HOT DOGS STUFFED WITH THE WORKS

2 teaspoons spicy brown mustard
2 tablespoons ketchup
1 cup refrigerated sauerkraut, drained, rinsed, and coarsely chopped
4 large hot dogs, such as knockwurst*
1/2 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

GAS:
Direct heat, medium-high (425 to 450 degrees); 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 about the fire.

Heat the grill as directed.

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

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.

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.

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.

*You 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.

Makes 6 servings.
Source: Mastering the Grill: The Owner's Manual for Outdoor Cooking by Andrew Schloss and David Joachim