Grilled Hot Dogs

Makes: As many as you like

Total time: 35 minutes

Hot dogs, patted dry

Hot dog buns

Toppings, such as ketchup, mustard, relish and chopped white onions

1. Prepare a medium fire, setting a gas grill to moderate heat or waiting for charcoal to ash over after its flames die down. (Medium is 325 to 375 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 6 to 7 seconds.) Arrange the coals on one side of the grill or turn off one burner so part of the grill is unheated.

2. Clean the grates. Place the hot dogs on the hot side of the grill parallel to the grates with at least an inch between each. Cook, rotating every minute or so, until plump and browned to your liking, 6 to 10 minutes. If using a gas grill, close the lid between turns.

3. Move the hot dogs to the unheated part of the grill, then toast the insides of the buns over the fire, just a minute. Place the hot dogs in the buns, then top as you like.

Note: Hot dogs made with natural casings split very easily on the grill. To avoid bursting and drying out the hot dog, prick the hot dog all over with a fork before grilling or simmer in water until warmed through, then char quickly on the grill for a minute or two.