Grilled pimento cheeseburgers and Reuben-style hot dogs

Measure out third pound mounds of 85 percent lean ground chuck and press them into patties with a concave bowl shape so they do not contract into meatballs.

Season generously with kosher salt and freshly ground black pepper right before they go on the grill, patting the seasoning onto the surface and never mixing anything into the meat.

Lay the patties on the hottest part of the grill and sear them a couple of minutes, then move them to a cooler part to finish; relocate any burger engulfed in flames.

Grill the hot dogs and toast the buns on the cooler side.

Top the burgers with pimento cheese on the cooler side and close the lid as necessary to melt it and finish cooking to your degree of doneness.

Build the Reuben-style hot dog with a couple of slices of pastrami, the dog, a big pile of sauerkraut and a squirt of Russian dressing.

Dress the burgers with lettuce, tomato, onion, ketchup and mustard.