Frankfurters on the Grill
Utensils
Charcoal grill
Chimney starter
Charcoal briquettes
Paper
Matches
Tongs
Ingredients
Frankfurters (Look for all beef with natural casing)
Hot dog buns (American style, top loaders preferred. I will not hold it against anyone if they favor the New England Style even though they were constructed more for lobster meat than a frankfurter)
Mustard (My personal favorite is a spicy, deli-style mustard, but if the bright yellow stuff works for you, who am I to say no?)
Relish (Sweet, emerald green or India)
Ketchup (only if there will be persons under 12 at your Fourth of July barbecue. Proof of age required.)
Butter
Chopped white onions, sauerkraut, chili, or anything else you want on your frankfurter is optional.
Fire Preparation
Charcoal in chimney starter
Fill chimney starter with charcoal briquettes
Put one piece of newspaper below, light with match and let charcoal burn unto white and glowing.
Charcoal smoking
Pour hot briquettes into the grill, cover with grate.
Frankfurter Preparation
Slice frankfurters lengthwise with a sharp knife.
Slicing frankfurters
Bun Preparation
Open buns and spread butter on each side.
American Style Buns
Condiment Preparation
Assemble mustard, relish, ketchup and any other condiments you might want.
The Frankfurter Trinity
Place frankfurters on the hot grill, turning frequently with the tongs until the skin splits, bubbles and the sausage’s juices are revealed. They are now done, but if you prefer a dark char on the meat, cook as long as you like.
In the meantime, flatten the buns on the fringe of the grill, away from the direct heat. Watch carefully to make sure they do not burn. Take them off when they are toasted lightly brown.
Frankfurters lightly charred, buns toasting on the fire’s fringe.
Perfectly toasted buns
The dressed frankfurter
Place frankfurter in the roll, apply the condiments of choice, and enjoy.
A youngster enjoying his frank (with ketchup).
Fried Neck Bones...and some home fries 
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