Josef Lorenz

Syracuse Hot Dogs and Coneys with Beer, Mustard, and Sauerkraut
Serves 6
Serving hot dogs and coneys this way is not at all common in Central New York, but it damn well should be.
This amped-up recipe is good for any occasion like a tailgate, a July 4th cookout, or even grilling outdoors in the middle of winter.
Recipe adapted from Serious Eats.

Ingredients
12 oz beer: a pilsner, hefeweizen, or lager will do nicely
3 T Hofmann German-style mustard (or any whole grain mustard)
1 14oz can sauerkraut with juices (Wegmans brand can be your go-to here)
3 bay leaves
1 t dried chili flakes (optional)
2 lbs hot dogs and coneys*
New England-style hot dog buns
1 disposable aluminum pan for cooking
Various kinds of mustards for serving

*For your hot dogs, you need Hofmann German Brand Franks in Natural Casing (not the skinless variety) and for your coneys you need Hofmann Snappy Grillers (these are white-ish looking hot dogs made with pork and veal). I will except no substitutes in either case, but if you are west of Geneva, NY, Zweigel's brand will suffice in both instances. Opt for their Red Hots and White Hots as replacements. If all else fails, a good brand of hot dogs like Nathan's can replace all in a pinch.

Steps
1. Set up your grill. If using charcoal, place your coals on one side of the vessel and get those fired up and ready. If using gas, set half the burners to high. Cover and preheat for 10 minutes.

2. Combine beer, mustard, and sauerkraut in a disposable aluminum pan (a 10" square pan or a 14" rectangular pan will do fine). Stir all ingredients, break up the mustard, mix everything together. Add bay leaves and chili flakes (if using) then nestle the dogs and coneys into the mix.

3. Place tray on hot side of grill and cook until simmering, about 4-5 minutes. Slide to the cooler side of grill. Cover and simmer for about 10 minutes or so, turning the dogs and coneys once halfway through cooking.

4. Remove the lid. Using tongs, remove the dogs and coneys from the sauerkraut and place directly on the grate over the hot side of grill. Cook, turning occasionally, until well browned for about 3-4 minutes - go as light or dark as you want to go here (some people opt for dark or even extra-dark with their charing on the casings which is totally normal).

5. When cooked to your liking, return the meats to the aluminum pan and toss everything together. Toast buns over the hot side of the grill (optional).

6. Serve with buns, sauerkraut from the pan, and plenty o' mustard to go around.