The Food Lab: Better Home Cooking Through Science

1 tablespoon canola oil (if cooking indoors)
8 or 12 hot dog buns
Brown mustard

TO COOK ON THE GRILL

1. Light a chimneyful of charcoal. When the coals are
   covered with gray ash, pour out and spread evenly over
   on one side of the grill. Set the cooking grate in place,
   cover the grill, and allow to preheat for 5 minutes. Or, if
   using a gas grill, heat one set of burners to high and leave
   the others off. Clean and oil the grilling grate.


2. Place the sauerkraut and juices in a 10-inch square
   disposable aluminum foil pan. Nestle the hot dogs into
   the sauerkraut. Place the tray on the hot side of the grill
   and cook until simmering, about 4 minutes. Slide to the
   cooler side of the grill, cover the grill, with the vents
   positioned over the hot dogs, and cook, with all the vents
   open, until the hot dogs are heated through, about 10
   minutes, turning once halfway through.


3. Remove the lid. Using tongs, remove the hot dogs from
   the sauerkraut and place on the hot side of the grill.
   Cook, turning occasionally, until well browned and crisp,
   about 3 minutes. Return to the sauerkraut.


4. Meanwhile, toast the buns on the grill if desired. Serve
   the hot dogs and sauerkraut with the buns and mustard.

TO COOK ON THE STOVETOP

1. 
   

    Place   the sauerkraut  and juices  in  a   12-inch sauté   pan,

   
   

   nestle the hot dogs into the sauerkraut, and bring to a
   simmer over medium heat. Reduce the heat to the lowest