- 8 thick hot dogs or knockwursts
- 4 to 6 to 5 ounces Monterey Jack or Cheddar or Munster or Gruyère , cut into strips
- 8 hot dog buns
- 2 Tbsp. melted butter
- Mustard, ketchup, relish and diced onions , for serving
Slit and stuff each hot dog with jalapeño peppers 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 to achieve desirable grill marks. Transfer to a platter; snip off and discard the strings.
Brush the inside of the buns with the melted butter and cook them on the grill for 1 minute. Serve the "hot" dogs with the toppings of your choice.