Hot Dogs Stuffed with The Works

ingredients

• 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 tablespoon Cheddar cheese, cut into 4 small sticks
• 4 slices bacon
  4 slices Canadian bacon
  4 slices smoked ham
• Oil for coating grill screen
• 4 long hot-dog buns or small substitute rolls, split

directions

The grill

Gas: Direct heat, medium-high (438 degrees)

Clean, oiled grate

Charcoal: Direct heat, light ash

12 by-12 inch charcoal bed (about 36 coals)

Clean, oiled grate on lowest setting

Wood: Direct heat, light ash

12 by-12 inch bed, 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.