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" Happy Independence Day! If you&amp;#039;re hosting a cookout this weekend, you&amp;#039;re probably throwing some hot dogs on the grill. (Ideally, the winner of our August issue taste test: Oscar Mayer Selects Premium Beef. Topped with our condiment winners!) I love grilled hot dogs, but they&amp;#039;ve got to be done right. When cooked perfectly, they should be snappy and smoky on the outside and hot and juicy inside. Here&amp;#039;s how to do it: First, know what you&amp;#039;re trying to avoid. You don&amp;#039;t want the hot dogs to burn and shrivel like this:  They&amp;#039;ll taste like dirty ashes and be tough as jerky. You also don&amp;#039;t want them to burn and split open, spilling out their tasty juices. And you don&amp;#039;t want them nicely charred on the outside and ice cold inside. The culprit in all three cases is cooking them over high heat. If the fire&amp;#039;s too hot, the outsides will burn like this before the insides heat to a safe temperature.    But you can&amp;#039;t use low heat either. They just take too long and won&amp;#039;t develop a nice crust. Medium heat is just right. Get half the grill medium hot and keep the other half unheated. On a charcoal grill, that means banking the coals to one side; on gas, turning on half the burners.    Place the hot dogs over the heat and don&amp;#039;t walk away! Keep turning them to get grill marks all around and watch them carefully. When they start to expand but before they start sputtering, they&amp;#039;re done. Roll them over to the unheated part of the grill, then toast your buns over the burners. The buns take about a minute--just enough time for your hot dogs to not be burn-the-roof-of-your-mouth hot, but still be juicy-hot. Immediately pop the dogs into the buns, so any wayward juices go right into the bread. Serve &amp;#039;em from the grill.  To see how we grill our hot dogs, come on a tour of the test kitchen. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/institute/a24524/how-to-grill-hot-dogs/>