8 hot dogs
8 to 10 minutes
You can stuff the hot dogs up to 2 hours before grilling.
ou may be surprised, even a little insulted, to find a technique forgrilling hot dogs here. After all, what could be easier than popping atube steak on the grill? Even if you’re a total neophyte and you’ve nevergrilled anything else, you’ve probably grilled a hot dog.Well, here’s a hot dog that’s truly hot thanks to a stuffing of sliced jalapeño peppers and pepper Jack cheese.
8 best-quality thick hot dogs 4 to 5 ounces pepper Jack cheese, cut into strips 4 to 6 jalapeño peppers, sliced crosswise (32 slices)8 best-quality hot dog buns2 tablespoons butter, melted Mustard, ketchup, relish, and/or diced onions, for serving
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Make 2 lengthwise cuts in each hot dog to remove a slender V-shapedstrip from the center. The idea is to cut the hot dog almost in half lengthwise but leave the halves attached at the bottom. Insert slices of cheese and 4 jalapeño slices into the slit in each hot dog. Using pieces of butcher’s string,tie each hot dog crosswise in 2 places to hold in the filling.
Set up the grill for direct grilling and preheat it to high.
When ready to cook, arrange the hot dogs, stuffed side up, on the hotgrate parallel to the bars so the bars support them. Grill the hot dogs untilnicely browned on the bottom and both sides, using tongs to slightly tiltthe hot dogs to brown the sides, 8 to 10 minutes. Turn the hot dogs so thatthey are perpendicular to the grate for the last 2 minutes of grilling to createattractive grill marks. Transfer the hot dogs to a platter and snip off anddiscard the strings.