This recipe appears in:The Food Lab: The Best Way To Grill Sausages
The key to perfectly cooked hot dogs on the grill is to start them in a moist bath of flavorful toppings, slow cooking them to infuse them with flavor and get an even cook, then finishing them off over the hot side to crisp and char them.
- 1 (1 pound) package sauerkraut, with juices
- 2 pounds natural casing all-beef hot dogs (such as Boar's Head or Dietz & Watson)
- Buns and brown mustard for serving
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Place sauerkraut and juices in a 10-inch square disposable aluminum pan. Alternatively, construct a tray out of a double layer of heavy duty aluminum foil, 10 inches square, with sides about 2 inches high. Nestle hot dogs into sauerkraut.
Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill with vents over the sausages. Cook with all vents open until hot dogs are heated through, about 10 minutes, turning once in the middle.
Remove lid. Using tongs, remove hot dogs from sauerkraut and place directly on cooking grates over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return to sauerkraut. Toast buns over hot side of grill if desired. Serve hot dogs with buns, mustard, and sauerkraut.