Foot Long Chili Dogs With The Works Recipes

HOT DOGS WITH THE WORKS

Hot Dogs with the Works image

"What screams summer more than grilled hot dogs?" asks Maria Regakis of Somerville, Massachusetts. She places hot dogs in buns before topping them with a zesty cheese sauce and grilling them in a double layer of foil.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1-1/2 cups shredded pepper Jack cheese
3/4 cup chopped seeded tomato
3 tablespoons chopped onion
2 tablespoons sweet pickle relish
8 hot dogs
8 hot dog buns

Steps:

In a small bowl, combine the cheese, tomato, onion and relish. Place hot dogs in buns; top with cheese mixture. , Wrap each hot dog in a double thickness of heavy-duty foil (about 12x10 in.). Grill, covered, over medium-hot heat for 8-10 minutes or until heated through. Open foil carefully to allow steam to escape.

Nutrition Facts :

HOT DOGS STUFFED WITH THE WORKS

Hot Dogs Stuffed with the Works image

Provided by Andrew Schloss

Categories Cheese Dairy Mustard Pork Picnic Backyard BBQ Summer Tailgating

Yield Makes 6 servings

Number Of Ingredients 8

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
1/2 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

Steps:

Gas:
Direct heat, medium-high (425° to 450°F)
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
1. Heat the grill as directed.
2. Mix the mustard, ketchup, and sauerkraut in a small bowl.
3. 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.
4. 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.
5. 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.

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