Texas Tommy

First, soak 16 wooden toothpicks in a small bowl of cold water for 10 minutes to prevent burning during grilling. Use a small paring knife to cut a 1cm-deep slit lengthwise down each all-beef hot dog, stopping 1cm short of both ends so you do not cut all the way through the dog. Cut the sharp cheddar into 4 equal sticks (10cm long, 1cm thick) that fit neatly inside each slit, then tuck one cheese stick into each hot dog, pressing the cut edges gently together to enclose the cheese as much as possible.

Lay 2 slices of thick-cut bacon flat on the cutting board for each hot dog. Starting at one end of a cheese-stuffed hot dog, wrap the first bacon slice diagonally around the dog with slight overlaps, making sure the cheese-filled slit is fully covered to prevent leaks. Wrap the second bacon slice diagonally in the opposite direction to cover any remaining gaps, securing the loose ends of each bacon slice with 2 water-soaked toothpicks per wrap (4 toothpicks total per hot dog).

Preheat an outdoor gas or charcoal grill to medium heat (175-190°C / 350-375°F), setting up a two-zone cooking area: for charcoal, pile lit, ashed-over coals only on one half of the grill; for gas, turn off one burner after preheating. Scrub grill grates clean with a wire brush, then wipe lightly with a paper towel dipped in 5ml (1 teaspoon) neutral canola oil to prevent sticking.

Place the wrapped hot dogs seam-side down on the cooler indirect heat zone of the grill. Close the grill lid and cook for 12 minutes total, turning the hot dogs 90 degrees with long metal tongs every 3 minutes to brown bacon evenly. Move the hot dogs to the hot direct heat zone for the final 2-3 minutes, turning constantly, to crisp the bacon fully. Cook until the bacon is deep golden and crisp, and the hot dog internal temperature reaches 74°C / 165°F on an instant-read thermometer; watch closely to avoid flare-ups or cheese leaking out.

During the last 2 minutes of hot dog cook time, place the split hot dog buns cut-side down on the direct heat zone of the grill. Toast for 30-45 seconds until the cut surface is light golden brown with faint grill marks, taking care not to char the soft buns. Remove toasted buns to a large serving platter.

Remove the grilled hot dogs from the grill, and carefully pull out all 4 toothpicks from each dog to avoid a choking hazard. Nestle one hot dog into each toasted bun, then top each Texas Tommy with 7.5ml (1.5 teaspoons) yellow mustard and 15g (1 tablespoon) dill pickle relish, or other preferred toppings like diced white onion or chili. Serve immediately while bacon is crisp and cheese is fully melted.