Firecracker Franks

• 8 thick hot dogs or knockwursts

• 4-6 jalapeno peppers, sliced crosswise (32 slices)

• 4-5 ounces Monterey Jack, Cheddar or Munster cheese, cut into strips

• 8 Brioche hot dog buns

• 2 Tablespoons melted butter, optional

• Butcher’s string

• Condiments for serving

Make two lengthwise cuts in each hot dog to remove a slender V-shaped strip from the center. The idea is to cut the hot dog almost in half lengthwise but leave the halves attached at the bottom.

Insert the cheese and the four jalapeno slices into the slit.

Tie each hot dog crosswise in two places with butcher’s string.

To grill, place the hot dogs on the grill so that they are supported by the bars of the grate. Grill until nicely browned on the bottom and both sides, slightly tilting the dogs with tongs to brown them (8-10 minutes).

Turn the dogs perpendicular to the grill for the last 2 minutes of grilling for attractive grill marks. Transfer to a platter and snip off the butcher’s string.

Alternately, cook the hot dogs, without the string, in a cast iron pan over medium-high heat until browned. Cover for two minutes to allow the cheese to melt.

If desired, brush the inside of the buns with melted butter and grill them, insides down, for 1 minute.