Ingredients
- Butcher’s string
- 8 thick hot dogs or knockwursts
- 4 to 6 jalapeno peppers, sliced crosswise (32 slices)
- 4 to 5 ounces Monterrey Jack, Cheddar, Munster, or Gruyere cheese, cut into strips
- 8 hot dog buns
- 2 tablespoons melted butter
- Mustard, ketchup, relish, and/or diced onions, for serving
Instructions
- Slit and stuff each hot dog with jalapenos and cheese as shown in Steps 1 through 3 below. Tie each hot dog in two places with butcher’s 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 hot 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.
For decades the team behind HOMEFIELD has continually aimed to provide area families with the finest in outdoor living products and services. Whether you want a full outdoor living environment designed and installed or just one of our many industry leading products you won’t find a better choice than HOMEFIELD.
Our showrooms in New Braunfels or Corpus Christi make it easy for you to create the backyard that will enrich your daily life.
recipe courtesy of workman.com/ecookbook
