS)
2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 cup refrigerated sauerkraut, drained, rinsed, and coarsely chopped 4 large hot dogs such as knockwurst
½ ounce Cheddar cheese, cut into 4 small sticks 4 slices bacon
Oil for coating grill screen
4 long hot-dog buns or small sub rolls, split.

DIRECTIONS
1. Heat the grill as directed.
2. Mix the mustard, ketchup, and sauerkraut in a small bowl.
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.
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.
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.

   

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