Grill jockeys in Rio de Janeiro elevate grilling the humble hot dog to a new level of art. Their secret is simple: They cut a series of small notches in the weiner and fill them with an aromatic mince of onions, peppers, and garlic. Raichlen makes his hot dogs hot and cheesy with the addition of sliced jalapeños and Monterey Jack.
8 thick hot dogs or knockwursts
4 to 6 jalapeño peppers, sliced crosswise (32 slices)
4 to 5 ounces Monterey Jack, Cheddar, Munster, or Gruyère cheese, cut into strips
8 hot dog buns
2 tablespoons melted butter
Mustard, ketchup, relish, and/or diced onions, for serving
Slit and stuff each hot dog with jalapeños and cheese. 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.
Also good for:
Any sort of cooked sausage can be stuffed and grilled in this manner.
Click here to find out more about the book this recipe came from, How To Grill, by Steven Raichlen (Workman Publishing, May 2001).