- 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
- Direct heat, medium-high (425° to 450°F)
- Clean, oiled grate
- Direct heat, light ash
- 12-by-12-inch charcoal bed (about 3 dozen coals)
- Clean, oiled grate on lowest setting
- Direct heat, light ash
- 12-by-12-inch bed, 3 to 4 inches deep
- Clean, oiled grate set 2 inches about the fire
- Heat the grill as directed.
- Mix the mustard, ketchup, and sauerkraut in a small bowl.
- 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.
- 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.
- 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.