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.
Serves 4You'll need:
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
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).